DOUBLE PLAY

Whatever your holiday game plan, we have dessert covered. End your sit-down dinner with a show-stopping confection or opt for more casual baking that will still earn bragging rights.

BY THE TEST KITCHEN

BERRY PAVLOVA WREATH

Hands-on time: 45 minutes Total time: 3½ hours Makes: 10 to 12 servings

The unmistakable sweetness of this Pavlova is offset with a tart berry topping. You don’t have to be too fussy about spooning the egg white mixture onto the baking sheet; the more rustic it looks, the better! Add the topping at the last minute so the Pavlova stays crisp.

Pavlova:

1½ cups granulated sugar 6 egg whites ½ tsp cream of tartar 2 tbsp cornstarch 1 tbsp white vinegar 2 tsp vanilla

Topping:

2 cups fresh or frozen cranberries ½ cup granulated sugar 1 cinnamon stick ½ tsp grated orange zest ½ cup frozen blueberries bay leaves or fresh mint leaves (optional)

Pavlova: Line rimless baking sheet with parchment paper. Using 10-inch (3 L) springform pan as guide, trace circle onto parchment paper. Turn parchment paper over. Set aside. In food processor, pulse sugar until finely ground, about 30 seconds. In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Beat in cornstarch, vinegar and vanilla.

Using 2 large spoons, drop egg white mixture by spoonful along inside of traced circle on prepared pan. Bake in 275°F oven just until no longer shiny, about 1 hour. Turn off heat; open door slightly and let cool completely in oven, about 2 hours. Topping: While Pavlova is cooling, in small saucepan, bring cranberries, sugar, cinnamon stick, orange zest and ½ cup water to boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until mixture is thickened and reaches jam-like consistency, about 10 minutes. Stir in blueberries. Let cool completely, about 1 hour. (Make-ahead: Cover and refrigerate for up to 5 days; stir in about 1 tbsp warm water to reach desired consistency.) Spoon cranberry mixture over top of Pavlova. Garnish with bay leaves (if using). Serve immediately.

PER EACH OF 12 SERVINGS: about 148 cal, 2 g pro, trace total fat (0 g sat. fat), 36 g carb (1 g dietary fibre, 35 g sugar), 0 mg chol, 27 mg sodium, 61 mg potassium. % RDI: 1% iron, 3% vit C.

MINI MERINGUES

Hands-on time: 30 minutes Total time: 3½ hours Makes: about 60 pieces

These bite-size treats are fantastic on their own, but for an extra-special finish, you can dip them in chocolate (find out how on page 130) or use them to sandwich your favourite fillings—think dulce de leche, jam, curd or chocolate hazelnut spread.

4 egg whites ⅛ tsp cream of tartar 1 cup granulated sugar

In large bowl, beat egg whites with cream of tartar until soft peaks form; beat in sugar, 2 tbsp at a time, until stiff glossy peaks form. Using pastry bag fitted with ¾-inch star tip, pipe meringue into 1-inch mounds on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 200°F oven, switching and rotating pans halfway through, until dry, about 2 hours. Let cool in oven for 30 minutes. Remove from oven; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 week.)

PER PIECE: about 14 cal, trace pro, 0 g total fat (0 g sat. fat), 3 g carb (0 g dietary fibre, 3 g sugar), 0 mg chol, 3 mg sodium, 4 mg potassium.

CHOCOLATE

GINGERBREAD CREAM PIE

CHOCOLATE GINGERBREAD CREAM PIE

Hands-on time: 45 minutes Total time: 6½ hours Makes: 8 servings

This pie may have a lot of ingredients, but you’ll likely find most of them in your pantry. Bonus: You can make the pie the night before and then keep it in your fridge until you’re ready to beat the whipped cream topping and serve. Roll out the extra dough this recipe yields and cut it into shapes to add to your cookie tray (see tip, opposite).

Pastry:

2¼ cups all-purpose flour ¼ cup cocoa powder, sifted 1 tsp each cinnamon and ground ginger ¼ tsp salt pinch each nutmeg and ground cloves ½ cup cold unsalted butter, cubed ½ cup cold lard or vegetable shortening, cubed ¼ cup ice water (approx) 3 tbsp sour cream 1 egg 1 egg yolk

Custard:

4 egg yolks 2 cups milk ⅓ cup granulated sugar ⅓ cup cornstarch 2 tsp fancy molasses 1 tsp cinnamon ½ tsp ground ginger pinch nutmeg pinch ground cloves 1 tsp vanilla ¼ cup whipping cream (35%)

Topping:

½ cup whipping cream (35%) 2 tsp granulated sugar 1 tsp vanilla pinch cinnamon

Pastry: In bowl, whisk together flour, cocoa powder, cinnamon, ginger, salt, nutmeg and cloves. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.) On lightly floured work surface, roll out 1 of the pastry discs to generous ¼-inch thickness; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under. Prick bottom and side of crust all over with fork.

