Mini Toffee-Topped Chocolate Cheesecakes
Melted chocolate chips are all you need to transform plain cheesecake into a chocolate lovers treat. Slowly melt the chips so the mixture is smooth and silky.
Melted chocolate chips are all you need to transform plain cheesecake into a chocolate lovers treat. Slowly melt the chips so the mixture is smooth and silky.
Loaded with chocolate candies, white chocolate and festive sprinkles, these crispy bark-like cookies are bursting with holiday cheer. Put the sprinkles in small bowls and let the kids decorate!
Green lentils hold their shape after hours of cooking, so they're ideal for slow cooker recipes. Partially blending this classic vegetarian curry creates the same thick, velvety texture you'd find a restaurant. Serve with roti or rice.
A homemade nut flour—made by pulsing pecans in a food processor—gives these cookies a texture similar to shortbread.
Back in 1992, Ottawa-based Trillium Cooking School owner Pam Collacott and Canadian Living food editor Elizabeth Baird assisted Peter Gzowski at the Ottawa International Wine & Food Show where, as master teacher, he prepared Peter's Favourite Stew. Previous to the cooking class, The Canadian Living Test Kitchen has taken his charming instructions (no measurements) and converted them into the tested recipe you see below. Later, at the behest of one of Peter's fans, we also tried the recipe with caribou and found it worked exactly the same as beef, and, what is so important, was received with acclaim by members of the test kitchen and our guests. Of course Peter poo pooed the idea of measuring and suggested times, but when you want to reproduce the taste that won his stew so many fans, you can't go wrong with a well tested recipe.
Beautiful heirloom tomatoes are the star of this tart. Thanks to their varied shapes and sizes, they yield the most stunning results.
Calling all ginger lovers! This festive cake deliciously covers ginger from every angle, from fresh to ground to the pièce de résistance – an attractive crystallized ginger garnish.
Head down memory lane and enjoy this diner dessert from our new cookbook, Canadian Living Cooks 2003.
This twist on shepherd's pie features smoky, spicy chorizo and flavourful Oka cheese. A casserole this large will take several days to thaw in the fridge, so don't worry if it's still a bit firm after thawing for a day. The partial thawing just allows it to reheat a bit more evenly.
Rotolo is a Tuscan dish that roughly translates to “scroll” or “coil,” traditionally assembled with homemade sheet pasta, greens, ricotta and Parmesan all rolled up and baked in tomato sauce. Here, we’ve given it a twist by using a white sauce with peas, duck confit and hazelnuts.
