Have you been discouraged by the idea of making fudge in the past because you’re worried it’s too hard? Well, if that’s the case, leave your worries behind.  This foolproof fudge recipe takes all of about 15 minutes to make (you have to love that!).

This isn’t a classic fudge recipe requiring the use of a candy thermometer and a whole lot of fussing to get the texture just right.  It’s a very easy fudge recipe using mini marshmallows.  The marshmallows give the fudge a silky texture, so creamy!

What I appreciate most about this fudge recipe is its versatility.  Stir in whatever you fancy; toasted hazelnuts and Frangelico®, or cranberries and toasted almonds – the possibilities and combinations are endless!

The kids will break soon for the holidays; why not spend the afternoon together making fudge?  Once cooled the kids can use a variety of holiday cookie cutters to cut the fudge into different shapes – snowmen, snowflakes, or Christmas trees.  They can even decorate the fudge with icing, crushed candy canes or coloured sugars. The kiddos can also cut the fudge into candy pieces and then using non-stick baking paper create their own wrappers, adding festive stickers to give them a pop of colour.

Amanda from I Am Baker put her own little spin on Martha’s Foolproof Fudge and transformed the recipe from Holiday Fudge to Red Velvet Fudge.  What a great idea, Amanda!

One of these days I would like to try my hand at traditional fudge.  I understand it can be quite difficult getting the texture just right.  If the technique is anything like the one to attaining the perfect pastry crust (a technique I still struggle with) I am in trouble.  Instead of eating fudge, I’d probably be like Ralphie in the movie “A Christmas Story” and would be using it as a curse word (or two).  I bet there would even be a few batches in the bin!

I came across Irina’s site Pastry Pal and she has a wonderful Chocolate Fudge step-by-step tutorial with photos.  Maybe with tips like these, I might gather the courage to actually attempt this one of these days.

I was hoping to share the Holiday Fudge with family and friends but it’s disappearing rather quickly. The culprit? A certain someone (my daughter, Liana) who insists she doesn’t care for sweets.  I was lucky to get a few pictures taken before it completely disappears!

I promised myself the menu would only consist of simple desserts.  If they could be made ahead, even better! Preparations will be hectic enough, adding complicated desserts to the mix would be downright foolish!

I’ve learned to streamline things over the years.  Gone are the days of trying to overly impress my guests, leaving little time to enjoy the evening.  Now I try to keep things simple without compromising taste, texture and of course the visual (We do eat with our eyes first!).

Undeniably this dessert will become the Show Stopper on your Holiday Dessert Table.  The dazzling, dark red Pomegranate Jelly provides a striking contrast in colour to the milky, white Vanilla-Coconut Panna Cotta.

Your guests will not only enjoy the silky, delicate vanilla infused Coconut Panna Cotta but the burst of tartness in the Pomegranate Jelly will also refresh the palate.

In this case, less is more.  Simply garnish your dessert with a few seeds from a ripened pomegranate.  One bite into the rich, ruby seeds will have you savouring the sweet juice that pops in your mouth.

Sometimes simplicity is best and that is most certainly the case with this Vanilla-Coconut Panna Cotta with Pomegranate Jelly layered dessert.

A dessert table wouldn’t be complete without a little chocolate.  Chocolate Salted-Caramel Mini Cupcakes will be making an appearance (I know they won’t last long!).  I think I may take this Iced Butter Cake recipe and transform this cake into petit fours with a layer of marzipan, glazed in white fondant and decorated with a single silver dragée.

Vanilla-Coconut Panna Cotta with Pomegranate Jelly

• Vanilla-Coconut Panna Cotta
• Pomegranate Jelly

Vanilla-Coconut Panna Cotta

• 2 cups (500 ml) coconut milk
• 1 cup (250 ml) heavy cream, 35%
• 1 cup (250 ml) cream, 18%
• 1 cup caster (superfine granules) sugar
• 1 vanilla bean, split lengthwise, seeds scraped
• 6 tablespoons cold water
• 2 envelopes unflavoured gelatin, about 4½ teaspoons

1. In a medium saucepan, heat the coconut milk, creams, sugar and vanilla bean (split lengthwise, scrape seeds and add to the coconut mixture); stir to dissolve the sugar.  Bring just to the boil; then remove from heat, cover and let steep for 20 minutes.
2. Sprinkle the gelatin over the cold water in a small-sized bowl and let stand for 5 to 10 minutes.
3. Using a fine mesh sieve, strain (to remove vanilla bean) the very warm Panna Cotta mixture into a medium-sized bowl.
4. Add the gelatin to the Panna Cotta mixture and whisk until the gelatin has completely dissolved.
5. Pour the Panna Cotta into your serving glasses (leaving room for your layer of pomegranate jelly) and chill for at least 3 hours.

Pomegranate Jelly

• 1½ teaspoons unflavoured gelatin
• ¼ cup (2 ounces) boiling water
• 1 cup (250 ml) Pom pomegranate juice
• 1 teaspoon caster (superfine granules) sugar

1. In a small bowl, stir together the gelatin and boiling water until the gelatin has dissolved.
2. Stir together the pomegranate juice and sugar until combined.
3. Add the sweetened pomegranate juice to the gelatin and stir until well combined.

Assembling Vanilla-Coconut Panna Cotta with Pomegranate Jelly

• Pomegranate Seeds

1. Remove Panna Cotta from refrigerator.  Make sure the Panna Cotta has set.
2. Pour a layer of pomegranate jelly over each Panna Cotta.
3. Return Pomegranate Jelly layered Panna Cotta to refrigerator to set, about 3 hours.
4. Garnish with pomegranate seeds and serve.

I’ve learned and mastered many techniques since I began my journey into the “Sweet Life” but unfortunately making the perfect Pastry Crust has proved to be quite challenging.

