Repost Dried Cherry Muffins

By: Lucy Waverman These are outstanding muffins. They have a moist, cakey crumb texture and the slight taste of the cherry beer is enhanced by plump cherries and crunchy almonds. They keep moist for 2 days. ¾ cup (175 mL) dried cherries 1 cup (250 mL) flat cherry beer 2 cups (500 mL) all-purpose flour 1 cup (250 mL) granulated sugar ½ tsp (2 mL) salt 1 tsp (5 mL) baking powder ½ tsp (2 mL) baking soda ½ cup (125 mL) melted butter 1 egg, beaten ½ cup (125 mL) chopped almonds 1. Place cherries and beer in a small pot. Bring to boil. Remove from heat and let sit 30 minutes. Drain cherries and reserve both cherries and beer separately. 2....

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Candy Cane Red Velvet Trifle

By: Eshun Mott This trifle takes trendy red velvet cake right into the holiday season. Red and white layers visually mimic a candy cane and a hint of pepper mint balanced against cream cheese and white chocolate takes it over the top for a trifle all ages can enjoy. If you can’t find peppermint oil for the cream, you can substitute about ½ tsp (2 mL) peppermint extract. For a different presentation, this recipe works equally well made in 6 to 8 individual portio...

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Boston Cream Pie Cupcakes

By: Marilyn Bentz-Crowley The origins of this confection go back over a century and a half, and even then Boston cream pie was actually cake, not pie! However the name has stuck to this delicious combination of cake, cream and chocolate.  Cupcakes 2 eggs ½ cup (125 mL) butter, softened 1 cup (250 mL) granulated sugar 1 tsp (5 mL) pure vanilla extract 2 cups (500 mL) sifted before measured cake and pastry flour 2 tsp (10 mL) baking powder ¼ tsp (1 mL) salt ¾ cup (175 mL) mi...

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Blueberry Brittle with White Chocolate Ice Cream

By: Lucy Waverman Demerara sugar is an unrefined, coarse-grained brown sugar that gives an extra crunch to this excellent dessert. 3 cups (750 mL) blueberries 1/4 cup (50 mL) granulated sugar 2 tbsp (25 mL) all-purpose flour 1 tsp (5 mL) grated lemon ri...

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Blackberry and Strawberry Sundaes

By: Lucy Waverman Sundaes are a real treat in the summer. Outrageous combinations of fresh fruit, ice cream and interesting sauces make delectable sundaes that look spectacular. Use your favourite mint chocolate bar for the chocolate sauce but make sure it is dark chocolate. Milk chocolate makes too sweet a sauce. Use these sundaes as a guide to come up with your own combinations. Strawberry Syrup 1 cup (250 mL) strawberries ½ cup (125 mL) redcurrant jelly 1 tbsp (15 mL) Grand Marnier or other orange lique...

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Alfajores

By: Lucy Waverman These delicate almond cookies can be fi lled with dulce de leche, jam, chocolate ganache, lemon curd or icing. Cookies ¾ cup (175 mL) unsalted butter, softened 2 cups (500 mL) icing sugar ½ tsp (2 mL) grated lemon rind ½ tsp (2 mL) vanilla extract 3 large eggs 3½ cups (875 mL) all-purpose flour, spooned into measuring cups and leveled off 2½ cups (625 mL) ground almonds 1 tsp (5 mL) kosher sa...

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Frangelico Hot Chocolate

By: Johanna Burkhard The hazelnut accent from the Frangelico combined with dark chocolate and whipped cream provides a luscious and comforting dessert in a mug. 1 cup (250 mL) milk 1 ½ tsp (7 mL) granulated sugar 1 oz (30 g) bittersweet chocolate, chopped or 1 square semi-sweet chocolate, chopped 2 to 3 tbsp (25 to 45 mL) Frangelico Garnish Whipping cream Cocoa powder 1. Place milk and sugar in a saucepan and heat until piping hot. Remove from heat and stir in chocolate until melted. 2. Pour into a large mug, add the Frangelico to taste and top with whipped cream. Sprinkle with cocoa powder. Serves...

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Berry Chocolate Trifle

By: Jennifer MacKenzie Airy chocolate cake, a softly set, rich chocolate custard and liqueur-spiked berries offer a twist on traditional trifle. Each element can be made ahead as can the assembly of the trifl es so they’re ready and waiting in the fridge when it’s time for dessert. In fact, they benefit from standing so there’s no fuss when you’re ready to serve except to add the final garnish. For traditionalists, a dollop of sweetened whipped cream before the chocolate shavings is always a nice touch. Cake 3 eggs ⅓ cup (75 mL) all-purpose flour ¼ cup (50 mL) unsweetened cocoa powder Pinch salt ½ cup (125 mL) granulated sugar 1 tsp (5...

