Desserts

Make the meringue:

1. Preheat the oven to 200 degrees. Line a baking sheet with parchment paper.
2. Fill a medium pot with an inch or so of water and bring to a boil. Use a clean whisk or rubber spatula to stir together the egg whites and sugar in a clean large stainless steel bowl. Once the water reaches a boil, turn off the heat and set the bowl of egg whites over the hot water, so the water isn’t touching the bowl’s bottom, and stir constantly until the sugar has completely dissolved and the mixture is white, frothy and no longer grainy, about 8 minutes.
3. Remove the bowl. Use a whisk, hand-held electric mixer or stand mixer fitted with a whisk attachment to beat the egg whites on high to very stiff, shiny peaks, 4 to 5 minutes. Gently fold in the lemon zest.
4. Spoon the mixture into 4 equal mounds on the lined baking sheet. Bake the meringue until it’s dry and crunchy on the outside but still soft and chewy inside, about 6 hours. Let it cool.

Make the whipped cream:

1. Combine the cream and sugar in a large bowl. Use a knife to scrape the seeds of the vanilla bean into the bowl; discard the pod. Use a whisk or hand-held electric mixer to whip the cream to semi-stiff peaks. Cover and refrigerate until ready to use.

Make the strawberries:

1. Combine the strawberries, vodka, lemon zest, lemon juice, balsamic vinegar, salt and black pepper in a large bowl. Use a knife to scrape the seeds of the vanilla bean into the bowl, and add 1 tablespoon of the sugar. Stir gently but thoroughly. Give a taste. You might need more sugar if your strawberries aren’t that sweet.
2. Cover the bowl with plastic wrap and pop it in the fridge. Let the mixture chill for at least 30 minutes (with the occasional stir) and up to an hour. The longer it sits, the more flavor the vodka will extract from the berries.

Make the Eton Mess:

1. Crumble the meringues into a large mixing bowl; you should have a combination of small crumbles, medium pieces and large chunks. Add the whipped cream and stir gently just until the meringue pieces are coated. Add about three-quarters of the strawberries and their liquid and stir very gently just until the berries are well distributed but you still see streaks of red in the white cream.
2. Carefully scoop the mixture into a large serving bowl, scatter the remaining strawberries on top, and drizzle on the rest of the liquid. Serve right away.

1. Place 8 oz. chocolate in a Bain Marie or in a heat-proof bowl above simmering water. Heat on low until chocolate is melted. Add in crushed chocolate wafers. Pour chocolate wafer mixture onto parchment-lined pan, then using an offset spatula spread chocolate until smooth. Transfer pan to freezer to chill for about 3-5 minutes or until melted chocolate becomes solid.
2. Place remaining semi-sweet chocolate and heavy cream in a Bain Marie or in a heat-proof bowl above simmering water. Let chocolate and heavy cream heat on low and stir until chocolate is melted and combined with heavy cream. Add in Peppermint Kahlua, stir to combine. Place truffle mixture in refrigerator for about 20 minutes or until truffle mixture resembles thick cake mix (homemade – not box cake mix, which is never thick). Remove truffle mixture and pour it over the chocolate layer. Return pan to refrigerator and let chill for another 20 minutes.
3. Place 8 oz. white chocolate in a Bain Marie or in a heat-proof bowl above simmering water. Heat on low until white chocolate is melted. Pour melted white chocolate over truffle layer, then using an offset spatula, spread chocolate until smooth. Sprinkle Peppermint Andes candy on top of white chocolate. Let bark stand at room temperature for 1-2 minutes. Then score the white chocolate with a knife for easy cutting and to prevent cracks while cutting. Set aside bark for another 5-8 minutes to set (white chocolate can set without being refrigerated). Cut and serve.

