Adding a swirl of peanut butter takes this classic chocolaty treat to a whole new level of delicious.
The equipment • Measuring spoons • 2 rimless and 1 rimmed baking sheet
• Parchment paper • Medium and large mixing bowls • Heatproof bowl • Small saucepan • Whisk • Wooden spoon • Small knife • Oven mitts • Wire cooling racks
• Metal spatula/lifter
Kids love the tropical combination of pineapple, lime and coconut. In lieu of buying a bag of prepared popcorn, make your own on the stove top. Not only will the kernels be lighter and larger but they also won't have any of the added preservatives. Package the popcorn in small cellophane bags.
Customize this layered terrine, a stunning yet easy-to-make dessert, with your favourite ice-cream flavours.
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.
Chewy, crunchy and rich, these truffles have it all. They're a beautiful treat passed around the table after dinner or laid out for nibbling during cocktail hour. If you don't want messy, chocolaty fingers, make sure your hands are cold, and work quickly when shaping the truffles.
