Celebrate this holiday season with some favourite recipes from the instructors and staff at Studio3!
Enjoy!
Linda’s Frozen Dulce de leche dessert
Ingredients
- 1(14-ounce) can or jar dulce de leche
- 1½ cups heavy cream
- ¼ teaspoon fine sea salt
- ½ teaspoon flaky salt (optional)
Instructions
- Pour or spoon about ¾ of the dulce de leche from the can into a small bowl (save the remaining dulce de leche for swirling). In a large bowl, using a whisk or electric mixer, beat heavy cream and fine sea salt until stiff. Add a dollop of the whipped cream to the small bowl, and mix until the dulce de leche has loosened.
- Add the lightened dulce de leche mixture to the bowl of whipped cream, gently folding until combined.
- Add remaining dulce de leche to the now-empty small bowl and season with flaky salt (or you can substitute ¼ teaspoon fine salt, but you won’t have the crunch).
- In a quart-size container, add a quarter of the dulce de leche whipped cream. Dollop in a few small spoonfuls of salted dulce de leche on top and swirl gently. Repeat until all of the whipped cream and dulce de leche are transferred. Freeze until firm, at least 3 hours or overnight.
Sooji’s Easy No Bake Tiramisu
Ingredients
- 1 1/2 cups espresso , (or strong coffee), room temperature
- 6 Tbsp golden rum, divided
- 40 ladyfingers
- 6 egg yolks, (large)
- 3/4 cup granulated sugar
- 16 oz mascarpone, cold
- 2 cups heavy whipping cream, cold*
- 2-3 Tbsp unsweetened cocoa powder, to dust the top
Instructions
- In a bowl, stir together 1 1/2 cups espresso and 3 Tbsp rum. Quickly dip half of the ladyfingers, one at a time and arrange in a single layer in the bottom of a 9×13 casserole dish. Dip once on each side so they are moist but do not soak ladyfingers or the cake will collapse.
- In a separate rimmed* medium glass bowl, whisk together yolks and sugar. Place over steam (on a saucepan with simmering water) and whisk 10 minutes on low heat until the mixture is lighter in color, slightly thickened and not grainy when you rub between your fingers. Remove from heat and whisk for a few minutes off the heat and whisk for a few minutes off the heat to help it cool down then set aside to cool while doing step 3.
- Beat together 16 oz mascarpone and 3 Tbsp rum. Use an electric hand mixer to beat in the warm yolk mixture until well incorporated.
- In a separate bowl, beat cold heavy whipping cream until stiff peaks form*. Use a spatula to gently fold half of the whipped cream into mascarpone cream then blend in remaining whipped cream, just until incorporated. Do not overfold or it will become grainy.
- Spread half of the cream over the first layer of ladyfingers. Dip and arrange remaining ladyfingers. Spread remaining cream. Refrigerate 8 hours or overnight. Dust with cocoa powder before serving. It is ok to dust with cocoa ahead of time – it will just darken it in color from the moisture.
Barbra’s Swedish Rings
Ingredients
- 1/2 Cup Butter
- 1/4 Cup Brown Sugar
- 1 Egg Yolk
- 1 Cup Flour
- 1/4 tsp Baking Powder
Instructions
- Preheat oven to 325℉
- Cream butter and sugar till fluffy and light
- Add egg yolk and flour with baking powder to mixture
- Froth up egg whites and dip small balls of the mixture into the egg whites. Then roll into walnuts crumbs
- Bake balls on a greased sheet for 10 minutes at 325. Remove and press a hole in the middle of each then return to the oven. Continue baking for 10 minutes at 350 until brown.
- After add jam of your choice(I only use raspberry) into the middle.
Chris Ricalis’s Roasted Root Vegetables
Ingredients
- 6 Carrots peeled and rough chopped
- 6 Celery Sticks rough chopped
- 2 White Onion cut in wedges
- 8 Parsnips peeled and rough chopped
- 12 Brussel Sprouts cleaned and chopped in half
- 2 Garlic Bulbs cleaned and peeled.
- 2 Sweet Potatoes peeled and cubed
- 4 Potatoes peeled and cubed
Instructions
- Preheat oven to 375 degrees
- Cut all vegetables to the same size.
- Coat vegetables in olive oil and salt and pepper.
- Add in 2 chopped stems of thyme & rosemary.
- Spread vegetables out on a large baking sheet lined with parchment paper and roast at 375 degrees until tender.
Clara’s Hot Chocolate
This recipe calls for milk, cream (35% for thicker texture but any cream is fine), dark chocolate, milk chocolate. Brown sugar is optional.
Ingredients
- 125ml milk (half cup)
- 125ml cream (half cup)
- 75g dark chocolate
- 75g milk chocolate
This is already sweet enough but for more flavour and sweetness 10g brown sugar can be added.
- Place the milk and cream of your choice in a saucepan over medium-low heat.
- Whisk in sugar and heat until warm. Add sugar if you would like (optional)
- Once the milk and cream starts to get warm, add chocolate chips or bar(broken in small pieces), whisking until they melt.
- Serve immediately. It is already so good but can be topped with your favorite garnishes like marshmallows, chopped chocolate, crushed candy canes or more.
Samantha’s Cream Cheese Pumpkin Pie Bars
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- ½ tsp of pumpkin pie spice
- 4 tbsp butter melted and cooled
Pumpkin Pie Filling
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 1 large egg – room temperature
- 1 tbsp maple syrup
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Cream Cheese Filling
- 24 oz cream cheese at room temperature
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 large eggs – room temperature
- ½ cup heavy cream
Instructions
For Crust
- Preheat the oven to 325. Move the oven rack to the middle of the oven. Line a 9 by 13in pan with parchment paper. Leave a little over the edges to act as a sling.
- Whisk together graham cracker crumbs, sugar and pie spice in a medium bowl. Add the melted butter and mix until evenly incorporated.
- Press the mixture into the bottom of the prepared pan and bake for 10 minutes. Remove from the oven and let cool.
For the Pumpkin Pie Filling
- In a medium bowl, combine the pumpkin, brown sugar, egg, maple syrup, pie spice and salt, and mix until completely combined.
For the Cream Cheese Filling
- Using a stand mixer or hand mixer, beat the cream cheese on medium speed until light and smooth, about 4 to 5 minutes.
- Add the sugar and beat on medium until completely incorporated, about 2 to 3 minutes. Scrape sides of bowl as needed.
- Add vanilla and salt and continue to beat for 2 to 3 minutes.
- Add 1 egg at a time, beating on low speed until combined.
- Add the heavy cream and mix on low speed until combined.
Assemble
- Pour the cream cheese filling over the cooled crust and smooth the top. Dollop the pumpkin pie filling over the top, about 14 to 15 dollops. Use the tip of a butter knife to swirl the pumpkin filling into the cream cheese batter. Care not to over swirl or cut the crust. Bang the bottom of the pan on the counter a few times to help get rid of the air bubbles.
- Bake until the center of the cheesecake reaches 150, about 30 – 35 minutes. The outside of the cheesecake should be slightly puffed and set, but the center will still be jiggly. Turn off the heat, open the oven door a crack, and let the cheesecake rest and cool in the warm over for 30 minutes
- Transfer the pan to a wire rack to finish cooling. Place a piece of parchment over the top of the pan to keep the condensation off the top of the cheesecake and transfer to the refrigerator. Let chill for 4 hours or overnight.
- Best served cold or at room temperature. Keeps in the refrigerator for 2 days.
- Enjoy!