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