To use frozen instead of fresh blueberries, keep them frozen until the last moment and fold them in with as few strokes as possible.
Melted chocolate transforms classic madeleines into a truly exquisite treat. For the best texture, enjoy them the same day they're made.
When serving guests who follow various diets, sauces such as jerk (available at supermarkets) work well with meat and vegetarian options, such as chicken and tofu. Tofu sponges up this spicy paste and tastes best when marinated overnight. Serve with steamed rice and sautéed cabbage.
Paper-thin ribbons of orange, yellow and purple heirloom carrots make a stunning salad. If you don't have a multihued bunch on hand, orange carrots are just as delicious.
Blueberry muffins are a Canadian favourite. Fresh blueberries are best, but you can stir in frozen wild berries straight from the freezer so they don't colour the batter.
Muffins are great for breakfast on the go or as a late-morning snack. This one has lots of variations – both inside and on top – for different tastes.
Our moist, decadent banana chocolate chip muffins combine the warmth of banana bread with silky chocolate chips. Perfect, for breakfast, after school, or as an indulgent midnight snack, these scrumptious baked goods are sure to satisfy your sweet tooth.
Designed to resemble crafty felt gingerbread men, the recipe yields half white and half brown cookies. Decorate with candies to resemble buttons, eyes and hearts as desired.
Use royal icing to write each guest's name on a personalized cookie place card—a great takeaway gift for holiday parties. Make easy stands for an upright design, or lay the place cards flat on the table and save the extra dough for later.
