We asked Chef Claire Tansey:
What’s your Holly Jolly Baking Memory?
“When I was growing up, my whole family had to get involved when Mom made the Christmas cakes. Dad cut up the fruit and my brother, sister and I all took turns whipping a dozen egg whites with the manual beater (no electric mixer for us!) It seemed like so much work–and I didn’t even like fruitcake! Now that I’m grown-up, fruitcake is my favourite– it’s the only holiday baked good that I can’t live without. But I get my little son to help turn on the stand mixer for the egg whites!” ~Claire Tansey
Claire, can you share two tips for using canola oil in your baking?
- Canola is perfect for baked goods that feature holiday spices as it lets the flavours of the spices really shine.
- Using canola in quick breads and cakes give them the most wonderful texture – moist and fluffy.
DYK: You can swap canola oil into your baking recipes?
If your baking recipe calls for a solid fat to be melted then there is a good chance you can use canola oil instead.
This helpful chart can help you make the switch and “Ask Judy: Canola Oil & Baking” explains further.
Chewy Coconut-Lime Blondies
Now that you have Claire’s tips – let’s put them to work with her fabulous Chewy Coconut-Lime Blondies. Your taste buds, family and friends are sure to thank you!
Happy Baking and Eat Well…Jenn