These individual versions of the classic English dessert are impressive for entertaining and surprisingly easy to make. Poking holes in the tops of the cakes allows the sweet, creamy and boozy sauce to soak in.
Portion size12 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
whipping cream (35%)
1 1/3 cup
whipping cream (35%)
per mini cake: about
Total fat27 g
Saturated fat17 g
Total carbohydrate57 g
Cakes: In saucepan, bring dates and 1 cup water to boil. Stir in baking soda (mixture will bubble up). Let cool to room temperature. Using immersion blender, purée until smooth. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk together flour, baking powder, cinnamon and salt; stir into butter mixture, alternating with date purée, making 2 additions of flour mixture and 1 of date purée, until smooth.
Divide batter among 12 greased muffin tin wells. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, about 20 minutes.
Toffee Sauce: Meanwhile, in saucepan, heat together brown sugar, butter and salt over medium heat, stirring until sugar is dissolved. Stir in cream. Bring to simmer; cook, stirring constantly, until slightly thickened, about 5 minutes. Stir in brandy; keep warm.
Place cakes in pan on rack; using skewer, poke deep holes all over. Spoon or brush about 2 tsp of the toffee sauce over each cake; let stand until sauce is absorbed, about 10 minutes.
While still warm, invert cakes onto individual serving plates. Drizzle each with 3 tbsp of the remaining sauce.
Garnish: In bowl, beat cream until stiff peaks form. Dollop over top of cakes.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.
This savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.
Portion size4 servings
Credits :Canadian Living Magazine: January 2012
(such as Vidalia), thinly sliced
drained and rinsed
fresh baby spinach
Per serving: about
Total fat6 g
Saturated fat1 g
Total carbohydrate52 g
In Dutch oven, heat oil over medium-high heat; cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.
Add ginger, garlic, garam masala, vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.
Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas, raisins and 1/4 cup water; cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes. Remove from heat. Stir in spinach.
Mac and cheese for under 350 calories? You bet! The sauce may seem a little thin at first, but it absorbs into the pasta quickly. Cooking the pasta with the squash saves time and keeps dishes to a minimum; keep in mind that the pasta will need less time to cook, so add it after the squash, following cooking directions on package.
In large saucepan of boiling lightly salted water, cook squash until tender and pasta according to package instructions until al dente, about 12 minutes for squash (the squash may need to cook for a few minutes before adding pasta, depending on pasta cook time listed on package). Drain; set aside.
Meanwhile, in separate large saucepan, melt butter over medium heat; cook sage and garlic, stirring occasionally, until fragrant, about 1 minute. Whisk in flour; cook, whisking constantly, for 1 minute. Whisk in milk in slow, steady stream; cook, whisking often, until beginning to thicken, 6 to 8 minutes. Stir in pasta and squash; cook until sauce is thickened, about 3 minutes. Stir in Cheddar until melted and smooth, about 1 minute. Remove from heat; stir in green onions, mustard, salt, pepper, nutmeg and cayenne pepper. Serve immediately.