With April Fool’s Day close by, I’ve been thinking back to days past when strategically placed whoopie cushions, piles of confetti on ceiling fans and unscrewed salt shakers were part of any prankster’s lexicon.

If you’re looking for a fun and easy recipe, serve your family something that looks like one dish, but tastes like another.

There are plenty of ideas floating around out there, but I've decided to share this super-easy take on a breakfast favourite: Pizza "Cinnamon" Buns!

You can adjust this pizza to fit your preferences, so if you like onions and anchovies, go for it!  You can also use whole wheat pizza dough if you want to make a healthier version of this treat. Of course, you don't have to save this recipe just for April Fool's Day – it's great any time of year!

Here's what you'll need:

1 package (680 g) prepared pizza dough

1-1/3 cups marinara sauce*

3/4 cup diced bell pepper

3/4 cup thinly sliced mushrooms

1/2 cup sliced pepperoni

2 cups shredded mozzarella cheese

2 tsp olive oil

*If you don't have marinara sauce on hand, mix together 1-1/3 cups strained crushed tomatoes; 1 tsp dried oregano; 1 clove garlic (pressed or grated); and 1/4 tsp each salt and pepper.

Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Turn out onto lightly floured surface; roll out into 10- x 16-inch (25 x 40 cm) rectangle. Spread 1/3 cup sauce over surface of rectangle, leaving 1/2-inch (1 cm) border uncovered at 1 long side.

Top with peppers, mushrooms, pepperoni and 1/2 cup of the cheese, leaving the same 1/2-inch (1 cm) border uncovered. Starting at opposite side of border, tightly roll up dough, pinch seam to seal.

Rolled and sliced buns

Brush all over with oil. With sharp knife, cut into 12 pieces; place cut side up, in greased 11- x 7-inch (2L) baking dish.

Bake in 400˚F (200˚C) oven until tops are golden and buns sound hollow when gently tapped, 35 to 45 minutes. Top with remaining cheese 5 minutes before removing from oven. Meanwhile, heat remaining marinara sauce in small saucepan until slightly reduced, about 3 minutes. Serve warm pizza buns with marinara sauce for dipping.

Will you be doing anything for April Fool's Day this year?

Pizza "Cinnamon" Buns

I love those party questions that stretch your imagination. You know the ones, like: Alive or dead, who would you invite to a dinner party? What superpower would you like to have – and why? Or what item would you bring with you to a desert island?

Now, imagine that desert island has a kitchen. What kitchen tools do you bring with you?

While pondering the best tools for the job, I realized that no matter where your kitchen is located, with a handful of simple, relatively inexpensive kitchen tools by your side (and a source of heat and a few pots and pans!) you can happily and easily create any number of dishes, both sweet and savoury.

So in case you find yourself stranded on a desert island with a kitchen – or you're just looking to update a few of your kitchen tools to make your culinary life easier – here's a list of five essential cooking tools, and why you should own them.

Knife: The most expensive item on the list is also, hands down, the most important. A good quality, well-balanced, hefty but comfortable-to-hold chef's knife is an absolute essential in any kitchen. Invest in one good one, store it properly and keep it sharp – it'll last a lifetime.

Y-shaped vegetable peeler: Whether you're peeling potatoes and carrots, hard-skinned squash or super delicate peaches, a good Y-shaped peeler makes easy work of the skin. Plus, these peelers are ultra-comfortable to hold and most have a handy eye remover on the side.

Can't cook without these...

Heatproof rubber spatula: This tool is a workhorse in the kitchen. From folding meringues and stirring cake batter to scrambling eggs and stir-frying, a heatproof spatula is a must-have item. Choose one with a medium-sized end that is flexible, yet firm.

Wire whisk: Whether you're sifting together dry ingredients for baking, making smooth, lump-free sauces, beating eggs or whipping cream – a simple wire whisk does it all.

Tongs: There's a reason professional chefs walk around with a set of tongs looped in their apron strings. Tongs do it all – pull hot trays from the oven, flip, lift, stir, turn, scoop and pinch. With a set of tongs in your hands, there's not much you can't do. Look for a set with a locking hinge and scalloped tips for maximum benefits.

