Mashed potatoes with brown butter
- Portion size 4 servings
- Credits : tara.leigh.miller Miller
- 4 Yukon Gold potatoes
- 1 butter
- 1 cup milk
- 1 cup cream
- 1 pinch salt and pepper (to taste)
- 1 pinch nutmeg
- 3 small scallions
Mashed potatoes with brown butter
Chocolate Pumpkin Swirl Loaf Image by: Jodi Pudge
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.
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.
Corn and Crab Chowder Image by: Jodi Pudge
Sweet corn and tender crab are a culinary match made in heaven, and every bite of this rich chowder is loaded with both. Serve with warm crusty rolls to sop up any leftover broth.
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Using slotted spoon, transfer to paper towel–lined plate. Set aside.
Drain all but 2 tbsp fat from pan; cook onion and celery over medium heat, stirring, until softened, about 8 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring, until golden, about 3 minutes.
Stir in potatoes, broth, clam juice, thyme, paprika, pepper, bay leaf and 2 cups water; bring to boil. Reduce heat, partially cover and simmer for 15 minutes.
Stir in bacon, crabmeat, corn and cream; reduce heat to low and cook, stirring occasionally, until heated through, about 7 minutes. Stir in lemon juice; discard bay leaf.
Makes 8 to 10 servings.
Chocolate Peanut Butter Whoopie Pies Image by: Mike McColl
These sandwiched cake cookies actually have nothing to do with pie. In fact, they seem more closely related to cupcakes, and their frosting-like filling makes them simple and easy to eat!
1. Preheat the oven to 375°F. Line two baking trays with parchment paper. Place the trays in the oven to warm right before making the cookie dough (this step will help the cookies bake with smooth curved tops).
2. For the cookies, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on medium-low speed to cut it in until the pieces are barely visible.
3. In a separate bowl, whisk together the egg, milk, sour cream, and vanilla. Add to the flour mixture and mix on low speed to incorporate then increase to medium-high and beat for about 2 minutes, until the batter is fluffy and holds its structure. Use a medium ice cream scoop to scoop out 16–20 portions onto the now-hot, prepared baking trays, leaving 3 inches between them. Bake the "pies" for about 15 minutes, until the tops spring back when gently pressed. Cool the "pies" on the baking trays before filling.
4. For the filling, beat the butter to lighten it and then beat in the peanut butter. Add 1 cup of the icing sugar and beat in. Stir in the vanilla and then beat in the remaining 1 cup of icing sugar until fluffy. Fill a piping bag fitted with a large star tip, pipe filling onto one of the "pies," and top with a second "pie," pressing gently. Repeat with the remaining pies. They will keep in an airtight container, or on a plate covered in plastic wrap, for up to 3 days—no need to refrigerate.
Makes 8 to 10 large whoopie pies.
Excerpted from Bake With Anna Olson by Anna Olson. Copyright © 2016 Olson Food Concepts Inc. and Peace Point Entertainment Group Inc. Published by Appetite by Random House, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the publisher. All rights reserved.
The Ultimate Cheesecake Image by: James Tse
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.