PREP 25 MIN | TOTAL 1 HOUR 55 MIN PLUS CHILLING TIME | MAKES 9 SERVINGS
INGREDIENTS
1 cup all-purpose flour
1 1/2 tsp baking powder
5 eggs, separated
1 cup granulated sugar, divided
1/3 cup 2% milk
COCONUT SYRUP
1/2 400-mL can coconut milk
1/2 300-mL can sweetened condensed milk
1 tsp vanilla
1 tbsp rum, optional
INSTRUCTIONS
- PREHEAT oven to 350F. Spray a metal 8 x 8-in. cake pan with oil. Line bottom with parchment.
- STIR flour with baking powder in a medium bowl.
- BEAT egg whites in a large bowl, using an electric mixer on high, until foamy. Gradually add 1/4 cup sugar and continue beating until whites are glossy and stiff peaks form when beaters are lifted, 2 to 3 min. Using same beaters (no need to wash), beat yolks with remaining 3/4 cup sugar in a large bowl until pale yellow, 1 to 2 min. Reduce mixer speed to low. Gradually beat in flour mixture, then milk and 1/2 tsp vanilla, until smooth.
- STIR a third of egg whites into yolk mixture, using a rubber spatula, then carefully fold in remaining egg whites until no streaks remain. Pour into prepared pan.
- BAKE in centre of oven until springy and a skewer inserted into the centre of cake comes out clean, 30 to 35 min. Cool completely on a rack, about 1 hour.
- WHISK coconut milk with condensed milk, 1 tsp vanilla and rum in a small bowl until combined. Poke top of cake all over with a skewer. Pour half of coconut syrup over cake and let stand 5 min. Run a knife around edges of cake and invert onto a rimmed serving platter. Remove parchment. Poke bottom of cake all over with skewer. Pour remaining syrup all over cake, spooning any excess drippings back onto the cake until it is absorbed, about 5 min. Refrigerate until fully chilled before serving, 1 to 2 hours
Tags: cake, dessert, summer, tres leches coconut cake
PREP 30 MIN TOTAL 1 HOUR 30 MIN SERVES 8
This sweet and savoury strawberry-rhubarb pie will have you wanting more! Be sure to have lots of napkins close by, it can get messy.
INGREDIENTS
4 cups sliced rhubarb
3 1/2 cups hulled and quartered strawberries, about 500 g
1 1/4 cups granulated sugar
1/3 cup minute tapioca
orange zest, from 1 orange
1 double-crust pie pastry, prepared and divided into 2 discs
1 egg, lightly beaten, or 1 tbsp light milk
granulated sugar, for sprinkling
INSTRUCTIONS
- Combine rhubarb and strawberries in a large bowl. When you’re ready to roll out pastry and assemble pie, stir sugar, tapioca and zest into fruit. Let stand, stirring occasionally, for 15 min, so that berries and rhubarb release juices.
- Place rack in lowest position in oven. Preheat oven to 425F. Using a floured rolling pin, roll one disc of pastry on a floured surface into a 12-in. circle. Loosely roll up around rolling pin. Unroll over 9-in. deep-dish pie plate. Press dough over bottom and sides of pie plate. Don’t prick. Trim pastry, leaving a 1/4-in. overhang. Roll out remaining pastry disc into an 11-in. circle.
- Spread filling evenly into pie crust. Moisten edge of bottom crust with water. Roll top crust around rolling pin, then unroll over filling. Trim edges, leaving 1-in. overhang.
- Fold top edge under bottom edge. Crimp edges together using your index finger and thumb. Or press around edges using the tines of a fork.
- Lightly brush top crust with egg. Cut small slits or a round hole in top crust for steam to escape. Sprinkle with sugar. Place pie on a baking sheet.
- Bake on bottom rack for 15 min. Reduce temperature to 350F. Continue baking until bottom and top crusts are golden and fruit is bubbling, 45 to 60 min
EASY ROLLING
Let chilled pie dough stand at room temperature for a few minutes before rolling out. This will help prevent tears in the pastry.
