Velvety chocolate cream is nestled into crumbly shortbread cups in this new holiday classic. The cups puff up slightly when baked, but you'll still have plenty of room to spoon in the rich filling.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2014
whipping cream 35%
white chocolate chips
per cup: about
Total fat6 g
Saturated fat4 g
Total carbohydrate9 g
In stand mixer using paddle attachment, or in bowl with wooden spoon, beat together butter, icing sugar and vanilla until fluffy; stir in flour just until combined. Roll by 2 tsp into about 48 balls.
Add 1 ball to each cup of 2 lightly greased 24-cup mini muffin tins; press gently into bottoms and up sides. Refrigerate until firm, about 30 minutes.
Bake, 1 pan at a time, in 325?F (160?C) oven until edges are light golden, 18 to 20 minutes. Let cool completely in pans; run tip of knife around edges of cups to release from pan.
Meanwhile, in bowl set over saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until smooth. Spoon about 1 tsp of the mixture into well of each cookie cup; place 1 chocolate chip in centre of each, pressing gently to adhere. Refrigerate until set, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
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.
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
(No. 1 medium grade)
Sour Cream Pastry:
1 1/4 cup
Per serving: about
Total fat15 g
Saturated fat7 g
Total carbohydrate35 g
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.