Thankfully, after a great deal of practice, and reading an endless amount of  ”how to’s”, I have mastered the art of making pastry.  But, when it comes to rolling out the pastry, well, that is a completely different story.  I either roll out the pastry too thin or way too thick.  And the worst mistake I make is over working the pastry.  By the time I’m done rolling and re-rolling the only thing I’ve achieved is ridding the pastry of all those beautiful bits of butter.  At that point the only chance I have of pulling off a flaky crust is to start all over again.  It’s so frustrating!

On the day I set out to make the Maple Crème Brûlée Tart not only did I struggle with rolling the pastry but I also forgot the most important step in blind baking a tart with a wet filling.  I completely forgot to seal the pastry. Unfortunately I had more filling on the sheet pan than I did in the tart.

I’m completely jinxed because I didn’t realize my error until after I made the second one. When I baked the first one I chalked it up to a little spillage when I pushed in the oven rack.  I took so much care the second time.  I decided to fill the tart right in the oven and I carefully eased in the oven rack.  Not a spec of filling escaped, I was so excited I almost did a little dance.  That is, until I checked the tart ten minutes later, not again!  Yes, it happened again, filling everywhere.

I was so disappointed!  Liana insisted on taking the tarts (she thinks I worry too much).  Believe it or not, everyone loved them.  She said the tart base was a little soggy but the rest of the crust was perfect and the taste of the crème was amazing.

If you struggle with pastry as I do, the lovely and talented Debra from Smith Bites recently released a must see video tutorial on How To Make Pie Crust.  I’ve also included some Blind Baking Tips below.  I need all the help I can get but I am determined to perfect this technique.

Maple Crème Brûlée Tart

• Vanilla Pastry Tart Shell
• Maple Crème Brûlée

Vanilla Pastry Tart Shell

• 1 2/3 cups (250 g) plain (all-purpose) flour
• 1 tablespoon caster (superfine granules) sugar
• ¼ teaspoon baking powder
• 180 g cold butter, chopped
• ¹⁄³ cup (80 ml) iced water
• 1 teaspoon pure vanilla extract

1. Place the flour, sugar and baking powder in the bowl of a food processor and process to combine.
2. Add the butter and process until the mixture resembles fine breadcrumbs.
3. While the motor is running, gradually add the iced water and vanilla.
4. Process until the mixture comes together.
5. Wrap in plastic wrap and refrigerate for 30 minutes.
6. Roll out the pastry on a lightly floured surface to a 3 mm (1/8-inch) thickness.
7. Line a 28 cm (11 inch) tart baking tin with the pastry.  (If you are familiar with blind baking continue with recipe or see “How to Blind Bake” recipe notes below)
8. Prick the bottom of the pastry shell with a fork, and then freeze the pastry shell for 30 minutes.
9. Preheat oven to 180° C (350° F).
10. Remove the pastry tart shell from the freezer and blind bake, about 10 to 15 minutes.

Assembling Maple Crème Brûlée Tart

• Demerara Sugar or Regular Sugar

1. Pour the cooled Maple Crème Brûlée into the pastry crust.
2. Continue to bake assembled tart at 180° C (350° F), about 15 to 20 minutes or until just set.
3. Allow to cool in the tin.
4. Sprinkle tart with an even layer of Demerara (or regular) sugar just before serving and caramelize with a small kitchen blowtorch or under an oven broiler until a golden crust forms.  Repeat step for crispier crust.

How to Blind Bake

Blind baking or “pre-baking” is a technique that is used when making pastry shells. Blind baking may seem to be an unnecessary step but if you are making a pie or tart with a wet filling it will ensure the base remains crisp rather than becoming soggy. Blind baking is also a useful technique when baking puff pastry shells since the puff pastry tends to fluff up when it is baked.

Follow these steps to a crispy, sealed pastry tart shell:

1. Place your pastry into your prepared baking tin as per the recipe instructions.
2. Cover the pastry lined baking tin with a clean tea towel or non-stick baking paper and chill for 30 minutes in the freezer to allow the pastry to firm up.
3. Using a fork, dock the dough (prick the base of the pastry case in a few places to prevent air bubbles from forming).
4. Line the pastry case with a piece of non-stick baking paper (large enough to cover the base and go up the sides with an over hang).
5. Place pie weights (dried beans or rice work just as well) over the baking paper (this prevents the base of the pastry from rising).
6. Place in a preheated oven (temperature according to recipe) and blind bake for a few minutes less than the recipe suggests.
7. Remove from oven and let cool for 2 to 3 minutes.  Prepare an egg wash; and then using a pastry brush, brush the pastry case with the egg wash.  Place back in the oven for a few minutes to set the glaze.  This will create a beautiful seal in the pastry case, which will prevent the liquid from oozing out, and it will also give the pastry case a crunchy texture.
8. Remove from oven and allow to cool for a couple of minutes prior to adding the filling.
9. Add the filling and continue to bake for the time recommended by the recipe.

I know it doesn’t have the look of a just poured glass of stout with the pale frothy top but necessity won out.  I’ve had a dreadful week and I needed a double kick of comfort and for me that always means chocolate.  Plus, if there’s ever an opportunity to justify (believe me this was!) doubling the chocolate, I will always succumb!

The lonely can of Guinness has been in my fridge since I made my last Chocolate Stout Cake.   As I recall, I didn’t go with the usual frosting then either (what a rebel!).  One of these days I will bake and decorate the cake as intended.  I think I’ll save it for my son’s (Matt) coming of age birthday party.  I also decided to make mini cakes instead (we could each have our very own) and I had enough batter left to bake a small cake that I cut in squares.  It’s the perfect grab and go treat (tastes just as delicious without frosting!).

