Cherry Almond Danish

A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
Cherry Almond Danish
Print Recipe
    Servings Prep Time
    8 1 1/2" slices 40 minutes
    Cook Time
    25-28 minutes
    Servings Prep Time
    8 1 1/2" slices 40 minutes
    Cook Time
    25-28 minutes
    A slice of Cherry Almond Danish sits on a white plate with a fork to the side. The plate sits on a flowered cloth that is draped over a wooden tray with a cup of black coffee in the upper right corner.
    Cherry Almond Danish
    Print Recipe
      Servings Prep Time
      8 1 1/2" slices 40 minutes
      Cook Time
      25-28 minutes
      Servings Prep Time
      8 1 1/2" slices 40 minutes
      Cook Time
      25-28 minutes
      Ingredients
      Danish
      Glaze
      Servings: 1 1/2" slices
      Instructions
      Danish
      1. Combine cherries and sugar in a medium saucepan and cook over medium heat until cherries are soft and syrupy about 10 minutes.
      2. In a small bowl whisk together 1 tbsp of cornstarch and 1 tbsp cold water. Stir into cherries and whisk constantly over medium-high heat until mixture comes to a full boil.
      3. Remove from heat and stir in almond extract. Allow to cool for about 10-15 minutes.
      4. Preheat oven to 425℉ and line a heavy baking sheet with parchment.
      5. In a small bowl cream together cream cheese, 1 tbsp of powdered sugar and vanilla.
      6. Lay puff pastry sheet on parchment and stretch slightly in width and length to 11-12".
      7. Using a pastry scraper or knife cut 1" wide fingers on the top and bottom third of pastry (length of fingers will be 3-4") and the centre 4" portion will be uncut (see photo).
      8. Spread cream cheese evenly along the centre uncut 4" portion of pastry.
      9. Spread cherry filling evenly on top of the cream cheese filling, leaving the fingers uncovered.
      10. Pull fingers across filling, alternating sides as you go (it's ok to have some small spaces in the pastry). Tuck any excess pastry underneath.
      11. In a small bowl whisk together egg and 1 tbsp milk or cream. Brush generously onto pastry.
      12. Bake in preheated oven for 25-28 minutes until golden and puffed. Remove from oven to a cooling rack for 5 minutes.
      Glaze
      1. In a small bowl whisk together 1/2cup powdered sugar and 1 tbsp milk or cream. Drizzle over pastry while warm and sprinkle with toasted almonds.
      2. Serve warm, cutting into 1 1/2" slices.
      Recipe Notes

      -Toast almonds in a preheated 350℉ oven for 10-12 minutes, stirring once.

      -Using a pastry cutter to cut fingers allows a clean cut without cutting through the parchment.

