a book of delicious recipes from your pals at woodward design
this book of sweet treats belongs to:
/ 500
1
about sweet treats page 3
toothsome typeface tart page 5
duotone doughnut page 7
slab serif black forest cake page 9
calligraphic chocolate mousse page 11
embossed sugar cookie page 13
granny w’s apple pie page 15
monochromatic crème brûlée page 17
knockout hot chocolate page 19
fonts & sources page 20
3
We love desserts, and we love to share. So we baked and
we baked and then we paused to imagine what hundreds
of pies would look like after they’d been sent through the
mail. Thank goodness for cameras. We hope you enjoy our
favorite recipes. Sweet treats, from our kitchen to yours.
Woodward Design is a small, passionate design studio in
the heart of Edmonton, Alberta. We create visual treats for
our beloved clients year-round, and we welcome every
opportunity to work with you on future logos & identities,
print design, package design, and illustration.
5
pecan crust
Preheat oven to 350°F. Pulse together the pecans and
brown sugar in food processor until fine crumbs. Add
remaining ingredients and pulse (scraping sides as needed)
until large lumps form. Press into tart molds, about 1/4”
thick, right to the top of the mold, prick bottoms with a fork.
Bake 10–15 minutes, depending on size, until golden
brown. Press rising crust down with end of wooden spoon
after a minute or two of cooling. Wait until tart shell has
cooled before popping out of mold.
caramel filling
1 cup sugar
1 tablespoon water
3/4 cup cream (room temperature)
1/2 cup butter (unsalted)
pecan crust
1/2 cup pecans
1/2 cup brown sugar
2 cups flour
1 cup butter (unsalted), cold, chopped
1 teaspoon cinnamon
1 teaspoon ginger (powdered)
3/4 teaspoon salt
chocolate filling
5 ounces dark chocolate (good quality)
1/4 cup butter
1/4 cup cream
caramel filling
Heat sugar and water over medium heat until water is
dissolved. Heat until mixture turns amber without stirring.
Remove from heat, stir with wooden spoon.
Carefully pour in cream and butter. Stir / whisk until
mixture is smooth. Let simmer a few minutes. Spoon into
shells, about halfway / three-quarters full.
chocolate filling
Mix together over medium heat, whisking until melted
and smooth. Spoon / pipe over top of caramel, let cool.
Sprinkle with coarse salt after the chocolate is soft enough
that it won’t brush off, but not so hot the salt just dissolves.
7
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons salt
1/2 teaspoon baking soda
1 cup sugar
3/4 cup buttermilk (well-shaken)
1/4 cup butter (unsalted), melted
2 eggs (large)
12 cups vegetable oil
Sift together flour, baking powder, salt, and baking soda
in a large bowl. Whisk together 1 cup sugar, buttermilk,
butter, and eggs in another bowl, then add to flour and stir
until a dough forms (dough will be sticky).
Turn out dough onto a well-floured surface and knead
gently 8 times. Flour dough and a rolling pin, then roll out
dough into a 12-inch round (about 1/3 inch thick). Cut out as
many doughnuts as possible with floured 3-inch doughnut
cutter and transfer to lightly floured baking sheets. Gather
scraps, reroll, and cut more doughnuts in same manner.
Heat oil in a 5-quart heavy pot until thermometer
registers 375°F. Working in batches of 3, slide doughnuts
into oil and fry. Once each doughnut floats to surface, turn
over and fry 50 seconds, then turn again and fry 50 seconds
more. Transfer to paper towels to drain.
Cool slightly, ice with cherry icing and dip in sprinkles.
For the cherry icing recipe, please visit
woodwarddesign.ca/blog
9
cake
3/4 cup margarine
1-2/3 cup sugar
3 egg yolks
1 cup sour milk
2 cups flour
1/2 cup cocoa
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 egg whites
filling
4 cups whipping cream
3 tablespoons Nestle Quik® (powdered)
1 can cherry pie filling
Combine margarine, sugar, egg yolks, vanilla, and sour
milk - mix well. Add flour, cocoa, salt, baking powder, and
baking soda. Beat egg whites until stiff, then fold into batter.
