Ingredients

Maple Cream

• ¼ cup cornstarch
• 2 tbsp all-purpose flour, unbleached
• 1 cup maple syrup
• ½ cup brown sugar
• 1 cup 35% cooking cream
• 1 cup whipping cream
• 2 eggs
• ¼ cup cold unsalted butter, cut into cubes

Cake

• ¾ cup all-purpose flour, unbleached
• ¼ cup almond flour
• 1 tsp baking powder
• 6 eggs, at room temperature
• 1 cup sugar
• 1 tsp vanilla extract
• ¼ cup canola oil

Garnish

• White chocolate
• Sliced almonds
• Marzipan
• Shredded coconut
• Edible gold leaf

Instructions

Maple cream

1. In the thinkkitchen Orion Mixing Bowl, off the heat, mix the cornstarch and flour. Add the maple syrup, brown sugar, 250 ml (1 cup) of cream, and the eggs. Whisk until the mixture is smooth and homogeneous.
2. Bring to a boil while stirring and scraping the bottom and sides of the Remy Olivier Total Clad saucepan. Let simmer for 30 seconds. Strain the cream through a sieve. Add the butter and stir until melted.
3. Cover with plastic wrap directly on the maple cream and let it cool. Refrigerate for about 3 hours, until completely chilled.

Cake

1. Place the oven rack in the center. Preheat the oven to 375°F (190°C). Line a 43 x 30 cm (17 x 12 in)Remy Olivier Diamond Cookie Sheet with parchment paper. Generously flour the parchment. Set aside.
2. In a bowl, mix the almond flour and baking powder. Set aside.
3. Whisk the eggs, sugar, and vanilla with the thinkkitchen Promix Plus Stand Mixer until the mixture triples in volume and forms a ribbon when it falls from the whisk. At low speed, gradually add the oil.
4. Sift the flour mixture over the egg mixture, gently folding it in with a whisk. Spread the batter evenly over the baking sheet.
5. Bake for about 15 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Once baked, remove the sponge cake from the oven and let it cool slightly in the pan.
7. Turn the sponge cake onto a clean cloth dusted with powdered sugar using the thinkkitchen Nola Hand Mixer for assistance. This prevents sticking and helps with handling. If you used parchment paper, gently remove it.
8. Using the cloth, begin to roll the sponge cake onto itself, starting from the shortest edge. Roll gently to avoid cracking.
9. Once rolled, let it cool completely in the cloth. This will help the sponge cake retain its shape when unrolled.
10. Once cooled, gently unroll the sponge cake. Spread the maple cream over the entire surface (keeping the rest to cover the log).
11. Roll the sponge cake tightly, then place it on a Sandstone serving plate.
12. Melt the white chocolate in a double boiler. Then, spread very thin layers using a brush on parchment paper and place it in the freezer.

Pine cone decorations

1. Use marzipan to shape a small cone, which will serve as the base for placing your sliced almonds.
2. Adhere the sliced almonds around the base using melted white chocolate. Arrange them in slight overlapping layers to mimic the scales of a pine cone, starting from the bottom and gradually working your way up.
3. Dust the cone with powdered sugar to create a snowy effect and give it a wintry ambiance.
4. Place the dessert in the refrigerator so that the cream or ganache sets and keeps the almonds in place.
5. Lay sheets of white chocolate on top of the log.
6. Sprinkle with shredded coconut, edible gold leaves, and powdered sugar for an elegant finish.

Ingredients

• 6 phyllo sheets thawed
• 1/4 cup melted butter
• 1 wheel Brie
• 1/4 cup cranberry compote, or store bought cranberry sauce
• Fresh cranberries for garnish
• Fresh thyme for garnish
• Sliced bread baguette or crackers for serving

Compote

• ⅓ cup finely diced red onion
• 2 tbsp water
• 2 cups fresh cranberries sliced in 2
• ¾ cup dry red wine
• ½ maple sirop
• 1 thinly sliced pear
• 2 tsp freshly grated ginger
• 1 cinnamon stick

Instructions

1. In a Remy Olivier Storm Brie Baker, place one sheet of phyllo pastry and brush it with melted butter. Layer with the remaining sheets of phyllo, brushing each one with butter and placing them at different angles.
2. Place the wheel of brie in the center of the phyllo and cover it evenly with 1/4 cup of cranberry sauce or compote.
3. Fold in the phyllo to create a parcel around the brie. Brush the phyllo with butter.
4. Place in the preheated oven and bake for 25-30 minutes. The brie may seep out of the phyllo, but don’t worry; the Remy Olivier Storm Brie Baker will keep everything contained.
5. Remove from the oven and let cool slightly before serving. Garnish with the remaining compote and add fresh cranberries and sprigs of thyme, if desired.
6. Serve with sliced bread baguette, crostini, or crackers.
7. Cranberry Compote
8. Combine onion and water in a Remy Olivier Total Clad Saucepan over medium heat and bring to a boil.
9. Set aside 1/2 cup of cranberries. Stir the remaining cranberries, red wine, sugar, pear, and ginger into the onions. Add the cinnamon stick.
10. Bring to a low boil, stirring frequently. Adjust the heat as needed and briskly simmer the mixture, uncovered, for 15 minutes.
11. Stir in the reserved cranberry halves and simmer for another 5 minutes.
12. Cool, cover, and refrigerate until needed (The compote can be made 2 to 3 days in advance.)

