A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whisky often has notes of vanilla, caramel and chocolate, making it a lovely complement to desserts featuring those same flavours.
Chocolate Whiskey Pavé: Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 4-inch (10 cm) overhang. Set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt butter with chocolate, stirring, until smooth. Remove from heat; stir in whisky. Let cool for 15 minutes.
Beat cream until stiff peaks form; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Scrape into prepared pan, smoothing top; fold overhang over top. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and let stand at room temperature for 5 minutes; using hot knife, slice pavé crosswise.
Sponge Toffee: While pavé is chilling, in 6-cup (1.5 L) saucepan, bring sugar, corn syrup and 3 tbsp water to boil over medium heat, stirring just until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 12 minutes.
Remove from heat; standing back and averting face, pour in vanilla. Add baking soda, whisking just until combined, about 2 or 3 times. (Mixture will bubble, sputter and increase in volume.)
Pour into parchment paper–lined 9- x 5-inch (2 L) loaf pan (do not scrape bottom of saucepan). Let cool in pan, undisturbed, for about 2 hours. Using serrated knife, cut toffee into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.) Serve with pavé.
Tip from The Test Kitchen: For puffed, airy sponge toffee, resist the urge to scrape the bottom of the saucepan when pouring the syrup into the loaf pan. Otherwise, the denser syrup that collects at the bottom will deflate the lighter syrup as it settles in the loaf pan.
If the stomach is indeed the way to a loved one's heart, then this ultra-decadent chocolate cake is sure to seal the deal. Just as easy and versatile as a cake mix— but way more moist and delicious—it's a recipe you'll want to make again and again.
Portion size16 servings
Credits :Canadian Living Magazine: February 2014
Buttery Chocolate Icing
per each of 16 servings: about
Total fat48 g
Saturated fat23 g
Total carbohydrate86 g
Grease two 9-inch (1.5 L) round cake pans; line bottoms with parchment paper. Set aside.
In large bowl, whisk flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Divide between prepared pans. Bake in 350 F (180 C) oven until cake tester inserted in centres comes out clean, 25 to 30 minutes.
Let cool in pans on racks for 10 minutes. Invert onto racks; peel off paper. Let cool completely.
Make-ahead: Store in airtight container for up to 24 hours.
Cut each cake in half horizontally to make four layers. Place one layer, cut side up, on cake plate; slide strips of waxed paper between cake and plate. Spread about 3/4 cup of the icing over cut side; top with second layer, cut side down. Spread about 3/4 cup of the remaining icing over top of stack. Repeat with remaining layers, omitting icing on top of stack. Using large offset palette knife, spread about 1 cup of the remaining icing all over cake to seal in crumbs; refrigerate until firm, 30 minutes.
Using large offset palette knife, spread remaining icing all over cake, smoothing sides and top. Run tip of palette knife back and forth loosely across top to form gentle ripples, if desired.
Make-ahead: Refrigerate until firm, about 1 hour. Cover loosely with plastic wrap and refrigerate for up to 24 hours.
Change it Up - The Ultimate Chocolate Cupcakes: Divide batter among 24 paper-lined muffin cups. Bake until cake tester inserted in centres comes out clean, 18 to 20 minutes. Transfer cupcakes to rack; let cool completely. Top with 1 batch Buttery Chocolate Icing
Change it Up: The Ultimate Chocolate Slab Cake: Grease 13- x 9-inch (3.5 L) cake pan; line bottom with parchment paper. Set aside. Prepare batter as directed; scrape into prepared pan. Bake until cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes. Invert onto rack; peel off paper. Let cool completely. Invert onto cake plate; top with 1 batch Buttery Chocolate Icing.
Make a double batch of these tropical bars—they'll disappear from your sweet tray faster than you think!
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
PiÃ±a Colada Filling:
drained and squeezed dry
sweetened shredded coconut
1 1/2 cup
per piece: about
Total fat4 g
Saturated fat3 g
Total carbohydrate11 g
Shortbread Crust: In large bowl, beat together butter, sugar and salt until fluffy; stir in flour in 2 additions. Press into bottom of parchment paper–lined9-inch (2.5 L) square cake pan. Bake in325°F (160°C) oven until golden, about 25 minutes. Let cool slightly.
Piña Colada Filling: Meanwhile, in bowl, beat together eggs, brown sugar and salt until pale, about 2 minutes. Stir in pineapple, coconut and rum extract. Pour over crust. Bake in 325°F (160°C) oven until edges are light golden, 27 to 30 minutes. Let cool completely in pan, about 1 hour.
To finish: Lift out onto cutting board; cut into squares.
Tip from The Test Kitchen: Squeeze as much liquid as possible from the pineapple to ensure that it's dry. Save the juice for stirring into cocktails!
These fragrantly spiced cookies originatefrom Holland, where they are enjoyed at the feast of Sinterklaas (S. Nicholas, a Dutch holiday character).
Portion size15 servings
Credits :Canadian Living: Holiday Baking 2014
each cinnamon and ground
ground cloves and ground nutmeg
salt and pepper
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate25 g
In large bowl, beat butter with brown sugar until fluffy; beat in egg. In separate bowl, whisk together flour, cinnamon, ginger, baking soda, cardamom, cloves, nutmeg, salt and pepper. Stir into butter mixture just until combined.
Turn out dough onto lightly floured work surface; knead a few times until smooth. Divide dough in half; shape into 2 discs. Wrap in plastic wrap; refrigerate until firm, about 30 minutes.
Dust 3- x 4 1/2-inch (8 x 11 cm) wooden cookie (speculaas) moulds lightly with flour. Add 2 tbsp of the dough to each mould, pressing firmly and tapping on work surface to imprint image. Flip over; tap corner of moulds or use blunt end of knife to release dough. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Trim excess dough from around edges. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
Bake, 1 sheet at a time, in 350?F (180?C) oven until edges are darkened and tops
are firm, about 15 minutes. Let cool on pans for 3 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Tip from The Test Kitchen: Look for speculaas moulds in Dutch stores. They vary in size, so adjust the amount of dough per cookie and the baking time accordingly.