​HOLIDAY + RECIPES

Flourless Chocolate Caramel Cake
  • 1 lb bittersweet or semisweet chocolate, coarsely chopped
  • 10 Tbsp unsalted butter, cut into 10 pieces
  • 5 egg yolks
  • 5 egg whites
  • 1/4 tsp cream of tartar
  • 1 Tbsp sugar
  • 1 jar Stonewall Kitchen Sea Salt Caramel Sauce
  • Sea salt or toasted pecans for garnish, optional

Preheat oven to 325 degrees F. Grease an 8 X 2-inch round pan and line the bottom with parchment paper. Have all ingredients at room temperature. Combine the chocolate and butter in a double boiler, heat and stir often until the chocolate and butter are warm, melted and smooth. Remove from heat and whisk in the egg yolks. With a mixer fitted with the whisk attachment beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar and beat until the peaks are stiff, but not dry. Fold the egg whites into the chocolate mixture a quarter at a time. Scrape the batter into the prepared pan. Place the pan into a shallow baking dish. Fill the baking dish with hot water until it reaches halfway up the outside of the cake pan. Be careful to make sure the water does not get into the cake batter. Bake the cake for exactly 30 minutes; the top will have a thin crust and the interior will still be gooey. Set the pan on a cooling rack and cool completely. Refrigerate overnight. To unmold, slide a knife around the cake to detach it from the sides of the pan. Invert the pan and remove the parchment paper. Turnover onto serving dish. Top with Sea Salt Caramel Sauce and garnish with sea salt or pecans, if desired.

SERVES: 12 - 14

. . . Recipe & Photo from Stonewall Kitchen
Flaky Jam Puffs
  • 1 box frozen puff pastry sheets, thawed
  • 1/2 cup Mascarpone cheese
  • 2 tsp confectioner's sugar
  • Any Stonewall Kitchen sweet jam, such as Stonewall Kitchen Red Raspberry Jam or Holiday Jam
  • 1 egg plus 1 Tbsp water
  • Granulated or coarse baking sugar
  • Confectioners' Sugar for dusting, optional

Preheat oven to 375°F. Grease or line baking sheets with parchment paper. Spread out each sheet of puff pastry on a floured work surface. Cut each sheet into 9 squares. Mix together the Mascarpone cheese and confectioner's sugar. Spread a generous Tablespoon of Mascarpone mixture over 9 squares. Top Mascarpone with 1 generous teaspoon of jam. With your finger wet the edges of each square with water. Lay another puff pastry square on top. Crimp edges with a fork or by pressing with your finger to seal edges. Prick with fork on top several times. Whisk the egg and water and brush on each square. Sprinkle with granulated sugar. Place on prepared baking sheet and bake 15-20 minutes, until puffs are golden brown and flaky. Dust with powdered sugar if desired and serve warm or at room temperature.
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SERVES: 9

. . . Recipe & Photo from Stonewall Kitchen
Shortbread 'Tini
  • 1/2  oz chilled vodka
  • 1 oz hazelnut liqueur
  • 2 oz 2% milk or cream
  • Walkers Shortbread Cookies
  • Cinnamon

Start by dipping the top of the glass in vodka then rim the glass with Walkers Shortbread crumbs (can use any Walkers shortbread product). Pour vodka and liqueur in glass, top off with cream or milk. Top with cinnamon and enjoy! Watch this video on how to top with cream to get the beautiful separation.

Serves 1

. . . Recipe & Photo from Walkers Shortbread
* We all have salt, pepper and olive oil in our pantries and water in our sinks; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.