The recipes are fairly similar but I was curious to see which one would take the cake (pardon the pun). In the first Chocolate Stout Cake I used Young’s Double Chocolate Stout instead of the more commonly used Guinness.  When brewing the Double Chocolate Stout, Young’s adds chocolate malt and real dark chocolate in the process.

Both cakes are absolutely divine but I must say the cake baked with the Double Chocolate Stout was intensely richer and deeper in chocolate flavour.  Both cakes are extremely moist and neither will disappoint.  In fact quite the opposite, both deliver huge in flavour and in texture.

Each cake rose magnificently.  So much so I thought they might explode.  It was like watching someone over inflate a balloon in slow motion.  The whole time holding your breath for the inevitable kaboom…that thankfully never came (what a hassle that would have been to clean the oven)!

I did prefer the colour of the Guinness Chocolate Cake; it was so dark, almost black. In fact, Nigella’s description couldn’t be more fitting, “damp blackness”.

Either Chocolate Cake will have your taste buds singing but some where in between these two recipes is a killer combination that will have your taste buds singing like the Philharmonic Orchestra playing Rimsky-Korsakov’s Flight of the Bumblebee. And I intend on finding it.

Guinness Chocolate Cake with Chocolate Cream Cheese Frosting

(Adapted from Nigella Lawson)

• Guinness Chocolate Cake
• Chocolate Cream Cheese Frosting

Guinness Chocolate Cake

• 250 ml (1 cup) Guinness Beer
• 250 g (1 cup plus 2 tablespoons) unsalted butter, room temperature
• 75 g (3/4 cup) cocoa, sifted
• 275 g (2¼ cups) plain (all-purpose) flour, sifted
• 2½ teaspoons bicarbonate (baking) of soda, sifted
• 400 g (1¾ cups) caster (superfine granules) sugar
• 2 eggs, room temperature, slightly beaten with a fork
• 150 ml (2/3 cup) sour cream
• 1 tablespoon pure vanilla extract

1. Preheat oven to 180° C (350° F).  Lightly grease and line with non-stick baking paper a 23 cm (9-inch) baking tin, set aside.
2. In a small saucepan, over medium heat, stir together the Guinness, butter and sifted cocoa until well combined and the butter has melted.  Remove from heat, set aside to cool, about 10 minutes.
3. Using a fine mesh sieve, into a large bowl, sift the flour and baking soda. Add the sugar and whisk together until well combined.
4. Add the Guinness mixture and whisk to just combine (do not over mix).
5. Add the eggs, sour cream and vanilla and whisk together until well combined.
6. Pour batter into prepared baking tin.  Bake, rotating tin halfway thru, about 45 to 60 minutes or until a cake tester inserted in the centre of the cake comes out clean.
7. Transfer to a wire rack.  Leave in baking tin to cool completely (be careful it is very damp and fragile and if you remove the cake to soon it could fall apart).
8. Transfer the cooled cake to a cake stand or cake platter.

Chocolate Cream Cheese Frosting

If you would prefer the traditional white Cream Cheese Frosting, leave out the chocolate and skip step 2.

• 300 g (1 and 1/3 cup) cream cheese, softened
• 150 g (6 ounces) dark chocolate, good quality, melted
• 150 g (1¼ cups) confectioners’ sugar, sifted
• 1 teaspoon vanilla extract
• 125 ml (2/3 cup) heavy cream – 35%, whipped, medium peaks

1. In the bowl of an electric stand mixer, fitted with the paddle attachment, on medium speed, beat the cream cheese until fluffy (lump free).
2. Add the melted chocolate and continue to beat on medium speed until well combined and fluffy.
3. Reduce speed to low, gradually add (one spoon at-a-time) confectioners’ sugar and beat until well combined and fluffy.
4. Add the vanilla extract and beat just to combine.
5. Using a large spatula, fold in 1/3 of the whipped cream into the cream cheese mixture.  Fold in the remaining whipped cream until well combined.

Assembling Guinness Chocolate Cake with Chocolate Cream Cheese Frosting

• Chocolate Curls, optional
• Sweetened Whipped Cream, optional
• Sweetened cocoa powder, to serve, for dusting, optional

1. Place a dollop of frosting in the centre of the cake.
2. Using a large offset spatula spread a thin layer of frosting just to edges (make sure it does not go down the sides of the cake).  Repeat with a second layer, making sure to spread just to the edges of the cake.
3. If using chocolate curls, decorate with a good amount of chocolate curls in the centre of the cake.

Guinness Chocolate Cake Serving Suggestions:

1. On its own or with a dusting of Sweetened Cocoa Powder.
2. Serve with a dollop of Sweetened Cream and a dusting of Sweetened Cocoa Powder.
3. Serve with a dollop of Sweetened Cream and decorated with Chocolate Curls.

Legend has it that the Amish woman in Lancaster, Pennsylvania invented these little gems.  According to the legend, they got so excited when they baked these little parcels of indulgence that they yelled out “Whoopee!”

For those of you who have yet to satisfy your sweet cravings with one of these decadent goodies, a Whoopie Pie is made up of two round pieces of cake hugging a layer of sweet, whipped frosting.

It’s time to gently move over (I say gently because I could never give up one of my favourite treats) the Cupcake and give Whoopie Pies a try!  I am looking forward to experimenting with an array of flavour combinations.  Nicole went all out with her Pumpkin Whoopie Pies with Salted Caramel Filling (can’t wait to try these and I don’t even like pumpkin).

When I spotted this recipe for Chocolate Whoopie Pies with Vanilla Swiss Meringue Buttercream in the November issue of Food and Travel I knew it was about time that I crossed it off my to bake list.  I can’t believe it took me this long!

