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Recipes

Chocolate peanut protein powerballs

BT Toronto | posted Tuesday, May 30th, 2017

CHOCOLATE-PEANUT-PROTEIN-POWERBALLS

CHOCOLATE PEANUT PROTEIN POWERBALLS

Ingredients:

  • 1 cup packed, pitted Medjool dates
  • 1 cup oats, large flake (Bob’s Red Mill)
  • 1/4 cup hemp seeds (I like Manitoba Harvest)
  • 1/4 chia seeds
  • 1/4 cup flax seeds
  • 1/3 cup raw cacao powder
  • 1/2 tsp best quality vanilla extract
  • 1/4 tsp each ground cinnamon and nutmeg
  • 1/4 tsp unrefined sea salt
  • 1/2 cup raw, natural peanut butter (or nut butter of your choice)
  • 1/2 cup white sesame seeds

Directions:

  1. Place all ingredients, except salt, in food processor.
  2. Pulse until uniform mixture results.
  3. Using a tablespoon measure, scoop out dough and form into balls.
  4. Roll in sesame seeds, chocolate powder or dried coconut.
  5. Place in fridge to set.
  6. If not using immediately, power balls can be frozen.

Yield: 16 – 20 power balls.

 

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Bourbon Chocolate Bread Pudding

BT Toronto | posted Tuesday, Nov 15th, 2016

bourbon

Ingredients:

  • 6 regular size croissants
  • 1 1/2 cups heavy cream
  • 1 tbsp. butter
  • 6 oz. chocolate chips
  • 4 eggs beaten
  • 1/4 cup cocoa
  • 3/4 cup sugar
  • 1/4 tsp. salt
  • 1/4 cup plus 2 tbsp. of 13th Colony Southern Bourbon – 95 proof
  • 1/2 cup chopped pecans
  • Whipped cream for topping (optional)

Method:

  1. Tear the croissants into bite size pieces and place them in a large bowl. Heat the cream and butter over low heat.
  2. Once the butter has melted into the cream, then the chocolate chips may be stirred in the mixture. Continue to stir until they are melted.
  3. Remove the pan from the heat and allow the chocolate mixture to cool slightly. Whisk the eggs in a medium bowl. Stir the cocoa, sugar, salt, and bourbon into the eggs.
  4. Add the chocolate mixture to the egg mixture slowly as not to scramble the eggs.
  5. Pour the mixture over the croissants and stir in the pecans. Be sure to mix all ingredients well.
  6. Pour the pudding into six large ramekins that have been greased well with butter. Cover the ramekins and place them in the refrigerator for 8 hours. Uncover the ramekins and bake the puddings at 350 degrees for 25 to 30 minutes. If desired, serve with fresh whipped cream.

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Tarte au Chocolat

BT Toronto | posted Friday, Jun 3rd, 2016

Chocolat Tarte

He’s been named “Best Pastry Chef in the World” – Chef Christian Faure shows us how to create luxe wedding shower desserts such as a Tarte au Chocolat.

Ingredients

Pâte sablée aux amandes | Sweet pastry with almonds

  • 150 g beurre / butter
  • 2.5 g sel fin / salt
  • 62 g sucre /sugar
  • 62 g tant pour tant amandes / half-half icing sugar & almond powder
  • 2 g sucre glace vanillé / icing sugar with vanilla
  • 50 g oeufs entiers / egg
  • 75 g farine / flour
  • 175 g farine / flour

Ganache beurrée

  • 235 g lait entier / whole milk
  • 50 g crème liquide 35% mg / liquid cream at 35%
  • 325 g chocolat noir “Force noire” 50 % / dark chocolate at 50%
  • 95 g beurre / butter

Method

  1. Prepare the dough by mixing the flour, icing sugar, salt water, almond powder and eggs.
  2. Wrap in plastic wrap and let it rest in the fridge for 20 minutes. Roll the dough and put it in the mold.
  3. Bake the crust in the oven at 375 degrees farenhight
  4. Prepare the chocolate Ganache, by boiling the cream, the milk
  5. Add the melted chocolate,
  6. Add the butter
  7. Garnish the crust with the cream you just made.
  8. Keep in the fridge for 2 hours

TIP: Using a sheet of premade butter puff pastry makes this tart quick and easy to assemble.

