Roasted Hazelnut Creme Brûlée

                                                  

Roasted Hazelnut Crème Brulée

This recipe is finished with a classic bronzed sugar topping. Crack it open joyfully at the table to reveal the luxurious custard below. Combining the chocolate spread with warmed cream adds a caramelized sugar and toasted hazelnut flavor. 

* Create the topping with an Air Fryer. Set the temp at 400*F with a careful eye.

Ingredients:
1 1/4 cup double cream

3/4 cup whole milk
5 medium free range egg yolks
1/4 cup caster sugar, plus 2 tbsp for topping
1/3 cup Nutella Spread

Directions:

Preheat the oven to 300*F. Heat the cream and milk together in a saucepan until almost boiling. Remove from the heat and set aside for 10 minutes. 

Meanwhile, whisk the egg yolks and 1/4 cup sugar together, then mix in the Nutella spread until combined. Gradually whisk in the cream and milk mixture, then pour into 3 oz small ramekins. 

Place the ramekins into a roasting tin and pour enough cold water into the tray to come two-thirds of the way up their sides. Carefully put the roasting tin in the oven and cook for 30-40 minutes, or until just set with a little wobble, then leave in the turned-off oven with the door ajar to cool for 2 hours and set.

Preheat the broiler to high. Put the ramekins onto a baking tray, then sprinkle 1 tsp caster sugar in an even layer over each brulée. Broil – or use a blowtorch – until the sugar melts and caramelized to a golden brown colour, 2-4 minutes. Leave to cool until the sugar has set, then serve immediately.  Or use your Air Fryer at 400*F. with a watchful eye.

Almond Croissant Blondies

                                          

Almond Croissant Blondies

This almond croissant blondies recipe combines the buttery,
chewy blondie bar experience with the almond croissant flavors.

Ingredients:
Blondies
1/2 cup unsalted butter, softened
1 cup lt. brown sugar packed
1 large egg at room temp
1/4 teaspoon almond extract
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/3 cup all purpose flour
1/4 teaspoon baking powder
1/3 cup almond flour
1/2 cup sliced almond
Powdered sugar for dusting
Frangipane
4 tablespoons butter
1/4 cup granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon orange zest optional but helps elevate the croissant 

   blondies
2/3 cup almond flour
pinch of salt

Directions:

Preheat your oven to 350*F.  Line an 8X8 inch baking pan with parchment paper.

Frangipane,

Cream the butter and white sugar together. 

Mix in the egg yolk and orange zest, vanilla extract, and almond extract together.

Fold the almond flour and salt until a paste forms.  Set aside.

Blondies:

In a large bowl, mix the softened butter and brown sugar until well combined.  Add the egg and vanilla extract.  Mix until smooth.

Add the flour, baking powder, salt, and almond flour, and stir just until smooth.  Do not over mix.

Spread the batter into the prepared baking pan.  Top with the frangipane then swirl with a wooden skewer.  Top with sliced almonds.

Bake for 30 minutes, or until the edges are set and the center is slightly firm.  Allow the blondies to cool in pan before dusting with powdered sugar and slicing into 16  2"x 2" squares. 

Make the blondiesIn a large bowl, mix the softened butter and brown sugar until well combined.
1/2 cup unsalted butter, 1 cup light brown sugar
Add the egg, and almond extract, and mix until smooth.
1 large egg, 1/4 teaspoon almond extract, 2 teaspoon vanilla extractAdd the flour, baking powder, salt, and almond flour and stir until just combined. Do not over-mix.
1/4 teaspoon salt, 1 & 1/3 cup all-purpose flour, 1/4 teaspoon baking powder, 1/3 cup almond flour

Spread the batter evenly into the prepared baking pan. top with the frangipane then swirl using a wooden skewer. Top with the sliced almonds
1/2 cup sliced almonds
Bake for 30 minutes, or until the edges are set and the center is slightly firm.
Allow the blondies to cool in the pan before dusting with powdered sugar, and slicing into squares.
Powdered sugar



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• 1 large egg at room temperature

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• 1/4 teaspoon almond extract

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• 2 teaspoon vanilla extract

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• 1/4 teaspoon salt

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• 1 & 1/3 cup all-purpose flour

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• 1/4 teaspoon baking powder

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• 1/3 cup almond flour

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• 1/2 cup sliced almonds to top the blondies

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• Powdered sugar for dusting

Key Lime Pie

Key Lime Pie

This classic key lime pie recipe follows the traditional technique of not baking the filling. The acidity in the lime juice cooks the eggs as the fillings chill. Pasteurized egg yolks are best for this recipe, but if fresh eggs are used bake the pie at 325ºF (160ºC) for 30 minutes to set the eggs.

