Preheat oven at 375F. Lightly grease ex-large cookie sheet or line with parchment paper; set aside. In a large mixing bowl beat butter with electric mixer on medium speed for 30 seconds, add sugar, cocoa powder and baking powder, beat until combined. Beat in eggs and as much flour as you can with the mixer. Stir in remaining flour with a wooden spoon and stir in white and semisweet chocolate chunks and add (optional) chopped cashews Divide dough in half, shape each into 9" long loaf. Place 4" apart on prepared cookie sheet, flatten slightly to 2" wide. Bake in oven for 20 - 25 minutes or until tooth pick inserted in center of loaf comes out clean. Cool on cookie sheet on wire rack for 15 minutes. Reducing temperature in oven to 325F. Placing loaves on cutting board, using a serrated knife to cut diagonally 1/2" slices. Place slices cut side down on the cookie sheet. Bake in reduced oven for 8 minutes, turn slices over and bake for 7 - 9 minutes more or until dry and crisp(do not over bake). Cool Biscotti and if add white or semisweet chocolate drizzle or dip. To make icing, place 4 oz of white or semisweet chocolate and shortening in a small bowl and microwave on medium power for 1-2 minutes, stirring twice you can drizzle on biscotti or dip one end of the biscotti and place a cashew on chocolate and place biscotti on waxpaper to set the dip or drizzle. Store in an airtight container. Makes 32 Biscotti.
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.
This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.
Portion size4 servings
Credits :Canadian Living Magazine: April 2016
20-minute whole grain
vegetable oil or
quartered lengthwise and cut crosswise in scant 1/2-inch (1 cm) thick pieces
trimmed and cut in 1-inch (2.5 cm) lengths
In saucepan, cook rice according to package instructions.
Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrot, three-quarters of the green onions and the ginger until carrot is beginning to soften, about 4 minutes. Add green beans and mushrooms; stir-fry until green beans are beginning to soften, about 3 minutes. Stir in black bean garlic sauce and hot pepper paste; cook, stirring, until fragrant, about 1 minute.
Whisk cornstarch with 1 cup water; stir into vegetable mixture. Bring to boil; boil, stirring, until thickened, about 1 minute. Reduce heat to medium. Add tofu; cook, stirring gently, until tofu is coated and warmed through, about 3 minutes. If necessary, add water, 1 tbsp at a time, to reach desired consistency.
Divide rice among serving bowls; top with ma po tofu. Sprinkle with remaining green onions.
Tip from The Test Kitchen: Use medium-firm tofu in stir-fries. It has a delicate texture yet doesn't fall apart as easily as soft tofu.
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Portion size1 serving
Credits :Canadian Living Magazine: December 2014
1 1/2 oz
such as Sortilege Liqueur
such as Chambord Black Raspberry Liqueur
per cocktail: about
Saturated fat0 g
Total carbohydrate3 g
Add ice to cocktail glass; set aside. In cocktail shaker, use muddler or back of wooden spoon to mash ginger with lemon juice until ginger is broken into pieces.
Add enough ice to fill shaker halfway. Add whisky and raspberry liqueur; close lid and shake about 6?times. Strain into glass. Top with soda; stir. Garnish with lemon zest.?