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Butter-Poached Lobster

By: Lucy Waverman The inspiration for this very special entertaining dish comes from Keith Froggett at Scaramouche restaurant, one of my favourite restaurants in Toronto. It is an easy way to serve an already cooked lobster that does not overcook it and butter, of course, is lobster’s traditional accompaniment. 4 cooked lobsters, 1¼ lbs (625 g) each ½ cup (125 mL) unsalted butter 4 sprigs fresh tarragon Maldon salt to taste 1. Remove lobster meat from its shell. 2 Melt butter in a sauté pan over medium heat. Add tarragon and lobster meat and toss to coat. Turn heat to low and warm lobster, covered, turning pieces...

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Morning Muesli Muffins

By: Heather Trim Kick-start your day with these hearty breakfast muffins. My favourite muesli mix consists of coarsely chopped dried apricots, pecans or hazelnuts, dried cranberries or cherries, unsalted pepitas (pumpkin seeds) or large flake coconut. Half of a 900 g pkg oatmeal muffin mix ½ tsp (2 mL) cinnamon ¼ tsp (1 mL) nutmeg or ginger 1 cup (250 mL) muesli mixture (see above) ½ cup (125 mL) diced chopped peeled apple or pear 1. Preheat oven and prepare muffin tin according to package for 12 muffins. 2. Prepare muffin mix, stirring in cinnamon and nutmeg, for 12 muffins. Stir in muesli mix and apple just until blended. Spoon into...

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Double Pumpkin Muffins

By: Marilyn Bentz-Crowley These high-topped muffins are delicious with the combination of orange and spice enhancing pumpkin's robust taste. Hulled green pumpkin seeds are easily found at health food stores. Store them in a sealed container in the refrigerator or freezer. Streusel Topping 2/3 cup (150 mL) all-purpose flour ½ cup (125 mL) icing sugar ½ tsp (2 mL) baking powder ¼ cup (50 mL) butter, melted ¼ tsp (1 mL) pure vanilla extract ¼ cup (50 mL) green pumpkin seeds Muffins ½ cup (125 mL) green pumpkin seeds 3 cups (750 mL) all-purpose flour ¾ cup (175 mL) granulated sugar 1 tbsp (15 mL) baking powder 1 tsp (5 mL) baking soda ½ tsp...

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Chocolate Macadamia Florentines

By: Anna Olson These are truly a pastry chef’s cookie. More like a candy, it’s hard to believe that such small measurements of ingredients yield so many cookies, but they do. Tips for success include using a Teflon-coated mini-muffin pan or a flexible silicone pan for easy removal of the baked cookies. It is also important to measure ½ teaspoon (2 mL) of filling into each cup—this will ensure they all bake evenly in their pan. And lastly, don’t wander too far from the oven—the difference of just 30 seconds can mean the difference between a perfectly golden Florentine and an “over-caramelized” Florentine. ½ cup (125 mL) whole salted macadamia...

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Chocolate Caramel Tarts

By: Lucy Waverman These decadent tarts combine two favourite flavours, caramel and chocolate. When making tart shells you need a slightly sturdier pastry than a regular sweet dough. It needs to be removed easily from the tartlet shells and weighting the shells with rice or beans takes too much time. This dough is made like a cookie dough to avoid these problems. As tartlet tins come in different sizes, use what you have - even small muffin tins work. Measure the top of the tin and use a cutter 1-inch (2.5-cm) bigger than the cup. Pastry 3/4 cup (175 mL) unsalted butter 1/2 tsp (2 mL) salt 1/4 cup (50 mL) granulated sugar...

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Cheese and Chilli Muffins

By: Heather Trim These moist muffins keep well, but do store them in an airtight container. 2 cups (500 mL) all-purpose flour ¼ cup (50 mL) granulated sugar 1 tbsp (15 mL) baking powder 1 tsp (5 mL) salt 1 tsp (5 mL) chilli powder ½ tsp (2 mL) baking soda 1½ cups (375 mL) finely diced extra-old Cheddar cheese preferably orange-coloured 1 large jalapeño pepper, seeded and finely diced 1 ¼ cups (300 mL) plain yogurt ¼ (50 mL) butter, melted and cooled 2 eggs, lightly beaten 1. Preheat oven to 400°F (200°C). 2. Grease a 12-cup muffin tin in and around tops of cups. In a medium bowl, whisk flour with sugar, baking powder, salt, chilli powder...

