1. Beat butter, peanut butter and sugar in bowl until creamy. Stir in flour, cornstarch and salt until well combined and crumbly. Press evenly into bottom of buttered 8-inch (20 cm) square baking dish. Bake in 350°F (180°C) oven for 12 to 15 minutes or until pale golden around edges; set aside.
2. Topping: Stir together corn syrup, cornstarch, baking powder and salt until smooth. Stir in butter, eggs and vanilla until well blended. Pour over crust. Sprinkle peanuts, and peanut butter and chocolate chips over top.
3. Bake for 20 to 25 minutes or until golden and just set in the centre. Let cool completely in pan on rack. Cut into 1 1/2-inch (4 cm) squares.
Mixing moistened bread crumbs into ground beef is a great way to keep the meat from drying out or shrinking as it's cooking. Use this technique for the juiciest meat loaves, meatballs and burgers you've ever tasted.
Prep time25 minutes
Total time50 minutes
fresh bread crumbs
1 1/2 teaspoon
each garlic powder, onion powder and
Italian herb seasoning
lean ground beef
, cut in 8 cubes
bottled strained tomatoes (passata)
Per mini meat loaf: about
Total fat12 g
Saturated fat5 g
Total carbohydrate7 g
In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, garlic powder, onion powder, 1 tsp of the Italian herb seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mix in beef just until combined and no streaks of bread crumb mixture are visible (do not overmix).
Shape into 8 meatballs. Supporting opposing sides of 1 meatball with 2 fingers, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together strained tomatoes, tomato paste, brown sugar, vinegar and remaining Italian herb seasoning, salt and pepper; spoon over meatballs. Bake in 400°F oven until instant-read thermometer inserted in several meat loaves reads 165°F, about 16 minutes. Let stand for 5 minutes. Sprinkle with parsley.
The fragrant spices of North African cuisine come to life in this Moroccan-style tagine, which features sweet-tasting cinnamon. You'll find jarred preserved lemons in specialty grocery stores and the international section of many supermarkets.
Stir together ginger, cinnamon, coriander, nutmeg and cayenne pepper; set aside half. Stir flour, salt and pepper into remainder. In large bowl, sprinkle flour mixture over chicken thighs and drumsticks; toss to coat. In Dutch oven, heat oil over medium-high heat; brown chicken, in batches and turning once, about 4 minutes. Transfer to plate.
Drain all but 2 tsp fat from pan; cook onion over medium heat, stirring often, until softened and light golden, 5 minutes. Stir in garlic and carrots; cook until garlic is softened, 2 minutes. Stir in reserved ginger mixture; cook, stirring, until fragrant, 30 seconds. Stir in broth; bring to boil. Stir in preserved lemon rind and bay leaf; top with chicken, skin side up for thighs.
Cover and braise in 350 F (180 C) oven until chicken is very tender and juices run clear when chicken is pierced, about 1-1/2 hours. Transfer chicken to platter; stir olives and lemon juice into pan. Spoon vegetable mixture and sauce around chicken on platter. Discard bay leaf.
Dried Fruit Couscous: Meanwhile, in bowl, stir together couscous, apricots, raisins, salt and pepper; pour boiling water and lemon juice over top. Cover and let stand until liquid is absorbed, about 5 minutes. Fluff with fork; stir in cilantro. Serve alongside chicken tagine.
Tip from The Test Kitchen:? For this recipe, you only need the rind from the preserved lemons. Simply rinse the lemons to get rid of any excess brine and peel the rind off, discarding the pulp. Then slice the rind and add to the recipe.
Make a double batch of these tropical bars—they'll disappear from your sweet tray faster than you think!
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
PiÃ±a Colada Filling:
drained and squeezed dry
sweetened shredded coconut
1 1/2 cup
per piece: about
Total fat4 g
Saturated fat3 g
Total carbohydrate11 g
Shortbread Crust: In large bowl, beat together butter, sugar and salt until fluffy; stir in flour in 2 additions. Press into bottom of parchment paper–lined9-inch (2.5 L) square cake pan. Bake in325°F (160°C) oven until golden, about 25 minutes. Let cool slightly.
Piña Colada Filling: Meanwhile, in bowl, beat together eggs, brown sugar and salt until pale, about 2 minutes. Stir in pineapple, coconut and rum extract. Pour over crust. Bake in 325°F (160°C) oven until edges are light golden, 27 to 30 minutes. Let cool completely in pan, about 1 hour.
To finish: Lift out onto cutting board; cut into squares.
Tip from The Test Kitchen: Squeeze as much liquid as possible from the pineapple to ensure that it's dry. Save the juice for stirring into cocktails!
Consider this the warm hug of breakfast foods. We prefer Gala apples over other varieties because they hold their shape when cooked, but any type will work.
Prep time5 minutes
Total time5 minutes
Portion size1 serving
Overnight Steel-Cut Oatmeal
(Instructions in method)
, cored and chopped
Per serving: about
Total fat25 g
Saturated fat19 g
Total carbohydrate52 g
In bowl, mix oatmeal with ¼ cup water; microwave on high for 2 minutes. Stir well.
Meanwhile, in nonstick skillet, melt butter over medium heat; cook apple, stirring, until softened, 2 to 3 minutes. Stir in cinnamon and salt; cook for 1 minute.
Spoon apple mixture over oatmeal. Top with walnuts; drizzle with maple syrup.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.