Ingredients:

Crust

3 cups (750 mL) chocolate cookie crumbs 

1 cup (250 mL) sweetened coconut 

½ tsp (2 mL) fine salt 

¾ cup (175 mL) unsalted butter

Filling

Two 300 mL tins condensed milk 

12 pasteurized egg yolks 

1½ cups (375 mL) fresh lime juice 

4½ tsp (22 mL) lime zest

Candied Lime Slices

2 limes 

1 cup (250 mL) sugar 

1 cup (250 mL) water 

Sugar for sprinkling

Directions:

Crust, preheat oven to 375ºF (190ºC).

Combine chocolate cookie crumbs, coconut and salt. Stir in melted butter and blend to an even, crumbly texture. Press crust into an ungreased 9-inch (23-cm) springform pan. Bake for 7 to 8 minutes, until coconut browns. Allow to cool.

Filling, whisk together all ingredients until smooth and pour into baked pie shell. Chill for at least 4 hours before slicing.

Candied Lime Slices; slice limes into thin rounds Blanch first in a pot of boiling water for 2 minutes, then drain. In a saucepan, combine sugar and water, bring up to a simmer and add lime slices. Simmer for 10 to 15 minutes, until white pith of limes looks translucent. Drain and spread out on a cooling rack over a baking tray to dry for about an hour. Coat limes with sugar and store in an airtight container, layered between parchment or plastic until ready to use.

Top cake with candied lime slices and serve.  Serves 10 to 12

Banana Biscoff Pudding

Banana Biscoff Pudding

Popularized by New York City’s Magnolia Bakery, banana pudding traditionally encompasses layers of vanilla pudding, fresh bananas, whipped cream and vanilla wafers. In our decadent spin, we’ve made a banana pudding enriched with brown butter, swapped out wafers for Biscoff cookies and subbed in sour cream for whipped cream. If you prepare the pudding element in advance, the rest comes together in a snap.  Serves 6 

Ingredients:
3 ripe bananas, divided
1/4 cup (60 mL) unsalted butter
2 cups (500 mL) whole milk
3 egg yolks
1 egg
1/4 cup (60 mL) cornstarch
1/2 cup (125 mL) sugar
1 tbsp (15 mL) pure vanilla extract
1/4 tsp (1 mL) salt
3/4 cup (175 mL) heavy cream
1/4 cup (60 mL) full-fat sour cream
3 tbsp (45 mL) icing sugar
18 Biscoff cookies

Directions:
Peel and slice 1 banana into 1/2-inch- (1-cm-) thick coins. Heat
butter in a medium-size saucepan over medium heat. When melted,
add sliced banana. Cook, stirring often with a wooden spoon to
ensure nothing sticks, until caramelized and fragrant, about 7 minutes. Add milk and stir until hot—do not let boil. Remove from heat. Using an immersion blender, blend until smooth.

In a medium-size mixing bowl, whisk yolks, egg, cornstarch,
sugar, vanilla and salt until smooth. Slowly stream 1/2 cup (125 mL) hot milk mixture into the egg mixture while vigorously whisking. Repeat with another 1/2 cup (125 mL) milk mixture, then whisk egg mixture into pot with remaining milk mixture.

Return pot to medium heat. Whisk gently but constantly until
mixture thickens to a pudding-like consistency, 5 to 6 minutes. Pass
through a fine-mesh sieve into a bowl, discarding any solids.

Place a piece of plastic wrap against surface of pudding. Cool 30
minutes then refrigerate until completely cool—about 3 hours, or up
to 3 days in advance.

When ready to serve, peel and slice remaining 2 bananas into 1/2-inch- (1-cm-) thick coins.

Place heavy cream, sour cream and icing sugar in bowl of a stand
mixer with whisk attachment. Beat on medium-high until stiff peaks
form, about 3 minutes.

Break cookies into 1/2-inch (1-cm) pieces, reserving any crumbs.

Place 2 tbsp (30 mL) pudding into six 8-oz parfait glasses, or other
glass of choice. Layer bananas, cookie pieces and cream mixture on
top, so you have two layers of each and saving six slices of banana to
garnish top along with cookie crumbs. Serve immediately or
refrigerate up to 1 hour in advance.    Serves 6

Hot Fudge Rye Pudding.Cake

                               Hot Fudge Rye Pudding Cake                                                                                        For this magical cake, the sauce is poured over the batter before baking. In the oven, they switch places, creating moist chocolate cake floating in rich chocolate sauce. The maltiness of rye flour works well with chocolate, while the whisky brings its caramel sweetness.  Serves 8 to 10.

