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.
Layered between rich lemon mousse and crunchy pistachios, this meringue dessert makes a great finish to Passover seder. If you prefer, use whipping cream in place of the nondairy topping.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
potato starch or
pareve nondairy whipped topping or
whipping cream 35%
2 1/4 cups
kosher pareve confectioner
per each of 16 servings: about
Total carbohydrate27 g
Pistachio Meringue: In food processor, pulse 1-1/2 cups of the pistachios with the confectioner's sugar until mixture resembles fine crumbs; set aside.
Line 2 large rimless baking sheets with parchment paper. Using 8-inch (1.2 L) round cake pan as guide, trace 3 circles, about 1 inch (2.5 cm) apart, onto parchment paper. (Draw 2 circles on 1 sheet and 1 on the other.) Turn parchment paper over. Set aside.
In large bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 2 tbsp at a time, until stiff glossy peaks form. Beat in salt. Fold in pistachio mixture. Spoon into outlines on parchment paper, spreading to edges and smoothing tops.
Bake in top and bottom thirds of 225°F (110°C) oven, switching and rotating sheets halfway through, until dry and crisp, 1-1/2 to 1-3/4 hours. Turn off oven; let cool in oven for 2 hours. (Make-ahead: Store in airtight container in cool dry place for up to 5 days.)
Lemon Mousse: While meringue is baking, in heavy-bottomed saucepan, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice and potato starch. Cook over medium heat, stirring constantly, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into bowl, pressing gently on solids with back of spoon. Place plastic wrap directly on surface; refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
In large bowl, beat whipped topping until stiff peaks form; fold in lemon mixture until combined.
Assembly: Finely chop remaining pistachios; set aside. Place 1 meringue on serving platter; spread one-third of the mousse over top and sprinkle with one-third of the pistachios. Place 1 meringue over top, flat side down. Spread another third of the mousse over top; sprinkle with another third of the pistachios. Repeat with remaining meringue, mousse and pistachios. Refrigerate for 45 minutes before serving. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 12 hours.)
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
This less-saucy version of curried chicken features nutrient-packed broccoli and zucchini. The spicy curry elevates the go-to stir-fry ingredients to luscious new heights.
Prep time10 minutes
Total time15 minutes
Portion size4 servings
boneless skinless chicken thighs
, cut in 1-inch chunks
Thai Green Curry Paste
(recipe under Method)
, cut in half lengthwise and cut crosswise in 1/2-inch thick slices
(about 240 g), stemmed and cut in florets
Per serving: about
Total fat10 g
Saturated fat2 g
Total carbohydrate7 g
In large nonstick skillet or wok, heat oil over high heat; working in 2 batches, stir-fry chicken until browned, about 4 minutes per batch. Using slotted spoon, transfer to bowl; cover to keep warm.
In same pan, cook curry paste, 1/4 cup water, zucchini and broccoli, covered, over medium heat until vegetables are tender-crisp, 3 to 5 minutes. Return chicken to pan for last minute of cooking. Serve over rice, noodles or quinoa.
Tip from The Test Kitchen: Don't feel limited to zucchini and broccoli— use whatever veggies you have on hand. Peppers, kale, cauliflower and carrots all work beautifully in this dish.