A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.
Portion size50 servings
Credits :Canadian Living Magazine: December 2015
1 1/4 cup
semisweet chocolate (about 2 oz)
melted and slightly cooled
2 1/2 cups
whipping cream (35%)
milk chocolate (about 4 oz)
dark chocolate (about 2 oz)
whipping cream (35%)
crushed red and/or green
per square: about
Total fat9 g
Saturated fat6 g
Total carbohydrate15 g
Crust: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy; beat in chocolate. Stir in flour just until combined.
Press into bottom of parchment paper– lined 9-inch (2.5 L) square cake pan.
Bake in 300?F (150?C) oven just until firm and edges begin to pull away from sides of pan, about 30 minutes. Let cool completely in pan.
Filling: In large bowl, beat butter with icing sugar until mixture resembles fine crumbs; beat in cream and peppermint extract. Using food colouring, tint icing to desired shade of green. Scrape over crust, smoothing top. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Topping: In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until melted and smooth, about 5 minutes. Remove from heat; let cool for 5 minutes. Pour over filling, smoothing top. Sprinkle with crushed peppermint candies. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
Lift out onto cutting board; peel down sides of parchment paper. Cut into squares.
Tip from The Test Kitchen: For a clean cut, run your knife under hot water,
then wipe dry before slicing the squares. Wipe the knife clean with a towel between slices.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
No ugly sweater party is complete without these themed cookies! The gaudier the better, so let the kids' imaginations run wild with endless candy and colour combinations. Reserve some of the icing to use for decorating, and pipe stripes and patterns onto the sweaters, if desired.
Portion size16 servings
Credits :Canadian Living: Holiday Baking 2015
4 2/3 cups
decorating sugar (optional)
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate66 g
In large bowl, beat butter with granulated sugar until fluffy. Beat in egg, fancy molasses and cooking molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form smooth dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 5-inch (12 cm) gingerbread man cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 325°F (160°C) oven until firm, about 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.
While cookies are cooling, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes. Divide icing among 2 to 4 small bowls (you'll need 1 bowl for each colour of icing).
Using food colouring, tint each bowl of icing to desired shade. Working with 1 colour at a time, spoon icing into piping bag fitted with small plain tip; pipe outlines onto cookies to create sweater shapes. Let stand until dry, about 30 minutes.
Gradually add water, 1/4 tsp at a time, to remaining icings until mixtures are consistency of molasses. Working with 1 cookie at a time, spoon icings onto centres of outlines; using toothpick or skewer, spread to piped edges, popping any air bubbles. Decorate with candies and decorating sugar (if using). Let stand until dry, about 1 hour. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.)
Tip from The Test Kitchen: Find assorted holiday-themed candies to adorn your sweater creations at your local bulk food store.
Vietnamese coffee, a luscious blend of rich, intense espresso and sweet, creamy condensed milk, inspired this fudge.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
sweetened condensed milk
per piece: about
Total fat5 g
Saturated fat3 g
Total carbohydrate13 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat together white chocolate, bittersweet chocolate, condensed milk and espresso, stirring, until melted and smooth, about 5 minutes.
Scrape into parchment paper–lined 8-inch (2 L) square cake pan, smoothing top. Refrigerate until firm, about 3 hours. (Make-ahead: Cover and refrigerate for up to 3 days.) Lift out onto cutting board; using hot knife, cut into squares.?
Tip from The Test Kitchen: For perfect squares of fudge, make sure it's completely set before slicing. Run a thin, sharp knife under hot water and dry between each cut for a smooth, polsihed finish.