What kitchen tools do you consider essential and can't live without?

I confess that, years ago, when my budget was tight, I purchased artificial vanilla extract to supplement my high-priced Madagascar Bourbon version. When the time came to bake for company, family or friends, I had to decide whether the recipients were worthy of the real thing. I've come to realize that pure vanilla extract is like liquid gold when it comes to baked goods.

Vanilla, dating back to the 15th century, is the second-most-expensive spice after saffron. Why? Growing vanilla seed pods is labour-intensive. Since I have ventured into the realm of homemade vanilla extract, I will no longer have to subject myself to sticker shock in the grocery aisle.

Here's how you do it...

1. Split 3 to 4 vanilla beans lengthwise and insert them into a sterilized 16 oz (473 mL) glass bottle with a tight-fitting lid.

2. Pour in good-quality vodka, up to 1 inch (2.5 cm) from the top. Tightly seal bottle with lid.

3. Wait. Store in a cool, dark place for 4 to 6 weeks and let it work its magic.

The best part is you can top off the extract with more vodka and keep adding vanilla beans, even the beans you have scraped the seeds from.

What to do with it?

Make your own cream soda.

Stir 1 tsp vanilla extract into 1 cup sparkling water. Add simple syrup (equal amounts water and sugar heated in a saucepan until sugar dissolves) or agave syrup to taste. This version is far superior to the pink dye-coloured variety of cream soda on the market.

Cream Soda Float: Add a scoop of vanilla ice cream to the cream soda. Yum!

Grown-up version: Add 1 oz of liqueur, such as chocolate, raspberry or Irish cream.

Or try one of these recipes...

Double Vanilla Sugar Cookies

Angel Food Cake With Lemon Curd and Mascarpone Cream

Vanilla Custard

What's your favourite vanilla-flavoured treat?

Have you ever tried to make your own marinara sauce?  If the answer is no, you’re not alone.

We’re all busy, and I'm not about to advocate make-work projects that don’t pay off. What always makes sense – to me at least – is to prepare something from scratch that doesn’t take much effort and will reward me with something delicious.

This is the stand-by marinara recipe that I have used for years. It is great tossed with pasta and a bit of Parmesan cheese, and it can be used as a base for pizza sauce, lasagna, dips and soups.

With just a few tweaks, like adding some finely diced onion or a few teaspoons of dried oregano, you can tailor this sauce to fit your every culinary need.

For best results, use good-quality tomatoes, such as San Marzano tomatoes, which have a hint of sweetness. Trust me – making your own marinara sauce is so worth it!

Easy Marinara Sauce 

Easy Marinara Sauce

2 tbsp olive oil

3 cloves garlic, crushed with the side of your knife

1 can (28 oz/796 mL) whole tomatoes or 1 bottle (22 oz/650 mL) strained crushed tomatoes (passata)

½ tsp each salt and pepper

pinch crushed red chili flakes (optional)

In saucepan, heat oil over medium-high heat. Add garlic and cook, turning frequently until slightly softened and fragrant, about 1 minute. Stir in tomatoes, salt, pepper and crushed red chili flakes, if using. Cover, reduce heat and simmer for 25 minutes.

[Tip: If using whole canned tomatoes, break apart in saucepan using a potato masher.]

Refrigerate any leftover sauce in an airtight container for up to 2 days or freeze for up to 1 month.

Do you use marinara sauce in your recipes?

I have the pleasure of working with many talented food stylists. We often joke about how people believe the food they prepare for photos is shellac-sprayed and phony in order to make it look beautiful.

Well, I can assure you – the food is real. In fact, 99% of the time, it's still perfectly lovely to eat after it's been shot. Often, we end up having it for lunch or taking it home that night for dinner.

And trust me, people – I do not eat shellac.

Most food stylists are also great cooks. The last thing they want to do is disrespect food by wasting it or making it out to seem like something it isn't.