This recipe comes from the nationally acclaimed bakery, Baked in Brooklyn, New York.  Matt Lewis and Renato Poliafito opened the bakery in 2005 and they specialize in reinventing homey favourites with modern, playful twists.

I intend on visiting the bakery next time I am in New York.  I am looking forward to sampling their mouth-watering sweets, especially their brownies (apparently Oprah loved them!) and also their sweet and salty caramel cake (Martha’s favourite).  I also plan to add their cookbook, Baked Explorations, to my never-ending bookshelf.

Add these Chocolate Whoopie Pies to your next Christmas cookie plate and watch how they immediately become the showstopper.  The coffee and espresso intensifies the exquisite chocolate flavour and the Vanilla Swiss Meringue Buttercream feels like velvet on your tongue.

I dare you to eat just one, believe me, it can’t be done!

Chocolate Whoopie Pies with Vanilla Swiss Meringue Buttercream

(Adapted from Baked Explorations, Recipe featured in Food and Travel, November 2010 Edition)

Makes 34

• Chocolate Whoopie Pies
• Vanilla Swiss Meringue Buttercream Filling

Chocolate Whoopie Pies

• 490 g (3½ cups) plain (all-purpose) flour
• ¼ teaspoon salt
• 1¼ teaspoon baking powder
• 1¼ teaspoon bicarbonate of (baking) soda
• 90 g (¾ cup + 3 tablespoons) dark unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 110 ml (4 ounces) hot coffee
• 110 ml (4 ounces) hot water
• 350 g (1¼ cups + 2 tablespoons) firmly packed light brown sugar
• 170 ml (6 ounces) rapeseed (canola) oil (can be substituted with vegetable oil)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 110 ml (4 ounces) buttermilk, room temperature, shaken

1. Preheat oven to 180° C (350° F).  Line 2 baking sheets with non-stick baking paper or silicone baking mats, set aside.
2. Using a fine mesh sieve, into a large bowl, sift the flour, salt, baking powder, and baking soda. Using a whisk, whisk to combine well, set aside.
3. In another large bowl, whisk together the cocoa and espresso powder until well combined.
4. Add the hot coffee and the hot water to the cocoa mixture and whisk until both powders are completely dissolved.
5. In another bowl, stir together the brown sugar and oil until well combined and then add it to the cocoa mixture; whisk until well combined.
6. Add the egg, vanilla and buttermilk to the cocoa mixture and then whisk until smooth.
7. Using a large spatula, gently fold the dry ingredients into the cocoa mixture, scraping the sides and the bottom of the bowl as you fold.
8. Use a one tablespoon-capacity ice cream scoop with a release mechanism to drop rounded tablespoons of the dough onto the prepared baking sheets about 2.5 cm (1-inch) apart.
9. Bake, rotating baking sheet halfway through, for 10 to 15 minutes, until the cookies are just starting to crack on top.  A cake tester inserted into the centre of the cookie should come out clean.
10. Let the cookies cool completely on the sheets.  Repeat with the remaining dough.

Vanilla Swiss Meringue Buttercream Filling

• 5 large egg whites
• 300 g (1½ cups) caster (superfine granules) sugar
• 440 g (1 pound or 4 sticks) unsalted butter, cut into 1 cm cubes, cool but not cold
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• gel paste food colouring, optional

1. In the bowl of an electric stand mixer, whisk the egg whites and sugar together.
2. Set the bowl over a saucepan of simmering water but do not let the water touch the bottom of the bowl.
3. Heat and continuously whisk the mixture until the sugar is completely dissolved and the colour of the mixture is milky white, about 2 to 3 minutes.
4. Remove the bowl from the heat and attach to the stand mixer fitted with the whisk attachment. Beat the egg mixture on medium-high speed until smooth and fluffy.
5. Replace the whisk attachment with the paddle attachment, gradually add the cubed butter and beat on medium-high speed until smooth and fluffy (If the buttercream looks like it is splitting, don’t worry, it will eventually come together).
6. Add the salt and vanilla and beat for 5 seconds to combine.
7. Colour the filling by mixing in (at medium speed) the food colouring, 1 drop at a time, until the desired colour is reached.

Assembling Chocolate Whoopie Pies

1. Line a baking sheet with non-stick baking paper and set aside.
2. Transfer the Vanilla Swiss Meringue Buttercream Filling to a large pastry bag fitted with a Wilton 1M pastry tip.
3. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies.
4. Sandwich with remaining cookies, pressing down very gently.
5. Transfer to prepared baking sheet and cover with plastic wrap.
6. Chill for about 30 minutes to firm up before serving.

It was miserable here yesterday, nippy and damp.  I caught a chill first thing in the morning and spent the better part of the day wrapped in blankets trying to get rid of it.  On days like this, when I want something to warm me up inside, I usually reach for a large mug of hot chocolate sprinkled with marshmallows and topped with a heaping spoon of whipped cream.  But yesterday I was craving something more substantial, yet still quick and easy.

That’s when I remembered an article about self-saucing puddings. Though my head was still a bit foggy, I sailed through the simple recipe and I was pleased with the results.  The taste was actually similar to the Chocolate Fudge Pudding but the texture was completely different.

In fact this pudding really delivers many different textures in each bite.  Sprinkling half of the brown sugar mixture directly on the puddings creates a nice crispy crust.   The cake part of this recipe puffs up beautifully while baking (almost like a soufflé) and creates a very light, airy cake on top.

As you dig a little deeper with your spoon you’re met with a layer of moist, steamed pudding.  And if this isn’t enough deliciousness deeper down in the final layer there’s the most amazing chocolate fudge sauce.

