Banana Bread Banoffee Trifle
Banana Bread Banoffee Trifle
Taking a classic and updating it with a few easy tricks! (Like our Compliments Banana Bread Baking Mix.) Serve in individual glasses or make a big batch in a trifle bowl for stunning presentation.
Compliments Banana Bread Baking Mix + Compliments Dulce de Leche Caramel Spread + sliced bananas + unsweetened whipped cream + chocolate digestive cookies
Prepare and bake Compliments Banana Bread Baking Mix according to package directions. Cut half of banana bread into ¾-in. (2 cm) cubes. To assemble, alternate layers of Compliments Dulce de Leche Caramel Spread, banana bread cubes, sliced bananas and unsweetened whipped cream in individual glasses or one large trifle bowl. Cover and refrigerate, for at least 2 hr. Just before serving, coarsely crumble chocolate-topped digestive cookies over top.
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Hot Chocolate Cake
Hot Chocolate Cake
A hot chocolate–inspired layer cake? Yes, please! This chocolate-marshmallow dessert is just the homemade treat your family is looking for this holiday.
Compliments Gluten-Free Chocolate Cake Mix + unsweetened chocolate + marshmallow fluff + unsalted butter + icing sugar + Compliments White Marshmallows + Compliments Hot Chocolate Mix + 35% M.F. Whipping Cream + Compliments Hot Chocolate-Flavoured Cotton Candy
Instructions: Preheat oven and prepare cake mix according to package directions, pouring batter into 2 parchment paper–lined 8-in. (1.2 L) round cake pans. Bake 20 min.; set aside to cool completely. To make frosting, using electric mixer, beat together 170 g (6 oz) melted and cooled unsweetened chocolate, 3 cups (750 mL) marshmallow fluff, ¾ cup (175 mL) unsalted butter and ⅓ cup (75 mL) icing sugar until fluffy. To assemble, place 1 cooled cake layer on large plate or cake stand. Spread with ½ cup (125 mL) frosting. Pipe thick ring of frosting around edge of cake; fill centre with marshmallow fluff. Top with second cake layer; spread 1 cup (250 mL) frosting over top and side of cake to trap crumbs. Refrigerate for 15 min.; spread with remaining frosting. Top cake with marshmallows. Just before serving, melt ½ cup (125 mL) Compliments Hot Chocolate Mix with ¼ cup (60 mL) 35% M.F. Whipping Cream; stir until smooth. Drizzle over marshmallows and cake. Garnish with Compliments Hot Chocolate-Flavoured Cotton Candy, if desired.
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Chocolate & Candy Cane Ice Cream Cake-Sandwich
Chocolate & Candy Cane Ice Cream Cake-Sandwich
Chocolate and mint is a classic combo—and here, it’s given the holiday treatment in the form of a candy cane cake! Top with Compliments Candy Cane-Flavoured Cotton Candy for extra fun.
Compliments Gluten-Free Chocolate Cake Mix + Compliments Candy Cane Ice Cream + Compliments Creamy Whip Whipped Cream Topping + Compliments Candy Cane-Flavoured Cotton Candy
Preheat oven and prepare Compliments Gluten-Free Chocolate Cake Mix according to package directions; pour into 2 parchment paper–lined 9-in. (1.5 L) round cake pans. Bake 20 min.; set aside to cool completely. To assemble, place 1 cake layer in 8-in. (2 L) springform pan; scoop in 1.5 L tub softened Compliments Candy Cane Ice Cream, pressing down and smoothing top. Top with second cake layer, gently pressing down. Freeze until ice cream is firm, about 4 hr. Just before serving, unmould cake and garnish with Compliments Creamy Whip Whipped Cream Topping and Compliments Candy Cane-Flavoured Cotton Candy.
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Lemon-Cranberry Squares
Lemon-Cranberry Squares
Take a traditional lemon square and give it a very merry twist using cranberry juice! These pink-hued bars dusted with icing sugar sure will be your new holiday favourites.
Compliments Organic 100% Cranberry Juice From Concentrate + Compliments Lemon Square Mix + icing sugar + fresh mint leaves
How to make: In a saucepan over high heat, boil 1 cup (250 mL) cranberry juice until reduced to ¼ cup (60 mL), about 25 min; pour into measuring cup and place in freezer to cool. Prepare and bake crust from Compliments Lemon Square Mix according to package directions. Meanwhile, prepare filling mix according to package directions, substituting water with cranberry juice reduction; skim off any foam. Pour filling over hot crust; bake according to package directions. Let cool completely before cutting into bars. Sift icing sugar over top; garnish with mint leaves, if desired.
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Brownie Shortbread Bars
Brownie Shortbread Bars
This brownie-cookie hybrid (a.k.a. a brookie) gets the most delicious shortcut with our Compliments Shortbread Cookie Baking Mix and Compliments Deluxe Brownie Mix. You’ve created an easy indulgence before you know it!
Compliments Shortbread Cookie Baking Mix + butter + Compliments Deluxe Brownie Mix
Prepare half 500 g box Compliments Shortbread Cookie Baking Mix with 6 tbsp (90 mL) butter. (Reserve remaining half for another use.) Press into buttered and parchment paper–lined 8-in. (2 L) square cake pan. Bake at 165°C (325°F) for 20 min. Meanwhile, prepare 432 g box Compliments Deluxe Brownie Mix according to package directions; pour over hot shortbread. Increase oven temperature to 175°C (350°F); bake until toothpick inserted 1 in. (2.5 cm) from edge of pan comes out with a few moist crumbs clinging, about 30 min. Let cool completely before cutting into bars.
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