Scrub potatoes. Cut each in half lengthwise; cut each half into 3 wedges. (If long, cut in half crosswise.) In bowl, toss potatoes with oil, thyme, salt and pepper. Arrange on foil-lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until tender inside and crisp outside, about 40 minutes.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
Canadian maple whisky, fresh ginger and a touch of raspberry liqueur make for a well-balanced libation that's sure to be a hit among fans of both sweet and savoury drinks. If you have any whisky left over, it's delicious on its own over ice.
Portion size1 serving
Credits :Canadian Living Magazine: December 2014
1 1/2 oz
such as Sortilege Liqueur
such as Chambord Black Raspberry Liqueur
per cocktail: about
Saturated fat0 g
Total carbohydrate3 g
Add ice to cocktail glass; set aside. In cocktail shaker, use muddler or back of wooden spoon to mash ginger with lemon juice until ginger is broken into pieces.
Add enough ice to fill shaker halfway. Add whisky and raspberry liqueur; close lid and shake about 6?times. Strain into glass. Top with soda; stir. Garnish with lemon zest.?
These sweet-tangy pastries are ideal for easy holiday entertaining. Bake them straight from frozen for instant hot hors d'oeuvres or pair them with a crisp salad for an elegant first course. Make sure to cut the apple into paper-thin slices so you have enough to garnish each tartlet.
On lightly floured work surface, gently roll out pastry into 12-inch (30 cm) square; prick all over with fork. Cut into 16 squares; transfer to parchment paper–lined rimmed baking sheets. Brush tops of pastry with mustard mixture, leaving 1/2-inch (1 cm) border. Arrange 3 apple slices in centre of each. (Make-ahead: Freeze until firm. Layer between waxed paper in airtight container; freeze for up to 2 weeks. Add 2 minutes to baking time.)
Whisk egg with 1 tsp water; generously brush over pastry edges. Bake, 1 sheet at a time, in 400°F (200°C) oven until pastry is crisp and golden, 15 to 17 minutes. Sprinkle with Blue cheese.
While tartlets are baking, in small saucepan, bring icewine, sugar, shallot and peppercorns to boil. Reduce heat to medium; simmer, stirring occasionally, until thickened and syrupy, about 6 minutes.
Strain syrup through fine-mesh sieve, pressing on solids with back of spoon; discard solids. Drizzle syrup over tartlets. Sprinkle with tarragon.
Tip from The Test Kitchen: Sprinkle the cheese over the tartlets as soon as they come out of the oven so that it will melt slightly.
These sparkly ginger owls are an adorable take on gingerbread men. We've chosen to decorate with snowy colours, but there's enough icing for you to play around with different shades.
Portion size30 servings
Credits :Canadian Living: Holiday Baking 2014
each cinnamon and
4 2/3 cups
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate31 g
In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 2 hours.
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 3 1/2- x 2 3/4-inch (9 x 7 cm) oval cookie cutter, cut out shapes, rerolling scraps as necessary. Using tapered end of cookie cutter, cut half an oval from tops of cookies to create owl ears. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 325?F (160?C) oven just until firm, about 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.
Royal Icing: Meanwhile, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes.
Using black food colouring, tint 1 cup of the icing light grey and cover with damp towel; tint 1 cup of the remaining icing medium grey and cover with damp towel. Tint one-third of the remaining icing black, one-third of the remaining icing orange and leave remaining icing white; cover bowls with damp towels.
Spoon one-third of the light grey icing into piping bag fitted with small plain tip; pipe outlines along edges of cookies. Let stand until dry, about 15 minutes. To remaining light grey icing, gradually add water, 1/2 tsp at a time, until mixture is consistency of molasses. Spoon onto centres of cookies; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand until dry, about 1 hour.
Spoon one-third of the medium grey icing into piping bag fitted with small plain tip; pipe outlines of wings onto owls. Let stand until dry, about 15 minutes. To remaining medium grey icing, gradually add water, 1/2 tsp at a time, until mixture is consistency or of molasses. Spoon inside border of wings; using toothpick or skewer, spread to piped edges, popping any air bubbles. Let stand for 5 minutes. Sprinkle wings with decorating sugar; let dry completely, about 1 hour.
Spoon white icing into piping bag fitted with small plain tip; pipe eyes onto owls. Spoon orange icing into piping bag fitted with small plain tip; pipe beaks. Spoon black icing into piping bag fitted with small plain tip; pipe claws and eye pupils onto owls. Let dry completely, about 1 hour.