When resting, the cakes will start to cave (again, just like a soufflé).  Just as Newton says, what goes up must eventually come down.  The nice thing about the cakes falling a bit is that it allows you to see in the middle of the cake where all the different layers reside.

If you’re anything like me you’ll take your spoon and mix all the layers together for that one perfect spoonful of chocolate-hazelnut goodness.

"all gone"

I am looking forward to trying Lorraine’s (from Not Quite Nigella) recipe for Maple Syrup Self-Saucing Pudding and I am also very excited to try Steph’s (from raspberri cupcakes) recipe for Black Forest Self-Saucing Puddings with Kirsch (this should really warm up the insides).

Chocolate-Hazelnut Self-Saucing Pudding

(Adapted from Donna Hay Magazine, Issue 50)

Serves 8

• Chocolate-Hazelnut Pudding
• Chocolate-Hazelnut Sauce

Chocolate-Hazelnut Pudding

• ¾ cup (185 g) plain (all-purpose) flour
• ¹⁄³ cup (35 g) cocoa powder
• 3 teaspoons baking powder
• ¼ cup (25 g) hazelnut meal (ground hazelnuts)
• ½ cup (90 g) brown sugar
• 2 eggs, lightly beaten
• 1 cup (250 ml) whole milk
• 70 g (5 tablespoons) butter, melted
• 1 teaspoon pure vanilla extract
• 50 g (2 ounces) semisweet chocolate, melted

1. Preheat oven to 180° C (355° F).  Lightly grease with butter 8 X 6 ounce (175 ml)-capacity ovenproof dishes, set aside.
2. Using a fine-mesh sieve, into a large bowl, sift the flour, cocoa powder and baking powder.
3. Add the hazelnut meal and brown sugar.  Using a large whisk, whisk to combine.
4. In a small bowl, using a whisk lightly beat the eggs.  Add the milk, melted butter and vanilla extract and whisk to combine.
5. Add the egg mixture to the flour mixture and whisk to combine.
6. Add the melted chocolate and whisk to just combine.
7. Spoon the mixture into the prepared baking cups, filling a little more than three-quarters.

Chocolate-Hazelnut Sauce

• 1 cup (175 g) brown sugar
• 3½ tablespoons cocoa powder
• ½ cup (125 ml) milk
• ½ cup (125 ml) boiling water
• 1 tablespoon Frangelico® (hazelnut liqueur)

1. In a small bowl, mix together the brown sugar and cocoa powder until well combined.
2. In a small saucepan, over low-medium heat, bring milk just to a boil.
3. Remove from heat and add the boiling water, Frangelico® and half of the brown sugar mixture. Stir to combine.

Assembling & Baking Chocolate-Hazelnut Self-Saucing Pudding

• cocoa powder, extra, for dusting, to serve (optional)
• heavy cream, to serve (optional)
• ice cream, to serve (optional)

1. Sprinkle the remaining brown sugar mixture (dividing equally) over puddings.
2. Top each pudding (dividing mixture equally), with the milk mixture.
3. Bake, rotating halfway through, for 15 to 20 minutes.
4. Allow to cool for 5 minutes before serving.
5. Serve as is or with a dusting of cocoa powder or with heavy cream (35%) or a scoop of your favourite ice cream.

When my son, Matt, returned home from school yesterday he was welcomed with the flavourful aroma of apples, butter, cinnamon and brandy and the first thing he said when he walked in the door wasn’t “Hi Mom, how was your day?” it was “Wow, what smells so amazing!”  It reminded me of all the times as a child that I would run up the driveway in anticipation.  I couldn’t wait to find out what my Mom was making because you could smell the enticing aroma all the way down the street.

When I first spotted this Apple Crumb Cake recipe I knew immediately there were a few changes I wanted to make to elevate the flavours.  I added the Golden Yellow Sugar (a lighter brown sugar) because it adds a delicate buttery taste, which makes for a wonderful flavour combination with the apple.

When I was scouring the city for Butterscotch liqueur last month for use in the Butterscotch-Glazed Chocolate Bundt Cake I was thrilled to have finally (I have searched high and low for the last 2 years) found a coveted bottle of Calvados.

Calvados is an outstanding apple brandy from the French region of Normandy.  The brand of Calvados that I purchased is golden copper in colour with a fruity flavour and a hint of caramel and vanilla.  It is purely optional in the recipe but I found that it intensified the apple flavour, plus, caramel and vanilla with apples, could it get any better than that?

If you do invest in a bottle of Calvados not only is it a smooth sipping brandy, before and after dinner, but it can also be used to enhance the flavour of many different desserts, cakes, sauces, poaching liquids for apples or pears and it would be outstanding when added to sautéed or baked apples and also pears.

Anita from Dessert First featured Tipsy Apples with a Calvados Caramel Sauce doesn’t that sound amazing!  And another great recipe I can’t wait to try is Bittersweet Ganache with Calvados and Pear Tart that I spotted on Ashley’s site Not Without Salt.

The next time I make my Poached Forelle Pears I plan on adding some Calvados to the poaching liquid to add another flavour dimension and I would also like to try it in my Pear, Rhubarb and Raspberry Crumble.

Calvados can also be used in many savoury dishes with pork, chicken or veal.  With American Thanksgiving upon us, Calvados would be a fantastic flavour boost to apple stuffing or various gravies.

With or without Calvados these Apple Cinnamon Crumb Cakes served warm with tea or served with ice cream are sure to please.  I wish I would have found Anita’s post before I made these (alas they are all gone) because the Calvados Caramel Sauce drizzled all over these little cakes would be to die for (definitely a must next time!).

I am very honoured to be included in LexioPhiles International Recipe Advent Calendar 2010. This recipe for Warm Apple Cinnamon Crumb Cakes with Calvados will appear on December the 5th, 2010.  LexioPhiles will feature a new recipe every day in the month of December from fellow bloggers around the world.  I am looking forward to visiting each day to see my fellow blogger’s contributions.  I hope you will too!