      Raspberry Swirl Cake


      Raspberry Swirl Cake
      Print Recipe
        Servings Prep Time
        12-16 people 20 minutes
        Cook Time Passive Time
        50-60 minutes 3 hours
        Servings Prep Time
        12-16 people 20 minutes
        Cook Time Passive Time
        50-60 minutes 3 hours
        Raspberry Swirl Cake
        Print Recipe
          Servings Prep Time
          12-16 people 20 minutes
          Cook Time Passive Time
          50-60 minutes 3 hours
          Servings Prep Time
          12-16 people 20 minutes
          Cook Time Passive Time
          50-60 minutes 3 hours
          Ingredients
          Raspberry Sauce
          Cake
          Mascarpone Whipped Cream
          Servings: people
          Instructions
          Raspberry Sauce
          1. Combine raspberries and sugar in a small sauce pan and heat on medium until berries have cooked down and mixture is bubbling, stirring occasionally, about 10 minutes. Whisk together water and cornstarch. Add to berries, stirring until combined and mixture returns to a boil. Remove from heat and strain through a fine mesh sieve, pressing on solids to extract as much sauce as possible. Allow mixture to cool to room temperature. Yields approximately 3/4 cup.
          Cake
          1. Preheat oven to 350℉ and position rack in centre of oven. Prepare a 9" x 2" or 9" x 3" cake pan by spraying with non stick spray and lining bottom with parchment paper.
          2. In a small bowl stir together flour, baking powder and salt. Beat sugar and oil together using a stand mixer fitted with a whip attachment or an electric hand mixer. Add eggs, one at a time, whisking after each. Beat until light, about 1 minute. Add milk, vanilla and flour mixture. Whisk on medium/high until smooth, scraping bowl once, about 1 minute. With mixer running on low, slowly add water. Increase speed and mix until water is incorporated, scraping the bowl once.
          3. Pour half the batter into prepared pan and drizzle with 3 tbsp of raspberry sauce. Pour on remaining batter and repeat with another 3 tbsp of raspberry sauce. Using a small knife pushed to the bottom of the pan, make several figure 8's in the batter to swirl the raspberry sauce. Do not swirl or stir in excess as it will muddle the batter. You will have some raspberry sauce remaining on the top of the cake.
          4. Bake in preheated oven for 45-50 minutes until a skewer inserted comes out clean. Remove to cooling rack and allow to cool completely prior to removing from pan. When cool, invert cake and remove parchment paper, turn back upright and top with mascarpone whipped cream. Serve with extra raspberry sauce and fresh raspberries.
          Mascarpone Whipped Cream
          1. Using a stand mixer fitted with a whip or electric hand held mixer, whip cream and powdered sugar until soft peaks form. Add mascarpone and vanilla and continue to whip on high until combined and stiff peaks form.
          Recipe Notes

          Be sure to use a 9" x 2" or 9" x 3" pan.

          Roasted Cranberry Whipped Shortbread


          Roasted Cranberry Whipped Shortbread
          Print Recipe
            Servings Prep Time
            5 dozen 30 minutes
            Cook Time
            22 minutes
            Servings Prep Time
            5 dozen 30 minutes
            Cook Time
            22 minutes
            Roasted Cranberry Whipped Shortbread
            Print Recipe
              Servings Prep Time
              5 dozen 30 minutes
              Cook Time
              22 minutes
              Servings Prep Time
              5 dozen 30 minutes
              Cook Time
              22 minutes
              Ingredients
              Roasted Cranberries
              whipped Shortbread
              Servings: dozen
              Instructions
              Roasted Cranberries
              1. Preheat oven to 425℉. In a medium bowl toss together all ingredients and spread in a single layer on a small baking sheet. Roast for 10 minutes. Remove from oven and stir, spreading out in a single layer to cool to room temperature.
              Whipped Shortbread
              1. Preheat oven to 350℉. Add butter to a stand mixer bowl fitted with paddle attachment and beat until smooth. Add flour, powdered sugar, cornstarch, vanilla and salt. Continue to beat until smooth and fluffy, approximately 3-4 minutes, scraping bowl and paddle down at least twice.
              2. Scoop dough into a large pastry bag fitted with a 1M tip. Line large baking sheets with parchment and pipe dough into approximate 1 3/4"- 2" rosettes with 2" spacing. (cookie will spread slightly with cooking)
              3. Press an approximate 1/2 tsp of roasted cranberries into centre of cookie. Top centre of cookie with course sugar and bake in centre of oven for 12-13 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Remove to cooling rack and allow to cool completely.
              Recipe Notes

              You will likely have about a 1/2 cup of cooked cranberries left depending on how much you top the cookies with.  Any leftover is fantastic on crostini with brie or with roasted meats.