1. Preheat oven to 350°F. Butter 12 standard size or 30 miniature muffin cups, or line cups with paper liners.
2. Prepare coatings: In a small saucepan, melt 6 tablespoons butter over medium heat and continue to cook it, stirring frequently, until brown bits form on the bottom and it smells nutty and heavenly. Immediately remove from heat and set aside. In a small bowl, combine 2/3 cup sugar and cinnamon. Set aside as well.
3. Prepare puffs: Whisk flour, baking powder, baking soda, salt and nutmeg together in a medium bowl and set aside. In the large bowl of an electric mixer, beat softened butter and sugar together until light and fluffy. Add egg and vanilla and beat until combined. Mix in 1/3 of flour mixture, followed by 1/2 of buttermilk, repeating again and finishing with the flour mixture. Mix only until combined.
4. Spoon into prepared muffin cups, filling only 3/4 of the way. (I filled mine higher and they ended up spilling over a bit and doming less than they are capable of.) Bake standard sized muffins for 20 to 25 minutes and miniature muffins for 12 to 14 minutes. When finished, muffins will feel springy to the touch and a tester inserted into the center will come out clean. Transfer them in their pan to a wire rack.
5. As soon as you feel you’re able to pick one up, take your first puff and roll the top and upper edges in the browned butter. Don’t be afraid to pick up the browned butter solids at the bottom of the saucepan; they’re the dreamiest part. Let any excess butter drip off for a second before gently rolling the butter-soaked cake top in cinnamon-sugar. I find if you roll too firmly, or have too much wet/not absorbed butter on top, the sugar can clump off, which is heartbreaking. Transfer puff to wire rack to set and repeat with remaining puffs. Eat warm.
6. For an even more indulgent, doughnut-like puff: Make an extra two tablespoons of the browned butter and roll the whole puff in it and the cinnamon sugar. (I usually have enough cinnamon sugar to fully roll the puffs.)
7. Do ahead: Puffs are best within hours after they are baked. They can be made it advance and stored in a freezer bag until needed, too. Simply spread them out on a baking tray and reheat them until warm in the oven.

Notes

If you don’t wish to use buttermilk, you can replace it with regular milk and nix the baking soda (keeping the baking powder). I like to get the toppings ready first because they take so little time to bake, you don’t want to be scrambling to have something to dip them in.[br]Yield: 9 to 12 standard muffin-size puffs or 30-ish miniature ones. Try not to overfill as I did or you won’t get as great domes on them.

1. Mix the butter and brown sugar followed by the eggs, and vanilla extract.
2. Mix the flour, salt, baking powder, and cinnamon.
3. Mix the dry ingredients into the wet before gently mixing in the apple and toffee chips.
4. Place the batter in a greased (or parchment lined) 9×13 inch baking dish and bake in a preheated 350F/180C oven until the top looks just set, but still jiggles a little, about 20-30 minutes, before pulling out of the oven and letting it cool in the pan for 30 minutes.

Option: Replace the toffee chips with caramel chips, cinnamon chips, chocolate chips, white chocolate chips, etc. or omit them completely.

Instructions

1. In a large, heavy saucepan, whisk egg yolks, malted milk powder, sugar, and two tablespoons half and half into a smooth paste.
2. Slowly pour in remaining half and half, whisking until yolk mixture is incorporated. Cook over medium heat, whisking frequently, until a custard forms against the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes. Add salt to taste.
3. Pour custard through a strainer into an airtight container and chill at least 8 hours. Churn in ice cream maker according to manufacturer's instructions. Return to container, quickly stir in toffee chunks, and chill in freezer for at least 4 hours before serving.

3.2.2885

Instructions

1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
2. Melt the chocolate in the cream in a double boiler.
3. Cream the cream cheese.
4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
5. Pour the mixture into the spring form pan.
6. Bake in a preheated 350F oven for 60 minutes.
7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
8. Let it cool completely.
9. Chill the cheesecake in the fridge overnight.

3.2.2885

Step 1

Mix together the red fife flour, baking soda, ginger, cinnamon, cloves, nutmeg, pepper and salt in a large bowl. Set aside.