We try really hard to be true to our recipes when it comes time for photography. It's easy to make something look good, but not if it means sticking exactly to a recipe that isn't beautiful by nature. That's why we try to address "beauty issues" while we're still in the testing process. So if we want something to look different, we tweak the recipe... rather than relying on the food stylist to fake it.

Sure, not every recipe is cover-worthy. But to prove that our recipes look delicious, even when not prepared by a stylist, (WARNING: FULL DISCLOSURE!!) I'm posting every one of our photos from the testing process for our April issue (on stands now).

These recipes were prepared by our talented food specialists with a regular old digital camera. Not to look beautiful, but just to test them.

From "Elegant Easter Dinner":

Asparagus Mimosa Salad

Roasted Stuffed Cornish Hens

Roasted Carrots and Radishes With Dill Butter

Spinach Sauté With Roasted Garlic and Pine Nuts

Angel Food Cake With Lemon Curd and Mascarpone Cream (our cover recipe!)

From "Quick & Easy":

Quick Beef Bulgogi

Glazed Salmon Bundles With Sesame Bok Choy

Herbed Cheese-Stuffed Chicken

Creamy Ham and Pea Pasta

Chana Masala

From "Recipe Makeover":

Smart Spaghetti and Meatballs

Oven-Fried Buttermilk Chicken

Baked Spring Rolls with Chili Garlic Dipping Sauce

Classic Scalloped Potatoes

Lightened-Up Mini Corn Muffins

From "Sweet Treats for Passover":

Flourless Chocolate Truffle Cake

Matzo Chocolate Almond Buttercrunch

Vanilla Bean Amaretti

Fruit Salad with Orange Syrup

From "Cooking Lesson":

Eggs Benedict

And finally, from "A Taste of Prince Edward Island":

Michael Smith's Favourite Maritime Seafood Chowder (with Tattie Scones on the side!)

Mussels on Toasted Corn Bread

Do they look good enough to eat? Any favourites?

I hope you enjoy making these recipes as much as we did! And we'd love to have your feedback.

I just got back from a vacation in Santiago, Chile (where my stepfather is from). And although I could go on – at extreme, annoying length – about my love of Chilean food and wine, I will limit this post to my absolute favourite thing: empanadas.

Empanadas de pino with pebre from La Hacienda restaurant in Santiago, Chile

Empanadas can be found all over South America, but my favourite are the Chilean beef-filled ones called empanadas de pino. They are typically served with pebre, Chile's answer to salsa.

And by that, I mean the sauce, not the dance. Although I enjoy both.

Here's how you make empanadas:

• Make (or buy!) your favourite pie dough and chill in the fridge. Make enough for a double crust pie. (Classic empanada dough uses lard, so if your recipe calls for lard, all the better.)
• In a Dutch oven, brown 375 g of lean ground beef.
• Add 3 onions, finely chopped; cook, stirring, until the onions are soft and any liquid is evaporated, about 10 minutes.
• Stir in 2 tsp each ground cumin, smoked paprika and chili powder (or if you can get it, substitute 1 tbsp merkén, which is dried smoked Chilean goat's horn pepper, for the paprika and chili); cook, stirring, for 1 minute, just to toast the spices.
• Whisk together 3 tbsp flour and 1/4 cup beef broth or water; stir into the beef mixture.
  
• Bring to a boil; reduce heat and simmer until thickened, 5 to 7 minutes. Season with salt, to taste (but not too aggressively, since olives are going in and they're salty!).
  
