When the holidays come around, we start thinking about what new items we can include in our annual cookie tins. We saw this recipe posted on Taste of Home and thought we'd give them a try with our flour!
These bars have a shortbread cookie base, peppermint icing centre, and white chocolate top layer. What's more festive than a recipe where you sprinkle crushed candy canes on top? They look very pretty and would make a great addition for a cookie exchange.
The final result is on the sweeter side (thanks to the icing and white chocolate combination), so we recommend cutting them into small squares or rectangles. If you're like us and don't want something too sweet, you could either skip the icing layer in the middle altogether or substitute dark chocolate for the white chocolate on top.
Prep: 1 hour
Cook time: 20 to 25 minutes
Yield: 24 bars
Ingredients (cookie base):
Ingredients (peppermint icing):
You'll also need:
Method (cookie base):
Method (peppermint icing):
Method (white chocolate topping):
Before we get into holiday baking this year, we wanted to post one more savoury recipe — pierogi. This has been a long requested recipe, so we are happy to finally share it with you! Of course we are biased when we say nothing beats homemade, but you will absolutely taste the difference compared to store bought.
The dough itself is very straightforward, and also naturally dairy free and vegan. No egg in the dough makes them traditional and also lends itself to a soft and delicate bite. You can create any number of fillings to put inside, whether you prefer potato and onion, potato and cheese, mushroom and sauerkraut, or one of many sweeter variations with fruit like blueberries.
Prep: 1 to 2 hours
Cook time: 3-5 minutes
Yield: 36-40 pierogi (using a 3" round cutter)
You will also need:
Our recipe for Ricotta Gnudi with Browned Butter and Sage is one of the most visited recipes on our site, so we've finally decided to post a sister recipe showing how they can also be served with pomodoro sauce.
Since the original recipe was also one of the first we posted, we didn't have many pictures of the steps to get to the final dish. We made sure to capture the process to show how easy this recipe is to make. We hope you enjoy this variation as much as we do!
Prep: 20 minutes
Cook time: 3-4 minutes
Yield: 36 gnudi
You will also need:
One cookie is delicious. Two cookies is amazing. Put some filling in the middle and it's delightful!
While we are not going for copycat Oreos here, we did want a sandwich cookie with a filling that held up to the bite test. Ever had a sandwich cookie where the filling squished out?
So we made these delicious, chocolatey biscuits with a vanilla marshmallow fondant centre. You could also fill them with a stiff ganache, icing, or your favourite jam. With Halloween right around the corner, we also used some fun imprints to customize the tops, which you could do for any holiday!
Prep: 30 minutes
Cook time: 15 - 20 minutes
Yield: 2 dozen (24) 2-inch cookies
You will need:
Ingredients (chocolate cookies):
Method (chocolate cookies):
With Thanksgiving coming up fast, we couldn't wait to make sure we shared a recipe for pumpkin pie this year. (Yes, this absolutely means we already ate the pie and will happily indulge in another one on the holiday weekend!)
One thing some people can't seem to agree on when it comes to pumpkin pie is whether or not to partially bake the crust. With this version, we slightly blind baked the crust to keep the filling from seeping into the crust, so it would be flaky through and through. However, we've also made it without the additional step and it's still just as delicious.
Since the pie dough will make two crusts, you can easily double the filling and enjoy two pies! We recommend serving with a generous dollop of whipped cream and a dusting of cinnamon, or breaking out some good vanilla or maple ice cream and enjoying a healthy scoop on the side.
Prep: 20-30 minutes
Cook time: 60 minutes to 1 hour and 20 minutes
Yield: 1 9-inch pie (8 generous slices)
You will need:
There are all kinds of brownie recipes out there and we love them all. Sometimes a good cakey brownie with a decadent cream cheese swirl hits our sweet tooth in just the right spot. Other times, there's nothing better than a dense, fudgey brownie.
Friends, this recipe is the fudgey variety, sprinkled with coffee grounds and kosher salt for a brownie experience that'll perk you right up. We adapted this recipe after we saw these in Toronto Eats by Amy Rosen, swapping out our gluten free flour cup for cup, and they are insanely good and super chocolatey.
We also cut the recipe in half, since we never seem to have a rectangular pan lying around. The reduced amount of batter was perfect for an 8 by 8-inch square pan.
Prep: 15 minutes
Cook time: 35 to 45 minutes
Yield: 16 brownies
This recipe needs to come with a warning, because these chicken tenders are so delicious you don't even need to eat them with a sauce (although they only get better once you start dipping them!)
These are fantastic for weeknight meals, since they only take half an hour from start to finish. We've made them just to dip in sauce (BBQ is our favourite), for chicken tacos with a fresh mango jicama slaw, and even for simple salads.
Prep: 5-10 minutes
Cook time: 20 minutes
Yield: 12-16 chicken tenders
When we were testing the last recipe for yellow butter cake, we ended up with some extra cake and a desire to do something different with it. Since we never made cake pops at the bakery (they were just gaining popularity back then), we figured why not give them a go?
Cake pops are still quite sweet compared to a slice of cake — especially once you've coated them with chocolate. One cake pop satisfied our sweet tooth cravings, but they're definitely a fun treat to make and great for parties! Since each one is a blank canvas, you can work them into any theme you want.
We made our frosting from scratch, since you can't beat the taste of everything homemade. We also used real chocolate (couverture chocolate made with cocoa butter) and took the extra step to temper it (it keeps the chocolate hard and snappy, and also keeps it from melting too quickly), but you can also use candy melts if you'd like (make sure to check the ingredients of course!)
Prep: 1-2 hours
Cook time: n/a
Yield: approximately 3 dozen cake pops
What you'll need:
Ingredients (Cake Pops):
Method (Vanilla Frosting):
Method (Cake Pops):
In our opinion, yellow butter cake doesn't get enough time in the spotlight anymore. There are so many wonderful cakes to try these days, but sometimes we sit back and talk about how we remember when this was the classic birthday cake.
The simplicity of this cake shines through when using quality ingredients, ever more the reason to ditch the box cake mix and make it from scratch. And while we love lighter buttercreams, like Italian meringue buttercream or ermine buttercream, we had to go with old-school chocolate frosting for this cake.
Prep: 30 minutes
Cook time: 33-38 minutes
Yield: 1 cake (10-15 servings)
Ingredients (Yellow Cake):
This will yield three 7" rounds or one half-sheet pan.
Ingredients (Chocolate Frosting):
This will make enough icing to frost a 3-layer 7" cake.
Method (Yellow Cake):
Method (Chocolate Frosting):
Light and airy, angel food cake could possibly be one of the most perfect simple cakes. Angel food is also a naturally dairy-free cake, handy for when you need a recipe that can accommodate other allergens.
This recipe is nothing like the dry and flavourless version of angel food cake you'll find sitting at the store. Adding cocoa to make it chocolate is a bonus and, if you've never made an angel food cake before, then we suggest you try it now! It's sweetness is perfectly subtle, and it's moist like cake should be.
You can serve up a slice and eat it plain, or you can garnish with berries, chocolate shavings, whipped cream, or chocolate or caramel sauce.
Prep: 30 minutes
Cook time: 30 minutes
Yield: 1 cake (6-8 servings)
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