Deli Sprinkle Cookie

Makes 24 cookies

Ingredients:

• 226 g (1 cup) butter, at room temperature
• 83 g (2/3 cup) powdered sugar
• 245 g (1¾ cups) flour
• 3 g (¾ teaspoon) salt
• 110 g (¾ cup) toasted almonds, finely chopped
• 200 g (1 cup) sprinkles

Directions:

1. In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium until light and fluffy. Turn the mixer to low and add the flour and salt. Mix until just combined, then add the almonds and mix in.
2. Shape the dough into balls the size of Ping-Pong balls (about 30 g/1 oz each).
3. Pour the sprinkles into a shallow dish. Roll the balls in the sprinkles, and gently reshape if necessary. Transfer to a sheet tray, and freeze until solid, at least 1 hour and up to overnight. If opting for the longer freeze, transfer to an airtight container once hard to save space and protect them from the freezer air.
4. When ready to bake, preheat the oven to 375°F.
5. Arrange the cookies on a room-temperature, parchment-lined sheet tray, leaving 2 inches between them. Bake for 12 to 14 minutes, rotating halfway through. The bottoms should be golden.
6. Let cool in the pan, then transfer to an airtight container, where they’ll keep at room temperature for 3 to 5 days.

***

Arthurs: Home of the Nosh is the upcoming debut cookbook from Raegan Steinberg, Alexandre Cohen, and Evelyne Eng, hitting shelves on May 6, 2025, from Appetite by Random House. This vibrant, personality-packed collection brings the beloved Jewish comfort food of Montreal’s Arthurs Nosh Bar into home kitchens, with standout brunches, deli favourites, and Shabbat dishes inspired by the co-owners’ family roots and restaurant classics. With playful design, stunning photography by Karolina Jez, and unfiltered stories from the authors, it’s a joyful celebration of food, family, and noshing.

The post Recipe for Deli Sprinkle Cookie from Cookbook Arthurs: Home of the Nosh appeared first on Toronto Guardian.

Banana Split Blondies

Makes 16 blondies

Ingredients:

115 g (½ cup) unsalted butter 90 g (3 oz) white chocolate 146 g (⅔ cup) brown sugar
1 egg
125 g (½ cup) mashed ripe banana
1½ tsp vanilla extract
140 g (1 cup) all-purpose flour 1 tsp baking powder
½ tsp salt
60 g (¼ cup) diced candied pineapple (page 25)
60 g (½ cup) toasted walnut pieces
55 g (¼ cup) chopped candied cherries (page 25 or 28)
80 g (¼ cup) strawberry jam 30 g (1 oz) dark chocolate
½ tsp neutral oil
Banana chips or freeze-dried banana, to garnish
Rainbow sprinkles, to garnish

Directions:

1. To prepare the blondies, preheat the oven to 350°F (175°C). Grease an 8-inch square pan and line it with parchment paper. In a heatproof bowl set over simmering water, or in the microwave in 30-second increments, melt the
   butter and white chocolate. Whisk in the brown sugar, followed by the egg. Stir in the mashed banana and vanilla. Add the flour, baking powder, and salt, stirring just until combined. Fold in the candied pineapple, walnuts, and candied cherries.
2. To bake the blondies, transfer the batter to the prepared pan, smoothing the top with a small offset spatula. Dollop with strawberry jam, then use the tip of a knife to swirl it in gently. Bake for 30 to 35 minutes, until golden brown and set. Let cool completely on a wire rack.
3. To finish, in a heatproof bowl set over simmering water, or in the microwave in 30-second increments, melt the dark chocolate with the oil. Drizzle over top the cooled blondie, then sprinkle with banana chips and rainbow sprinkles. Refrigerate until set, about 10 minutes. Cut into 16 squares. Alternatively, you can cut into 9 squares and then cut each in half diagonally to make 18 wedges. The blondies will keep in an airtight container at room temperature for up to 5 days.

Simplify: Use store-bought candied or dried pineapple and dried cherries or Amarena cherries in place of homemade.

The post Recipe for Banana Split Blondies from Camila Wynne appeared first on Toronto Guardian.