Roll out remaining pastry disc to ¼-inch thickness. Using 1½-inch gingerbread man cookie cutter, cut out enough shapes to cover rim of crust, rerolling scraps as necessary. Reserve remaining dough for another use.

Whisk egg yolk with 2 tsp water; brush over rim of pastry. Arrange shapes around rim to cover, gently pressing to adhere. Refrigerate until firm, about 30 minutes. Line crust with foil and fill with pie weights or dried beans. Bake on bottom rack of 400°F oven for 20 minutes. Remove pie weights and foil; bake until no longer shiny, about 10 minutes. Let cool completely. Custard: While crust is chilling, in heatproof bowl, whisk together egg yolks, ½ cup of the milk, the sugar, cornstarch, molasses, cinnamon, ginger, nutmeg and cloves.

In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook over medium heat, whisking constantly, until thick enough to mound on spoon, 3 to 4 minutes. Strain through finemesh sieve into bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.) Beat cream until stiff peaks form; fold into custard. Spoon into crust, smoothing top; cover loosely with plastic wrap. Refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.) Topping: In bowl, beat cream until soft peaks form; beat in sugar and vanilla. Spoon over custard, leaving 2-inch border uncovered. Dust with cinnamon.

PER SERVING: about 348 cal, 9 g pro, 16 g total fat (8 g sat. fat), 43 g carb (2 g dietary fibre, 16 g sugar), 177 mg chol, 110 mg sodium, 241 mg potassium. % RDI: 11% calcium, 18% iron, 20% vit A, 30% folate.

Roll out reserved dough to ¼-inch thickness. Using 1½-inch gingerbread man cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheet; sprinkle with 1 tbsp granulated sugar. Refrigerate until firm, about 15 minutes. Bake in 400°F oven until no longer shiny, about 8 minutes. Let cool on pan for 2 minutes; transfer directly to rack to cool completely.

CREAM CHEESE GINGERBREAD THUMBPRINT COOKIES

Hands-on time: 30 minutes Total time: 2½ hours Makes: about 40 cookies

Gingerbread overload? There’s no such thing! These soft, chewy ginger-spiced thumbprints are filled with a tangy cream cheese icing for the ultimate holiday treat. A sprinkling of chopped crystallized ginger gives the cookies an added festive touch.

Cookies:

½ cup unsalted butter, softened ½ cup granulated sugar 1 egg ⅓ cup fancy molasses ¼ cup cooking molasses 3 cups all-purpose flour 1 tsp ground ginger ½ tsp each cinnamon, ground cloves and baking soda ¼ tsp salt

Spiced Cream Cheese Icing:

half pkg (250 g pkg) cream cheese, softened 2 tbsp butter, softened 2 tsp fancy molasses ½ tsp vanilla ½ tsp each cinnamon and ground ginger pinch ground cloves ½ cup icing sugar

Garnish:

⅓ cup chopped crystallized ginger

Cookies: In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture just until combined. Roll by 1 tbsp into balls. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well ½ inch deep and ¾ inch wide. Pinch together any cracks around edge. Repeat with remaining balls. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 350°F oven until no longer shiny, about 12 minutes. Remove from oven; using rounded back of 1 tsp measure, gently press wells to reshape. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.

Spiced Cream Cheese Icing: While cookies are cooling, in bowl, beat cream cheese with butter until fluffy; beat in molasses, vanilla, cinnamon, ginger and cloves. Beat in icing sugar until smooth. Spoon or pipe heaping 1 tsp of the icing into well of each cookie.

Garnish: Sprinkle icing with ginger. Refrigerate until icing is set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

PER COOKIE: about 106 cal, 2 g pro, 4 g total fat (3 g sat. fat), 16 g carb (trace dietary fibre, 8 g sugar), 16 mg chol, 48 mg sodium, 131 mg potassium. % RDI: 3% calcium, 9% iron, 4% vit A, 7% folate.

CREAM CHEESE

GINGERBREAD THUMBPRINT COOKIES

Get a double dose of spice from the festive combination of chewy gingerbread and creamy filling.