• Let the mixture cool in the fridge; stir in 2 diced hard cooked eggs and 1/2 cup chopped, pitted green or black olives.
• Let the pie dough stand at room temperature until softened, about 30 minutes. Divide dough in half.
• On a lightly floured surface, roll out each half to 1/8-inch (3 mm) thickness. Using whatever cookie cutter you have, cut out circles, rerolling scraps. (I like big empanadas, so I use an empty coffee can, but you can make little ones as hors d'oeuvres.)
• Beat an egg with a little water; brush the egg wash around the edge of each circle. Place some of the beef mixture in the centre of each round. (The amount will depend on the size of your circles, but don't get too excited and overfill! They'll explode.)
• Fold the pastry over the filling to make a semicircle. Fold the edge of the pastry over itself and crimp or press firmly to seal.
• With the tip of a knife, pierce the tops to create vent holes. Place about 1 inch (2.5 cm) apart on parchment paper-lined baking sheets. (You can make these ahead and refrigerate for up to 24 hours. Or freeze them until firm and then transfer them to an airtight container to freeze for longer; bake straight from frozen, adding a few extra minutes of baking time.)
• Brush your egg wash over the outside of the empanadas. Bake in centre of 400°F (200°C) oven until golden, 20 to 25 minutes.
• Let cool slightly and enjoy with pebre, or your favourite salsa.

Yes, please!

There are loads of South Americans living in Canada and, frankly, we're lucky to have them. They help make Canadian cuisine the varied, delicious concoction that it is.

Have you ever tried Chilean food?

I'm sure you've all seen the delicious Québécois-Style Pea Soup on the cover of our February 2012 issue.

If you haven't check out the recipe here, or watch our simple how-to video here. This soup is so easy, but a classic comfort food and really shouldn't be missed.

Well, here's a very short history of my twist on the classic:

When I was little, my mother used to take me to a soup and sandwich shop at least once a week – it was called Broadway Gourmet – and I would nearly always order the same thing: split pea soup.

The thing about this soup was that it didn't feature just plain old ham. It was chock full of cubed kielbasa. I still think of pea soup as something that should have sausage in it, even though that isn't traditional in the slightest.

There's nothing like a hot bowl of comforting sausage and pea soup for dinner.

I regularly make my split pea soup with kielbasa or smoked sausage, rather than ham. I made some last night by taking our classic recipe above, omitting the ham hock, replacing the water with chicken stock and stirring in 1 cup of diced kielbasa about 15 minutes before serving.

Delicious!

Do you love pea soup, too?

Our good friend Marie Porter from Celebration Generation sent me these amazing original Valentine's Day recipes -- budget-friendly & easy homemade chocolate truffles -- and I just had to share. It is my final, final, final parting gift. xo Colleen

-----

Single, dating, or married, as Valentine’s Day looms before us our thoughts are turned to one thing -- chocolate, of course! Make this the year to break away from the regular old store-bought chocolates, and try making them yourself. Not only do homemade truffles taste better than most store bought Valentine’s Day offerings, it’s just plain cool to be able to say that you made them yourself.

These truffle recipes require no fancy ingredients or equipment, and take very little time to make. Truffles are quick and easy to make – much easier than their retail cachet would have you think! Even a novice cook can turn these babies out, with very little effort, stress, or cost.

While chocolate chips are an unusual medium for truffle making, they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $5.00/~ 30 truffles!

White Chocolate Almond Amaretto Truffles. Recipe & photo copyright Celebration Generation

White Chocolate Almond Amaretto Truffles

10 oz white chips
1/4 cup cream
3 tbsp Amaretto
2 tbsp butter
Finely chopped almonds

Place white chocolate chips into a glass mixing bowl, and put aside.

On stove top, bring heavy whipping cream, and butter to a boil. Stir well, remove from heat, and stir in Amaretto.

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid.

Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly / gently as possible, or it will melt.

Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in the chopped almonds. Store in an airtight container for up to 1 week.

Milk Chocolate "Bananas Foster" Truffles. Recipe and photo copyright Celebration Generation.

Milk Chocolate "Bananas Foster" Truffles

10-11 oz bag good quality milk chocolate chips
½ cup heavy whipping cream
3/4 tsp banana extract
3/4 tsp rum extract
1/4-1/2 tsp cinnamon
Finely chopped pecans

Place milk chocolate chips into a glass mixing bowl, and put aside.

In a small saucepan, combine heavy whipping cream, extracts, and cinnamon. Heat to a boil, remove from heat.

