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Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP #3 - 2017

Collection of Canadian Living special issues

United States
TVA Publications Inc.
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4 Issues


access_time1 min.
happy holidays

You don’t need any reminders that it’s the holiday season, but your cookie tin,sweet tooth and gift list is chomping at the bit to get started. It’s time for that deliciously hectic flurry of activity in the kitchen where cookies, squares, cakes and sweets galore beg to be made, eaten and given to the ones we love. We hope you’ll find flavourful inspiration, new family favourites and old loves in this year’s collection.Happy Baking!The Canadian Living Test Kitchen ■…

access_time10 min.
bake the cover

Marzipan Shortbread oppositePEEKABO SHORTBREAD STARSMAKES 24 COOKIESHANDS-ON TIME 20 minutesTOTAL TIME 1¾ HOURS1 cup unsalted butter, softened½ cup icing sugar½ tsp vanilla½ tsp salt2 cups all-purpose flour2 tsp granulated sugar½ cup seedless raspberry jamicing sugar for dusting (optional)In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.Between waxed or parchment paper, roll out dough to scant ¼-inch thickness. Using 2½-inch star-shaped cookie cutter, cut out shapes, rerolling and cutting scraps. Using 1½-inch star-shaped cookie cutter, cut out star in centre of half of the cookies, rerolling and cutting scraps, as necessary. Arrange whole and cutout cookies, 2 inches apart, on parchment paper–lined rimless baking sheets; refrigerate until firm, about 20…

access_time49 min.

CHOCOLATE TOFFEE SHORTBREAD CUPSMakes 48 cookiesHands-on time 40 minutesTotal time 1¼ hours1 batch Basic Shortbread Cookie Dough (recipe, opposite)¾ cup mini semisweet chocolate chips¾ cup toffee bitsMake dough according to instructions (recipe, left), but do not refrigerate. Roll by 2 tsp into balls; gently press onto bottoms and up sides of mini muffin cups. Refrigerate until firm, about 30 minutes.Stir chocolate chips with toffee bits; spoon rounded 1 tsp into each shortbread cup. Bake, 1 pan at a time, in 325°F oven until edges are light golden, 20 to 25 minutes.Let cool in pans on racks. Run tip of knife around edge of each cup to release. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)PER COOKIE…

access_time20 min.
bars & squares

Toffee Cheesecake SquaresBUTTER TART SQUARESMakes 16 large squaresHands-on time 10 minutesTotal time 35 minutes1 cup all-purpose flour¼ cup granulated sugar½ cup butterFilling2 tbsp butter, melted2 eggs, lightly beaten1 cup packed brown sugar2 tbsp all-purpose flour½ tsp baking powder½ tsp vanillapinch salt1 cup raisins½ cup chopped walnutsIn bowl, mix flour with sugar; using pastry blender or 2 knives, cut in butter until crumbly. Press into parchment paper–lined 9-inch square cake pan. Bake in 350°F oven for 15 minutes.Filling In bowl, mix butter with eggs; blend in brown sugar, flour, baking powder, vanilla and salt. Stir in raisins and walnuts. Pour over base.Bake in 350°F oven until top springs back when lightly touched, 20 to 25 minutes. Let cool in pan on rack. Cut into squares.PER SQUARE about 221 cal, 3 g…

access_time16 min.
pies & tarts

CHOCOLATE GINGERBREAD CREAM PIEMakes 8 servings | Hands-on time 45 minutes | Total time 6½ hoursPastry2¼ cups all-purpose flour¼ cup cocoa powder, sifted1 tsp each cinnamon and ground ginger¼ tsp saltpinch each nutmeg and ground cloves¼ cup cold unsalted butter, cubed¼ cup cold lard or vegetable shortening, cubed¼ cup ice water (approx)3 tbsp sour cream1 egg1 egg yolkCustard4 egg yolks2 cups milk⅓ cup granulated sugar⅓ cup cornstarch2 tsp fancy molasses1 tsp cinnamon½ tsp ground gingerpinch nutmegpinch ground cloves1 tsp vanilla½ cup whipping cream (35%)Topping½ cup whipping cream (35%)2 tsp granulated sugar1 tsp vanillapinch cinnamonPastry In bowl, whisk together flour, cocoa powder, cinnamon, ginger, salt, nutmeg and cloves. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.Whisk together ice…

access_time25 min.

SILKY MOCHA LAYER CAKEMAKES 16 TO 18 SERVINGS | HANDS-ON TIME 1 ½ HOURS | TOTAL TIME 3 HOURS1 cup butter, softened1½ cups granulated sugar2 eggs2 tsp vanilla2 cups all-purpose flour1 tbsp baking powder½ tsp salt½ cup cocoa powder1½ cups milk125 g semisweet chocolate (about4½ oz)Mocha Butter Icing⅔ cup butter, softened3½ cups icing sugar½ cup prepared espresso, cooled1 tsp vanillaGanache170 g semisweet chocolate(about 6 oz), chopped½ cup whipping cream (35%)2 tbsp butter, cubedLightly grease two 8-inch round cake pans; line bottoms with parchment paper. Set aside.In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, sift together flour, baking powder and salt; sift in cocoa powder. Using wooden spoon or spatula, stir into butter mixture, alternating with milk,…