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