              Kahlúa Coffee Cream Cake


              Kahlúa Coffee Cream Cake
              Print Recipe
                Servings
                12 people
                Servings
                12 people
                Kahlúa Coffee Cream Cake
                Print Recipe
                  Servings
                  12 people
                  Servings
                  12 people
                  Ingredients
                  Cake
                  Coffee syrup
                  Coffee ganache
                  Mascarpone frosting
                  Servings: people
                  Instructions
                  Cake
                  1. Preheat oven to 350℉. Spray 3 8" round cake pans with non stick spray and line the bottoms with parchment paper.
                  2. In a small bowl, whisk together flour, baking powder, espresso powder and salt.
                  3. Using a whisk attachment stir together sugar and oil until combined. Add one egg at a time, whisking well after each. Whisk in milk, kahlúa and vanilla until smooth. Add dry ingredients and whisk until starting to smooth out. With mixer running on low, slowly add boiling water and continue to mix until starting to combine. Increase speed and whisk until smooth, about 1 minute.
                  4. Divide batter evenly into prepared pans, using approximately 2.5 cups of batter per pan. Tap pans lightly on counter to remove any bubbles. Bake for approximately 35 minutes or until a toothpick inserted comes out clean. Allow cakes to cool in pans for 15 minutes before removing to cooling rack.
                  5. Flatten out top of cakes if necessary using a serrated knife. Brush each cake with coffee syrup. Place one cake on cake board and/or cake plate. Spread half of the coffee ganache evenly over first cake layer. Top with 1/2" layer of frosting. Place second cake layer on top of first and repeat with ganache and frosting. Add top cake and spread a thin layer of frosting over entire cake. Allow cake to cool in fridge for 30-60 minutes. Frost as desired with remaining frosting and garnish with chocolate covered coffee beans. Can be served immediately or kept cool until ready to use.
                  Coffee Syrup
                  1. In a small pot over medium heat, whisk together all ingredients. Bring to a full boil and cook for 2 minutes. Remove from heat and allow to cool to room temperature.
                  Coffee ganache
                  1. Heat cream until hot, either in the microwave or stovetop. Pour hot cream over chocolate and whisk until chocolate melts and is smooth. Stir in kahlúa. Allow to cool in fridge, stirring occasionally until starting to firm up but is still spreadable.
                  Mascarpone frosting
                  1. Beat mascarpone, powdered sugar and espresso powder until smooth. Set aside. Whip heavy cream and kahlúa until soft peaks form. Gradually add mascarpone mixture and whip until thick and smooth, being careful not to over mix. Keep chilled until ready to use.
                  Recipe Notes

                  Cakes will flatten slightly as they cool.

                  Coconut Cake


                  Coconut Cake is tender cake with a crunchy coconut icing.
                  Coconut Cake
                  Print Recipe
                  Tender cake with a toasted coconut icing that is bursting with coconut flavour!
                    Servings Prep Time
                    20 people 30 minutes
                    Cook Time
                    25 minutes
                    Servings Prep Time
                    20 people 30 minutes
                    Cook Time
                    25 minutes
                    Coconut Cake is tender cake with a crunchy coconut icing.
                    Coconut Cake
                    Print Recipe
                    Tender cake with a toasted coconut icing that is bursting with coconut flavour!
                      Servings Prep Time
                      20 people 30 minutes
                      Cook Time
                      25 minutes
                      Servings Prep Time
                      20 people 30 minutes
                      Cook Time
                      25 minutes
                      Ingredients
                      Icing
                      Cake
                      Servings: people
                      Instructions
                      Icing
                      1. In a medium saucepan melt together butter and coconut milk. Remove from heat and stir in extract. Add powdered sugar and stir until smooth. Add coconut and stir to combine. Set aside.
                      Cake
                      1. Preheat oven to 375℉ and grease a 15"x10" baking sheet.
                      2. In a large bowl whisk together flour, baking powder, baking soda and salt. Set aside.
                      3. In a small bowl whisk together eggs and sour cream. Set aside
                      4. In a small saucepan melt together coconut milk, butter and coconut oil. Remove from heat and stir in extracts. Add this mixture all at once to the flour mixture, whisking to combine. Add egg and sour cream mixture, whisk to combine but do not over mix. Stir in shredded coconut.
                      5. Spread evenly into prepared pan and bake for 17-20 minutes until center is set and a tooth pick inserted comes out clean.
                      6. Remove cake from oven. Set one oven rack approximately 8" from broiler and a second rack immediately below the first. Set oven to broil.
                      7. Spread prepared icing evenly over cake. Place in oven on the top rack and place a larger empty baking sheet on the rack below to catch any icing drips. Broil for approximately 3 minutes until the coconut starts to toast and the icing is bubbling. Remove from oven and allow to cool to room temperature on a wire rack.
                      8. Cut cake into squares and serve.