The perfect winter season delight is the persimmon tart. Both a straightforward and elegant dessert, the honey glaze magnifies the natural sweet attributes of the persimmon, and the frangipane filling adds a nice contrast in texture to the almond tart dough. 

Persimmons are an enjoyable treat during the colder months. The Fuyu Japanese persimmons used in this recipe resemble little pumpkin-shaped orange tomatoes. Their flavour is very sweet and slightly tangy with a crunchy to soft texture, depending on how ripe the fruit is. They can be eaten raw, and are ideal to use in this honey, almond persimmon tart recipe when perfectly ripened. 

The first step is a crunchy, buttery tart dough made with ground almonds. The tart is then filled with frangipane, a soft and fluffy almond cream. The frangipane is semi-baked, then layered with paper-thin persimmon slices, brushed with a honey glaze, and finally, sprinkled with cinnamon. The tart is baked a second time, in order to fully cook the almond layer and to soften the persimmons.

The Persimmon

Persimmons are ready to eat once the outside is soft when pressing on the skin. Fuyu persimmons can be eaten raw, so they can be enjoyed either when crunchy or soft. The more the persimmon ripens, the sweeter it becomes.

Prepare the persimmon slices by cutting the fruit into quarters and then removing the skin. Thinly slice the persimmons to ⅛ or ¼ inch in thickness. 

Arrange the persimmon slices into a cylindrical fan on the surface of the tart. 

Honey Glaze

In a small saucepan, combine water and honey and cook over medium-low heat until the mixture reduces by half (⅛ cup). The glaze needs to be somewhat thinner than the original honey texture in order for it to be easily brushed over the persimmons. Generously coat the persimmon slices with the warmed honey glaze.

The honey glaze will intensify the natural sweet attributes of the persimmon and the frangipane filling creates a nice contrast in texture to the crunchy, buttery tart dough.

The crust, fluffy almond filling, sweet and soft fruit, with a touch of honey makes the perfect balance. Add an extra layer of sweetness and spice with a scattering of pomegranate arils and cinnamon on the surface of the tart.

****

Prep Time: 45 mins

Cook Time: 45 mins

Total Time: 1 hr 30 mins

Serving: 5 people

What you will need:

• Thinkkitchen Whiz Plus 3-in-1 Blender
• Remy Olivier Diamond Quiche Mould
• Small saucepan
• Mixing bowls

Ingredients:

Tart Dough

• 1 ¼ cups all-purpose flour
• ¼ cup finely ground almonds
• ½ cup powdered sugar
• ¼ tsp salt
• 5 oz cold unsalted butter
• 1 egg yolk

Filling

• 2 ½ oz unsalted butter
• ⅔ cup powdered sugar
• 1 egg
• ⅔ cup finely ground almonds
• 1 tbsp flour
• Pinch of salt
• ¼ tsp almond extract
• 10 Fuyu persimmons
• Pomegranate arils (Optional)
• Cinnamon (Optional)

Glaze

• ⅛ cup honey
• ⅛ cup water

Instructions:

Tart Dough

1 – Combine in the thinkkitchen Whiz Plus 3-in-1 Blender the finely ground almonds, flour, sugar, and salt. Pulse until all is well blended. Add the cold butter, cubed, and pulse until it is in small pea-sized pieces. Mix in the egg yolk and pulse in long 5-second bursts until the dough begins to stick together.

2 – Remove the dough from the Whiz Plus blender and knead it gently to incorporate any extra flour. Spray the Remy Olivier Diamond Quiche Mould with nonstick cooking spray.

3 – Press the tart dough in an even layer into the bottom and sides of the mould. Freeze the mould for 30 minutes.

4 – Preheat the oven to 375°F. Spray the top of the tart dough with nonstick cooking spray, then press a sheet of foil, shiny side down, to the mould and fill it with dry beans, rice, or pie weights.

5 – Bake the mould for 15 minutes, until the sides start to take on a little colour and the centre appears no longer to be raw. Carefully remove the foil and weights. Allow it to cook before adding the filling.

Assembling the Tart

1 – Combine the butter and powdered sugar in the Whiz Plus blender. Blend until smooth. Mix in the egg, almonds, flour, salt, and almond extract. Blend together in long pulses until well combined. 

