3 minute read
Crack Open Holiday Cheer with Ontario Eggs
© Courtesy of Egg Farmers
Crack Open Holiday Cheer with Ontario Eggs
Holiday entertaining can be stressful, especially when you have to feed a crowd. With all the other activities going on, like shopping, decorating, baking and gift wrapping, who has time to decide what to serve? That’s where eggs come in to lend a hand. When you have fresh, high-quality Ontario eggs in your fridge, you’ve got endless possibilities!
When you buy eggs in the grocery store, you are supporting the more than 500 egg farm families across Ontario. Did you know that eggs go from the farm to the grading station to your grocery store shelves in only four to seven days? And since all Canadian eggs meet rigorous on-farm food safety and animal welfare standards, you know they are a nutritious, safe, high-quality ingredient your family can enjoy.
Eggs belong on more than just the breakfast table during any celebration or special occasion. There are tons of options, from appetizers to brunch to main meals and desserts. To simplify your holiday meal planning, think eggs!
If you are looking for fun and festive recipe inspiration, try our Gingerbread Travel Cakes. These bite-sized gingerbreads are packed full of flavour with a delightfully chewy texture. It’s a new way to enjoy a festive favourite!
For this recipe and more, visit getcracking.ca/recipes
GINGERBREAD TRAVEL CAKES
YIELD: 12
PREP TIME: 15 MINUTES
COOK TIME: 20 MINUTES
Ingredients
1½ tbsp (23 ml) softened coconut oil or shortening
2 tbsp (30 ml) finely ground almonds
200 g almond paste
½ cup (125 ml) finely ground almonds
⅓ cup (75 ml) salted butter, softened
3 eggs
2 tbsp (30 mL) fancy molasses
1 tbsp (15 ml) cornstarch
½ tsp (2 ml) each ground allspice, cinnamon and ginger
¼ tsp (1 ml) each ground cloves and nutmeg
100 g good-quality white chocolate, chopped
Assorted sprinkles (optional)
Directions
Preheat oven to 350°F (180°C).
Using a pastry brush, generously grease a 12-cavity mini Bundt pan or mini muffin pan with coconut oil or shortening. Place about ½ tsp (2 ml) ground almonds into each cavity, shaking the pan to coat the bottoms. Set aside.
In a food processor, combine almond paste, ground almonds, butter, eggs, molasses, cornstarch, allspice, cinnamon, ginger, cloves and nutmeg. Process for about 30 seconds or until emulsified and no almond paste chunks remain.
Pour the batter equally, about ⅓ cups (75 ml), into the greased cavities of the prepared pan. Bake for 18-20 minutes or until puffed.
Let cool in pan for 5 minutes before inverting cakes onto a cooling rack. Let cool completely.
Place white chocolate in a small microwave-safe bowl. Microwave for 45 seconds, in 15-second increments, stirring each time, until just melted. Stir until the chocolate has completely melted. Scrape melted chocolate into a small disposable resealable bag (or use a piping bag fitted with a plain tip). Snip off a small corner and drizzle chocolate over the tops of cooled cakes. Let set for 5 minutes before covering with desired sprinkles.
Tip: A 24-cavity mini muffin pan can be used in place of a mini Bundt pan. Follow greasing instructions and fill cavities three-quarters full with batter. Bake for 15 minutes or until puffed, and the edges are deep golden.