CHOCOLATE AND POMEGRANATE LAYER CAKE WITH MASCARPONE ICING

Hands-on time: 40 minutes Total time: 3 hours Makes: 12 to 14 servings

Look for pomegranate molasses (also called grenadine molasses) in the international section of grocery stores or in Middle Eastern stores. It adds a lovely flavour to this chocolate cake, but it can be omitted if you can’t find it.

Cake:

1 cup butter, softened 1½ cups granulated sugar 2 eggs 2 tsp vanilla 2 tbsp pomegranate molasses 2 cups all-purpose flour ½ cup cocoa powder, sifted 1 tsp each baking powder and baking soda ¼ tsp salt 1½ cups buttermilk

Pomegranate Glaze:

4 tsp granulated sugar 1 tsp pomegranate molasses 1 sprig fresh rosemary

Mascarpone Icing:

275 g mascarpone cheese ½ cup icing sugar 2 tsp vanilla ½ cup whipping cream (35%)

½ cup pomegranate seeds 1 sprig fresh rosemary, torn in small pieces 1 tbsp decorating sugar

Cake: Grease two 8-inch (1.2 L) round cake pans; line bottoms with parchment paper. Set aside. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla and molasses. In separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt; stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Scrape into prepared pans, smoothing tops. Bake in 350°F oven until cake tester inserted in centres comes out clean, about 35 minutes. Let cool completely in pans. (Make-ahead: Wrap each in plastic wrap; refrigerate for up to 24 hours or overwrap in foil and freeze for up to 2 weeks.)

Pomegranate Glaze: While cake is cooling, in small saucepan, bring sugar, molasses, rosemary and 2 tbsp water to boil, stirring, over medium-high heat. Reduce heat and simmer until reduced by half, about 5 minutes. Discard rosemary. Let cool completely. Mascarpone Icing: Meanwhile, in bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat cream until stiff peaks form; fold into mascarpone mixture. Assembly: Invert cakes from pans; peel off parchment paper. Place 1 cake layer on cake plate; brush with half of the glaze. Sprinkle with ¼ cup of the pomegranate seeds. Spoon icing into piping bag fitted with large plain tip; pipe about half of the icing into mounds over top of cake layer. Top with second cake layer; brush with remaining glaze. Pipe remaining icing into mounds over top of cake. Refrigerate until icing is set, about 25 minutes. (Make-ahead: Refrigerate for up to 2 hours.) Sprinkle cake with remaining pomegranate seeds, rosemary and decorating sugar.

PER EACH OF 14 SERVINGS: about 439 cal, 7 g pro, 25 g total fat (16 g sat. fat), 49 g carb (2 g dietary fibre, 32 g sugar), 85 mg chol, 302 mg sodium, 191 mg potassium. % RDI: 11% calcium, 12% iron, 20% vit A, 2% vit C, 16% folate. PER SQUARE: about 240 cal, 5 g pro, 16 g total fat (10 g sat. fat), 21 g carb (1 g dietary fibre, 13 g sugar), 37 mg chol, 124 mg sodium, 82 mg potassium. % RDI: 7% calcium, 4% iron, 10% vit A, 2% vit C, 6% folate.

CREAMY CHOCOLATE POMEGRANATE SQUARES

Hands-on time: 20 minutes Total time: 2¾ hours Makes: about 16 squares

Pretty pomegranate seeds make these squares feel festive. If you’re serving them with other cookies, bars or squares, cut them into smaller pieces, as they’re quite rich.

1½ cups chocolate wafer crumbs ⅓ cup butter, melted 1 tub (475 g) mascarpone cheese ¼ cup granulated sugar 1 egg 2 tsp vanilla ¼ cup all-purpose flour ¾ cup pomegranate juice 3 tbsp liquid honey 1 cup pomegranate seeds

In bowl, mix wafer crumbs with butter until moistened. Press into bottom of parchment paper–lined 8-inch (2 L) square cake pan. Bake in 350°F oven until firm and dry, about 8 minutes. Let cool slightly, about 10 minutes. While crust is cooling, in bowl, beat mascarpone with sugar until smooth; beat in egg and vanilla. Stir in flour. Spread over crust, smoothing top. Bake in 350°F oven until no longer shiny, about 20 minutes. Let cool completely in pan. Refrigerate until filling is set, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.) In saucepan, bring pomegranate juice and honey to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat. Let cool slightly, about 3 minutes. Pour over filling; sprinkle with pomegranate seeds. Refrigerate until set, about 30 minutes. Lift out onto cutting board; cut into squares.

CREAMY CHOCOLATE

CHOCOLATE AND POMEGRANATE

LAYER CAKE WITH MASCARPONE ICING