Baking the jalapeños, then filling them with a lightened-up cheese blend (instead of giving them the classic breading-and-deep-frying treatment) creates an utterly delicious party nibble you'd never suspect is calorie-reduced. Topped with crispy, golden panko bread crumbs, they're full of satisfying spicy flavour.
Portion size20 servings
Credits :Canadian Living Magazine: March 2014
light soft garlic-and-herb cheese
such as Boursin
light Cheddar-style cheese
Per piece: about
Total fat4 g
Saturated fat2 g
Total carbohydrate2 g
Wearing rubber gloves, cut jalapeños in half lengthwise; scrape out seeds and membranes, leaving stems intact.
Mash together garlic-and-herb cheese, Cheddar cheese, milk, lemon juice, dry mustard and pepper; spoon into pepper halves. Arrange on baking sheet.
Toss panko with oil until moistened; divide among peppers. (Make-ahead:?Cover and refrigerate for up to 24 hours.)
Bake in 375F (190C) oven until peppers are soft and panko is golden, about 40 minutes.
These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.
roasted red peppers
, drained, chopped and thoroughly patted dry
shredded Fontina cheese
, thinly sliced
, finely grated or pressed
Per piece: about
Total fat5 g
Saturated fat2 g
Total carbohydrate5 g
On parchment paper–lined rimless baking sheet, unroll pastry.
In bowl, stir together red peppers, Fontina, Parmesan, basil and garlic; sprinkle over pastry. Tightly roll up pastry. Arrange, seam side down, on sheet of waxed paper; wrap in waxed paper, twisting ends to seal. Refrigerate until chilled, about 1 hour.
Remove waxed paper. Using serrated knife, slice pastry into scant 1/2-inch thick rounds. Arrange, 1 inch apart, on parchment paper– lined rimless baking sheet. Bake in 400°F oven, turning once, until golden, about 20 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.) Serve warm or at room temperature.
Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products. Cost: $1.35 per serving
Portion size10 servings
Credits :Canadian Living Magazine: March 2016
1 1/4 cup
all-purpose flour or gluten-free
1 1/2 teaspoon
(about 5 oz) finely chopped
(such as Thai Kitchen)
per each of 10m servings: about
Total fat11 g
Saturated fat4 g
Total carbohydrate45 g
Chocolate Cake: In large bowl, whisk together flour, coconut sugar, cocoa powder, baking soda and salt; whisk in oil, applesauce, vanilla and 1 cup water. Stir in vinegar. Scrape into greased parchment paper–lined 9-inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan for 20 minutes. Invert onto rack; peel off parchment paper. Let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Chocolate Glaze: While cake is baking, in heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with coconut milk, whisking, until melted, about 5 minutes. Let cool for 25 minutes. Pour over cake, spreading to edges. Refrigerate until set, about 20 minutes. Bring to room temperature before serving.
Tip from The Test Kitchen: When baking with coconut milk, use a brand that contains an emulsifier, such as guar gum, which will prevent the milk from separating.
Puff pastry is made by a time-consuming process of folding and rolling out dough brushed with butter. These layers expand during baking, giving it a "puff" effect that's light and flaky—the perfect base for appetizers and desserts.
frozen phyllo puff pastry
Thaw frozen phyllo pastry. In small microwaveable bowl, microwave butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and butter.
Halve layers lengthwise; cut crosswise into thirds to make 6 squares. Press 1 square into bottom and up side of each well of 6-count muffin pan, pointing overhang outward. Bake in 400°F oven until golden, about 6 minutes. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month; reheat in 350°F oven until crisp, about 3 minutes.)