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Recipes

Vanilla-eggnog cheesecake

BT Toronto | posted Wednesday, Dec 4th, 2013

phillycheesecake-featured

Vanilla-eggnog cheesecake

Ingredients:

  • 1-1/4 cups Honey Maid Graham Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
  • 3/4 cupplus
  • 2 Tbsp. sugar, divided
  • 1 vanilla bean, split lengthwise
  • 2 Tbsp. flour
  • 1/2 tsp. ground nutmeg, divided
  • 1/4 cup rum
  • 3 eggs
  • 1/2 cup whipping cream

Method:

  1. Heat oven to 350ºF.
  2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Scrape inside of vanilla bean into batter; discard pod. Add flour and 1/4 tsp. nutmeg to cream cheese mixture; mix well. Blend in rum. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Beat cream and remaining sugar in small bowl with mixer on high speed until stiff peaks form. Use to garnish cheesecake. Sprinkle with remaining nutmeg.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

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Mini chocolate banana flax cakes

BT Toronto | posted Monday, Oct 7th, 2013

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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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No-bake strawberry Greek yogurt cheesecake

BT Toronto | posted Wednesday, Aug 21st, 2013

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A simple, no bake strawberry cheesecake – we’ve made it healthier by using Greek yogurt and only one package of light cream cheese.

No-bake strawberry Greek yogurt cheesecake

Prep Time: 20 minutes | Total Time:  3 hrs 10 min
Makes: 8 servings

Ingredients:

Crust:

  • 1¼ cups (300 mL) graham cracker crumbs
  • ¼ cup (50 mL) margarine or butter, melted

Filling:

  • 3 tbsp (45 mL) cold water
  • 1 pkg (7 g) unflavoured gelatin
  • 1 pkg (250 g) light cream cheese softened
  • 1 tub (500 mL) strawberry Greek yogurt
  • ½ cup (125 mL) finely chopped strawberries (optional)

Topping:

  • 1½ cups (375 mL)  quartered strawberries
  • 1 tbsp (15 mL) granulated sugar

Method:

  1. Heat oven to 350°F (180°C).  Spray bottom of 9-inch (23 cm) pie plate with non-stick cooking spray.
  2. Combine crust ingredients and firmly press onto bottom and up sides of pie plate.  Bake 8 minutes.  Cool on wire rack.
  3. In small microwavable measuring cup, add cold water and sprinkle with gelatin; stir and let stand two minutes until gelatin has expanded and solidified.  Microwave on high power 30 to 40 seconds to turn gelatin back to a liquid.
  4. In medium bowl, beat cream cheese on medium speed until light and fluffy.  Add yogurt, dissolved gelatin and chopped strawberries; beat until smooth.
  5. Pour into baked crust.  Refrigerate until set; at least 3 hours.
  6. Prepare strawberry topping by sprinkling sliced strawberries with sugar; let stand 10 minutes.  Serve over sliced cheesecake.

**Vegetarian?  Replace gelatin with agar agar.  Found in most health food and bulk food stores.

Courtesy Yoplait Canada,
http://www.yoplait.ca/en/index.aspx

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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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Peach and cherry crumble

BT Toronto | posted Wednesday, Aug 7th, 2013

Peach and cherry crumble

Ingredients:

  • 1 cup peaches, peeled and chopped
  • 1 cup cherries, pitted and halved
  • 2 tbsp granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 3 tbsp butter, melted
  • 2 tbsp
  • 4 tbsp oats
  • 3 tbsp brown sugar
  • 1 tsp cinnamon

Method:

  1. Pre-heat oven to 400F. Mix together the fruit, corn starch, granulated sugar and lemon juice.
  2. In a separate bowl, mix together the flour, oats, brown sugar, butter and cinnamon.
  3. Evenly divide the fruit mixture between the two ramekins and cover with the oat topping. Place into toaster oven to bake for 15 minutes until golden brown and bubbly. Serve with Vanilla ice cream and garnish with fresh mint sprigs.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

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Decadent chocolate mayonnaise cake

BT Toronto | posted Wednesday, Jul 24th, 2013

Decadent chocolate mayonnaise cake

Ingredients:

  • 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

Method:

  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

Ingredients:

  • 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

Method:

  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

Ingredients:

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

Method:

  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

Ingredients:

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

Method:

  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

Ingredients:

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

Method:

  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,
www.chuckhughes.ca

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