Canadian Living Special Issues

Baking during the holidays is so much more than simply whipping up a batch of cookies or slapping some icing on a cake. It’s about the tradition, togetherness, creative expression and, of course, sharing the fruits of your labour with your nearest and dearest. Picture yourself, apron on, tunes playing, and warm spices and buttery aromas filling the kitchen—just thinking about it evokes the festive spirit. Now all you need is the recipe, the tools and the ingredients, and you’re ready to embark on the joyful journey that is holiday baking. We’ve created this special issue that’s chock-full of incredible treats from classic cookies, squares and tarts to unique and stunning desserts that boast serious wow factor in both the looks and taste departments. And whether it’s your first year…

DOUBLE CHOCOLATE DOUGHNUTS MAKES 12 TO 14 DOUGHNUTS HANDS-ON TIME 15 MINUTES TOTAL TIME 1 ½ HOURS Doughnuts 1 ¼ cups all-purpose flour½ cup cocoa powder½ tsp instant espresso powder1 cup packed brown sugar¾ tsp baking powderpinch salt1 egg1 egg yolk1 cup 2% milk¼ cup unsalted butter, melted and slightly cooled1 ½ tsp cider vinegar1 tsp vanilla Glaze ½ cup semisweet chocolate chips2 tbsp 35% whipping cream2 tbsp unsalted butter½ tsp vanilla Assembly crushed candy canes (optional) Doughnuts Preheat oven to 350°F. Grease 12 to 14 doughnut molds; set aside. In bowl, whisk together flour, cocoa powder, espresso powder, brown sugar, baking powder and salt. Set aside. In separate bowl, whisk together egg, egg yolk, milk, butter, vinegar and vanilla. Scrape into bowl with reserved flour mixture; whisk until smooth.…

CHOCOLATE TOFFEE HELLO DOLLIES MAKES 36 SQUARES HANDS-ON TIME 10 MINUTES TOTAL TIME 2 ½ HOURS 1 ½ cups chocolate wafer crumbs⅓ cup unsalted butter, melted1 ½ cups semisweet chocolate chips1 cup white chocolate chips½ cup toffee bits½ cup salted cashews1 300 ml can sweetened condensed mik Preheat oven to 350°F; line9-inch square cake pan with parchment paper. In bowl, mix chocolate wafer crumbs with butter until moistened; press into bottom of prepared pan. Sprinkle with semisweet and white chocolate chips, toffee bits and cashews. Pour condensed milk over top; using tip of knife, move milk into cracks of toppings. Bake until centre is set and edges are golden, about 30 minutes. Let cool in pan for 45 minutes. Cover and refrigerate to cool completely, about 1 hour. (Makeahead: Can…

PISTACHIO CRUNCH MAKES 3 CUPS HANDS-ON TIME 5 MINUTES TOTAL TIME 5 MINUTES 3 cups Crispy Kataifi (recipe, this page)1 cup pistachio cream spread In bowl, using spatula, stir together Crispy Kataifi and pistachio cream. Use immediately in Dubai Chocolate themed recipes. Crispy Kataifi Preheat oven to 375°F; line large baking sheet with parchment paper. Cut kataifi dough (see Test Kitchen Tip) into 1 ½-inch strips; place in bowl. Toss with your hands to separate strips. Spread strips on prepared baking sheet. Toss with ¼ cup melted unsalted butter. Bake on upper rack of oven, stirring halfway through baking time, for 15 minutes. Makes about 6 cups. (Makeahead: Can be stored in airtight container at room temperature for up to 1 month.) TEST KITCHEN TIP Kataifi pastry dough is available…

PRESENTED IN PARTNERSHIP WITH PEPPERMINT PATTIES MAKES 18 PATTIES HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES ¾ cup sweetened condensed milk1 tsp peppermint extract4 cups icing sugar (approx), divided2 cups semisweet chocolate chips1 tbsp vegetable oilmini sprinkles Line two baking sheets with parchment paper. In bowl, using electric mixer on low speed, beat condensed milk with peppermint extract and 2 cups of the icing sugar. On medium speed, gradually beat in remaining icing sugar until soft, fondant-like dough forms. Transfer bowl to freezer for about 5 minutes. Lay sheet of parchment paper on work surface; lightly sprinkle with 1 to 2 tsp of the icing sugar. Scrape dough on top; sprinkle with remaining icing sugar. Roll out dough to ½-inch thickness. Using 1 ½-inch round cookie cutter, cut out…

CHEWY DULCE DE LECHE SQUARES MAKES 16 SQAURES HANDS-ON TIME 15 MINUTES TOTAL TIME 45 MINUTES ½ cup salted butter, softened⅔ cup packed brown sugar⅓ cup granulated sugar2 eggs1 tsp vanilla1 ½ cups all-purpose flour1 tsp baking powder½ tsp salt⅛ tsp baking soda1 ½ cups semisweet chocolate chips1 cup dulce de leche In large bowl, using electric mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy; beat in eggs and vanilla. In separate bowl, combine flour, baking powder, salt and baking soda; using wooden spoon, stir into butter mixture until combined. Stir in chocolate chips. (Make-ahead: Can be wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month.) Preheat oven to 350°F. Grease sides of 8-inch square…