You may have seen chocolate-dipped bacon at your local food fair or bacon in chocolate-bar form at your local specialty store, but I promise you that this version surpasses anything else. Dipping the candied bacon only halfway allows guests to grab a piece without getting their hands covered in chocolate.
Portion size18 servings
(about 8 oz/225 g)
good-quality dark chocolate
(such as Lindt), melted
Cut each slice of bacon crosswise into 3 pieces; place on lightly greased rack on foil-lined rimmed baking sheet. Sprinkle with one-third of the sugar, pressing gently to adhere.
Bake in 400F (200C) oven until sugar starts to bubble, about 7 minutes. With tongs, turn bacon; sprinkle with remaining sugar. Bake until sugar is golden and bubbly and bacon is lightly crisp, about 8 minutes. Let cool completely.
Dip each bacon piece halfway into chocolate, allowing any excess to drip off. Place on waxed paper–lined baking sheet; refrigerate until set, about 10 minutes.
"Making a pie in a large jelly roll pan means you can easily serve a crowd.
Plus, a slab is so much simpler to transport and slice without making a mess. Talk about a win-win!" — Gilean Watts, Food specialist
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
1 3/4 teaspoon
cold lard or vegetable shortening
ice water (approx)
apples (such as Gala or Golden Delicious)
peeled, cored and chopped (about 8 cups)
per serving: about
Total fat16 g
Saturated fat8 g
Total carbohydrate43 g
In bowl, whisk flour with 1 1/2 tsp of the salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces.
In separate bowl, whisk together ice water, sour cream and eggs; drizzle over flour mixture, tossing with fork to form ragged dough and adding up to 1 tbsp more ice water if necessary.
Form two-thirds of the dough into disc; form remaining dough into separate disc. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month.)
Meanwhile, in large bowl, stir together brown sugar, cornstarch, vanilla, cinnamon and remaining salt. Add apples, cranberries and ginger; toss to coat. Set aside.
On lightly floured work surface, roll out larger pastry disc to 1/8-inch (3 mm) thickness to fit 17- x 13-inch (45 x 33 cm) jelly roll pan with 1-inch (2.5 cm) high sides. Fold in half lengthwise; fold again. Transfer to 17- x 13-inch (45 x 33 cm) jelly roll pan; unfold dough, pinching together any tears. Arrange in pan; trim to fit, leaving 1/2-inch (1 cm) overhang and reserving scraps. Spoon apple mixture over crust, spreading to edges.
Roll out remaining pastry disc and scraps to 1/8-inch (3 mm) thickness; cut into 1½-inch (4 cm) wide strips. Weave strips, about 2 inches (5 cm) apart, over filling to form lattice top, pinching together any tears or short strips. Trim ends, leaving 1/2-inch (1 cm) overhang. Lightly brush some of the egg yolk onto bottom pastry rim under each strip; press to seal. Fold both edges under and flute edge. Brush lattice with remaining egg yolk; sprinkle with coarse sugar.
Bake on bottom rack of 425°F (220°C) oven for 10 minutes. Reduce heat to 350°F (180°C) and bake until filling is bubbling and crust is golden, about 40 minutes. Let cool completely in pan.
Tip from The Test Kitchen: Don't own a jelly roll pan? Look for one alongside baking sheets in the kitchen section of major retailers and department stores.
This luscious dessert combines the decadent flavours of chocolate cream pie and peanut butter cups. The best part? It takes only 20 minutes to prepare! Substitute the peanut butter with other nut butters, such as cashew or almond butter, to change it up.
Portion size12 servings
Credits :Canadian Living Magazine: February 2016
1 1/4 cup
chocolate wafer crumbs
(about 4-1/4 oz), finely chopped
whipping cream (35%)
Half pkg (250 g pkg)
, room temperature
smooth peanut butter
per serving: about
Total fat30 g
Saturated fat14 g
Total carbohydrate21 g
In bowl, mix wafer crumbs with butter. Press into bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm and dry, 12 to 14 minutes. Let cool completely.
Meanwhile, place chocolate in heatproof bowl. In small saucepan, bring 2/3 cup of the cream to boil; pour over chocolate, whisking until melted. Let cool until lukewarm, about 20 minutes.
Meanwhile, in bowl, beat cream cheese with peanut butter until smooth; beat in remaining cream and the icing sugar until fluffy. Beat in vanilla. Scrape into crust, smoothing top. Scrape chocolate mixture over top, spreading to edges. Sprinkle with peanuts, leaving 1 1/2-inch (4 cm) border. Refrigerate until set, about 1 hour.
Tip from The Test Kitchen: Store peanuts in the fridge or freezer. Because of their high fat content, they will quickly turn rancid if left at room temperature.
Bacon on a workday? Yes, please! These freezable frittatas are a weekday morning saviour. Heat 'em up in the microwave and enjoy on toast or an English muffin, or on their own with a side of greens or sliced avocado.
In large saucepan of boiling salted water, cook brussels sprouts until tender, about 3 minutes. Drain and rinse under cold water; drain well.
Meanwhile, in nonstick skillet, cook bacon over medium-high heat, stirring often, until crisp, about 2 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Drain all but 1 tsp fat from pan; sauté brussels sprouts with pinch salt over medium-high heat until beginning to brown, about 5 minutes. Stir in bacon. Scrape into lightly greased 13- x 9-inch (3.5 L) baking dish.
Whisk together eggs, milk and pinch salt; pour into baking dish. Sprinkle with Parmesan. Bake in 350°F oven until puffed and knife inserted in centre comes out clean, 25 to 30 minutes. Let cool slightly. Cut into 8 squares. (Make-ahead: Wrap each square in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks. Reheat in microwave or oven.)