Rabbits love treats, but you should limit servings to 1 to 2 tbsp (15 to 25 mL) per 5 lb (2.2 kg) body weight per day. Try mixing some of this mix into your furry friend's regular food. Be sure to use unsalted nuts and seeds and unsweetened dried fruit.
Portion size750 servings
Credits :Canadian Living Magazine: January 2007
In bowl, combine pumpkin seeds, almonds, sunflower seeds, papaya, apple and raisins. (Make-ahead: Store in airtight container for up to 2 months.)
The three components in this recipe are each superb on their own; when combined, they make a crazy-delicious dessert. Layer them in rocks glasses or glasses with a similar diameter to the cupcakes.
Portion size6 servings
Credits :Canadian Living Magazine: February 2016
whipping cream (35%)
chocolate-covered toffee bar
(such as Skor), chopped
Vanilla Whipped Cream:
whipping cream (35%)
per serving: about
Total fat37 g
Saturated fat18 g
Total carbohydrate47 g
Chocolate Cupcakes: In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt; whisk in oil, vanilla and 1/2 cup water. Stir in vinegar. Divide among 6 paper-lined muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, about 18 minutes. Cool in pan for 10 minutes; transfer directly to rack to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Caramel Sauce: While cupcakes are baking, in saucepan, cook butter, sugar and lemon juice over medium heat, stirring until butter is melted and sugar is dissolved. Continue to cook, without stirring, until light amber in colour, 4 to 5 minutes.
Remove from heat; standing back and averting face, stir in cream. Pour into heatproof bowl; let cool until lukewarm, about 45 minutes.
Vanilla Whipped Cream: While caramel is cooling, using paring knife, halve vanilla bean lengthwise. Scrape seeds into bowl; pour in cream. Beat in icing sugar until stiff peaks form.
Assembly: Using serrated knife, cut cupcakes horizontally into thirds. Place 1 bottom third, cut side up, into each of 6 serving glasses; drizzle each with heaping 1 tsp of the caramel. Spoon heaping 1 tbsp of the whipped cream over top. Repeat layers twice. (Make-ahead: Cover parfaits and remaining caramel with plastic wrap; refrigerate for up to 24 hours.) Drizzle with remaining caramel.
Garnish: Sprinkle parfaits with toffee bar pieces.
Tip from The Test Kitchen: You can make these parfaits in canning jars instead of glasses. Simply screw on the lids, then bring them to your next dinner party!
A French term that means "paving stone," pavé describes the brick shape of this elegant dessert. Whisky often has notes of vanilla, caramel and chocolate, making it a lovely complement to desserts featuring those same flavours.
Chocolate Whiskey Pavé: Line 9- x 5-inch (2 L) loaf pan with plastic wrap, leaving 4-inch (10 cm) overhang. Set aside.
In heatproof bowl set over saucepan of hot (not boiling) water, melt butter with chocolate, stirring, until smooth. Remove from heat; stir in whisky. Let cool for 15 minutes.
Beat cream until stiff peaks form; whisk one-quarter into chocolate mixture. Fold in remaining whipped cream. Scrape into prepared pan, smoothing top; fold overhang over top. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days.) Unwrap and let stand at room temperature for 5 minutes; using hot knife, slice pavé crosswise.
Sponge Toffee: While pavé is chilling, in 6-cup (1.5 L) saucepan, bring sugar, corn syrup and 3 tbsp water to boil over medium heat, stirring just until sugar is dissolved. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 12 minutes.
Remove from heat; standing back and averting face, pour in vanilla. Add baking soda, whisking just until combined, about 2 or 3 times. (Mixture will bubble, sputter and increase in volume.)
Pour into parchment paper–lined 9- x 5-inch (2 L) loaf pan (do not scrape bottom of saucepan). Let cool in pan, undisturbed, for about 2 hours. Using serrated knife, cut toffee into bite-size pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.) Serve with pavé.
Tip from The Test Kitchen: For puffed, airy sponge toffee, resist the urge to scrape the bottom of the saucepan when pouring the syrup into the loaf pan. Otherwise, the denser syrup that collects at the bottom will deflate the lighter syrup as it settles in the loaf pan.
Everyone has a favourite go-to macaroni casserole, but this Salmon Cheddaroni from our archives might just become your new weeknight comfort meal. An easy bread-crumb topping creates a crispy crust, making every bite as tasty as the last. Serve with steamed vegetables. Cost: $2.30/serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2015
1 1/4 cup
1 3/4 cup
1 1/2 cup
(each 213 g)
red sockeye salmon
drained and flaked
1 1/2 cup
fresh bread crumbs
PER SERVING: about
Total fat33 g
Saturated fat18 g
Total carbohydrate32 g
In large saucepan of boiling lightly salted water, cook pasta according to package
Meanwhile, in separate large saucepan, melt half of the butter over medium heat; cook onion and garlic, stirring, until onion is tender, about 4 minutes.
Sprinkle in flour; cook, stirring, until light golden, about 3 minutes.
Gradually whisk in milk until smooth. Add Worcestershire sauce and cook, whisking constantly, until thick enough to coat back of spoon, about 4 minutes.
Stir in Cheddar until melted. Stir in sour cream, salmon and pasta. Scrape into lightly greased 8-cup (2 L) casserole dish or baking dish.
Melt remaining butter; mix with bread crumbs and sprinkle over top of casserole. Bake in 350 F (180 C) oven until topping is golden and casserole is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
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.
Prep time15 minutes
Total time1 hour & 45 minutes
Portion size12 servings
1 1/4 teaspoon
each baking soda and
each salt, ground cloves and
dark chocolate chips
Fresh Pumpkin Purée
(Instructions under method)
(about 4 oz), melted and slightly cooled
Per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate52 g
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.