Chocolate Cherry Rounds
Dec 15, 2010
Couscous is a great secret weapon for busy nights because it needs only a 5-minute soak to be ready for the table. If you don't like scallops, peeled deveined jumbo shrimp make a tasty substitute.
It almost seems that the slow cooker was made for this subtly spicy, rich mole sauce. In fact, you might be tempted to make a double batch of just the sauce and freeze half for another time - simply thaw it and reheat with cooked, shredded meat. Serve over rice or with warmed corn tortillas to soak up all the sauce.
Nanaimo bars are one of the most popular treats from the kitchen – even though they're not baked. In this version, food writer Carol Ferguson gives them a twist by layering dark between light colours, thus reversing the classic colour scheme.
Look for dried lavender in spice aisles of gourmet stores—don't be tempted to use fresh flowers as not all varieties are edible. Reserve the zested lemons for flavouring water or freezing the juice for another use.
Vanilla wafer cookies, raspberry filling and white chocolate lighten up the traditional colour – and flavour – of the classic Nanaimo bar.
Topped with sesame seeds, these vegan tahini cookies make a not-too-sweet treat that’s full of flavour.
Christmas colours add holiday flair to these giant cookies. For other celebrations, change up the shades to suit. Coating wafers are available in a variety of colours in bulk food stores.
