Triple Chocolate Cookies From Holiday Mix
Jan 18, 2010
If you think lemon curd is tedious to make, this recipe will change your mind. While you're at it, double the recipe and spread the extra curd over buttery brioche or dollop on slices of pound cake.
The combination of peppermint and chocolate is a holiday winner. The dark chocolate dough is ideal for cutting into all sorts of holiday shapes, such as holly. (From "Festive Cookies" in the December issue of Canadian Living.)
Letting this batter stand allows the pretty green tint of the pistachios to develop. If you don't have a piping bag, use a small plastic bag with a corner snipped off.
Simply pop the ramekins into the oven before you sit down for dinner; these self-saucing cakes will bake while you enjoy your meal. Serve with vanilla ice cream or whipped cream.
Forget store-bought mints: refresh guests with these peppy mint-and-chocolate bars.
I chose this dish because it is so rich and satisfying, that even the biggest meat-eaters wouldn't miss the meat. It's hard to find a good vegetarian Chili Recipe, and I believe this is the best out there. It focuses on complex flavors and it screams "Canadian". A big bowl of chili is the ultimate comfort food. I serve this will a dollop of plain yogurt or sour cream on top, and a sprig of fresh cilantro. And of course with one of my Honey Buttermilk Beer Buns (recipe follows) on the side. This is hands-down the best vegetarian chili out there!
Eating breakfast helps counter cravings later in the day. This sweet and crunchy combination is best sprinkled on plain or vanilla yogurt. The chocolate variation is best eaten right out of hand – it beats a chocolate bar any day.