Step 2

Beat the butter and dark brown sugar in a large bowl with either an electric mixer or in a stand mixer.  Mix on medium speed until light and fluffy.

Meanwhile, weigh the molasses and egg together in a separate small bowl. 

Step 3

Gradually add the molasses and egg mixture to the butter and sugar while mixing on medium speed.  Scrape down the bowl as needed.

Step 4

Reduce speed to low and gradually mix in the flour/spice mixture, scraping down the sides of the bowl occasionally to ensure proper incorporation.  Mix until dough fully comes together and there are no more dry spots.
Step 5

Separate dough until two equal parts and press dough into 2 thick flat discs. Wrap in plastic wrap. Refrigerate for at least 4 hours or overnight. Dough can be kept in the fridge for up to four days.

Baking Day

Preheat oven to 350*F. Roll out dough, one disk at a time, on a lightly floured work surface.  Roll dough to ¼ inch thickness for crispier cookies, or ½ inch thick for softer cookies.  Cut into desired shapes using cookie cutters (please note to reduce bake times for smaller cookies).  Place cookies 1 inch apart on parchment lined baking sheets.

Bake cookies for 8-10 minutes or until the edges of the cookies are set and just beginning to brown (baking times will vary based on individual ovens, cookie size and thickness). Cool cookies on baking sheets for a few minutes then move to wire racks to cool completely.  Decorate cookies as desired using royal icing, or icing of choice.

Mix all the ingredients apart from one of the eggs. Knead the mix and shape it like a flat ball about 5 cm wide. Place it on a baking tray lined with parchment paper and varnish the top with the remaining egg. Oven-bake at 180 °C (356 °F) for 5 minutes. Take out the tray and cut the loaf in strips of 1,5 cm placing each strip sideways. Put back in the oven for 30 more minutes, until they are nice and golden. Let them dry and enjoy! 

If at any point you need a break from baking or perhaps want to play a bit while they dry: take the spoon, put a little almond marble on it and start to walk without letting it fall. Try to go quicker and quicker, running as fast as you can. Can you even climb up and jump down keeping the marble up on the spoon? It's all about the balance!.. 

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

Chocolate Whipped Cream

• Place chocolate in a bowl. In a saucepan, bring cream to a boil. Pour hot cream over chocolate and let melt for about 1 minute. With a whisk, stir until smooth. Cover with plastic wrap directly on cream. Refrigerate for about 8 hours or 4 hours by placing bowl over ice, to speed up cooling.

Cake

• With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 30-cm (17 x 12-inch) baking sheet with parchment paper, letting it hang over both sides. Generously butter and flour paper and sides. Set aside.
• In a bowl, sift together flour, cocoa, salt and baking soda. Stir and set aside.
• In another bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add 125 ml (½ cup) of sugar, beating until stiff peaks form. Set aside.
• In a third bowl, cream butter and 125 ml (½ cup) of sugar with an electric mixer. Add egg yolks and vanilla. At low speed, add dry ingredients alternately with milk. With a spatula, gently fold egg whites into batter. Spread evenly on the baking sheet. Bake for about 15 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• Place parchment paper over a wire rack. Sprinkle with 30 ml (2 tablespoons) of sugar. Right out of the oven, sprinkle the top of the cake with remaining sugar (30 ml/2 tablespoons) before flipping it over parchment paper. Leave the baking sheet over cake to retain its moisture. Let cool completely to room temperature, about 1 hour.

Assembly

• With an electric mixer or whisk, whip cooled chocolate cream until stiff but still supple peaks form (don’t overbeat or cream will turn into butter).
• Carefully remove the baking sheet and parchment paper. Cut off cake edges to straighten sides. Evenly spread chocolate cream over cake. Roll cake from the short side. Do not worry if cake has a tendency to crack. Place on a serving dish.