Ingredients:

Sauce
1 1/2 cups (375 mL) packed light brown sugar
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) fine sea salt
1 cup (250 mL) water
1/2 cup (125 mL) heavy cream
1/4 cup (60 mL) unsalted butter, diced
1/3 cup (80 mL) rye whisky

Cake
1 1/4 cups (310 mL) medium rye flour (see TIP) 
1/2 cup (125 mL) Dutch-processed cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) fine sea salt
1 cup (250 mL) 2% milk
1 tsp (5 mL) pure vanilla extract
1/4 cup (60 mL) rye whisky
1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan
3/4 cup (175 mL) sugar
2 large eggs, at room temperature                                         1 teaspoon (5ml) fine sea salt                                                         1 cup (250 mL) 2% milk                                                     1 tsp (5 mL) pure vanilla extract                                                   1/4 cup (60 mL) rye whisky                                                     1/2 cup (125 mL) unsalted butter, softened, plus more for greasing pan                                                                           3/4 cup (175 mL) sugar                                                         2 large eggs, at room temperature

Ice cream of choice to serve

Directions:

Preheat oven to 325°F (163°C). Butter a metal 8-inch (20-cm) square baking dish.

For the sauce, combine sugar, cocoa and salt together in a medium-size pot. Whisk in water then heavy cream until smooth. Add butter and bring to a gentle boil over medium heat. Reduce to medium-low and simmer for 5 minutes, whisking often. Remove from heat and whisk in whisky. Set aside.

For the cake, whisk flour, cocoa, baking powder, baking soda and salt in a medium-size bowl until combined. Set aside. In another bowl, mix milk, vanilla and whisky. Set aside.

 In a stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 3 minutes; stop and scrape down sides of bowl at least once. Reduce speed to low and add eggs one at a time. Gradually add half the flour mixture then slowly add half the milk mixture until just combined. Stop and scrape down bowl. Repeat with remaining flour and milk mixtures.

Pour batter into prepared baking dish. Place baking dish on a parchment-lined baking sheet. Carefully pour sauce over a large spoon over cake batter to help distribute it evenly.

Bake on middle rack until cake looks dry on top and bounces back to touch with sauce bubbling around edges, 35 to 40 minutes. Carefully remove from oven.

Cool for 15 to 20 minutes before serving. Plate cake slice first then spoon sauce generously overtop. Serve with ice cream or Whisky Whipped Cream (recipe follows).  Serves 8 to 10

Almond Streusel Cake

Almond Streusel Cake 

Transform a plain cake into an irresistible delight with a crumbly streusel topping. Makes 16 servings. 

Ingredients:
Streusel:
1 cup firmly packed brown sugar
1 cup sliced almonds
1/4 cup flour
3 tablespoons butter, melted
1 teaspoon orange zest
Cake:
1/2 cup butter
1/2 cup sugar
3 large eggs
1 teaspoon orange zest
1/2 teaspoon vanilla extract
2 cups AP flour
1 teaspoon baking powder
1 teaspoon baking soda
 2/3 cup orange juice
Glaze
1/2 cup confectioners sugar
2 1/2 teaspoons orange juice

Directions:

Preheat oven 350*F.  Grease a 9 or 10 inch tube pan.

To prepare the streusel,  in a medium bowl, mix together brown sugar, nuts, and flour.  Stir in the butter and zest.

To prepare the cake, in a large mixer bowl, set the mixer on medium speed, beat together stage ands butter until fluffy.  Add eggs 1 at a time beating well after each addition.  Beat in zest and vanilla.

In a large bowl, mix together the flour, baking powder and baking soda.  

Reduce mixer speed to low.  Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour.

Spoon half of the batter into prepared pan.  Sprinkle with  half of the streusel mixture.  Top with the remaining batter and streusel.

Bake until a toothpick inserted in center comes out clean 30 to 35 minutes.  Transfer pan to a wire rack to cool completely

To prepare the glaze, in a cup stir together the confectioners sugar and orange juice until smooth.

Turn the cake out on a serving plate, placing it right side out.  Drizzle with the glaze.

Note:  For a different streusel mixture, substitute chopped walnuts for the almonds.

Apple Pie Bars With Cognac

Apple Pie Bars with Cognac

Skip pastry with these easy, rustic and perhaps superior apple pie bars.   The cooked down apples release their sugars into a mix of lemon juice and Cognac creating an elevated filling suited for celebrations rounded out with a crumbly topping.