2 – Scoop the almond mixture into the bottom of the par-baked tart mould, and spread it into an even layer. Bake the tart at 375°F for 12-15 minutes, just as it begins to set.

3 – Slice off the tops of the persimmons to approximately ⅛ to ¼ inch wedges. Arrange the slices into a cylindrical fan on top of the frangipane. Press down on them gently to imbed them into the almond layer.

4 – Lower the oven temperature to 350°F and bake the tart for a final 10-15 minutes, until the almond filling is puffed and set, and the persimmon slices have softened. Brush the top of the tart with the honey glaze, sprinkle some cinnamon, and a few pomegranate arils.

Honey Glaze:

1 – In a small saucepan, add water and honey, and cook on medium-low heat, until the mixture reduces by half (⅛ cup). The glaze should be somewhat thinner than the original honey texture to easily brush it over the top of the tart.

Enjoy!

The holidays aren’t only the most wonderful time of the year because of pretty decorations, presents, and parties. If you’re anything like us, one of the things you’ve been looking forward to the most are the endless goodies and treats you get to enjoy guilt-free, well… because it’s the holidays!  Baking holiday cookies is an essential part of getting in the holiday spirit. They are an easy dessert to enjoy at family gatherings, a way to add a festive touch at tea time and they are great for giving as delicious gifts to your friends. And remember, if you have little ones don’t forget that you’ll need some cookies to leave out for a particular cookie aficionado on Christmas Eve!

This season, why not get festive by baking a favorite holiday cookie with a twist.  Here we will share with you a few recipe ideas that have fun, colorful and tasty spins on festive classics that will be sure to please your loved ones year after year.

One thing we can promise, these cookies will make a tasty surprise and have everyone feeling the joy of the holiday season! As always, we have everything you need for all your Holiday baking needs.

Let the baking begin!

Cranberry Orange Shortbread Cookies

The irresistible buttery taste of melt in your mouth shortbread cookies are a holiday baking staple. This delectable spin on a classic shortbread brings out the best in the most festive fruits; cranberry and oranges. The tang of citrus and touch of bitter-sweet berries will bring your enjoyment of this charming holiday classic to the next level.

Ingredients

• ½ cup of dried cranberries
• ¾ cup of sugar
• 2½ cups all purpose flour
• 1 cup butter, cold and cubed
• 1 teaspoon almond extract
• 4 tablespoons of orange zest, grated
• 1- 2 tablespoon of fresh orange juice (optional)
• 1 cup additional sugar to coat cookies before baking (optional)

Preparation

1. Line the cookie pan with parchment paper and set aside.
2. Combine cranberries and ¼ cup of sugar in the food chopper. Processes until the cranberries are broken down into smaller pieces. Set aside.
3. Combine flour and remaining ½ cup of sugar in a deep mixing bowl (5L).
4. Use a blender (available in store only) to cut in butter.
5. Stir in the almond extract, cranberry-sugar mixture, orange zest and orange juice.
6. Use your hands to knead the dough until it is smooth and holds its shape.
7. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
8. Preheat oven to 325ºF.
9. Cut slices of cookie dough about ¼ inches thick.
10. Place half a cup of sugar in a bowl and coat the cookie slices with sugar (optional).
11. Place cookies on the cookie pan and bake for 12 to 15 minutes.
12. Let cookies cool for several minutes on baking sheet before removing to cooling rack.

Caramel Stuffed Soft Gingerbread cookies

Give your cookie lovers a surprise when they bite into your mouth-wateringly warm caramel stuffed soft gingerbread cookies. This chewy new take on the molasses and ginger holiday tradition will leave your loved ones speechless, while they munch on the caramel-filled delight. Add this recipe to your Christmas cookie platter and watch them disappear.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/4 cup molasses
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 teaspoons ground ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground cloves
• 3 1/2 cups all purpose flour
• 2 tablespoons of cornstarch
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 24 Kraft caramels

Preparation

1. In the bowl of your thinkkitchen Promix Stand Mixer, cream together the softened butter and sugar until smooth.
2. Add the molasses and mix thoroughly.
3. Crack in the eggs, mixing in one at a time, scraping down the sides as you go with a spatula.
4. Mix in the vanilla, ginger, cinnamon, nutmeg, and cloves.
5. Add the flour, cornstarch, baking soda and salt, and mix until combined.
6. Cover and chill in the fridge for 30-40 minutes.
7. Preheat your oven to 350ºF and line three sheet pans with parchment paper.
8. Taking about 1/2-1 tablespoon of dough, roll into a ball.
9. Place two balls of dough on either side of a caramel, press them together and pinch the edges firmly to cover the caramel completely, and then roll into a ball. Repeat.
10. Set balls of dough on cookie pan 2 inches apart.
11. Bake for 9-10 minutes, until flattened, but puffy.
12. Allow to cool for 5 min on the baking sheet before removing, to avoid having the caramels melt through the bottom on the cooling racks.
13. Serve while the cookies are still warm to be sure the caramel does not harden, or warm in the microwave before serving.

