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Canadian Living Special Issues

Canadian Living Special Issues

SIP Vol.20 No.03 - Holiday Baking

Collection of Canadian Living special issues

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Country:
Canada
Language:
English
Publisher:
TVA Publications Inc.
Frequency:
Quarterly
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4 Issues

in this issue

1 min.
holiday magic

Everyone’s holiday celebrations are likely to be different this year—maybe that means fewer visitors and physically distanced get-togethers, or perhaps it’s just virtual dates with family and friends. However you’re spending this festive time, we wish you the merriment that is holiday baking. There’s no doubt that the act of making, sharing and tasting freshly baked homemade goodies is bound to warm the soul. Just the scent of them wafting though the house is enough to evoke the holiday spirit, isn’t it? So whether you’re a novice baker or an expert, it’s finally the time of year you’ve been waiting for. Get out the mixer and brush off those baking sheets, because this special issue is packed with recipes for irresistible sweet treats and showstopping creations to share with your…

2 min.
bake the cover

GINGERBREAD COOKIE WREATH MAKES 12 SERVINGS HANDS-ON TIME 1 HOUR TOTAL TIME 4 HOURS 5½ cups all-purpose flour 1 tbsp ground ginger 2 tsp cinnamon 1 tsp baking soda 1 tsp freshly grated nutmeg ½ tsp ground cloves pinch salt 2 cups granulated sugar ⅔ cup unsalted butter, softened 2 eggs ⅔ cup molasses Royal Icing (recipe, this page) In bowl, whisk together flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt; set aside. In large bowl, beat sugar with butter using electric mixer on medium speed until light and fluffy; beat in eggs and molasses. Stir in flour mixture. Divide dough in half and shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Can be refrigerated for up to 12 hours.) Between parchment or waxed paper, roll out dough to ¼-inch…

47 min.
cookies

BUTTERHORNS MAKES ABOUT 48 COOKIES HANDS-ON TIME 40 MINUTES TOTAL TIME 1 HOUR 1 cup unsalted butter, softened ⅓ cup granulated sugar 2 egg yolks 1 tsp vanilla 2 cups all-purpose flour 1 cup ground pecans, walnuts, hazelnuts or almonds 1 tsp baking powder 225 g bittersweet chocolate (8 oz), chopped In bowl, beat butter with sugar using electric mixer on medium speed until fluffy; beat in egg yolks and vanilla. Whisk together flour, pecans and baking powder; add to butter mixture, stirring to form stiff dough. Preheat oven to 350°F. Grease or line 4 baking sheets with parchment paper. Roll dough by tablespoonfuls into small logs with tapered ends; shape logs into crescents. Place 2 inches apart on prepared baking sheets. Bake on top and bottom racks of oven, rotating and switching baking sheets halfway through, until…

1 min.
pipe & decorate like a pro

TO OUTLINE COOKIES Using piping bag fitted with small plain tip, pipe royal icing around edges of cookies. Let dry for 20 minutes. TO FLOOD OUTLINED COOKIES Gradually add enough water to make thin icing, which should flow smoothly from a spoon. Working with one cookie at a time, pipe or spoon thinned icing onto centres of cookies. Using toothpick or skewer, spread to piped edges, popping any air bubbles. Let dry for 30 minutes. TO MARBLE FLOODED COOKIES Pipe stripes, dots or circles of contrasting colours onto flooded cookies while still wet. Draw a toothpick through designs to swirl and marble as desired. Let dry for 30 minutes. TO FLOCK FLOODED COOKIES Dip icing side of flooded cookies into coarse decorating sugar while still wet. Let dry completely. TIPS & TRICKS Always let icing outlines dry before you…

15 min.
confections

CHOCOLATE RUDOLPH CAKE POPS MAKES 20 CAKE POPS HANDS-ON TIME 45 MINUTES TOTAL TIME 3 HOURS ½ cup unsalted butter, softened ¾ cup granulated sugar 2 eggs ½ tsp vanilla extract 1½ cups all-purpose flour ¼ cup sifted cocoa powder 1½ tsp baking powder ½ tsp baking soda pinch salt ⅔ cup milk Cake Pops ¼ cup apple juice 1¾ cups dark chocolate or milk chocolate pastilles 20 lollipop sticks 20 mini pretzels, halved 20 mini red candy-coated chocolates (such as M&Ms) 40 candy eyes Preheat oven to 350°F. Line 8-inch springform pan with parchment paper; grease. In large bowl, beat butter with sugar using electric mixer on medium speed until light and fluffy; beat in eggs, then vanilla. In separate bowl, combine flour, cocoa powder, baking powder, baking soda and salt; beat into butter mixture alternately…

14 min.
bars & bites

CHOCOLATE ALMOND CRISPED RICE SQUARES MAKES 25 SQUARES HANDS-ON TIME 20 MINUTES TOTAL TIME 2¼ HOURS ¼ cup coconut oil or unsalted butter ⅓ cup semisweet chocolate chips ⅓ cup smooth almond butter 2 tbsp cocoa powder ½ tsp salt 6 cups mini marshmallows 4 cups crispy rice cereal Topping ¾ cup semisweet chocolate chips 2 tbsp coconut oil or unsalted butter ½ cup salted roasted almonds, chopped Line 9-inch square baking dish with parchment paper, leaving overhang on two sides. In large pot, melt coconut oil, chocolate chips, almond butter, cocoa powder and salt over medium-low heat, stirring often, until smooth, about 5 minutes. Add marshmallows; stir until melted. Remove from heat; stir in cereal until evenly coated. Transfer to prepared pan; press into even layer. Let cool to room temperature. Topping In microwaveable bowl, melt chocolate chips…