Nesselrode Pie

Serves 8 to 10

Ingredients:

For the Crust

• 180 g (1½ cups) fine chocolate cookie crumbs
• 77 g (⅓ cup) unsalted butter, melted
• ¼ tsp salt

For the Filling

• 160 g (⅔ cup) mixed diced candied fruits (pages 56–57)
• 45 mL (3 Tbsp) dark rum
• 3 eggs, separated
• 88 g (7 Tbsp) sugar, divided
• 1 Tbsp cornstarch 1 tsp vanilla extract
• 375 mL (1½ cups) half and half 10 g (5 sheets) gelatin, softened
• ¼ tsp cream of tartar
• ¼ tsp salt

To Finish

• 125 mL (½ cup) whipping cream 1 Tbsp icing sugar
• Candied fruits (pages 56–57), to decorate
• Marzipan fruits, to decorate (optional)

Directions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch pie plate.
2. To make the crust, in a medium bowl, combine the crumbs, butter, and salt. Press evenly and firmly into the pie plate. Bake for 8 to 10 minutes, or until set. Cool completely on a wire rack.
3. To make the filling, in a small bowl, combine the candied fruits and rum. Set aside.
4. In a medium pot, whisk the egg yolks, 50 g (¼ cup) sugar, cornstarch, and vanilla. Gradually whisk in the half and half. Cook, stirring often, over medium heat, until the mixture comes to a boil. Remove from the heat, stir in the gelatin until it dissolves, then strain through a fine-mesh sieve into a large bowl. Let cool to room temperature, 1 to 2 hours (or speed up the process by stirring the mixture in an ice bath).
5. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the cream of tartar and salt until foamy. Increase the speed to medium-high and gradually add the remaining sugar. Continue to whip until stiff peaks form. Gently fold into the custard base until just incorporated. Fold in the candied fruit and rum mixture, then transfer to the prepared crust. Refrigerate until set, about 4 hours.
6. To finish, in the bowl of a stand mixer fitted with the whisk attachment, whip the cream and icing sugar until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a no. 6 star tip. Pipe a decorative border around the edge, then decorate with candied fruits and marzipan fruits, if using.
7. Once decorated, this is best eaten straight away, but it will keep loosely covered in the refrigerator for up to 3 days.

The post Recipe for Nesselrode Pie from Camila Wynne appeared first on Toronto Guardian.

Imperial Cookie dough Cups

Makes twelve 5-ounce cups

Ingredients:

Flat Icing Glaze

• 1½ cups icing sugar 1½ tablespoons water
• ¼ to ½ teaspoon almond flavouring

Imperial Cookie dough Cups

• 1 cup margarine or vegan margarine
• 1½ cups icing sugar
• 1 cup granulated sugar
• ½ cup whole (3.25%) milk or soy milk
• 2 teaspoons pure vanilla extract
• 3½ cups Heat-Treated Flour (see note)
• ½ cup cornstarch
• ¼ teaspoon salt
• ¾ cup apple raspberry jam (see Baker’s Tip)
• 12 (5-ounce) paper cups with lids
• 12 maraschino cherries, patted dry

Directions:

Flat Icing Glaze

1. In a small bowl, combine the icing sugar, water, and almond flavouring. Whisk until creamy and smooth, about 1 minute.

Imperial Cookie dough Cups

2. In the bowl of a stand mixer fitted with the paddle attachment, cream the margarine, icing sugar, and granulated sugar on high speed for 2 minutes. Scrape the bottom of the bowl. Mix for 1 more minute, until the mixture looks light and fluffy. With the mixer on low speed, slowly pour in the milk and vanilla. Increase the speed to medium. Mix for 1 minute, until combined. Scrape the bowl.

3. Sift the Heat-Treated Flour, cornstarch, and salt into the bowl of the stand mixer. Mix on medium speed until combined. Scrape the bowl.

4. Use a rubber spatula to fold the jam into the cookie dough until you’ve created ribbons of jam.

5. Use a medium cookie scoop to scoop the cookie dough into paper cups. Use a flat-bottomed measuring cup or glass to press the dough into the cup and make a flat top. Divide the Flat Icing Glaze evenly among the cups. Top each serving with a maraschino cherry. Serve immediately.

6. Store leftover cookie dough in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 weeks. Thaw frozen cookie dough in the fridge overnight before serving.

