It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. 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 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.
Portion size48 servings
Credits :Canadian Living Magazine: February 2013
2 1/2 cups
2 1/2 cups
1 1/4 teaspoon
1 1/4 cup
semisweet chocolate chips
Per piece: about
Saturated fat3 g
Total carbohydrate21 g
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk flour with salt; stir into butter mixture in 2 additions. Stir in 1 cup of the chocolate chips just until combined. Spread in parchment paper–lined or greased 13- x 9-inch (3 L) baking dish; smooth top.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes.
Sprinkle with remaining chocolate chips. Sprinkle with marshmallows, leaving 1/2-inch (1 cm) border to prevent sticking to sides of pan. Bake until marshmallows are puffed, about 3 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) With greased sharp knife, cut into squares.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Portion size8 servings
Credits :Canadian Living Magazine: May 2016
flour tortillas (6 inches/15 cm)
drained and rinsed
shredded Monterey Jack cheese
light-tasting olive oil
finely grated or pressed
bottled strained tomatoes (passata)
chipotle chili in adobo sauce
seeded and finely chopped
per serving: about
Total fat21 g
Saturated fat10 g
Total carbohydrate26 g
Red Sauce: In saucepan, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic, chili powder and cumin; cook until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours. Continue with recipe as directed, adding 14 minutes to bake time.)
Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F (180°C) oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: You can freeze leftover chipotle chilies in recipe-friendly amounts. Spoon the chilies, leaving space between each,onto a long piece of plastic wrap; fold the plastic wrap over to enclose the chilies, and twist the wrap between each to form beads. Freeze in an airtight container for up to three months. Snip off the beads with scissors as needed.