A rim of crushed hazelnuts makes this nutty cocktail even more delicious.
Portion size1 serving
Credits :Canadian Living Magazine: March 2007
(such as Baileys or Carolans)
(such as Frangelico)
Fill cocktail shaker with ice. Add Irish cream, hazelnut liqueur and cream; shake until blended and chilled. Dip rim of glass (martini or rocks glass) into corn syrup and then crushed hazelnuts. Strain cocktail from shaker into glass.
These layered bars are like three desserts in one! Using a candy thermometer ensures you have the right consistency of caramel (not too soft and not too hard).
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2015
white corn syrup
whipping cream (35%)
roasted salted peanuts
dark chocolate (about 8 oz)
Peanut Butter Shortbread Base:
smooth peanut butter
1 1/2 cup
per square: about
Total fat11 g
Saturated fat6 g
Total carbohydrate18 g
Peanut Butter Shortbread Base: In large bowl, beat butter with peanut butter until fluffy. Beat in brown sugar, vanilla and salt until smooth. Stir in flour, 1/2 cup at a time, to form smooth dough.
Press into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top; prick base all over with fork. Bake in 350°F (180°C) oven until edges are golden, about 20 minutes. Let cool completely in pan.
Filling: In saucepan, bring brown sugar, butter, corn syrup, granulated sugar and cream to boil over medium-high heat, stirring. Continue to boil, stirring constantly, until digital thermometer reads 245°F (118°C) or 1 tsp mixture dropped in cold water forms firm ball, about 7 minutes. Remove from heat; stir in vanilla (mixture will bubble up). Pour caramel over crust; sprinkle with peanuts. Let cool for 20 minutes. Refrigerate until firm, about 2 hours.
Ganache Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate and butter, stirring, until smooth. Pour over filling, smoothing top. Refrigerate until firm in centre, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
To finish: Remove from fridge; let stand for 20 minutes. Lift out onto cutting board; using hot dry knife, cut into squares.
In small bowl, stir mayonnaise with pesto. Set aside.
Cut baguette in half horizontally almost but not all the way through; quarter baguette crosswise. Heat in 400°F oven until warm, about 7 minutes.
While baguette is warming, sprinkle beef with pinch each salt and pepper. In skillet, heat 2 tsp olive oil over medium-high heat; cook beef, turning once, until medium-rare, about 6 minutes. Transfer to rack. Let rest, uncovered, for 5 minutes. Cut across the grain into 1/4-inch thick slices.
While beef is resting, in same pan, heat 2 tsp olive oil over medium heat; cook spinach, stirring occasionally, until wilted, about 2 minutes. Sprinkle with pinch each salt and pepper. Scrape into bowl.
Spread mayonnaise mixture over cut sides of baguette. Layer beef and spinach over bottoms halves; sandwich with top halves.
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Prep time10 minutes
Total time15 minutes
Portion size4 servings
Thai Green Curry Paste
(recipe under Method)
sodium-reduced chicken broth
whipping cream (35%)
Per serving: about
Total fat8 g
Saturated fat2 g
Total carbohydrate7 g
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.
These flaky wonders are a hand-held spin on apple pie. Cover the phyllo pastry with a damp tea towel to prevent the remaining sheets from drying as you assemble the turnovers.
Prep time35 minutes
Total time45 minutes
Portion size8 servings
diced cored peeled baking
(such as Braeburn, Northern Spy or Golden Delicious)
4 sheets frozen
Per serving: about
Total fat11 g
Saturated fat7 g
Total carbohydrate21 g
Filling: In nonstick skillet, melt 2 tbsp butter over medium heat; cook apples, brown sugar, cinnamon and 3 tbsp water, stirring occasionally, until apples are softened and liquid is thickened, about 8 minutes. Let cool completely.
Pastry: In small bowl, melt 1/3 cup butter. Place 1 sheet of the phyllo on work surface with 1 long end facing you; keep remainder covered with damp towel (to prevent drying out). Brush phyllo with some of the butter; top with second sheet of phyllo. Cut crosswise into quarters; spoon rounded 2 tbsp of the apple mixture onto bottom corner of each. Working with one-quarter at a time, fold bottom corner upward and sideways to line up bottom edge with side edge, cover filling and form triangle; continue folding bottom corner upward and sideways to end of strip. Repeat with remaining phyllo sheets and all but 1 tsp of the butter.
Arrange, 1 inch apart, on parchment paper–lined rimmed baking sheets. Brush tops with remaining butter; sprinkle with brown sugar and cinnamon. Bake, 1 sheet at a time, in 425°F oven until golden, 8 to 10 minutes.