It might seem odd to bake an avocado, but you'll love how creamy and luscious it becomes—especially with a bacon-topped egg nestled in the centre. Serve with a dash of hot sauce and a few toast soldiers for dipping.
Portion size4 servings
Credits :Canadian Living Magazine: May 2014
halved and pitted
salt and pepper
PER SERVING: about
Total fat21 g
Saturated fat4 g
Total carbohydrate8 g
In skillet, cook bacon over medium heat, turning once, until crisp, about 8 minutes. Drain on paper towel–lined plate. Chop bacon; keep warm.
Using spoon, scoop out some of the avocado flesh, leaving 1/2-inch (1 cm) thick walls; reserve flesh for another use.
Place each avocado half, cut side up, in well of muffin tin to stabilize; sprinkle with half each of the salt and pepper. Crack one egg into each avocado half; sprinkle with bacon and remaining salt and pepper.
Bake in 425 F (220 C) oven until whites are just set and yolks are still runny, about 15 minutes. Let stand for 5 minutes before serving.
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
Prep time15 minutes
Total time1 hour & 45 minutes
Portion size12 servings
1 1/4 teaspoon
each baking soda and
each salt, ground cloves and
dark chocolate chips
Fresh Pumpkin Purée
(Instructions under method)
(about 4 oz), melted and slightly cooled
Per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate52 g
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
Cream Cheese Icing:
each baking powder and
1 1/2 cup
per cupcake: about
Total fat22 g
Saturated fat6 g
Total carbohydrate48 g
Cupcakes: In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together brown sugar, granulated sugar, eggs, oil and vanilla until smooth; pour over flour mixture. Stir just until moistened. Fold in bananas, pineapple and pecans.
Divide batter among 24 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 23 to 25 minutes. Let cool completely in pan. (Make-ahead: Transfer to resealable freezer bag; freeze for up to 2 weeks. Bring to room temperature before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Pipe or spread icing onto cupcakes. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 1 day. Bring to room temperature before continuing with recipe.)
Garnish: Top each cupcake with 1 banana chip and 1 pecan half.
Pineapple Flowers: Using chef's knife, trim top and bottom from 1 large pineapple. Slice off skin, following contour of pineapple. Using vegetable peeler, remove any remaining eyes. Lay pineapple on its side; slice crosswise into scant 1/8-inch (3 mm) thick rounds. Arrange on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 225°F (110°C) oven, turning pineapples once and switching and rotating pans every 30 minutes, until leathery and lightly darkened around edges, 2 1/2 to 3 hours. Press slices into muffin pan wells. Let stand for at least 12 hours.
When you layer silky chocolate mousse with crunchy meringue, the meringue becomes soft and chewy, making this cake easy to slice with a hot, sharp knife.
Portion size12 servings
Credits :Canadian Living Magazine: February 2016
(about 1 oz), melted
chocolate-covered malted milk balls (such as Maltesers)
cream of tartar
1 1/4 cup
Malt Chocolate Mousse:
milk powder (such as Ovaltine)
(about 2 oz), chopped
(about 2 oz), chopped
1 1/2 cup
whipping cream (35%)
per serving: about
Total fat17 g
Saturated fat10 g
Total carbohydrate35 g
Chocolate Meringue: Line rimmed baking sheet with parchment paper. Using 8-inch (3 L) springform pan as guide, trace 2 circles, about 1 inch (2.5 cm) apart, onto parchment paper. Turn parchment paper over. Set aside.
In bowl, beat egg whites with cream of tartar until soft peaks form. In separate bowl, whisk sugar with cocoa powder; beat into egg white mixture in 2 additions until stiff glossy peaks form. Fold in vanilla. Spoon into outlines on parchment paper, smoothing tops and leaving 1/2-inch (1 cm) border around inside edge.
Bake on bottom rack in 225°F (110°C) oven until dry and crisp, 1 1/2 to 2 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.)
Malt Chocolate Mousse: While meringues are cooling, line bottom and side of 8-inch (3 L) springform pan with parchment paper. Set aside.
In small saucepan, add 3 tbsp water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over low heat until melted. (Do not boil.)
Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, whisk malt powder with boiling water until dissolved. Add unsweetened chocolate and dark chocolate; melt, stirring, until smooth. Stir in vanilla and salt. Stir in gelatin mixture. Let cool, stirring occasionally, until lukewarm, about 10 minutes.
Beat cream until stiff peaks form; whisk one-third into chocolate mixture. Fold in remaining cream.
Assembly: Place 1 of the meringues in bottom of prepared pan, trimming to fit if necessary; pour half of the mousse over top. Repeat with remaining meringue and mousse; cover with plastic wrap. Refrigerate until set, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.) Remove cake from pan; peel off parchment paper.
Garnish: Drizzle cake with chocolate; top with malted milk balls.