SAMPLE THE DECADENT
You deserve a treat
HOT CHOCOLATE, 6 WAYS Makes: 41/2 cups
Whether you want to keep it classic or add a little kick, here’s how you should be making your hot chocolate this winter. 1 L milk
1/2 cup chopped dark chocolate
1/3 cup chopped white chocolate Marshmallows, optional Whipped cream, optional
The base:
Simmer 1 L milk in a medium saucepan set over mediumhigh, then reduce heat to medium-low. Whisk in
1/2 cup chopped dark and 1/3 cup chopped white chocolate. Simmer, whisking often, until chocolate melts, 1 to 2 minutes. Serve with marshmallows or whipped cream.
The upgrades:
Chocola-ccino: Add 1 tsp espresso powder. Top with frothed milk.
Magic Mint: Add 2 tbsp crème de menthe or 1/4 tsp peppermint extract.
Mexican Spice: Add 1/2 tsp cinnamon and 1/8 tsp each nutmeg and cayenne. Top with whipped cream and sprinkle with cinnamon.
Malted Milk: Add 1/2 cup malted milk powder, such as Ovaltine. Top with whipped cream and sprinkle with chopped malt-chocolate balls.
Affogato: Pour hot chocolate over vanilla or coffee ice cream.
HOT BUTTERED CHAI LATTE Makes: 3 mugs
Don’t be put off by the butter: It’s the secret ingredient that makes this clever hot drink unforgettable. 2 tbsp unsalted butter 3 tbsp brown sugar
1 tbsp minced fresh ginger 1 tbsp chai spice
2 cups boiling water 4 bags black tea
1 cup warm milk
1. Mash butter with brown sugar, ginger and chai spice.
2. Pour boiling water over tea bags. Steep four minutes. Discard tea bags.
3. Blend butter mixture with tea and milk in a blender until frothy. Pour through a sieve into three mugs.
HORCHATA
Serves: 10 Horchata, a dairy-free drink from Latin America that can ward off a chill, is tailor-made for the season. 1 cup basmati rice
1 cup blanched almonds 4 cups water
1/2 cup sugar
1/4 tsp ground cardamom
1. Soak rice and almonds in water overnight.
2. Add mixture to a blender with sugar. Blend on high for 5 minutes. Pour through a sieve lined with three layers of cheesecloth set over a bowl. 3. Stir in cardamom.
Serving tip: Serve warm and sprinkle with pumpkin pie spice for a fun take on the PSL. CHOCOLATE SEA SALT ALMOND CLUSTERS Prep 30 min. | Total 1 hour Makes: 30 to 32
Melting the chocolate in two parts is essential — it will prevent your chocolate from pooling and give it a smooth, firm shell. 30 to 32 foil liners for candy 250-g pkg dark chocolate chips, divided
1 cup buttered or candied almonds, coarsely chopped 1/4 tsp flaked sea salt, such as Maldon
1. Arrange liners on a large baking sheet.
2. Microwave 1 cup chocolate chips in a medium bowl on medium, stirring halfway, until melted, 1 to 2 minutes. Stir in remaining chocolate chips until melted and smooth, 1 to 2 minutes. Gently stir in almonds until just combined.
3. Spoon 1-tbsp portions into candy liners. Sprinkle with salt. Let stand in a cool place until firm, about 30 minutes.
Make-ahead tip: Clusters can be made up to two days ahead. Store in a sealed container.
RUM-RAISIN BUNDT CAKE Prep 30 min. | Total 1 hour 25 min. Plus 1 hour 20 min. cooling time Serves: 16
This bundt cake is perfect for a lazy breakfast, afternoon tea or any family gathering. 1 tbsp unsalted butter, softened
1 1/2 tsp all-purpose flour
Batter:
1 1/2 cups raisins
1/2 cup dark rum
3 1/2 cups all-purpose flour 2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground nutmeg 1/4 tsp cinnamon
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar 4 eggs
2 tsp vanilla
1 cup sour cream
2 Golden Delicious apples, peeled and grated
Sour cream glaze:
1/4 cup sour cream 1 1/2 cups icing sugar
1. Preheat oven to 350F. 2. Mix butter and flour in a small bowl, then brush inside a 10-cup Bundt pan.
3. Microwave raisins and rum in a bowl for 1 1/2 minutes. Stir, then cover with plastic wrap.
4. Whisk flour, baking powder, baking soda, salt, nutmeg and cinnamon in a medium bowl. Beat butter and sugar in a large bowl, using an electric mixer on medium until pale and fluffy, 3 minutes. Beat in eggs, 1 at a time, beating after each addition, then vanilla. Beat in half of the flour mixture on low, then sour cream, then the remaining flour mixture. Fold in raisin mixture and apples. Scrape into prepared pan and smooth top.
5. Bake until a skewer inserted into centre comes out clean, about 55 minutes. Cool for 20 minutes. Invert cake onto rack and cool completely, about 1 hour.
6. Glaze: Whisk sour cream in a bowl, adding icing sugar,
1/2 cup at a time, until smooth. Drizzle over cake.
Kitchen tip: Let cake cool completely before glazing or glaze may become too thin. CHOCOLATE-ORANGE JAFFA CAKE Prep 20 min. | Total 2 hours
Serves: 12 to 14
1 tbsp unsalted butter, softened
1 1/2 tsp all-purpose flour
Batter:
1 1/2 cups granulated sugar 2 tbsp orange zest
2 1/2 cups all-purpose flour 1 tbsp baking powder
1/2 tsp salt
4 eggs
2/3 cup canola oil
2/3 cup strained orange juice, (2 oranges)
1/3 cup buttermilk
2 tsp vanilla
Glaze:
2/3 cup finely chopped dark chocolate
1/2 cup 35% cream
2 tsp honey
1. Preheat oven to 350 F. 2. Pan: Mix butter and flour in a small bowl, then brush inside a 10-cup Bundt pan. 3. Batter: Rub sugar and orange zest in a large bowl with hands to release the natural oil. Whisk in flour, baking powder and salt. 4. Whisk eggs, oil, orange juice, buttermilk and vanilla in a bowl. Stir into flour mixture until just combined. Pour into prepared pan.
5. Bake until a tester inserted into centre of cake comes out clean, 35 to 40 minutes. Cool for 20 minutes in pan. Remove cake to a rack and cool completely, about 40 minutes.
6. Glaze: Place chocolate in a small bowl. Heat cream in a small saucepan over mediumhigh, until bubbles start to form. Pour over chocolate and let stand 1 minute. Stir until smooth. Stir in honey, then drizzle over cake.
STICKY TOFFEE PUDDING Prep 25 min. | Total 1 hour 10 min.
Serves: 12
A classic British dessert, allegedly made popular in the 1970s by Francis Coulson, chef at Sharrow Bay Country House in northern England. No matter its origins, this deluxe, moist cake will please every sweet tooth. Serve with Gingerbread Caramel Sauce and Vanilla Custard Sauce (see recipes). 1 1/4 cups packed pitted, chopped Medjool dates 3/4 cup water
1/2 tsp baking soda
1 1/3 cups all-purpose flour 3/4 tsp baking powder 1/2 tsp salt
1/3 cup unsalted butter, softened
2/3 cup packed dark brown sugar
2 eggs
1 tsp vanilla
1. Preheat oven to 350 F, then lightly spray an 8 -in-square baking pan with oil. Boil a pot of water.
2. Combine dates and 3/4 cup water in a medium pot and bring to a boil. Reduce heat to medium-low and simmer for 3 to 4 minutes. Remove from heat, stir in baking soda and let stand for 10 minutes. Lightly mash with a fork.
3. Whisk flour, baking powder and salt in a medium bowl.
4. In a large bowl, beat butter and sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in eggs, one at a time, until combined, then vanilla. Add flour mixture and beat on low until just combined. Stir in date mixture.
