Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.
These chocolaty cupcakes are mini versions of our Microwave Chocolate Cake from 1992. For best results, ensure that the muffin liners touch the side of the mugs so the batter doesn't spill over. Adjust the cook time if your microwave is more or less powerful than average.
Portion size2 servings
Credits :Canadian Living Magazine: February 2015
semisweet chocolate chips
PER CUPCAKE: about
Total fat27 g
Saturated fat16 g
Total carbohydrate35 g
In bowl, beat butter with brown sugar until fluffy. Beat in egg yolk, sour cream and vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder and baking soda; stir into butter mixture.
Arrange 1 large paper muffin liner in each of 2 lightly greased microwaveable mugs; scrape batter into muffin liners. Microwave on medium, rotating mugs halfway through if microwave doesn't have rotating plate, for 1-1/2 minutes. Microwave on high until cake tester inserted in centre comes out with a few moist crumbs clinging, 30 to 55 seconds. Let cool in mugs on rack for 5 minutes. Run knife between muffin liners and mugs; turn out onto rack to cool.
Meanwhile, in microwaveable glass measure, add chocolate chips and butter; microwave on medium until almost melted, 20 to 30 seconds. Stir until melted; stir in sour cream. Refrigerate, stirring occasionally, until thick enough to spread, about 10 minutes. Spread over cupcakes.
Using vanilla wafer cookies instead of the traditional sponge cake makes these no-bake miniature buches de Noel (yule logs) an easy make-ahead treat. If you like, shape marzipan into little mushrooms or holly leaves and berries and pipe melted chocolate into twig shapes to decorate the logs as we've done here. Make sure your cream is cold before you begin so it's easier to whip. Looking for Toast Cups? Click here for the recipe.
In large bowl, beat cream with vanilla until thickened. In separate bowl, add icing sugar; sift in cocoa powder, whisking to combine. Sprinkle cocoa mixture over cream mixture; beat until stiff peaks form, about 5 minutes.
Spoon 1 tsp cream mixture over bottom of 1 cookie. Sandwich with another cookie, top side down; press gently to squeeze cream to edge. Repeat layers to make a 6-cookie stack; top stack with 1 tsp cream mixture and 1 more cookie, top side up. Lay stack horizontally on waxed or parchment paper–lined baking sheet. Repeat with remaining cookies to make 5 more stacks.
Spread remaining cream mixture by rounded 2 tbsp over top and sides of each stack. Using tines of fork, make shallow ridges in cream to resemble bark. Refrigerate until cream is slightly set, about 2 hours. Cover loosely with plastic wrap; refrigerate until cookies are soft, about 24 hours.?
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)