Warm Apple Cinnamon Crumb Cakes with Calvados

(Adapted from Donna Hay, Instant Entertaining)

Makes 8 standard muffin-size cakes or 4 mini cakes

• 60 g (2 ounces) butter, softened
• ¹⁄³ cup caster (super fine granules) sugar
• ¹⁄³ cup golden yellow sugar (light brown sugar) (can be replaced with regular brown sugar or the caster sugar can be increased to ²⁄³)
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 egg
• ½ cup sour cream
• 1 cup plain (all-purpose) flour
• 1 teaspoon baking powder
• 1½ tablespoons Calvados (French apple brandy) (optional)

Apple Crumb Topping

• 1½ tablespoons plain (all-purpose) flour, extra
• 1 tablespoon brown sugar, extra
• ¼ teaspoon ground cinnamon, extra
• 15 g (½ ounce) butter, extra, melted
• ½ green apple, peeled, cored and thinly sliced

1. Preheat the oven to 160° C (320° F).  Lightly grease 8 standard non-stick muffin cups or 4 x 1-cup (8 fluid ounce) capacity non-stick muffin cups, set aside.
2. Place the butter, caster sugar, golden yellow sugar, cinnamon, salt, egg, sour cream, flour, baking powder and Calvados in a food processor and process until smooth (do not over process).
3. Spoon the mixture into the muffin cups, filling a little less than three-quarters full (they rise quite a bit).

To make crumb topping

1. In a small bowl, combine together the extra flour, extra brown sugar, extra cinnamon, and extra butter.
2. Toss the apple slices in the flour mixture; and then place the apple slices on top of the cakes.
3. Sprinkle with any remaining flour mixture.
4. Bake for 25 to 30 minutes or until a cake tester inserted in the centre of the cakes comes out clean.
5. Serve warm.

Crème Brûlée is the perfect dessert; quick, easy yet elegant.  It’s perfect for any dinner party.

Here’s a question for you.  How is Crème Brûlée like a chameleon?  Well, just as the chameleon can change it’s colour based on it’s environment, Crème Brûlée can take on entirely new flavours based on the syrup you infuse it with or spices you add.

And finally, one of the best parts about serving Crème Brûlée at a dinner party is that it can be made ahead of time and quickly caramelized just before serving.

The marrying of the Maple Crème Brûlée and Poached Forelle Pears provides not only a symphony of flavours but also of textures and sensations.  It provides the three key elements to a magnificent dessert, creamy, crunch and meaty (something to sink your teeth into).

I like to serve the poached pears warm along side the chilled custards.  The combination of the chilled custard and the warm pears wakes up the palette and also provides a comforting feeling (you know that feeling you get when you enjoy a warm slice of apple pie with ice cream?).

The combination of the silky, smooth custard with the crispy, crunch layer of the brûlée is amazing in itself.  Then adding the al dente bite of the pear makes it truly scrumptious!

Caramelizing two layers of Demerara sugar ensures that sensational cracking sound (music to my ears) you want to achieve when you take your spoon and start tapping the brûlée to uncover the velvety custard.

Whether planning a party for 10 or your own party of one, this dessert of Maple Crème Brûlée served with Poached Forelle Pears is certain to be the belle of the ball!

I made a Classic Crème Brulée a while back and I also found a couple of other ways to prepare Crème Brûlée that I wanted to share with you.  One is for Chocolate Crème Brûlée at delicious days.  I can’t wait to try this one! And also this Lavender Crème Brûlée from Cafe Fernando intrigued me because it is not baked in the usually recommended water bath.

Maple Crème Brûlée with Poached Forelle Pears

Maple Crème Brûlée

(Adapted from Donna Hay Magazine, Issue 51)

Makes 4 6-ounce custards or 6 4-ounce custards

• 1 cup (250 ml) milk
• 1 cup (250 ml) heavy cream (35%)
• 1 vanilla bean, split, seeds scraped
• 2 eggs, plus 2 egg yolks, extra
• ½ cup (110 g) caster (superfine granules) sugar
• ¼ cup (60 ml) maple syrup
• Demerara sugar, for sprinkling

1. Preheat oven to 150° C (300° F).  Set 4 6-ounce ovenproof dishes in a deep baking dish lined with a folded tea towel (prevents the individual dishes from sliding around and ensures the custards cook evenly as the dishes do not touch the baking dish directly), set aside.
2. Place the milk, heavy cream and vanilla bean in a medium-sized saucepan set over low heat and bring to scalding point.
3. Meanwhile, place the eggs, egg yolks, caster sugar and maple syrup in a medium-sized bowl and whisk until pale, about 2 to 3 minutes.
4. Gradually add the milk mixture to the egg mixture, whisking constantly as you pour to prevent the eggs from cooking.
5. Let the mixture rest for 10 to 20 minutes to allow the vanilla to infuse.
6. Pour the mixture through a fine mesh sieve into a large measuring cup or pitcher.
7. Divide the custard mixture evenly among the individual ovenproof dishes.
8. Open the oven door and pull out the middle rack halfway; transfer the baking dish to the rack.  (This step will prevent the chance of water getting into the custards).
9. Carefully fill the baking dish with just boiled water to reach halfway up the sides of the individual ovenproof dishes.  Cover the baking dish loosely with aluminum foil. Carefully push in the oven rack.
10. Bake until the custards are just set around the edges and the centres are slightly jiggly, about 35 minutes (start checking custards at the 25 minute mark, depending on the depth of your oven proof dishes it may take less or more than 35 minutes).
11. Transfer baking dish to a wire rack and allow custards to cool until individual dishes are comfortable enough to handle.  Remove individual dishes from water bath, cover and refrigerate until chilled, at least one and a half hours or as long as two days.
12. Just before serving, sprinkle Demerara sugar evenly over the surface of the baked custards.
13. Using a kitchen torch (set to continuous flame) wave the tip of the flame over the sugar at close range until it begins to melt and reaches a light to medium amber colour (rotate the dish for even caramelization).  If you do not have a kitchen torch, set the oven to the broiler setting (make sure to preheat) and place the individual custards on a baking sheet on the top rack of the oven. Move baking sheet around to ensure even caramelization.
14. Repeat a second time if desired to create a crispier crust.

