In medium-size heavy saucepan or double boiler over medium heat, combine 2 cups (500 mL) of the milk with sugar, stirring often, for about 5 minutes or just until bubbles form around edge of pan.
Meanwhile, in bowl, whisk together remaining milk, egg whites, cocoa and cornstarch; gradually whisk in hot milk mixture. Pour into clean saucepan; cook over medium heat, stirring with wooden spoon, for about 10 minutes or until consistency of melted chocolate. Let cool slightly; stir in vanilla.
Place plastic wrap directly on surface of pudding; refrigerate for at least 2 hours or until cold. (Pudding can be prepared to the point and refrigerated for up to 2 days.) Just before serving, dice banana and stir into pudding.
Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.
Prep time15 minutes
Total time35 minutes
brussels sprouts, trimmed
, peeled and cut lengthwise in 1/2-inch thick wedges
(about 450 g), peeled, halved crosswise and cut in 1/2-inch thick wedges
bunch (about 400 g)
, halved diagonally
bag (250 g)
Maple Candied Nuts:
mixed pecan halves and
, coarsely chopped
Per each of 12 servings: about
Total fat12 g
Saturated fat2 g
Total carbohydrate18 g
Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.
Maple Candied Nuts: Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.
Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.
Sushi lovers, take note: These deconstructed California roll bowls come together in less time than it takes to order takeout. Quinoa cooks quickly, which makes it a great option, but you can use any kind of grain if you're not in a rush.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
, thinly sliced (light and dark green parts separated)
, finely grated or pressed
, peeled, pitted and sliced
sweet red pepper
, cut in matchsticks
, halved lengthwise and thinly sliced crosswise
black sesame seeds
sodium-reduced soy sauce
Per serving: about
Total fat12 g
Saturated fat2 g
Total carbohydrate34 g
In saucepan, bring 2 cups water to boil; stir in quinoa. Return to boil; reduce heat to low, cover and cook until tender, about 12 minutes. Remove from heat; fluff with fork.
In nonstick skillet, heat 1 tsp of the sesame oil over medium heat; cook light parts of green onions, the ginger and garlic, stirring, until fragrant, about 1 minute. Stir in quinoa and salt; cook, stirring, for 2 minutes.
Divide quinoa mixture among serving bowls. Top with salmon, avocado, red pepper, cucumber, dark parts of green onions and the sesame seeds.
Whisk together soy sauce, wasabi and remaining sesame oil; drizzle over bowls.
"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist
Portion size12 servings
Credits :Canadian Living Magazine: January 2016
Chocolate Fudge Cake:
(about 6 1/2 oz), chopped
Milk Chocolate Glaze:
(about 2 oz), chopped
whipping cream 35%
per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate38 g
Chocolate Fudge Cake: Grease 8-inch (2 L) springform pan; line bottom and side with parchment paper. Set aside.
In small saucepan, melt chocolate with butter over medium-low heat until smooth, about 5 minutes. Let cool slightly.
In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Stir in chocolate mixture, flour, rum and vanilla until combined. Scrape into prepared pan, smoothing top.
Bake in 350°F (180°C) oven until top is cracked and cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan.
Invert cake from pan; peel off parchment paper. Transfer cake to cake plate.
Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, cream and butter, stirring, until smooth. Stir in rum. Let cool for 5 minutes.
Using offset palette knife, spread glaze over top of cake. Refrigerate until set, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Raspberry Coulis: While glaze is setting, in blender, purée together raspberries, sugar and 1 tbsp water. Strain raspberry mixture through fine-mesh sieve into saucepan, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids.
Stir lemon juice into raspberry mixture; cook over medium heat, stirring, until hot, about 2 minutes. Whisk cornstarch with 2 tsp water until smooth; stir into raspberry mixture. Bring to boil; boil, stirring, until slightly thickened, about 1 minute.
Transfer to bowl; cover with plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Serve with cake.
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
extra-smooth ricotta cheese
each baking soda and
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate13 g
In large bowl, beat butter with 1 cup of the granulated sugar until fluffy; beat in egg, ricotta, lemon zest, lemon juice and vanilla, beating well after each addition. Using food colouring, tint to pale yellow, beating to combine. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into sugar mixture just until combined.
Place remaining granulated sugar and the icing sugar in separate shallow bowls. Roll dough by heaping 1 tbsp into balls. Roll 1 ball in granulated sugar to coat; roll in icing sugar to coat. Repeat with remaining balls.
Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or freeze in single layer on baking sheets until firm, about 1 hour; freeze in airtight container for up to 2 weeks. Thaw at room temperature for 20 minutes before serving.)
Tip from The Test Kitchen: Use a toothpick to add the food colouring one drop at a time, beating well after each addition.