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.

Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in pecan chips. Store in an airtight container for up to 1 week.

Marie has a ton more easy truffle recipes in her cookbook, The Spirited Baker (Celebration Generation, 2010)! Photo copyright Celebration Generation.

---

Marie shares more super-easy truffle recipes, and more fun boozy desserts, in her cookbook The Spirited Baker. Thanks for another great guest post, Marie!

I'm afraid this is farewell.

With a heavy heart, I am leaving Canadian Living to join the team as senior editor of our brand new sister publication -- Juice -- launching in print and online in April. This is my last week as web food editor at Canadian Living.

I can barely describe the pleasure it has been to work for such a genuine magazine and a caring group of people. They took me on as a fledgling, ambitious intern 6 years ago and grew me into the editor I am today. This team has celebrated in all my life's joys, and supported me whenever the chips were down. I will always consider Canadian Living as my home base, and the Canadian Living team my family.

(I hope they'll still let me snack from the Test Kitchen..)

And a Valentine's thank-you giveaway to my readers!
I have also thoroughly enjoyed getting to know you, the readers of Canadian Living. It's through interaction with you that I understand how food and recipes online serve you best. As a thank-you, I have 2 wonderful, Valentine's-themed Metro gift baskets to give away!

Included in each basket is one of:

• Irresistibles Swiss Milk Chocolate
• Irresistibles Mocktails
• Irresistibles French Roast Cafe
• Irresistibles Maple Syrup
• Irresistibles Chocolate Pecan Clusters
• Irresistibles Scottish Shortbread
• Irresistibles Cheese Crackers

Start date: January 31, 2012
End date: Feb 3, 2012 at 9:00 am
Winners notified by email: Feb 3, 2012
What to do: Leave a comment in the Comments section below, and I'll pick 2 random winners on Friday morning.

Thank you again, staff and readers of Canadian Living, for sharing in the best 6 years of my life. Come find me on Juice in April.

xoxo,
Colleen

February 3 update: Two randomized winners have been notified via email. Check your inboxes!

Today I present a guest blog post by our fabulous CanadianLiving.com food intern Alexandra Ward. She took one for the team, visiting the Hockey Hall of Fame to sip wine and learn all about an exciting new venture in hockey and wine. Food journalism can be tough, I have to admit. Enjoy her report & exclusive event photos below.

----

By Alexandra Ward

If there’s a more natural Canadian pairing than hockey and alcohol, I haven’t found it. Traditionally, the first drink that comes to mind when you think of hockey is -- beer. But as I learned last nigh at the Hockey Hall of Fame, the times are a-changing! Not to mention the palates of former NHL players.

Canadian hockey legend and former Toronto Maple Leaf, Johnny Bower, was on hand last night to help launch the new, exclusive Hockey Hall of Fame wines developed by Diamond Estates.

“At my age wine is terrific, more so than hockey,” he shared.

Wine lover and former Maple Leaf goalie, Johnny Bower

For those of you not raised as Leaf fans, Bower was the goalie in net the last time the Leafs won the Stanley Cup in 1967.

New! Hat Trick wines, made exclusively for the Hockey Hall of Fame

The NHL Alumni Association has paired with Diamond Estates to launch Hat Trick wines (seen in image above). Hat Trick Red is a blend of Cabernet Sauvignon, Cabernet Franc and Shiraz. Hat Trick White is a blend of Gewurztraminer, Riesling and Chardonnay-Muscat. Proceeds from the sale of each bottle go to the NHL Alumni Association to support various charitable causes and promote the game of hockey in Canada. Both are available now at the LCBO for just $12.95 per bottle, and will roll out across Canada in coming months.

Winemaker Tom Green from Diamond Estates

Winemakers Tom Green and Scott McGregor recommend pairing the white with salads and light chicken meals -- avoiding heavy cream-based sauces. When enjoying the red, they suggest sticking with barbecue and burgers.

-----

Thanks Alex! Are you more inclined to buy a bottle of wine if proceeds go to charity, or do you buy for value?