Poached Forelle Pears

• 600 grams (approximately 21 ounces) water
• 250 grams (a tad more than 1 1/8 cups) Demerara sugar
• 1 vanilla bean, split
• 1 cinnamon stick
• 6 Forelle pears (firm but ripe), peeled and cored

1. Place the water and sugar in a medium saucepan, set over medium heat, stir to combine and bring to a boil and cook until the sugar dissolves.
2. Meanwhile, wash the pears; then using a vegetable peeler, peel the pears.  Cut the pears in half (lengthwise) and then using a melon baller, remove the core.
3. Reduce heat to medium-low and add the vanilla bean and cinnamon stick.
4. Add the pears to the poaching liquid, cored side down, flipping pears halfway though, and simmer until cooked through, about 15 to 25 minutes.  See **recipe notes for creating a paper circle and using it to ensure proper cooking of the pears (a tip I picked up when visiting David Lebovitz’s site).
5. Remove from heat and remove parchment paper and allow the pears to cool in the poaching liquid.

**Recipe Notes – Creating a Paper Circle

1. Create a paper circle by cutting a piece of non-stick baking paper just a little larger than the size of your saucepan.
2. Place the baking paper on a flat surface and fold it evenly in half. Fold the baking paper in half once again; then fold the baking paper in half one last time (creating a triangle).
3. Place the tip of the paper triangle in the centre of the saucepan and using scissors trim the larger side of the triangle to create a circle, which will fit snugly over the fruit in the saucepan.  Using the scissors, trim a small piece from the triangle tip creating a whole in the centre, which will allow some of the steam to escape.
4. Place the paper over the pears while they’re cooking, pressing down occasionally as they simmer, to ensure the liquid is covering them.

Just as that first Birthday Cake was so memorable for me (I don’t think she still remembers it), I wanted this, her 19th Birthday cake to be something she would remember too.

Liana asked for chocolate so I set out looking for a moist and rich chocolate cake and I found just that in Ina Garten’s Chocolate Layer Cake.  And going for the “more is more” policy, I decided to double the chocolate pleasure and went with a White Chocolate Cream Cheese Frosting.  The cream cheese and white chocolate combination was amazing and the texture was so decadent.

While searching for the perfect cake I couldn’t help but remember all the past birthdays and all the special cakes and I couldn’t help but shed a few tears for the little girl that was now all grown up (I know, pretty silly).   The years of ballerina cakes and princess cakes were long gone but this birthday seemed so monumental. Even though Liana’s now a young woman I decided I was going to make one last girly, sugar and spice, cutesy kind of special birthday cake for Liana.

My friend sent inspiration my way when he sent me the link to Heather’s site, Sprinkle Bakes, and her post for Coffee and Donuts Cake.   What a fantastic idea, thank you Heather!

The frosting had to be pink and as you can see it was a stunning contrast to the very dark (almost black) chocolate cake.  I carried on with the “pretty in pink” theme and decorated the cake with Baked White Chocolate Cake Doughnuts with pink tinted Vanilla Glaze. To top it all off, I sprinkled them with the white nonpareils.

All of the individual elements of the cake were delicious on their own but the combination of them all together made for one “to die for” cake.  And most importantly, Liana loved it!

Mothers give their daughters so many things, love, names, presents, and yes, cakes. I’m proud to say that this will be a cake Liana will remember for years to come.

***Exciting News for La Mia Vita Dolce Visitors – Jamie Oliver is returning to Toronto on November 18th for his only Canadian appearance this year.  Don’t miss out on this incredible opportunity to attend an amazing live, unedited event.  The Art of Cooking has graciously offered to provide a discount to La Mia Vita Dolce Visitors.  Please click here for preferred pricing.

Chocolate Layer Cake with White Chocolate Cream Cheese Frosting and Baked White Chocolate Cake Doughnuts

• Chocolate Layer Cake
• White Chocolate Cream Cheese Frosting
• Baked White Chocolate Cake Doughnuts with Vanilla Glaze (decorated with pink tinted vanilla doughnut glaze and white nonpareils)

Chocolate Layer Cake

(From Ina Garten)

• All-purpose flour, for dusting
• ¾ cup unsweetened cocoa powder
• 1¾ cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

1. Preheat the oven to 350° F.  Grease two 8-inch round baking tins with butter and line with non-stick baking paper (grease paper).  Dust the tins lightly with flour and tap out any excess.
2. Into a small bowl, using a fine mesh sieve, sift the cocoa 2 times.
3. In the bowl of an electric mixer, using a fine mesh sieve, sift the flour, sugar, cocoa powder (for the third time), baking soda, baking powder and salt. Attach the paddle attachment and mix on low speed.
4. In a separate bowl, whisk together the buttermilk, oil, eggs and vanilla.
5. Add the buttermilk mixture to the flour mixture and slowly mix on low speed until just combined (do not over-mix).
6. Gradually add the hot coffee and mix until fully combined.
7. Pour the batter into the prepared baking tins.  Bake until a cake tester inserted in the centre of the cakes comes out clean, about 35 minutes.
8. Let the cakes cool in the pans on a wire rack for 30 minutes; then invert the cakes and return the cakes to the wire rack to cool completely.  Remove the parchment paper.

