Gingerbread Latte

Prep Time: 5 min
Cook Time: 5 min
Servings: 3

Ingredients:

• 2 cups (500 millilitres) whole milk
• 3 tablespoons (45 millilitres) packed brown sugar
• 2 tablespoons (30 millilitres) molasses
• 1 teaspoon (5 millilitres) Gingerbread Spice Finishing Sugar
• 1/2 teaspoon Pure Vanilla Extract
• 1 cup (250 millilitres) strong brewed coffee

Directions:

1. Bring all ingredients, except coffee, to simmer in medium saucepan on medium heat, stirring to dissolve sugar.
2. Whisk in coffee until frothy. Pour into mugs. Top with whipped cream and sprinkle with additional Gingerbread Sugar to serve.

The post Recipe for Gingerbread Latte from Club House appeared first on Toronto Guardian.

Pumpkin Pie Cookies

Prep Time: 25 min
Cook Time: 22 min
Serving: 24

Ingredients:

For Cookies

• 2 cups (500 ml) flour
• 1 teaspoon (5 ml) Pumpkin Pie Spice
• 1/2 teaspoon (2 ml) salt
• 3/4 cup (1 1/2 sticks/170g) butter, softened
• 1/2 cup (125 ml) sugar
• 3 tablespoons (45 ml) water
• 1 tablespoon (15 ml) Pure Vanilla Extract
• 1 egg, lightly beaten (for brushing)

For Filling

• 3/4 cup (175 ml) canned pumpkin
• 1/3 cup (75 ml) firmly packed brown sugar
• 2 tablespoons (30 ml) heavy cream
• 1 egg, lightly beaten
• 1 teaspoon (5 ml) Pumpkin Pie Spice
• 1/4 teaspoon (1 ml) Pure Vanilla Extract

Directions:

1. For the Cookies, mix flour, pumpkin pie spice and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Gradually beat in flour mixture on low speed until well mixed. Add water and vanilla; mix well. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 1 hour.

2. For the Filling, mix all ingredients in medium bowl until well blended. Refrigerate until ready to use.

3. Preheat oven to 350°F (180°C). Roll out dough to 1/8-inch (3-mm) thickness on lightly floured work surface. Cut out with 3-inch (7.5-cm) round or pumpkin-shaped cookie cutter. Set aside 1/2 of the dough rounds for the bottoms of the cookies. Score the top of remaining cookies with a small knife to make a pumpkin design or other desired designs

4. To assemble the cookies, place about 2 teaspoons (10 ml) filling on each of the cookie bottoms. Moisten edges of cookies. Top each with a cookie top. Press edges with tines of a fork to seal the cookie. Brush top of each cookie with beaten egg. Place 2 inches (5 cm) apart on parchment paper-lined baking sheet.

5. Bake 20 to 22 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

The post Recipe for Pumpkin Pie Cookies from Club House appeared first on Toronto Guardian.

Sticky Toffee Pudding

Ingredients:

Date Cake

• 1 1/4 cups (310 ml) boiling water
• 2 1/2 cups (625 ml) chopped dates
• 1/2 cup (125 millilitres) plus 2 tablespoons (30 ml) milk
• 1 1/2 teaspoons (7 ml) baking soda
• 2 1/4 cups (560 ml) flour
• 1 1/2 teaspoons (7 ml) baking powder
• 3 teaspoons (15 ml) Cinnamon Ground
• 1 teaspoon (5 ml) Ginger Ground
• 1 teaspoon (5 ml) Nutmeg Ground
• 1/4 teaspoon (1 ml) Cloves Ground
• 1/2 teaspoon (2 ml) salt
• 1/2 cup (125 ml) unsalted butter, at room temperature
• 1/2 cup (125 ml) granulated sugar
• 1/2 cup (125 ml) packed brown sugar
• 2 teaspoons (10 ml) Pure Vanilla Extract
• 3 eggs

Caramel Sauce

• 2 cups (500 ml) packed brown sugar
• 1 1/2 cups (375 ml) whipping cream (35%)
• 2 tablespoons (30 ml) butter
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) Pure Vanilla Extract

Directions:

1. Preheat oven to 350°F (175°C). Grease 13×9-inch (23×33-cm) baking pan and line with parchment paper. Place dates in large heat-proof bowl. Pour boiling hot water over dates. Cover with plastic wrap and let steep for 15 minutes. Stir in milk and baking soda; cover again with plastic and allow to come to room temperature.

2. While the dates are softening, sift together flour and baking powder in a large bowl. Add cinnamon, ginger, nutmeg, cloves, and salt. Mix until combined.

3. Using a stand mixer fixed with the paddle attachment (or in a bowl using a handheld mixer) cream together the butter and sugars. (Take your time here to ensure the sugars dissolve as much as possible.) Beat on medium-high speed for 5 minutes. Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla.

4. Add about one-third of the flour mixture, followed by half of the date mixture, mixing just until blended. Repeat this process with another third of the flour mixture, the rest of the date mixture, and then ending with the final third of flour. Mix until combined, but do not overmix. Pour batter into the prepared baking pan.

5. Bake 40 to 50 minutes, or until a toothpick inserted into centre of cake comes out clean. Set aside until ready to serve.

6. Meanwhile, for the Caramel Sauce, bring brown sugar, cream and butter to boil in medium saucepot on medium-high heat. Reduce heat to medium. Boil about 3 to 4 minutes, stirring frequently. (Keep a close eye on this as it could boil over.) Remove from heat. Stir in salt and vanilla (mixture will be bubbly) and let cool slightly.

7. Slice cake and serve with caramel and a scoop of vanilla ice cream.

The post Recipe for Sticky Toffee Pudding from Club House appeared first on Toronto Guardian.