Pour into three 9 x 12 greased pans lined with wax paper
and bake at 350°F for 20-25 minutes. Cool cake.
Whip cream. Add Nestle Quik® to whipped cream and
mix thoroughly.
Place one layer on a tray, spread 1/4 of the whipped
cream over top. Top with half the pie filling. Repeat layers
then top with third cake layer. Spread with the remaining
whipped cream.
Best made the day before. Freezes well.
11
Microwave the 9 ounces of chocolate in bowl on medium
for 3 minutes; stir until smooth. Add water all at once, whisking
until smooth. Cool 10 minutes, whisking occasionally.
Beat cream and vanilla together in large mixer bowl at low
speed 3 minutes, until cream starts to thicken. At medium-
high speed, beat 30 seconds, until mixture is the consistency
of thick cake batter. Add chocolate all at once. At medium
speed, beat until mousse is thick enough to hold its shape,
scraping bowl occasionally with a rubber spatula.
Spoon mousse into glasses and serve topped with whip
cream and chocolate filigree.
Tip: The chocolate mousse can be made ahead.
Cover mousse and refrigerate up to 3 hours.
For filigree recipes, please see
woodwarddesign.ca/blog
9 ounces semisweet chocolate squares,
coarsely chopped
1/3 cup lukewarm water
3 cups heavy or whipping cream
1 tablespoon vanilla extract
13
1 cup butter or margarine, softened
1 cup sugar
2 eggs
1-1/2 teaspoons vanilla
3 cups flour
1 teaspoon salt
Preheat oven to 400°F. Mix the butter, sugar, eggs, and
vanilla thoroughly. Stir in flour and salt to form a soft dough.
Roll out dough on lightly floured surface, about 1 cm thick,
and cut out shapes.
Place on ungreased cookie sheet and bake for 6-8
minutes. Cool completely and decorate with poured
cookie icing.
For the poured cookie icing recipe,
visit woodwarddesign.ca/blog
15
crust
4 cups flour
1 tablespoon sugar
2 teaspooons salt
1-3/4 cup shortening
1/2 cup water
1 tablespoon vinegar
1 egg white
filling
8-9 large apples, peeled,
cored, sliced
1 juice of lemon
1 teaspooon sugar
1 teaspooon cinnamon, ground
1 teaspooon nutmeg
1 tablespoon cornstarch
crust
Mix flour, sugar, and salt together. Cut in shortening until
crumbly. In a separate bowl, mix together water, vinegar
and egg. Add to flour mix and stir till all ingredients are
moist. Divide dough into five parts and wrap in plastic or
saran wrap. Chill for at least 1/2 hour.
Crust recipe makes enough for 2.5 pies.
filling
In a large bowl, mix the apple slices in the lemon juice.
Sprinkle with sugar, cinnamon, cornstarch and nutmeg.
Toss till apples are coated.
Mix egg white with a little water and brush on top of the
top crust.
Bake for 50-60 minutes at 350°F.
Never made a pie before? Learn how!
Visit woodwarddesign.ca/blog
17
custard
2 cups whipping cream
1/2 cup sugar
2 tablespoons fresh ginger, chopped & peeled
1 vanilla bean
5 egg yolks (large)
crème brûlée topping
12 teaspoons sugar
tropical fruit garnish, if desired
Preheat oven to 325°F. Place three 4-inch-diameter
fluted flan dishes in each of two 13 x 9 x 2-inch baking pans
or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar
and ginger in heavy medium saucepan. Using small sharp
knife, scrape seeds from vanilla bean. Add seeds and bean
to saucepan. Stir over medium heat until sugar dissolves
and mixture comes to simmer. Cover pan, reduce heat to
very low and simmer gently 10 minutes to infuse flavors.