5. Pour batter into prepared pan and smooth top. Place pan in a roasting pan. Pour boiling water into roasting pan to come almost halfway up the side of the cake pan. Cover roasting pan tightly with foil. Carefully transfer to oven. Bake until centre is slightly firm, 45 to 50 minutes.
6. Re-warm 3/4 cup of the caramel sauce.
7. Remove cake from water bath. Immediately poke holes all over with a skewer and pour warm caramel sauce overtop. Let stand 15 minutes. Serve with more caramel and vanilla custard. GINGERBREAD SPICE MIX 1/3 cup ground ginger 1/4 cup ground cinnamon 2 tbsp ground allspice 1 tsp ground nutmeg 1/4 tsp ground cloves Pinch of pepper
Combine all ingredients in a small jar. Shake well to mix. Will keep well up to 1 month. GINGERBREAD CARAMEL SAUCE Prep 15 min. | Total 15 min. Plus 30 min. cooling time
Makes: 1 1/3 cups
1 1/2 cups granulated sugar 1/2 cup water
1/2 tsp salt
1 cup 35% cream, warmed 2 tsp Gingerbread Spice Mix 1/2 tsp vanilla
1. Stir sugar, water and salt with a wooden spoon in a medium pot over medium-high to combine. Bring to a boil.
2. Cover and reduce to medium for 30 seconds, allowing steam to vaporize any sugar on side of pan. Remove cover and cook until light amber in colour, about 10 minutes.
3. Pour in a third of the cream and stir gently. Add remaining cream and Gingerbread Spice Mix. Cook for 1 minute, then reduce heat to medium-low and cook for 2 minutes.
4. Remove from heat and stir in vanilla. Transfer to a bowl and cool slightly, about 30 minutes.
Kitchen tip: Drizzle leftover caramel sauce on a latte. VANILLA CUSTARD SAUCE Prep 15 minutes | Total 15 min. Plus 10 min. cooling time Makes: 1 3/4 cups
1 1/2 cups milk, divided 1/2 cup granulated sugar 4 egg yolks
1 tbsp cornstarch
1/4 tsp salt
1 tsp vanilla
1. Heat 1 1/4 cups of the milk in a medium saucepan over medium-high until it starts to simmer.
2. Whisk sugar and yolks in a medium bowl until combined. Whisk in cornstarch and salt until smooth, then whisk in remaining 1/4 cup milk.
3. Slowly pour hot milk into yolk mixture, whisking constantly. Pour mixture back into saucepan and set over mediumlow.
4. Continue cooking, whisking constantly, until mixture has thickened and coats the back of a wooden spoon, about 8 minutes. Stir in vanilla.
5. Cool over an ice bath, stirring, for 10 minutes. TRIPLE-CHOCOLATE BROWNIES Prep 15 min. | Total 50 min., plus cooling time Makes: 16 brownies
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp salt
168 g bittersweet chocolate, coarsely chopped
1/2 cup unsalted butter
3 eggs
1 cup granulated sugar
2 tsp vanilla
1/2 cup dark chocolate chips 1/2 cup white chocolate chips
1. Preheat oven to 325 F. Oil and line an 8×8-in-square baking dish with parchment.
2. Sift flour with cocoa and salt in a small bowl.
3. Combine bittersweet chocolate with butter in a medium bowl. Microwave on medium until almost melted, stirring halfway through, 2 minutes. Stir until smooth.
4. Whisk eggs with sugar and vanilla in a large bowl. Scrape in chocolate mixture, then stir until combined. Gradually stir in flour mixture, just until almost mixed. (Overmixing toughens brownies.) Stir in chocolate chips until evenly distributed. Spread batter in prepared dish. Smooth top.
5. Bake in centre of oven until edges are firm and middle is set, 35 to 45 minutes. (A toothpick inserted in the centre may have chocolatey crumbs clinging to it.) Remove pan to a rack and cool completely, about two hours. Cut into 16 squares. Brownies will keep well, covered, at room temperature for up to three days or wrap in foil and freeze up to a month.
A lesson on butter: Because melted butter has released much of its water content, it makes the finished treats soft and dense, as well as flavourful.