An airy, mousse-like filling brings a little sophistication to the perfect pairing of chocolate and peanut butter. Best: You need just three ingredients.
Portion size20 servings
Credits :Canadian Living Magazine: December 2015
smooth peanut butter
milk chocolate (about 11 oz)
per piece: about
Total fat7 g
Saturated fat3 g
Total carbohydrate11 g
Line 20 mini muffin tin cups with candy cups; set aside.
In bowl, stir peanut butter with icing sugar until smooth. Drop by 1 tsp onto parchment paper–lined baking sheet. Freeze until firm, about 15 minutes.
Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Spoon 1 tsp into each candy cup; add 1 peanut butter ball to centre of each. Top each with 2 tsp chocolate, spreading to edges and smoothing tops. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week; let stand at room temperature for 10 minutes before serving.)
We share our secret technique for making the crunchiest, juiciest, most delicious fried chicken ever.
Portion size16 servings
Credits :Canadian Living Magazine: August 2015
1 1/2 teaspoon
each garlic powder and
each sweet paprika and
drumsticks, wings and/or breasts
each garlic powder and
1 1/2 teaspoon
vegetable oil for frying
per each of 16 pieces: about
Total fat15 g
Saturated fat3 g
Total carbohydrate18 g
Buttermilk Marinade: In glass baking dish, whisk together buttermilk, mustard, garlic powder, onion powder, salt, paprika, pepper, poultry seasoning and cayenne pepper.
Fried Chicken: Add chicken to marinade, turning to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In large bowl, whisk together flour, potato starch, garlic powder, onion powder, mustard, paprika, salt and pepper.
Add enough oil to large deep skillet or Dutch oven to come 3 inches (8 cm) up side. Heat until deep-fryer thermometer reads 300°F (150°C).
While oil is heating, remove chicken from marinade, letting excess drip back into dish; reserve remaining marinade. Pat chicken dry with paper towels.
Dredge chicken in flour mixture, tapping off excess. Dip in reserved marinade, letting excess drip off. Dredge again in flour mixture, tapping off excess.
Working in batches, fry chicken, turning occasionally, until instant-read thermometer inserted in thickest part of several pieces reads 165°F (74°C), 10 to 15 minutes. Drain on rack set over paper towel–lined baking sheet; let stand for 5 minutes before serving.
Tip from The Test Kitchen: The temperature of the frying oil will go up and down during the cooking process. Monitor it with your deep-fryer thermometer and adjust the heat as needed.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.
Portion size8 servings
Credits :Canadian Living Magazine: February 2016
leeks (white and light green parts only)
yellow-fleshed potatoes (about 450 g total)
peeled and (cut in 1/2-inch (1 cm) cubes
Broccoli Soup: Cut stem from broccoli head; cut head into florets to yield 5 cups. Trim bottom end from stem; peel outer layer. Slice stem to yield 3/4 cup. Set aside.
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, potatoes and broccoli stem, stirring occasionally, until leeks are softened, about 12 minutes. Add garlic, savory and mustard; cook, stirring, until fragrant, about 1 minute.
Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Stir in broccoli florets; simmer until broccoli stems and potatoes are tender, about 8 minutes. Stir in Cheddar until melted; stir in parsley.
Working in batches, purée soup in blender until smooth. Pour into clean Dutch oven or large saucepan; heat over medium-low. Whisk in sour cream, salt and pepper; cook until heated through. (Make-ahead: Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)
Cheddar Croutons: While soup is simmering, in bowl, toss baguette with oil to coat. Arrange in single layer on parchment paper–lined baking sheet; sprinkle with Cheddar. Bake in 400°F (200°C) oven, turning once, until baguette is golden and cheese is melted, about 10 minutes. Break apart croutons; serve over soup.
Tip from The Test Kitchen: When blending a hot soup, work in small batches and remove the vent from your blender lid, covering the hole with a folded tea towel to relieve any pressure caused by escaping steam.
Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
Prep time15 minutes
Total time50 minutes
Portion size12 servings
each baking soda and
Per serving: about
Total fat2 g
Total carbohydrate33 g
In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt. Make well in centre; add buttermilk all at once.
Using hands, mix buttermilk into flour mixture to form soft sticky dough. Turn dough out onto lightly floured work surface. Lightly knead a few times to form smooth ball.
Place dough on parchment paper–lined or greased rimless baking sheet. Using sharp knife, cut large X in top of dough. Bake in 425°F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes. Serve warm.
Tip from The Test Kitchen: You can substitute 2 cups whole wheat flour for half of the all-purpose flour for a toothsome texture and a fibre boost.