We draw inspiration from our cold (very!) and white winter to cook delicious comforting and creamy desserts… Here are 5 recipes that pay homage to the cold season, to try this weekend!
Red Velvet Winter Fudge
Preparation: 10 minutes
- 1 ½ cup milk chocolate chips
- 1 ½ cup white chocolate chips
- Food coloring in red jelly
- 14 ounces of sweetened condensed milk
- ¼ tsp s alt
- 1 teaspoon vanilla extract
- Butter an 8 inch pan
- Place the milk chocolate in a bowl and add the food gel
- In another bowl, place the white chocolate
- In a double boiler, boil the condensed milk without stirring
- When bubbles begin to form, add s alt and vanilla and stir
- Remove from fire
- Spread half of the condensed milk over the milk chocolates and the other half over the white chocolates
- Stir each of the bowls (with different spoons) to melt the chocolates
- Pour into the mold, fromrandomly, each of the two preparations
- Using a knife, draw lines on the mixture
- Put in the refrigerator for 2 or 3 hours (until the mixture is set)
- Cut into squares and serve
Preparation: 45 minutes
Ingredients for cakes
- 1 and 1/3 cups (200g) flour
- 1 cup (200g) sugar
- 1/4 teaspoon (1.2ml) baking soda
- 1/2 teaspoon (2.5ml) baking powder
- 1/2 teaspoon (2.5ml) s alt
- 1/4 teaspoon (1.2 ml) ground nutmeg
- 1 cup (250 ml) eggnog
- 1/4 cup (60 ml) dark rum
- 1/4 cup (60 mL) canola or sunflower oil
- 1 tablespoon (15 ml) apple cider vinegar
- 1 scraped vanilla bean
- 1 cup 1/4 cup (300 g) butter at room temperature
- 2 and 1/2 cup (300 g) icing sugar
- 1 pinch ground nutmeg
- 3 tablespoons (45ml) eggnog
- 1 tablespoon (15 ml) dark rum
- Cinnamon for sprinkling
- Preheat the oven to 350 F (180 C) and prepare a muffin pan by lining it with 12 paper cases.
- In a bowl, combine flour, sugar, baking soda, baking powder, s alt and nutmeg.
- In another bowl, combine the eggnog, rum, oil, cider vinegar and vanilla seeds.
- Combine the preparation with the mixture of dry ingredients, mixing gently with a spatula.
- Split the batter into the prepared pans and bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Leave to cool for 5 minutes in the pan before transferring to a wire rack until completely cooled.
Preparing the glaze
- Beat the butter with an electric mixer, then add the icing sugar, eggnog and rum.
- Beat until smooth and fluffy.
- Place the mixture in a pastry bag fitted with a fluted tip, then frost the cupcakes.
- Sprinkle cupcakes with ground cinnamon and enjoy.
Preparation: 30 minutes
Ready in 2 hours
Servings: 42 scoops
- 1 package brick cream cheese, softened
- 1 package of finely crushed oatmeal peanut butter cookies (Mr. Christie Pirate type).
- 2 white chocolate packets
- ½ cup coconut flakes
- Mix cream cheese and cookie crumbs until smooth. Shape the mixture into 42 balls (1 inch). Refrigerate 30 minutes.
- Melt chocolateaccording to the instructions on the packaging. Dip the balls in the chocolate before placing them on a baking sheet lined with wax paper or parchment paper.
- Refrigerate one hour or until cookies are firm.
Candy Cane Cheesecake
Preparation: 20 minutes
Cooking: 28 minutes
- 2 cups pastry flour
- 2 c. baking soda
- ½ c. s alt
- ½ cup butter, softened
- 2 ¼ cup brown sugar, packed
- 1 ½ tsp. vanilla extract
- 3 oz unsweetened chocolate, melted and cooled
- 1 cup sour cream
- 1 cup boiling water
- ½ cup butter, softened
- ½ cup cream cheese, softened
- 4 cup icing sugar
- ½ cup candy cane, crushed
About 50 candy cane sticks
- Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans.
- Cake: Sift flour, baking soda and s alt into a large mixing bowl. Reserve.
- Beat the butter in another bowl using an electric mixer. Add brown sugar and eggs, beating until light and creamy, about 3minutes. Stir in vanilla and cooled chocolate. Add reserved dry ingredient mixture to chocolate mixture alternately with sour cream, beating on low speed until smooth.
- Stir in boiling water (batter will be thin). Divide batter evenly into prepared cake pans.
- Bake in preheated oven 25 to 28 minutes or until toothpick inserted in center of cake comes out clean. Let cool on a wire rack for 15 minutes. Unmold and let cool on a wire rack. Do not frost the cake until it is completely cooled.
- Beat butter and cream cheese in large bowl with electric mixer until well blended. Add the icing sugar, one cup (250 ml) at a time. Beat well after each addition. Continue beating until a light texture is obtained. Add 1 tbsp. 1 tbsp (15ml) milk at a time to thin the frosting, if needed. Fold in crushed candy canes.
- Assembly: place a cake on a serving platter. Spread about 1 to 1 ½ cups (250 to 375 ml) of frosting. Cover with the other cake. Spread remaining frosting over top and sides of cake. The frosting will act as glue to hold the candy cane sticks to the sides of the cake. Put the candy cane sticks around the cake. Embellish the cake with a ribbon if desired!
- Refrigerate until ready to serve.
Mint and Chocolate Cookies
Preparation: 10 minutes
Cooking: 15 minutes
- 1 can (540 ml /18oz) rinsed white beans
- 80 ml (1/3 cup) maple syrup
- 500 ml (2 cups) unbleached all-purpose flour
- 80 ml (1/3 cup) non-hydrogenated margarine or butter
- 2 eggs
- 5 ml (1 tsp) vanilla
- 5 ml (1 tsp) baking powder
- 15 ml (1 tbsp.) mint extract
- 250 ml (1 cup) baby spinach
- 125 ml (1/2 cup) dark or semi-sweet chocolate chips
- Preheat oven to 350°F.
- In a food processor, mash the white beans with the maple syrup until smooth, about 1 minute. Add all the other ingredients except the chocolate chips. Mix for 30 seconds until you have a smooth ball of dough.
- Remove the dough from the food processor, transfer it to a bowl and add the nuggets. Mix with a spoon to evenly distribute.
- On a baking sheet lined with parchment paper, shape the cookies with your hands.
- Bake in the center of the oven for 12 minutes.