Strain into large measuring cup.
Whisk yolks in medium bowl until well blended. Gradually
whisk in hot cream mixture just to blend. Return custard
to measuring cup; divide among dishes. Pour enough
hot water into pans to come halfway up sides of dishes.
Carefully transfer pans to oven.
Bake custards until almost set in center when pans are
gently shaken, about 30 minutes for fluted flan dishes and
35 minutes for ramekins. Cool. Chill at least 3 hours and up
to 2 days.
Sprinkle 2 teaspoons sugar evenly over each custard.
Working with 1 custard at a time, hold blowtorch so that
flame is 2 inches above surface. Direct flame so that sugar
melts and browns, about 2 minutes.
Refrigerate until custards are firm again but topping is still
brittle, at least 2 hours but no longer than 4 hours so that
topping doesn’t soften. Garnish crème brûlées with tropical
fruit (mango, papaya or kiwi) if desired.
19
hot chocolate mix
3 cups skim milk powder
3/4 cup cocoa, sifted
1/3 cup coffee whitener (powdered)
1 cup sugar
1/8 teaspoon salt
marshmallow
2 envelopes unflavoured gelatin
1-1/2 cups sugar
2/3 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
hot chocolate mix
Process all 5 ingredients in a blender until well mixed.
Makes 2-1/4 cups.
To serve: 2 tablespoons of hot chocolate mix to 3/4 cup
boiling water.
marshmallow
Coat a rimmed baking sheet with cooking spray; line with
parchment paper. Spray parchment; set aside. Pour 1/3 cup
cold water into the bowl of an electric mixer. Sprinkle with
gelatin; let mixture soften, about 5 minutes.
Place sugar, corn syrup, salt, and 1/3 cup water in a
medium saucepan. Cover; bring to a boil. Remove lid; cook,
swirling pan occasionally, until syrup reaches 238 degrees
(soft-ball stage) on a candy thermometer, about 5 minutes.
With mixer on low speed, whisk gelatin mixture, and slowly
pour the syrup in a steady stream down the side of the bowl
(to avoid splattering). Gradually raise speed to high; beat until
mixture is thick, white, and has almost tripled in volume, about
12 minutes. Add vanilla, and beat 30 seconds to combine.
Pour mixture onto prepared baking sheet; smooth with
an spatula. Let stand at room temperature, uncovered, until
firm, at least 3 hours or overnight.
Cut out as many individual marshmallows as possible in
any shape you choose; coat cookie cutter cooking spray
to prevent it from sticking. Use marshmallows immediately.
tart
font garamond bold
recipe source:
crust epicurious.com
www.epicurious.com/recipes/
food/views/107383
filling city palate (calgary) Nov/Dec 08
doughnut
font helvetica neue bold extended
recipe source epicurious.com
www.epicurious.com/recipes/
food/views/105949
black forest cake
font rockwell
recipe source Focus on 4-H Favorites
Breads & Desserts
chocolate mousse
font compendium
recipe source ladies home journal
www.lhj.com/recipe/chocolate/
chocolate-cups-with-rich-
chocolate-mousse/
sugar cookie
font hevetica neue bold
recipe source heidi carroll
apple pie
font futura bold
recipe source:
crust mary ann woodward
filling amanda woodward
crème brûlée
font gotham book
recipe source epicurious.com
www.epicurious.com/recipes/
food/views/100487
hot chocolate & marshmallow
font frutiger ultra black
recipe source:
hot chocolate mix company’s coming:
chocolate everything
by jean paré (page 174)
marshmallow marthastewart.com
www.marthastewart.com:80/
recipe/marshmallow-snowflakes
erin woodward & cheryl schutz recipe testers
anders j. svensson
creative writing
douglas printing printer
friends & family
who tasted our treats
woodwarddesign.ca
design & layout: kristin gibson & amanda woodward photography: dana woodward
created in 2009