Velvety chocolate cream is nestled into crumbly shortbread cups in this new holiday classic. The cups puff up slightly when baked, but you'll still have plenty of room to spoon in the rich filling.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2014
whipping cream 35%
white chocolate chips
per cup: about
Total fat6 g
Saturated fat4 g
Total carbohydrate9 g
In stand mixer using paddle attachment, or in bowl with wooden spoon, beat together butter, icing sugar and vanilla until fluffy; stir in flour just until combined. Roll by 2 tsp into about 48 balls.
Add 1 ball to each cup of 2 lightly greased 24-cup mini muffin tins; press gently into bottoms and up sides. Refrigerate until firm, about 30 minutes.
Bake, 1 pan at a time, in 325?F (160?C) oven until edges are light golden, 18 to 20 minutes. Let cool completely in pans; run tip of knife around edges of cups to release from pan.
Meanwhile, in bowl set over saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until smooth. Spoon about 1 tsp of the mixture into well of each cookie cup; place 1 chocolate chip in centre of each, pressing gently to adhere. Refrigerate until set, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
The secret to achieving a fluffy texture: Add a splash of milk to the dense batter. Serve the finished cake with jam, berries, chocolate sauce or lemon curd, or have it all by itself.
Portion size16 servings
Credits :Canadian Living Magazine: February 2016
1 1/4 cup
1 3/4 cup
per serving: about
Total fat13 g
Saturated fat8 g
Total carbohydrate26 g
In large bowl, beat butter with sugar until light, fluffy and pale yellow, about 5 minutes. Add 1 egg; beat for 2 minutes, scraping down side. Repeat with remaining eggs, adding 1 at a time. Beat in milk, vanilla and salt until combined (mixture may appear curdled).
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–line 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 20 minutes. Turn out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Change it up: Blueberry Lemon Buttery Pound Cake Set aside 1 tbsp of the flour before beginning. Add 2 tbsp finely grated lemon zest when beating in milk, vanilla and salt. Toss 1 1/2 cups fresh wild blueberries with reserved flour; fold into batter. Bake as directed.
Tip from The Test Kitchen: To keep crust from overbrowning, use a light-coloured loaf pan. Darker pans tend to impart a deeper colouring to buttery baked goods.
This pull-apart monkey bread tastes just like apple fritters, and it conveniently separates into little doughnut holes for shareable bite-size treats! Get the kids involved in rolling the dough pieces into balls and building the bread in the Bundt pan.
Portion size12 servings
Credits :Canadian Living: Holiday Baking 2015
diced cored peeled
apples (about 2)
Cream Cheese Glaze:
active dry yeast
melted and slightly cooled
1 3/4 cup
all-purpose flour (approx)
per each of 12 servings: about
Total fat16 g
Saturated fat10 g
Total carbohydrate40 g
Easy Brioche: In stand mixer, stir warm water with 1 tsp of the sugar until dissolved. Sprinkle in yeast. Let stand until frothy, about 10 minutes. Meanwhile, in bowl, whisk together eggs, butter and remaining sugar. In separate bowl, whisk 1 1/2 cups of the flour with the salt.
In stand mixer with paddle attachment, stir egg mixture into yeast mixture. Stir in flour mixture, 1/2 cup at a time, to form soft sticky dough. Mix on low speed, scraping down bowl halfway through and adding as much of the remaining flour, a little at a time, as needed to form soft smooth dough.
Transfer to greased large bowl; cover with plastic wrap. Let rise in warm draft-free place until doubled in bulk, about 1 1/2 hours.
Turn out dough onto lightly floured work surface. Shape into 15- x 3-inch (38 x 8 cm) rectangle; cut in half lengthwise. Cut each half crosswise into about 25 pieces; shape each piece into smooth ball.
Apple Filling: Place butter in shallow bowl. In separate shallow bowl, whisk brown sugar with cinnamon. In separate bowl, toss apples with 1 1/2 tbsp of the butter and 1/2 cup of the brown sugar mixture. Reserve remaining butter and brown sugar mixture.
Assembly: Working with 1 ball at a time, roll dough in remaining butter; roll in remaining brown sugar mixture to coat. Arrange dough, alternating with spoonfuls of the apple mixture, in generously greased 10-inch (3 L) Bundt pan. Cover with plastic wrap. Let rise in warm draft-free place until doubled in bulk, about 1 hour.
Place pan on rimmed baking sheet; bake in 350°F (180°C) oven until golden brown and bread sounds hollow when tapped, about 40 minutes. Let cool in pan for 10 minutes. Invert onto serving platter. Let cool completely.
Cream Cheese Glaze:While brioche is cooling, beat cream cheese with butter until smooth. Beat in icing sugar. Slowly beat in milk until smooth. Drizzle over brioche.
Tip from The Test Kitchen: The dough is meant to be soft and slightly sticky, so don't feel the need to add more flour to smooth it out—this will only make the bread tough.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.