Ingredients:

Cognac Kissed Apple Pie Filling

6 medium apples, a mix of tart and sweet, such as Gala and Granny Smith, about 907 g

2 tbsp (30 mL) all-purpose flour
1/3 cup (80 mL) granulated sugar
1/4 tsp (1 mL) fine sea salt
3/4 tsp (4 mL) cinnamon
4 tsp (20 mL) Cognac
1/2 tsp (2 mL) fresh lemon juice

Crumb Crust                      
1 large egg
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
2 1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
13 tbsp (195 mL) cold, unsalted butter, cubed and returned to fridge

Directions:
Preheat oven to 375°F (191°C) and line a 9 × 9-inch (23 x 23-cm) square baking pan with parchment paper.

To make crust, in a small bowl, whisk the egg, and vanilla and almond extracts to combine and set in the fridge to chill.

To the bowl of a food processor fitted with the S-blade, add the flour, sugar and salt and pulse to combine. Sprinkle the cold, cubed butter overtop, secure the lid, and pulse again until the butter is dispersed throughout and the largest piece is smaller than a pea.

Remove the egg mixture from the fridge and pour it overtop of the flour mixture. Pulse one last time to combine. The dough should hold together when squeezed.

Remove 13/4 cups (425 mL) of the crust mixture into a bowl and transfer to the refrigerator.

Press the remaining dough into the bottom of the prepared pan, prick it with a fork and bake for 15 minutes. The edges will be lightly golden.

Meanwhile, prepare the apple pie filling. Peel, core and thinly slice apples. Place them in a large bowl and sprinkle with the flour, sugar, salt and cinnamon; toss to combine. In a small bowl, stir together the Cognac and lemon juice. Drizzle it over the apples and toss once more.

Spread the apples and the juices evenly overtop of the par-baked crust. Sprinkle with the reserved chilled crust mixture, breaking off bits so it resembles a crumble. Press down gently so crumble sticks lightly to the apples.

Bake for 15 minutes, then lower the oven temperature to 350°F (177°C)

10. Bake, rotating halfway through, for 50 minutes more, or until the topping is golden brown and the apples are soft. Remove from oven and allow it to cool to room temperature before serving. Serve alone, or with vanilla ice cream or whipped cream and a dusting of icing sugar. Leftover bars will keep in a tightly sealed container in the fridge for 3 to 4 days.
Makes 16 bars

Pecan, Date And Dried Cherry Bites

Pecan, Date and Dried Cherry Bites

Medjool dates and pecans form the base of these fudgy cubes, which are no-bake, healthy and delicious—a rare combination during the holidays. For the best possible texture, try to serve them fridge-cold.
Ingredients
14 oz (400 g) Medjool dates, about 20, pitted
1/2 cup (125 mL) dried cherries
1 1/4 cups (310 mL) chopped pecans, toasted, divided
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) fine sea salt
2 tbsp (30 mL) chia seeds

Directions:
Line a 5 x 8-inch (12 x 20-cm) loaf pan with parchment paper, leaving overhang on two opposite sides. Set aside.

Combine dates, cherries, 1 cup (250 mL) pecans, cinnamon and salt in a food processor and pulse until mixture is well combined and clumps together. Add chia and pulse until just combined. Scrape mixture into prepared pan, lay a piece of plastic wrap on top and press mixture into an even layer.

Finely chop remaining 1/4 cup (60 mL) pecans and sprinkle evenly overtop of date mixture, pressing down lightly to embed. 

Wrap pan in plastic wrap and place in the fridge for 4 hours or overnight—block should feel very solid. 

Use parchment to pull mixture out of pan and place on a cutting board. Cut block into 32 bite-size pieces. 

Transfer to an airtight container, using parchment between layers to keep pieces from sticking together. Refrigerate up to 2 weeks. Makes 32 pieces

Gluten-Free Holiday-Spiced Carrot Cakelets With Eggnog Frosting

Gluten-Free Holiday-Spiced 

Carrot Cakelets with Eggnog Frosting

These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.)
Ingredients:

Cakelets
1 1/2 cups (375 mL) superfine blanched almond flour
1 tbsp (15 mL) coconut flour
1 tsp (5 mL) fine sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) freshly ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1 cup (250 mL) finely shredded carrots
3/4 cup (175 mL) packed dark brown sugar
2 eggs
1/4 cup (60 mL) canola oil
1/3 cup (80 mL) chopped walnuts, toasted
1/4 cup (60 mL) shredded unsweetened coconut
Frosting
1/2 cup (125 mL) Philadelphia-style cream cheese, at room
   temperature
1/4 cup (60 mL) unsalted butter, at room temperature
3 1/2 cups (875 mL) icing sugar
1 tbsp (15 mL) dark rum or heavy cream
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
Pinch fine sea salt

Directions: 

For the cakelets, preheat oven to 350°F (177°C).  Heavily grease a  

12-cup muffin tin (or fill with parchment paper
liners). You can add a circle of parchment to the base of each well
as extra insurance, if you’re so inclined.

