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Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017


Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.



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Decadent chocolate mayonnaise cake

BT Toronto | posted Wednesday, Jul 24th, 2013

Decadent chocolate mayonnaise cake


  • 2 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
  • 3 eggs
  • 1 2/3 cups sugar
  • 1 tsp. vanilla extract
  • 1 cup mayonnaise
  • 1 1/3 cups water


  1. Preheat oven to 350°F (180°C). Grease and lightly flour two 9-inch/ 23 cm/ 1.5 L, round cake pans*; set aside.
  2. Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside.
  3. Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
  4. Bake 30 minutes or until toothpick inserted in centres comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
  5. Frost with your favourite frosting or generously sprinkle with confectioners sugar.

*Or, prepare cake mix as above in 13 x 9-inch (33 x 23-cm / 3.5 L) baking pan and bake 40 minutes or until toothpick inserted in centre comes out clean.

Optional cake garnishes:

Peanut butter mousse


  • 1 cup smooth peanut butter
  • 1 cup of plain cream cheese
  • 1 cup of powdered/icing sugar
  • 1 tsp of vanilla extract
  • 2 cups of heavy cream
  • 2 tbsp of powdered/icing sugar


  1. Place the peanut butter, cream cheese, vanilla and 1 cup of icing sugar into a mixer and mix until very smooth and then set aside.  In another bowl whip the cream.
  2. While whipping add the 2 tbsp of icing sugar and continue whipping until you have peaks – but not too much as the cream will become butter like and lumpy.  Then fold the whipped cream into the peanut butter mixture. Do not over stir.

Chocolate ganache


  • 2 cups of chopped dark chocolate
  • 2 cups of heavy cream


  1. In a medium bowl place the chopped dark chocolate.
  2. In a sauce pan bring the cream to a boil over a medium heat. Once it reached a boil pour the cream over the chocolate and whisk until smooth.

Candied peanuts


  • 1 cup of granulated/castor sugar
  • 2 cups of plain shelled peanuts
  • ½ cup of water


  1. In a skillet place the water and the sugar and continually stir over a medium heat until it starts to get thick and turns into caramel. Once it starts to thicken, toss in the peanuts and stir until they are completely covered.
  2. Lower the heat and continue stirring until the peanuts are a nice golden brown colour. Once brown, transfer on to a cookie sheet and sprinkle with salt and let them cool.

Italian meringue


  • 2 cups of granulated/castor sugar.
  • 8 egg whites
  • ½ tsp of cream of tartar
  • 2/3 cup of water
  • Candy thermometer


  1. In a pan bring the water and sugar to a boil continually stirring until the sugar dissolves.  Continue boiling until the sugar syrup has reached a soft-ball stage (235 to 240 degrees Fahrenheit or 112 to 116 Celsius on a candy thermometer.)
  2. In a bowl, at a medium speed, whip the egg whites with the cream of tartar until just before it forms peaks. Then dribble in the boiling sugar syrup while beating at a higher speed until the egg whites cool and forms stiff, shiny peaks.
  3. To assemble the cake, slice one cake in half horizontally.Place the uncut cake on a serving platter. Top with half of the ganache and half of the peanut butter mousse.  Layer with a slice of cake and cover with the remaining ganache and mousse. Top with the last slice of cake.
  4. Spread the meringue on the top.  Using a kitchen torch, toast the meringue.  Garnish with candied peanuts.

Courtesy Chuck Hughes,

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