DISCOVER OUR HOLIDAY THEMES
Holiday tips and tricks for a festive time
TIP 1
Instant coffee spoils quickly if not kept dry. Make sure to store yours in a dry place away from any humidity or moisture.
TIP 2
Keep your ooey-gooey brownies fresh for days. Wrap yours in either plastic wrap or aluminum foil to keep from drying out.
TIP 3
To avoid a mess and the risk of losing any of these sugary bits, place unwrapped candy canes in a freezer bag and whack away for perfectly crushed pieces.
Discover our festive recipes perfect for gifting
Candy Cane Brownies
10 min
10 min
Candy Cane Brownies
- Preheat the oven to 350 degrees
- Grease a 8”x8” pan with a little butter, and line with Selection parchment paper.
- Add the cooled melted butter to the sugar, and add the vanilla.
- Mix all together with a wooden spoon, for 3 min or until butter and sugars have come together and are a little fluffy.
- Add the eggs, one at a time into the sugar and butter mixture.
- Combine the flour, cocoa powder, salt, baking soda (and instant coffee or espresso powder if using)
- Add half of the flour mixture to the wet mixture, and mix until almost combined.
- Clean down the sides of the bowl, add the remaining flour mixture, the chopped chocolate and crushed candy cane.
- Stir until you just can no longer see the dry mixture, and it is a cohesive batter.
- Sprinkle the crushed candy cane on top and bake for 25 min or until centre is slightly puffed and still a little jiggly, and the edges are set.
- Let cool completely before cutting.
- Source : Metro
1/2 cupUnsalted butter melted
1 cupGranulated white sugar
1/2 cupDark brown sugar
2Selection artificial vanilla extract
2Selection large eggs at room temperature
3/4 cupS unbleached all-purpose flour
1/2 cupSelection cocoa powde
1/2 tsp.Kosher salt
1/4 tsp.Baking soda
1/2 tsp.Instant coffee or expresso powder (optional)
100gIrresistibles Swiss milk chocolate coarsely chopped
Garnish 2 tsp. Candy cane crushed
Chocolate Dipped
Strawberries
35 min
Chocolate Dipped Strawberries
- Wipe the strawberries with a damp cloth and pat dry. Do not wash them.
- Temper the chocolate. Hold the strawberry by its green cap and dip into the tempered chocolate.
- Gently shake off the excess chocolate and place the strawberry on a tray lined with parchment paper. Repeat with remaining strawberries.
- Place the tray in the refrigerator for about 5 minutes to set the chocolate.
- Using a piping bag with a small tip, drizzle with the contrasting chocolate onto the strawberry for a very elegant, professional look.
- Source : Lindt
300gBars dark chocolate 70 % cocoa, chopped
12-14Medium sized strawberries
50gBars dark chocolate 70 % cocoa, chopped
Garnis
Salted Chocolate
and Caramel Pretzel Bark
1h 53
Salted Chocolate and Caramel Pretzel Bark
- Preheat over to 375°F (190°C).
- Cover cookie sheet with parchment paper and spread broken pretzel pieces on sheet.
- Sprinkle with chopped pecans and cranberries.
- Place the butter and brown sugar in a medium saucepan on medium heat.
- Stir to combine as butter melts.
- When mixture starts to bubble, reduce heat to medium-low and let cook for 3 minutes without stirring.
- Take the caramel off the heat and pour evenly over pretzel mix.
- Place tray in preheated oven and bake for 5 minutes.
- Remove tray from oven.
- Immediately, sprinkle chocolate chips evenly over pretzel and caramel mix.
- Wait 3-5 minutes or until chocolate is melted.
- Using a rubber spatula, spread the chocolate over the pretzels.
- Cool the bark completely at room temperature, and then place it in the refrigerator to set for at least one hour.
- Break the cooled bark into pieces and enjoy!
- Source : Chef Stephany Babson
7 to 8 ozSalted pretzels, broken into pieces
1/2 cupChopped pecans, toasted
1/3 cupSweetened dried cranberries
1 cupButter
1 cupBrown sugar, packed
18oz (500g)Dark chocolate chips
1Sea salt to taste
Chocolate-dipped
Apples
35 min
Chocolate-dipped Apples
- In a medium-sized pot of boiling water, heat apples for 2 minutes.
- Drain, dry and cool 5 - 10 minutes to room temperature.
- Poke a popsicle stick into the core of each apple.
- Heat caramel 30 sec. in microwave until soft. Stir with a wooden spoon and heat anew if not soft enough.
- Line a baking sheet with waxed paper or parchment paper.
- Holding them by the stick, dip apples in hot caramel, coating them evenly.
- Place caramel-dipped apples on lined baking sheet and refrigerate for 15 minutes.
- In a pot over low heat, melt Aero chocolate bars, stirring from time to time.
- Dip cooled apples in melted chocolate and place on lined baking sheet.
- For a finishing touch, roll the apples in crushed Smarties.
- Source : Nestlé
4Whole apples (preferably Empire), washed
4Wooden popsicle sticks
1 Jar of caramel spread
12x42gAero chocolate bars (or 45 7.5 g Aero mini bars)
Smarties, crushed
Candy Cane Twists
2h 40
2h 40
Candy Cane Twists
- Preheat the oven to 350°F (180°C).
- Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
- Add the egg and beat to combine.
- Beat in the milk and both extracts.
- Add the flour in 2 batches, mixing to combine.
- Form the dough into two balls, one for white the other for red.
- Add the red food colouring to one of the balls mixing to combine completely.
- Wrap each ball in plastic wrap and refrigerate for at least an hour to firm.
- Roll each dough into a rectangle about ¼” (6 mm) thick.
- Brush the top of the white dough lightly with egg white to help stick the two doughs together.
- Place the red rectangle on top of the white, pressing down with your fingers to adhere.
- Trim the edges with a knife so that they are even with a clean edge.
- Brush the top of the red dough with a little egg white and roll up tightly into a neat little roll.
- Refrigerate the dough for at least an hour until firm.
- Source : Foodland Ontario
3/4 cup Selection unsalted butter
3/4 cup Irresistibles Bio Organics sugar
1Large egg
1/3 cup 2 % milk
1 tsp. Pure vanilla extract
1 1/2 tsp. Peppermint extract
2 1/2 cups Selection all-purpose flour
Maple
Jujubes
30 min
Maple Jujubes
- In a thick bottom casserole, combine orange juice, maple syrup, lemon juice and maple sugar and bring to a boil.
- Boil for 5 minutes.
- Add butter and continue to boil for 4 minutes.
- Dissolve the gelatin in water and add to the hot mixture.
- Remove from heat and transfer onto a cookie sheet.
- Refrigerate for 30 minutes. Once set, cut the jelly into pieces to form jujubes.
- Let them rest in room temperature for 48 hours on a grilled surface, then coat with maple sugar.
- Keep in a cool and dry place, such as the pantry.
2 cupsOrange juice
1 cupMaple syrup
Juice from one fresh lemon
1/2 cupMaple sugar
1 tsp.Butter
6Of gelatine
3/4 cupCold water
3 Tbsp. Maple sugar
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