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.
Our super-fresh twist on grilled cheese is bursting with creamy guacamole, gooey cheese and spicy chorizo. Pico de gallo, or salsa fresco, is an uncooked salsa that takes just minutes to make. Spoon some of it into the sandwiches and serve the rest on the side with tortilla chips for dipping or tossed with greens.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
Pico de Gallo:
salt and pepper
, cooked and cooled
slices (1/2 inch thick)
Monterey Jack cheese
, thinly sliced
dry-cured chorizo sausage
, thinly sliced
, peeled and pitted
Per serving: about
Total fat31 g
Saturated fat10 g
Total carbohydrate40 g
Pico de Gallo: In food processor, pulse together tomato, onion, jalapeño pepper, lime juice, oil, honey, salt and pepper until roughly chopped. Stir in corn and cilantro.
Sandwiches: Top 2 slices of the bread with Monterey Jack and sausage; spoon 2 tbsp of the Pico de Gallo over top of each.
Mash avocado with lime juice; spread over top of remaining bread. Sandwich with Pico de Gallo–topped bread slices, avocado side down.
Mix mayonnaise with cilantro; spread over both sides of sandwiches.
Mist large nonstick skillet with cooking spray and heat over medium heat; cook sandwiches, turning once, until golden, 6 to 8 minutes. Cut each sandwich into quarters. Serve with remaining Pico de Gallo on the side.
The rich caramel flavour of buttery baked pecans makes these blondies, the brownie's light-coloured cousin, purely irresistible. Be sure to stir the pecans while they're still warm so they don't harden into one big piece.
Butter Pecans: In bowl, stir together pecans, brown sugar and butter; spread on parchment paper–lined rimmed baking sheet. Bake in 375?F (190?C) oven until browned and bubbly, about 10 minutes. Stir gently while still warm; set aside to cool. Break up any pieces that stick together.
Meanwhile, in large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Fold in pecans. Scrape into parchment paper– lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 35 minutes. Let cool completely in pan.
Brown Sugar Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in icing sugar and brown sugar until smooth. Spread over blondies; let stand at room temperature until set, about 30 minutes. Lift out onto cutting board; cut into squares. (Makeahead: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.)
Everyone needs a fried rice recipe in his or her repertoire, because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.
Portion size4 servings
Credits :Canadian Living Magazine: May 2014
thinly sliced (light and dark green parts separated)
1 1/2 cup
such as shiitake or cremini
sodium-reduced soy sauce
or other Asian chili sauce
PER SERVING: about
Total fat14 g
Saturated fat2 g
Total carbohydrate65 g
In wok or large nonstick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.
Add mushrooms, carrot, garlic and ginger; cook, stirring, until softened, about 3 minutes.
Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in centre; pour eggs into centre. Cook, stirring eggs occasionally, until softly scrambled, about 2 minutes.
Stir in rice mixture, soy sauce, oyster sauce, sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.