Courtesy of Chef Christian Faure

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Braided bread with Mini Eggs

Chatelaine | posted Thursday, Mar 24th, 2016

breas recipe

Prep: 45 minutes
Total time: 3 hours 15 minutes

Makes: 12 servings

 

Ingredients

  • 3 cups all-purpose flour, divided (405 g)
  • 1/4 cup granulated sugar, (50 g)
  • 8 g quick-rise yeast, (2 1/4 tsp)
  • 1/2 cup warm milk, (125 g)
  • 1/3 cup warm water
  • 2 tbsp unsalted butter, melted
  • 2 eggs, at room temperature, divided (100 g)
  • 1 tsp salt, (6 g)
  • 2 tsp water
  • 32 Mini Egg chocolates

 

Directions

  1. COMBINE 1 cup flour with sugar and yeast in the bowl of a stand mixer fitted with the dough hook. Beat in warm milk, 1/3 cup warm water, butter, 1 egg and salt until combined. Beat in remaining 2 cups flour on medium until dough is smooth and pulls cleanly away from bottom and sides of bowl, 5 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
  2. LINE a large baking sheet with parchment. Turn dough out onto a very lightly floured surface. Divide into 6 equal portions. Keep under damp towel. Working with 1 piece at a time, divide into 3 smaller equal pieces. Roll each piece into an 8-in.-long rope. Arrange 3 ropes side-by-side. Braid dough, then pinch each end to secure and tuck underneath loaf. Repeat with remaining dough. Transfer to prepared sheet. Cover loosely with damp kitchen towel and let rest for 1 more hour.
  3. PREHEAT oven to 350F. Whisk remaining egg with 2 tsp water in a small bowl. Brush over tops of dough.
  4. BAKE in centre of oven until deep golden, 20 min. Remove from oven and immediately tuck candies in and around braids. Let stand for 10 min. Serve warm with butter.
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Mocha biscuit cake

Chatelaine | posted Thursday, Mar 10th, 2016

mocha

Preparation time: 15 minutes
Total time: 2 hours 35 minutes
Makes: 10 servings

 

Ingredients

  • 350-g pkg shortcake biscuits, preferably Peak Freans, coarsely crumbled
  • 300-g pkg semi-sweet chocolate chips, about 1 3/4 cups
  • 1/2 cup unsalted butter
  • 1/2 cup golden corn syrup
  • 1 tbsp instant espresso powder
  • 1/2 tsp flaked sea salt, such as Maldon
  • 1/2 cup milk chocolate chips
  • 1 1/2 tsp refined coconut oil

Directions

  1. WRAP the base of an 8-in. springform pan with plastic wrap. Spray inside band with oil, then line with plastic wrap, pressing to adhere to pan. Assemble pan, inserting the base, lip-side down.
  2. RESERVE 1/4 cup crumbled biscuits. Place remaining crumbled biscuits in a medium bowl.
  3. FILL a large pot with water, to about 1 in. deep. Boil, then reduce heat to medium-low. Combine semi-sweet chocolate with butter, corn syrup and espresso powder in a large metal bowl. Set over simmering water. Stir until melted. Remove from heat. Stir in crumbled biscuits and salt. Scrape mixture into prepared pan, smoothing top. Cover surface with plastic wrap. Refrigerate until firm, 2 hours.
  4. RELEASE biscuit cake from pan. Remove base. Transfer cake to a cake stand. Microwave milk chocolate with coconut oil in a small bowl, 1 min. Stir until smooth. Drizzle over top of cake. Sprinkle with reserved 1/4 cup crumbled biscuits. Refrigerate until chocolate is firm, 20 min.
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5 ways to make the best s’mores ever + our fave recipes

Suzanne Gardner | posted Monday, Jul 21st, 2014

smores-featured

Soft, gooey marshmallows. Sweet, melted chocolate. Crispy, honeyed cookies. When it comes to everyone’s favourite campfire treat, some might wonder why you’d mess with perfection, but we’re always interested in pushing the boundaries of deliciousness! If you want to make your s’mores extra special this summer, check out our five ways to update this classic dessert.

Chocolate: To make great s’mores, you’ve got to start with great chocolate. Hershey’s is a great, affordable choice, but we also love splurging on gourmet brands like Ghiradelli. For a fun flavour boost, try using flavoured or filled chocolate such as peanut butter chocolate (or a peanut butter cup!), mint chocolate, caramel chocolate, or raspberry chocolate.

Cookies: Who says you have to stick with plain graham crackers? Try mixing things up a bit with chocolate graham crackers, or try using your other favourite cookies like peanut butter, gingersnaps, or even chocolate chip.

Fruit: We love the idea of adding sweet fruit to your s’mores! Strawberries, raspberries, or bananas would be obvious choices to pair with chocolate, but we think some fresh, summer peaches or juicy pineapple would also be delicious! Don’t have any fruit on-hand? A swipe of your fave jam would also be yummy!

Spreads: Nutella, peanut butter (or your fave nut butter), dulce de leche, lemon curd…any of your favourite spreads are totally fair game for trying out on your s’mores!

Toppings: Sometimes a little sprinkle of salt or cinnamon can go a long way! Toasted coconut or crushed nuts also add a nice crunchy texture and a big flavour punch.

