Rich, decadent milk chocolate and creamy peanut butter make the perfect topping for the nutty base. For an added garnish, sprinkle finely chopped peanuts over the topping before refrigerating.
Serve with the Late Harvest Riesling by Inniskillin; it reminds me of home and is a perfect compliment to this dish. I like to use a wide fresh pasta but penne also works. My inspiration for this came many years ago when I moved to Halifax fom Vancouver.(One sea side town to another!) All the ingredients can be purchased from the weekly farmer's market downtown. I use my grandmother's old Italian recipe for pesto and always keep a container for that in the freezer. I use the "happy poultry" carcasses from the butcher to make the stock. I store this in the freezer and cut chunks off for this recipe. The salmon can be purchased for 1/2 price if you buy the trimmings. For those who don't make their own pesto and stock, use your favorite brand in the specialty or grocery store. This is not an expensive recipe and can altered by including curry which gives it an extra zip. Easily my husband's favorite dish that I throw together for my 4 kids even after a full day of teaching math with gr 8 and 9s!
We've paired two beloved comfort foods—loaded potatoes and s'mores—for a sweet campfire-style treat that can be enjoyed right at home.
The addition of chopped chocolate bars makes these irresistible. With these treats waiting in the freezer, there's no last-minute fussing for dessert.
With a decadent chocolate ganache centre and luxurious dairy-free dark chocolate coating, these vegan truffles are a treat that can be enjoyed by all.
Made with chia seeds and naturally sweet dates, these treats are a great pick-me-up for when you hit a mid-afternoon energy slump. Packed with fibre, they're a healthier snack to tide you over until dinner.
A wedge of cheesecake is always tempting, but squares of it covered with toffee bits are irresistibly easy to pop in your mouth.
Rugalahs are one of the most requested Hanukkah cookies, now popular year-round. When the nut and fruit crescents bake, they ooze ever so slightly, and this rich filling gets crisp and caramel-like around the crescents.