Combine almond flour, coconut flour, salt, baking powder and
soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until
uniform. Set aside.

Place carrots on a paper towel–lined plate and top with another
paper towel, pressing down to absorb any extra moisture.

Combine brown sugar and eggs in a medium mixing bowl and
beat on high with an electric mixer until pale and thick, about
4 minutes. Working one at a time, add dry mixture, canola oil, carrots,
walnuts and coconut, gently folding to incorporate.

Divide batter between prepared wells. Bake until tops are nicely b
rowned and feel slightly springy when touched, 18 to 20 minutes. 

Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool
completely.

For the frosting, combine cream cheese and butter in large mixing
bowl and beat with an electric mixer until completely smooth. Add
icing sugar and beat until combined. Add rum or cream, nutmeg and
salt. Beat until fully incorporated. Pipe or spread icing onto cooled
cakes and dust with a little fresh nutmeg.

Hazelnut Hobbit Cake

Hazelnut Hobbit Cake

Many of us have developed traditions and rituals that get us through the winter. Pairing food preparation with certain times of the year not only picks us up, but also helps us to observe seasonality—just as we love the heat of tomato season, we love the coziness of winter.

Plus, this gives us an excuse to gather together, whether it's a big feast or a fireside chat with mugs of tea, probably with a special treat on the table. These things can ground us, help us to be present. I have made this hazelnut cake on Thanksgiving, for holiday brunches and, most often, as Bilbo Baggins' birthday cake when our found family gathers to celebrate Hobbit Day every September. I never want to eat a gingerbread cookie in July and likewise, I only want to eat this cake when the days are short and friends are near.  2025 Hobbit Day is September 22.

This spiced cake is studded with nuts and seeds in a glossy honey-caramel coating, and like an upside-down fruit cake, you're going to use the technique of making a syrup in the pan, sprinkling on nuts and seeds, then baking the cake batter right on top. When it's flipped out of the pan, you'll see there's no further decoration needed. It is its own centerpiece.

Ingredients:

For the honeyed nuts
6 tablespoons unsalted butter
¼ cup honey
½ teaspoon cinnamon
⅔ cup brown sugar
1 cup hazelnuts, roughly chopped
¼ cup mixed seeds and grains, such as pepitas, nigella, poppy, 

   sunflower and millet
For the cake batter

¾ cup unsalted butter (1½ sticks)
1⅓ cups sugar
2 eggs
2 teaspoons vanilla extract
⅔ cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (fresh, if possible)

Directions: 

Preheat the oven to 325°F. Set a 10-inch cast-iron skillet over low heat. Melt the butter. Rotate and tilt the pan so a bit of the butter goes up the sides to grease it. Turn off the heat, then add the honey, cinnamon and brown sugar to the pan.

Whisk in the pan until smooth before sprinkling the hazelnuts and seeds evenly over the honey mixture in the skillet. In a bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, and then the vanilla.

Whisk the dry ingredients together in a separate bowl.

Mixing on low, alternate adding the dry ingredients and milk to the batter. Take care to scrape the sides and bottom of the bowl to make sure everything is incorporated.

Pour the cake batter over the nut mixture in the skillet, making a spiral from the outside in. Gently spread the batter evenly. Do not stir!
Bake for 55–60 minutes. Check for doneness with a toothpick in the center. As soon as you take the cake from the oven—the honey nut mixture is still piping hot, and will move!—immediately invert the cake onto a flat plate or rack. Serve warm or at room temperature.
Wrap tightly to store.

Notes:
If you have a trusty, well-seasoned 10-inch cast-iron skillet, I’d recommend putting it to use here. The cake will release perfectly. If you don’t have a skillet, sub in a 9- or 10-inch cake pan. Make the honeyed nuts in a separate pan on the stovetop. Butter the cake pan, then spread the warm nut mixture quickly and evenly over the unlined bottom. Proceed with the recipe, using the toothpick test at the end to see if you need 3–5 more minutes.