This luscious dessert combines the decadent flavours of chocolate cream pie and peanut butter cups. The best part? It takes only 20 minutes to prepare! Substitute the peanut butter with other nut butters, such as cashew or almond butter, to change it up.
Portion size12 servings
Credits :Canadian Living Magazine: February 2016
1 1/4 cup
chocolate wafer crumbs
(about 4-1/4 oz), finely chopped
whipping cream (35%)
Half pkg (250 g pkg)
, room temperature
smooth peanut butter
per serving: about
Total fat30 g
Saturated fat14 g
Total carbohydrate21 g
In bowl, mix wafer crumbs with butter. Press into bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm and dry, 12 to 14 minutes. Let cool completely.
Meanwhile, place chocolate in heatproof bowl. In small saucepan, bring 2/3 cup of the cream to boil; pour over chocolate, whisking until melted. Let cool until lukewarm, about 20 minutes.
Meanwhile, in bowl, beat cream cheese with peanut butter until smooth; beat in remaining cream and the icing sugar until fluffy. Beat in vanilla. Scrape into crust, smoothing top. Scrape chocolate mixture over top, spreading to edges. Sprinkle with peanuts, leaving 1 1/2-inch (4 cm) border. Refrigerate until set, about 1 hour.
Tip from The Test Kitchen: Store peanuts in the fridge or freezer. Because of their high fat content, they will quickly turn rancid if left at room temperature.
A leafy green member of the beet family, Swiss chard is a more tender alternative to kale and a fantastic substitute for everyday lettuce; its sturdy leaves won’t wilt quickly when dressed with vinaigrette, making it a great candidate for any make-ahead salad.
On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
halved lengthwise and thinly sliced crosswise
salt and pepper
pkg (900 ml)
sodium-reduced chicken broth
boneless skinless chicken breasts
about 500 g total
broad egg noodles
such as No Yolks
whipping cream 35%
per serving: about
Total fat10 g
Saturated fat4 g
Total carbohydrate37 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, carrot, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 8 minutes.
Add broth and chicken; bring to boil. Reduce heat, cover and simmer for 2 minutes. Stir in noodles; cover and simmer until chicken is no longer pink inside and noodles are al dente, about 9 minutes.
Remove chicken breasts to cutting board. Using 2 forks, shred into bite-size pieces.
In small bowl, whisk together cream, flour and 1 cup water until smooth. Whisk into soup; bring to boil. Reduce heat and simmer until slightly thickened, about 2 minutes. Stir in chicken and peas; simmer for 1 minute. Stir in parsley.
Tip from The Test Kitchen: Read the package instructions when buying the egg noodles. You'll want noodles that take about 12 minutes to cook so that they're done at the same time as the chicken.
You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
Portion size10 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat18 g
Saturated fat9 g
Total carbohydrate36 g
Filling: In top of double boiler or large heatproof bowl set over saucepan of simmering water, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice and salt; cook, stirring, until mixture is translucent and thick enough to mound on spoon, 10 to 15 minutes. Strain through fine-mesh sieve into bowl; stir in butter until melted. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Pastry: While filling is chilling, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with ice water; drizzle over flour mixture, tossing with fork to form ragged dough. Shape into disc; wrap in plastic wrap. Let stand for 15 minutes.
On lightly floured work surface, roll out dough into 11-inch (28 cm) wide circle; fit into fluted 9-inch (23 cm) tart pan with removable bottom. Trim to fit, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan and press to seal pastry. Refrigerate until firm, about 45 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of crust at 1/2-inch (1 cm) intervals. Line with foil; fill with pie weights or dried beans. Bake on bottom rack of 400°F (200°C) oven until edge is golden, 12 to 15 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool slightly on rack.
Spoon filling into crust, smoothing top. Bake on bottom rack of 325°F (160°C) oven until filling is set yet still slightly jiggly in centre, 12 to 15 minutes. Let cool on rack for 30 minutes. Refrigerate until chilled, about 4 hours.
Topping: Sprinkle sugar evenly over filling, leaving 1/2-inch (1 cm) border. Let stand for 5 minutes. Using blowtorch and holding flame at least 1/2 inch (1 cm) from surface, move flame back and forth over sugar until bubbling and dark amber. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: You can also use your blowtorch to toast marshmallows, to make crème brûlée, to blacken the skin of bell peppers before peeling them or to brown meringue-topped desserts.