With so many great options to add into your s’mores, we really don’t think you can make a bad combo! But if you need some help to push you in the right direction, here’s a few of our faves:

  • Strawberry banana s’more: Graham crackers + sliced strawberries + sliced bananas + chocolate + marshmallow
  • PB & chocolate s’more: Chocolate graham crackers + peanut butter cup  + sliced bananas + marshmallow
  • Mint chocolate s’more: Chocolate graham crackers + mint chocolate + marshmallow
  • Strawberry nutella s’more: Graham crackers + sliced strawberries + Nutella + marshmallow
  • Ginger peach s’more: Gingersnaps + sliced peaches + marshmallow
  • Chocolate salted caramel s’more: Chocolate graham crackers + dulce de leche + dark chocolate + sprinkle of salt + marshmallow
  • Lemon meringue s’more: Graham crackers + lemon curd + marshmallow
  • Tropical s’more: Graham crackers + toasted coconut + pineapple + marshmallow

What kind of s’mores will you be making ’round the campfire this summer? Share your fave combos in the comments below!

Plus, check out more of Cityline’s delicious eats over at Cityline.ca.

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Spicy chocolate pop ‘em balls

BT Toronto | posted Thursday, Jan 9th, 2014

DSC06404

Spicy and good. The antioxidant-rich cocoa powder and the heart-friendly cayenne give these balls quite a health punch for a dessert. And they are rich in almonds, too.

Spicy chocolate pop ‘em balls

Makes about 10 balls

Time 10 to 15 minutes

Ingredients:

  • 1 cup (250 mL) pitted dried dates
  • 1/2 cup (125 mL) whole almonds
  • 1/2 cup (125 mL) shredded unsweetened coconut
  • 1 tsp (5 mL) pure cocoa powder
  • 1/4 tsp (1 mL) cayenne pepper
  • apple juice as needed

Method:

  1. Place the dates, almonds, coconut, cocoa powder and cayenne pepper in a food processor, and blend until fairly smooth.
  2. Add just enough apple juice to make everything stick together. Form into balls, using 1 to 2 tbsp (15–30 mL) of mix for each. Allow to harden in the fridge.

Courtesy Linda Woolven, author, The All New Vegetarian Passport

theallnewvegetarianpassport-featured

Click to buy on Amazon.ca.

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Mini chocolate banana flax cakes

BT Toronto | posted Monday, Oct 7th, 2013

chocolatebananaflax-featured

These cakes are soft and dense and have a wonderful rich, dark chocolate flavor, with none of the hidden ingredients or unhealthy fats of traditional desserts.

Mini chocolate banana flax cakes

Makes 6 small cakes

Ingredients:

  • One 1⁄2-cup (125 mL) ramekin, lined with plastic wrap
  • 1 1⁄2 cups chopped bananas
  • 1⁄2 cup raw agave nectar
  • 2⁄3 cup raw cacao powder
  • Dash raw vanilla extract
  • 1 3⁄4 cups ground flax seeds

Method:

  1. In a food processor fitted with the metal blade, combine bananas, agave nectar, cacao powder and vanilla. Process until smooth, stopping motor to scrape down sides of work bowl as necessary. Transfer to a bowl.
  2. Add ground flax seeds and mix well. Cover and set aside for 10 minutes to allow seeds to absorb the liquid and swell.
  3. Using a 1⁄2-cup (125 mL) measure, scoop mixture into prepared ramekin and, using your fingers, gently press to distribute evenly. Turn ramekin over onto a serving plate and tap on the bottom to release cake. Repeat until all of the mixture has been used. Serve immediately or cover and refrigerate for up to 3 days.

Courtesy Robert Rose Inc., www.robertrose.ca 

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Chocolate vegan macaroons

BT Toronto | posted Tuesday, Aug 13th, 2013

Chocolate vegan macaroons

Ingredients:

  • 3 cups of shredded coconut
  • 1 cup of raw cacao
  • 1 tsp lucuma powder
  • 1 tsp sea salt
  • 1.5 tbsp of maca root powder
  • 3/4 cup of raw honey
  • 1/4 cup of coconut oil

Method:

  1. In large bowl mix all ingredients with a spatula.  Create “igloo” shape using an ice cream scoop or rounded tablespoon. Dehydrate until desired texture is reached, anywhere from 5 to 14 hours!

*Oven option: set oven on lowest heat setting, line baking sheet with parchment and spread macaroons evenly.  “Bake” for an hour, with the oven door propped open (I used the thin end of my rolling pin to hold the door slightly ajar). 

Adapted from Cyrstal Bruneau’s recipe, owner of Hacienda Del Sol, a beautiful rustic retreat center located on the remote Guanacaste Peninsula of Costa Rica.  And my new soon to be home. 

Courtesy Meg Pearson,
www.twitter.com/mapwellness

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