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Cheddar Cups with Fresh Tomato Relish & Crispy Pancetta

By: Marilyn Bentz-Crowley These crispy cups are shaped in mini-muffin pans. Use orange cheddar to add a golden hue. While vodka may seem unusual, it releases alcohol-soluble flavours and most importantly, does not toughen cheese dough. Cups ¼ cup (50 mL) butter, softened 1 tsp (5 mL) Dijon mustard 2 cups (500 mL) grated cheddar, at room temperature ¾ cup (175 mL) all-purpose flour ¼ tsp (1 mL) salt ¼ tsp (1 mL) cayenne 1 to 2 tbsp (15 to 25 mL) vodka Tomato Relish 1½ cups (375 mL) seeded and diced plum tomatoes 1 large green onion, finely sliced 3 to 4 tbsp (45 to 60 mL) finely chopped fresh basil or parsley 1 tbsp (15 mL) olive oil ¾...

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Carrot Cake with Cream Cheese Frosting

By: Lucy Waverman This recipe would also make great muffins. 3 cups (750 mL) flour 3 cups (750 mL) granulated sugar 1 tsp (5 mL) salt 1 tbsp (15 mL) baking soda 1 tbsp (15 mL) ground cinnamon 1½ cups (375 mL) corn oil or canola 4 eggs 1 tbsp (15 mL) vanilla 1 1/3 cups (325 mL) puréed cooked carrots ¾ cup (175 mL) grated carrots Cream Cheese Frosting 8 oz (250 g) cream cheese at room temperature 6 tbsp (90 mL) unsalted butter 3 cups (750 mL) icing sugar 1 tsp (5 mL) vanilla Juice of half a lemon (optional) 1. Preheat oven to 350°F (180°C). 2. Grease two 9-inch (1.5-L) square or round pans. 3. Mix together flour, sugar, salt, baking...

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Caramelized Onion Phyllo Tarts

By: Julia Aitken These rich, appetizer-size tarts make elegant canapés or, when served alongside a green salad, a pretty summer sit-down appetizer for four or six people. Refrigerating the tarts makes the pastry soggy, so store them at room temperature and serve within a couple of hours of baking. Use a mini-muffin pan with cups that hold 2 to 3 tbsp (25 to 45 mL). Filling 1 tbsp (15 mL) butter 1 tbsp (15 mL) olive oil 2 large red onions, thinly sliced 1 tsp (5 mL) granulated sugar 1⁄2 tsp (2 mL) salt 1 tsp (5 mL) balsamic vinegar Freshly ground black pepper 2 eggs 1⁄4 cup (50 mL) whipping cream Phyllo Tart Shells 2 tbsp...

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Butter Tart Muffins

By: Lucy Waverman These muffins are very dense and really do taste like butter tarts. They are also not supposed to look rounded and perfect like a regular muffin, so when putting them in the pan leave them looking messy. ¾ cup (175 mL) granulated sugar ½ cup (125 mL) butter, cut into pieces 2 eggs, slightly beaten ½ cup (125 mL) milk 1 tsp (5 mL) vanilla 1½ cups (375 mL) raisins 1½ cups (375 mL) flour 2 tsp (10 mL) baking powder 1 tsp (5 mL) baking so...

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Black Forest Waffles

By: Anna Olson I have actually gotten away with serving these for breakfast, but they are truly meant as a sweet dessert waffle. Try adding a spoonful of Cinnamon Hot Fudge Sauce (recipe follows) for an added bit of decadence. Waffles 1 cup (250 mL) sugar ¾ cup (175 mL) all-purpose flour ¾ cup (175 mL) pastry flour ? cup (75 mL) cocoa powder (preferably Dutch process) 1½ tsp (7 mL) baking powder ½ tsp (2 mL) baking soda ¼ tsp (1 mL) fine salt ? cup (75 mL) warm water 1 tsp (5 mL) instant coffee powder 2½ oz (75 g) unsweetened chocolate, chopped 3 tbsp (45 mL) unsalted butter 2 tbsp (25 mL) canola oil 2 tsp (10 mL) vanilla extract 2 large...

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Black Forest Ice Cream Sandwiches

By: Jill Snider Chocolate, cherry and cream: this dessert combines all the flavours of Black Forest cake in a hand-held ice cream bar. Best of all, you can keep them ready in the freezer for whenever the urge hits. Brownies 1 cup (250 mL) butter 4 oz (125 g) unsweetened chocolate, chopped 2 cups (500 mL) granulated sugar 1½ tsp (7 mL) vanilla extract 2 eggs 1¼ cups (300 mL) all-purpose flour 3 tbsp (45 mL) unsweetened cocoa powder, sifted ¼ tsp (1 mL) baking powder ¼ tsp (1 mL) salt Filling 6 cups (1.5 L) burgundy cherry ice cream (see Tip below). 3 oz (90 g) bittersweet chocolate, finely chopped 2 tbsp (25 mL) cherry liqueur or cherry...

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