Peppermint Sugar Cookies

Sugar cookies are the official cookie of merry cut-outs and festive frosting. Give this authentic holiday cookie a taste of excitement by adding crushed peppermint candy to the equation. Crunching into this enticing take on a sweet classic will bring a burst of flavor into the season of giving.

Ingredients

• 3¾ cups all purpose flour
• 1 teaspoon salt
• 1½ cups butter, room temperature
• 1 cup granulated sugar
• ½ cup finely ground candy canes or round peppermint candies
• 2 teaspoons vanilla extract
• ½ teaspoon peppermint extract
• 2 eggs
• 1 egg yolk

Preparation

1. Mix together flour and salt in a deep mixing bowl (5L).
2. Using food processor grind peppermint candy to fine sugar consistency.
3. In a separate bowl, using a hand mixer, beat butter, sugar, and ground peppermint together until blended.
4. Add eggs and vanilla extract, use hand mixer to mix thoroughly.
5. Add the flour and salt mixture gradually to the combined butter, sugar and ground peppermint.
6. Separate into 2 pieces, wrap in plastic and let chill in refrigerator for at least 30 minutes.
7. Preheat oven to 350ºF and line a sheet pan with parchment paper.
8. Spread flour on your work surface, and roll dough with our non-stick rolling pin to ¼ inch thickness.
9. Flour your cookie cutters before cutting shapes from dough.
10. Place on cookie pan and bake at 350ºF for 8-10 minutes or until the edges start to brown.
11. Let cool completely before decorating.

Once your cookie tray is filled and your cookies are ready to be gobbled up, brew yourself a hot cocoa or tea, and use our milk frother to make it extra special. Your warm drink will be extra jolly in our Festive Mug.

Helping you make sure you and your loved ones enjoy every bite of the holiday season this year,

Long Island Iced Coffee

You’re probably familiar with Long Island iced tea, but what about Long Island iced coffee? This boozy concoction is perfect to serve to guests along with dessert at your next summer dinner party, or could even be the ideal choice for your next brunch with friends.

Wanna try? Here’s what you’ll need:

Ingredients for one cocktail:

• ½ oz Baileys
• ½ oz Kahlua
• ½ oz vodka
• ½ oz rum
• ½ oz tequila
• 2 oz cold brew or iced coffee (caffeinated or decaf)
• 2 cups of ice

Preparation:

• Fill a glass with 1 cup of ice.
• In a cocktail shaker, combine all of the ingredients with 1 cup of ice. Shake vigorously.
• Strain into the glass and enjoy.

This may just be the perfect summer cocktail!

Coffee Buzz Cocktail

Part delicious boozy drink and part dessert, this cocktail is a must-try for all coffee lovers. A fun twist on a martini with a white chocolate rim (yes, really!), this is the grown-up milkshake you didn’t know you needed in your life.

Wanna try? Here’s what you’ll need:

Ingredients for one cocktail:

• 1oz vodka
• 3/4oz Baileys
• 3/4oz Kahlua 
• 1/2oz simple syrup
• 1/2oz half and half
• 1/4 cup strong brewed coffee, at room temperature
• 1/4oz finely grated white chocolate (for garnish – optional)
• 3 coffee beans (for garnish – optional)

Preparation:

• If decorating the rim with white chocolate, finely grate the white chocolate in a small plate. Fill another small plate with water and dip the rim of a coupe glass in the water. Keep the rim down and transfer it into the chocolate, dipping and turning until the chocolate adheres to the rim. 
• To make the cocktail, combine all of the ingredients in a shaker filled with ice.  Shake well until very cold, then pour into the prepared glass. Garnish with coffee beans and serve immediately.

These are so good, we bet you’ll find it hard to have just one!

Espresso Martini

When a cocktail tastes good, wakes you up, AND gets you in a party mood, you know you’re in for a fun night! To start the evening on the right foot, or served right after dinner, this decadent martini is easy to make and yet feels so chic. Oh, and we like ours like James Bond—shaken, not stirred.

Wanna try? Here’s what you’ll need:

Ingredients for one cocktail:

• 3oz vodka
• 2/3oz Kahlua
• 2/3oz espresso, cooled
• 3 coffee beans for garnish (optional)

Preparation:

• In a cocktail shaker filled with ice, place the vodka, the Kahlua, and the espresso.
• Shake vigorously about 10 times before straining in a martini glass. Scrape out the foam inside as needed. Without a bit of foam, the coffee beans won’t float.
• Garnish with a few coffee beans before serving immediately.

Easy to whip up and yet so fancy!

 If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.