Ingredients

Brownies

• 200 g dark chocolate
• 150 g butter
• 150 g sugar
• 3 eggs
• 80 g flour
• 1 pinch of salt
• 1 tsp vanilla (optional)

Instructions

1. Preheat the oven to 350°F (180°C). Grease a Remy Olivier Diamond square pan or line it with parchment paper.
2. Melt the chocolate and butter together in a Remy Olivier Total Clad Saucepan over low heat, stirring occasionally to get a smooth mixture. You can also melt them in the microwave in 30-second intervals, stirring between each interval.
3. Add the sugar to the melted chocolate-butter mixture and mix well.
4. Incorporate the eggs one at a time, beating well between each addition. Add the vanilla.
5. Add the flour and salt and mix just enough to incorporate the flour, without overworking the dough. This will keep the brownies soft and moist.
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake for about 20 to 25 minutes. The brownie should be cooked on the edges but still slightly gooey in the center. A toothpick inserted into the center should come out with a few moist crumbs.
8. Let it cool in the pan. Using a round cookie cutter, cut the brownie.

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.)

Step into the world of sweet gestures with our delightful Strawberry Jam Love Letters. Crafted with care and filled with luscious strawberry jam, these pastry treats are an edible expression of affection that will captivate your taste buds. Let’s embark on this easy and heartwarming baking adventure together!

Ingredients:

• 2 sheets of shortcrust pastry
• Plain flour, for dusting
• 165g strawberry jam
• Egg wash
• 50g caster sugar, for sprinkling

Instructions:

Step 1: Preparing the Pastry

1. Preheat your oven to 190°C (170ºC fan) and line a large baking tray with parchment paper.
2. On a lightly floured surface, roll out the shortcrust pastry. Cut out diamond shapes, each side measuring about 10cm. Transfer the diamonds to the prepared baking tray. If needed, reroll the pastry to create more diamonds, aiming for about 6 in total.

Step 2: Filling and Folding

1. In the center of each diamond, add a small dollop of strawberry jam.
2. Fold three of the corners into the center, creating an open envelope shape. Gently press down to seal the edges.
3. Use a small heart-shaped cookie cutter to cut hearts out of the remaining pastry, placing one in the center of each envelope.

Step 3: Brushing and Baking

1. Brush the envelopes with an egg wash for a golden finish.
2. Sprinkle caster sugar over the top for a sweet touch.
3. Bake in the preheated oven for approximately 15 minutes or until the envelopes turn golden.

Step 4: Cooling and Enjoying

1. Allow the Strawberry Jam Love Letters to cool on the baking tray for 10 minutes.
2. Transfer them to a cooling rack to cool completely before indulging in these delightful pastry creations.

Transform ordinary moments into sweet memories with our Strawberry Jam Love Letters. These enchanting pastries are not just a treat for the taste buds but a charming gesture that says, “I care.” Enjoy the process of creating and sharing these edible love letters with those you hold dear.

A good carrot cake is a classic dessert staple. The best part? It’s good all year around! The warm flavours make it a perfect cake in the Autumn and Winter times, but it’s just as coveted in the summer! Whether you’re baking it as a birthday cake for someone special or just to have around the house – this recipe is sure to be a crowd favourite!

We’ve made our carrot cake extra nutty – but if you’re worried about any allergies, feel free to take them out of the recipe entirely!

Here’s what you need:

Ingredients:

Cake:

1 cup plain flour
2 cup shredded carrots
3/4 cup oil
2  eggs
2 tsp cinnamon powder
1 tsp  cardamom powder
1/2 tbsp baking powder
3/4 tsp  baking soda
1/2 tsp salt
3/4 cup sugar
1 tsp vanilla essence
1/4 cup walnuts, chopped
1/4 cup pistachios, chopped

Icing:
½ cup unsalted butter, softened 
8 oz cream cheese, softened 
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups powdered sugar

Preparation:

Cake:

Start by preheating your oven to 350 degrees fahrenheit.

In a mixer, beat eggs and sugar until fluffy.
Add all the powders and mix well.

Add 1/2 of oil and then 1/2 of flour. Mix it well until everything is incorporated.

Add remaining oil and flour. 

Add all the remaining ingredients and mix for a final time.

Pour the mixture into a greased cake pan.

Bake for 40 minute – or until a toothpick comes out clean.
Let it cool before frosting!

Icing:

Combine butter and cream cheese in the bowl of your stand mixer and beat until creamy, and there are no lumps.

Add vanilla extract and salt and stir well to incorporate.

With the mixer on low, gradually add powdered sugar until completely incorporated.

Wait until your cake has cooled down before frosting!

If you want to add toppings such as extra walnuts, almond slivers or pistachios, you can totally do so! This cake is a wonderful and decadent treat and always sure to impress!  If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

It’s the most festive time of year, and since we don’t want to find ourselves on the naughty list, we want to be completely honest with you: It’s not the presents that make us most excited for this time of year, but all the sweet treats we’re bound to be munching on! Images of sugary fudge, Christmas cookies, holiday logs, gingerbread houses and candy canes dance in our heads when we daydream of the holidays all December long and we just can’t wait to bite into any sweet, sugary goodness we can get our hands on!

But that’s not even the best part! During the holidays, any baking you delight in is completely guilt-free! It’s finally time to reward yourself for all your good behaviour throughout the year. In fact, it’s your duty to indulge in all things you crave and bake your heart away! You’ll want to savour some of the best treats of the season and take full advantage! This week, we have two cheerfully perfect recipes for this delectable time of year. Add these to your family traditions or list of Christmas baking classics, and everyone, including yourself, will be munching on these treats in no-time. Everyone will marvel at your amazing baking skills! In collaboration with the extraordinary Instagrammers and bakers, Gabrielle and Émilie, we have created two holiday-inspired dessert recipes perfect for any occasion!

Get your taste buds ready for an explosion of chocolaty-goodness with our Black Forest and Beer Yule Log or our Cookie Dough Fudge. Whether your wish is to wow guests at the end of a memorable feast or to simply surprise someone special with a small treat (Santa might just love trying something new), these recipes will make this holiday season extra merry. Are you ready to warm up your kitchen with all the best tastes of the season? Before you get mixing the delicious chocolatey ingredients, make sure you are prepared! For these recipes you will need a 15” baking sheet for the log, and a 8” x 10” square baking dish for the fudge.

Start your holidays right by baking these delicious recipes!

Black Forest and Beer Yule Log

Cookie Dough Fudge

Satisfy your sweet tooth this holiday season!

  Gabrielle and Émilie met about a year ago when Émilie was finishing her masters in biology and Gabrielle was a student at Cégep de l’Outaouais. They got to know each other when they had the chance to work together at a local bakery. They quickly became collaborators, having both cooking and baking as mutual passions. They adore cooking together in their spare time, especially throughout the summer of 2017, while Émilie was pregnant! In the kitchen, they complement each other well, Gabrielle with her photography skills and Émilie with her imagination. Together, they create beautiful culinary projects, that are simple and delicious!