White Chocolate Cream Cheese Frosting

(Adapted From Sheila, tasteduds and originally from Cheryl, Cupcake Bakeshop)

• 7 ounces white chocolate, coarsely chopped
• ½ cup (1 stick) unsalted butter, room temperature
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract
• 2 cups confectioners’ sugar, sifted
• Gel Paste food colouring (Wilton Pink)

1. Using a spatula, stir the white chocolate in a bowl set over a pan of just simmering water until melted and smooth.  Set aside to cool for 10 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment on medium speed beat the butter and cream cheese until fluffy, 3 to 4 minutes.
3. Add the white chocolate and vanilla and beat to combine.
4. Reduce speed to low.  Add the confectioners’ sugar, ½ cup at a time, and mix until smooth and combined, scraping down sides and bottom of bowl as needed.
5. Using a toothpick add a drop of gel paste food colouring and mix until well combined. Repeat until you have reached the desired colouring.

Assembling and Decorating Chocolate Layer Cake

1. Using a pastry brush, brush all crumbs from the cakes.
2. Set a cake layer on a serving platter with the flat side facing up.
3. Evenly spread one-third of the frosting over the cake to the edge.
4. Top with second cake layer, rounded side up.
5. Spread the remaining frosting over the top and sides of the cake.
6. Starting at the base of the cake, gently press doughnut (unglazed side) on the side of the cake. Continue all the way around the cake and repeat with the second layer.  Garnish with 3 doughnuts on the top of the cake (unglazed sides in).

When I was in San Francisco a few weeks back I had the opportunity to visit one of my favourite kitchen stores, Sur La Table.  I was like a kid in a candy store, so many things to see.  Every time I walk into this store I feel like I am in kitchen heaven.  I could easily have filled 2 baskets with items I’d like to take home with me.

One of the items that landed in my cart was a Wilton Mini Doughnut Pan.  I was more than a bit skeptical.  How could the texture of a baked doughnut match up to the amazing, classic deep-fried version?  Well, it doesn’t!

But that doesn’t mean these mini doughnuts aren’t delicious, they’re just different. The texture is more like cake than doughnut.

The buttermilk adds flavour and it also helps to keep the doughnut moist.  That being said, these are minis, and they can dry out rather quickly, they are at their best when served immediately.  The nutmeg is essential and gives the doughnuts loads of flavour.

I love my new mini doughnut pan.  Next time I plan on using the batter from the Sugar Donut Muffins recipe I tried a while back.  The sugar donut muffins were so light and airy and extremely moist and I am hoping I have the same result in the mini doughnut pan.

The first batch I made went so quickly I made a second.  A friend of mine sent a little inspiration my way, check back in a couple of days and see what I did with that second batch.

The countdown is on.  I am getting so excited!  Jamie Oliver’s live event is right around the corner. There’s still time to get your ticket.  Jamie is returning to Toronto on November 18th.  The Art of Cooking has graciously offered to provide a discount to La Mia Vita Dolce visitors.  Don’t miss out on this amazing opportunity. Please click here for preferred pricing for Jamie’s only Canadian appearance this year.

Baked White Chocolate Cake Doughnuts with Vanilla Glaze

• Baked White Chocolate Cake Doughnuts
• Vanilla Doughnut Glaze
• Assorted Sprinkles

Baked White Chocolate Cake Doughnuts

(Makes 36 mini cake doughnuts)

• 1¼ cups cake flour
• ½ cup sugar
• 1¼ teaspoons baking powder
• 1/8 teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup buttermilk
• 1 large egg
• 1½ tablespoons butter, melted
• ½ teaspoon clear vanilla extract
• 4 ounces (100 g) white chocolate, melted

1. Preheat oven to 425° F.  Spray mini doughnut pan with non-stick cooking spray, set aside.
2. Place the chocolate in a heatproof bowl set over a small saucepan of just simmering water and using a spatula stir until chocolate is melted and smooth, set aside to cool.
3. Into a large bowl, using a fine-mesh sieve, sift together the flour, sugar, baking powder, nutmeg and salt.  Whisk to combine.
4. In a small bowl whisk together the buttermilk, egg, butter and vanilla.
5. Add the buttermilk mixture to the flour mixture and whisk to just combine.
6. Add the cooled chocolate and whisk to just combine.
7. Place the doughnut batter into a large piping bag fitted with a small coupler and screw (no tip required).  Pipe batter into doughnut pan.  Tap doughnut pan lightly on counter.
8. Bake until the tops of the doughnuts spring back when touched, about 4 to 6 minutes.  Remove from oven and cool in doughnut pan on a wire rack for 5 minutes before removing (do not miss this step).
9. Remove from pan and place on wire rack to cool completely.
10. Finish the doughnuts with glaze and sprinkles.

Vanilla Doughnut Glaze

• ¼ cup milk
• 1 teaspoon clear vanilla extract
• 2 cups confectioners’ sugar, sifted
• Gel paste food colouring (if using)

1. Warm the milk and vanilla in a medium saucepan set over low heat.
2. Add the confectioners’ sugar and whisk slowly until well combined.
3. If tinting glaze, using a toothpick, add a drop of gel paste at a time, whisking to combine well, until you’ve reach the desired colour.
4. Remove from heat and set over a bowl of warm water (you may have to reheat over low heat occasionally).

Assembling Doughnuts

1. Dip doughnuts, one-at-a-time, in the glaze and set on a rack placed over a baking sheet.  Decorate with sprinkles (if using) immediately.
2. Repeat with remaining doughnuts.  Let set 5 minutes before serving.