Note: For Heat-Treated Flour – Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the flour (4 cups all-purpose flour) in an even layer on the prepared baking sheet. Bake for 10 to 15 minutes, or until the flour starts to turn an ivory colour. Let cool to room temperature.

Baker’s Tip: Although we love using apple raspberry jam, you can use an equal amount of any jam you have on hand!

The post Recipe for Imperial Cookie dough Cups from Jenna Rae Cakes appeared first on Toronto Guardian.

Pear Honey and Goat Cheese Galette

Makes 6 galettes

Ingredients:

Marinated Pears (see Baker’s Tip)

• 3½ cups dry white wine (one standard bottle)
• 1 cup granulated sugar
• 3 cinnamon sticks
• 4 cloves
• 2 star anise
• 3 pears, peeled, halved, and cored

Galette dough

• 2½ cups all-purpose flour
• 1 tablespoon granulated sugar
• ¾ teaspoon salt
• 1 cup cold unsalted butter, cubed
• 4 to 8 tablespoons ice water

Honey Goat Cheese Filling

• ½ cup plain goat cheese
• 2 tablespoons liquid honey Pinch of salt

Assembly

• 1 egg
• 1 tablespoon water
• 2 to 4 tablespoons liquid honey
• ½ cup toasted slivered almonds
• Leaves from 2 sprigs fresh thyme

Directions:

Marinated Pears

1. In a medium saucepan over medium-high heat, bring the wine, sugar, cinnamon, cloves, and star anise to a simmer. Transfer the wine mixture to a medium heatproof bowl. Place the pears in the liquid. Let cool to room temperature.
2. Remove the pears from the marinade and thinly slice. Set aside.

Galette dough

1. In a large bowl, combine the flour, sugar, and salt. Whisk to combine. Using your fingers or a pastry cutter, cut in the butter until the pieces are the size of peas. Add 4 tablespoons of the
   water. Gently mix with a fork in a turning motion until the dough looks rough and shaggy. Add more water, 1 tablespoon at a time, if needed, being careful not to overmix. Transfer the dough to a lightly floured work surface. Knead just until it sticks together.
2. Shape the dough into a ½-inch-thick disc. Wrap it tightly in plastic wrap and place in the fridge to chill for 1 hour.

Honey Goat Cheese Filling

In the bowl of a stand mixer fitted with the paddle attachment, cream the goat cheese, honey, and salt on medium-high speed for 2 minutes. Scrape the bowl and paddle. Cream for 1 minute. Cover and set aside.

Assembly

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
2. Transfer the chilled Galette Dough to a clean, floured work surface. Flour the top of the dough. Use a large rolling pin to roll out a circle ⅛ inch thick. Use a 5-inch round cutter to cut 6 circles in the dough. Transfer 3 circles to each prepared baking sheet.
3. Using a large scoop, place one scoop of Honey Goat Cheese Filling in the centre of each round. Use the back of a spoon to spread it evenly, leaving a 1-inch ring of dough around the edge. Cover the Honey Goat Cheese Filling with 2 layers of slightly overlapping pears.
4. In a small bowl, whisk together the egg and water. Pass the mixture through a fine-mesh sieve, using a spatula to press it through, to break up the egg and create a smooth mixture. Brush the egg wash on the exposed dough edges of each galette. Reserve the remaining egg wash. Gently fold one edge of the exposed pie dough over the filling. Move in a circle around the filling, folding a small edge of dough in toward the middle each time, gently pinching the exterior edges together to secure the filling inside. Place the galettes in the fridge for 30 minutes.
5. Brush the remaining egg wash onto the edges of the dough and bake for 20 to 25 minutes, or until the edges and bottoms of the galettes are golden brown. Let cool on the baking sheets.
6. To serve, top with a drizzle of honey, a sprinkle of almonds, and some fresh thyme leaves.
7. Store in an airtight container at room temperature for up to 2 days, then in the fridge for up to 2 more days.

Baker’s Tip: For a deeper spice flavour, marinate the pears for up to 24 hours before use. After the pear and wine mixture has cooled to room temperature, transfer the pears to an airtight container and place in the fridge until ready to use.

The post Recipe for Pear Honey and Goat Cheese Galette from Jenna Rae Cakes appeared first on Toronto Guardian.