These mile-high bars pack the tastes of your favourite fireside treat into a decadent layered holiday dessert. Homemade marshmallow may sound difficult, but it is surprisingly easy to make and well worth the effort.
Portion size25 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
graham cracker crumbs
whipping cream 35%
white corn syrup
per bar: about
Total fat7 g
Saturated fat4 g
Total carbohydrate19 g
In bowl, stir together graham crumbs, butter and sugar until moistened; press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan. Bake in 350?F (180?C) oven until golden brown, about 12 minutes. Let cool completely; lightly grease exposed parchment paper.
Marshmallow Filling: Meanwhile, in saucepan, bring sugar, 1/3 cup water and corn syrup to boil over medium-high heat, stirring, until sugar dissolves. Boil, without stirring but brushing down sides of pan with pastry brush dipped in cold water, until candy thermometer reaches 260?F (125?C), or when 1 tsp mixture dropped into cold water forms hard ball, about 8 minutes. Remove from heat.
Meanwhile, in small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 5 minutes. Cook over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup (mixture will bubble up).
In stand mixer using whisk attachment, beat egg whites with salt until stiff peaks form. With machine running, gradually pour in sugar syrup, beating on high speed until increased in volume and cool, about 12 minutes. Beat in vanilla.
Immediately scrape mixture over crust. Using greased palette knife or spatula, smooth top. Let stand, uncovered, at room temperature until firm, about 3 hours. (Make-ahead: Cover and store at room temperature for up to 24 hours.)
Ganache: In heatproof bowl set over saucepan of hot (not boiling) water, heat milk chocolate, dark chocolate and cream, stirring, until melted and smooth, about 5 minutes. Remove from heat; let cool for 5 minutes. Pour over marshmallow filling, smoothing top. Refrigerate until firm, about 30 minutes.
Lift out onto cutting board; peel down sides of parchment paper. Using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 days.)
Using vanilla wafer cookies instead of the traditional sponge cake makes these no-bake miniature buches de Noel (yule logs) an easy make-ahead treat. If you like, shape marzipan into little mushrooms or holly leaves and berries and pipe melted chocolate into twig shapes to decorate the logs as we've done here. Make sure your cream is cold before you begin so it's easier to whip. Looking for Toast Cups? Click here for the recipe.
In large bowl, beat cream with vanilla until thickened. In separate bowl, add icing sugar; sift in cocoa powder, whisking to combine. Sprinkle cocoa mixture over cream mixture; beat until stiff peaks form, about 5 minutes.
Spoon 1 tsp cream mixture over bottom of 1 cookie. Sandwich with another cookie, top side down; press gently to squeeze cream to edge. Repeat layers to make a 6-cookie stack; top stack with 1 tsp cream mixture and 1 more cookie, top side up. Lay stack horizontally on waxed or parchment paper–lined baking sheet. Repeat with remaining cookies to make 5 more stacks.
Spread remaining cream mixture by rounded 2 tbsp over top and sides of each stack. Using tines of fork, make shallow ridges in cream to resemble bark. Refrigerate until cream is slightly set, about 2 hours. Cover loosely with plastic wrap; refrigerate until cookies are soft, about 24 hours.?
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.
Enjoy these spiced confections on their own or take the flavour a step further by topping your latte with them—instant treat!
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
white corn syrup
pumpkin pie spice
per marshmallow: about
Total fat0 g
Saturated fat0 g
Total carbohydrate9 g
Grease 9-inch (2.5 L) square cake pan; line with parchment paper. Lightly grease paper; dust with some of the icing sugar. Set aside.
In saucepan, bring granulated sugar, corn syrup and 1/3 cup water to boil over medium-high heat, stirring until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 260°F (125°C) or 1 tsp mixture dropped in cold water forms hard ball, about 12 minutes. Remove from heat.
Meanwhile, in small saucepan, add cold water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over low heat, stirring, until clear, 3 to 5 minutes. Whisk into hot sugar syrup (mixture will bubble up).
In stand mixer using whisk attachment, beat egg whites with salt until stiff peaks form. Beat in pumpkin pie spice and ginger. With machine running, gradually pour in sugar syrup, beating on high until increased in volume and cool, about 12 minutes. Beat in molasses and vanilla.
Immediately scrape mixture into prepared pan. Using greased offset palette knife, smooth top. Dust with some of the remaining icing sugar. Let stand, uncovered, at room temperature until firm, about 3 hours.
Lift marshmallow out onto cutting board; using greased knife and cleaning and greasing knife between cuts, cut into 36 squares, trimming edges.
In bowl, gently toss marshmallows with remaining icing sugar to coat; dust off excess. Transfer to waxed paper–lined baking sheet. Let stand until dry, about 1 hour. Using dry pastry brush, brush off excess icing sugar. (Make-ahead: Cover loosely with plastic wrap; store at room temperature for up to 7 days.)