In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
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.
Cap off your Irish pub-night feast with this boozy brownie cake. It combines the best spirits and beer the Emerald Isle has to offer with the irresistible richness of dark chocolate.
Prep time15 minutes
Total time2 hours & 15 minutes
Portion size12 servings
70% dark chocolate
(about 7 oz), chopped
stout beer (such as Guinness)
1 1/4 cup
Whiskey Cream Cheese Icing:
Half pkg (250 g pkg)
Per serving: about
Total fat25 g
Saturated fat15 g
Total carbohydrate49 g
Cake: Grease 9-inch round cake pan and line bottom with parchment paper.
In small bowl, whisk together cocoa powder, cornstarch and salt. Set aside. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate with butter, stirring, until smooth. Whisk in stout and brown sugar until combined. Whisk in whole eggs and egg yolks; remove from heat. Sprinkle with cocoa mixture; stir just until combined. Pour batter into prepared pan.
Bake in 375°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 30 to 35 minutes. Let cool for 10 minutes. Invert cake from pan onto cooling rack; peel off parchment paper. Brush with whiskey; cool completely, about 1 1/2 hours. Transfer cake to large plate.
Whiskey Cream Cheese Icing: While cake is cooling, finely grate zest of lime to make 1 tsp; juice lime to make 1/2 tsp. Set aside. In bowl, beat cream cheese with butter until smooth. Beat in whiskey and lime juice; gradually beat in icing sugar until smooth. Using offset palette knife, spread icing over top of cake; sprinkle with lime zest. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)
We've achieved a faster weeknight-friendly version of this classic Sunday casserole by keeping the ingredients simple and baking the pasta at a high temperature for less time. Cost: $2.55 per serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2016
pkg (227 g)
Italian herb seasoning
hot pepper flakes
bottle (680 ml)
strained tomatoes (passata)
per each of 6 servings: about
Total fat19 g
Saturated fat6 g
Total carbohydrate60 g
In Dutch oven or large heavy-bottomed saucepan, cook sausage over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, remove sausage to plate. Set aside.
Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, until softened and no liquid remains, about 6 minutes. Add garlic, Italian seasoning and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in sausage and strained tomatoes; bring to boil. Reduce heat and simmer, stirring, until slightly thickened, about 4 minutes.
Meanwhile, in large saucepan of boiling lightly salted water, cook pasta until slightly undercooked, about 2 minutes less than package instructions. Reserving 1/2 cup of the cooking liquid, drain. Stir pasta, 3 tbsp of the basil, 2 tbsp of the parsley and the reserved cooking liquid into sauce; cook, stirring until slightly thickened, about 1 minute.
Scrape into lightly greased 8-cup (2 L) casserole dish. Sprinkle with mozzarella. Bake in 400°F (200°C) oven until cheese is melted, about 3 minutes. Broil until cheese is golden and bubbly, about 2 minutes. Let stand for 5 minutes. Sprinkle with remaining basil and parsley.