In bowl over simmering water, heat butter with chocolate just until melted, stirring occasionally. Remove from heat. Whisk in SPLENDA? Granulated until smooth. Whisk in eggs and vanilla.
Whisk flour with baking powder; stir into SPLENDA? Granulated mixture in two additions just until combined. Fold in chocolate chips and cherries.
Spread in greased 8 inch (20 cm x 20 cm) square metal cake pan. Bake in 350?F (180?C) oven for 25 minutes or until cake tester inserted in centre comes out clean with a few crumbs attached. Let cool; cut into squares.
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.)
A double dose of chocolate—creamy milk and decadent dark—makes these moist brownies unbelievably gooey and indulgent.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
per brownie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate14 g
In saucepan, heat together butter, milk chocolate and dark chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, 25 to 28 minutes. Let cool completely in pan.
Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate. Spread over brownies; let stand for 10 minutes to cool slightly. Sprinkle with shaved dark chocolate. Lift out onto cutting board; cut into squares.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
Bright, citrusy lemongrass, heady star anise and fresh ginger add flair to store-bought beef broth in this Asian-inspired twist on chicken noodle soup. Different brands of udon noodles vary greatly in sodium content. Look for noodles that have about 400 milligrams of sodium per 200-gram package.
Portion size8 servings
Credits :Canadian Living Magazine: February 2016
sodium-reduced beef broth
trimmed, halved crosswise and bruised with back of knife
boneless beef blade pot roast
pkg (each 200 g)
fresh cilantro leaves
per serving: about
Total fat4 g
Saturated fat1 g
Total carbohydrate24 g
In slow cooker, combine broth, ginger, lemongrass, star anise, salt and 4 cups water. Add beef, pushing to submerge; cover and cook on low until beef is tender, about 8 hours.
Using slotted spoon, remove beef to cutting board. Using 2 forks, shred beef, discarding any fat.
Discard ginger, lemongrass and star anise. Skim fat from surface of cooking liquid. Stir noodles and carrots into slow cooker; cover and cook on high until tender, about 10 minutes. Stir in beef, fish sauce, lime juice and half of the cilantro. Ladle soup into serving bowls; sprinkle with remaining cilantro.
Tip from The Test Kitchen: You can remove the lemongrass, ginger and star anise from the broth either with a slotted spoon or by straining the broth through a cheesecloth-lined fine-mesh sieve—just be sure to dampen the cheesecloth before laying it over the sieve. Then, return the strained broth to the slow cooker and continue with the recipe as directed.