PERFECT TEXTURE
We worked hard to get this fruit filling just right – not too runny or too thick. We even made versions with different amounts of tapioca and asked our co-workers to pick their favourites. And the last key to a luscious texture? Waiting for the pie to cool before digging in!
NUTRITION
Calories 505
Protein 5 g
Carbohydrates 76 g
Fat 21 g
Fibre 4 g
Sodium 135 mg
Tags: dessert, pie, rhubarb, spring, strawberry
Grilled pound cake and peaches
Ingredients:
- 1 store-bought pound cake, cut into 1-inch thick slices
- ¼ cup melted butter
- 5 peaches, halved, stone removed
- 1/3 cup maple syrup
- Vanilla ice cream
Method:
- Preheat BBQ to medium heat.
- Brush both sides of cake slices with melted butter. In a bowl, toss together peach halves and maple syrup.
- Grill cake slices, uncovered, until grill marks appear, about 1 to 2 minutes per side. Grill peach halves, skin side down until grill marks appear, about 3 minutes. Flip peaches and grill for an additional minute.
- Top each slice of grilled cake with grilled peach halves and a scoop of ice cream.
Kary’s Tips:
- Use just ripe peaches for grilling; they’ll hold their shape better when cooked.
- Whipped cream can be substituted for ice cream.
- You can use any fruit topping in place of grilled peaches.
Courtesy Kary Osmond, www.karyosmond.com
Tags: bbq, dessert, grill, peaches, pound cake, summer
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.
Tags: chocolate, dessert, roundup, s'mores, summer
Stewed rhubarb with ice cream and granola
Ingredients:
- 1 pound rhubarb, cut into 1 inch pieces (about 3 cups)
- 1/3 – 2/3 cup sugar (depending on how tart or sweet you like it)
- 2 tablespoons water
- touch of vanilla extract (optional)
- Ice cream
- Granola
Method:
- Place rhubarb, sugar, and water in a medium pot. Cook over medium heat, stirring until sugar dissolves and liquid starts to boil, about 3 minutes.
- Reduce heat to low; cook, stirring occasionally until rhubarb is saucy and tender, about 10 to 15 minutes. Stir in vanilla. Taste and add more sugar if you like it sweeter. Let cool.
- Serve over ice cream and top with a little sprinkle of granola.
Courtesy Kary Osmond, www.karyosmond.com
Tags: dessert, granola, ice cream, rhubarb, summer
Heart healthy and totally yummy these scoops of blueberry and oat love are great served warm or cold. They are a wee bit tart and a wee bit sweet, my favourite dessert combination. You will have to serve this in small bowls or on a plate, they aren’t an eating out of hand dessert.
Oats and blueberry dessert
Tip: Make the blueberry filling at least an hour before and let it cool in the fridge.
Blueberry filling ingredients:
- 4 cups (1L) PC® Canadian Wild Blueberries
- ¼ cup + 2 tbsp (90 mL) Tropicana® Creations 100% Orange and Tangerine Juice, divided
- ¼ cup (60 mL) white granulated sugar
- 2 tbsp (30 mL) cornstarch
Base ingredients:
- 3 cups (750 mL) Quaker® Large Oat Flakes, divided
- ½ cup (125 mL) Quaker® Oat Bran
- 1 cup (250 mL) packed brown sugar
- 1 ½ tsp (7 mL) ground cinnamon
- ½ cup + 1 tbsp (135 mL) PC® Cold-Pressed Extra-Virgin Olive Oil
- 2 cups (500 mL) blueberry filling
Method:
- For the blueberry filling: In a large saucepan over high heat bring the blueberries, ¼ cup (60 mL) juice, and sugar to a boil. Reduce to medium and gently boil, stirring occasionally for 10-15 minutes, or until the berries have popped, the mixture has thickened and has reduced by half.
- In a small bowl mix together corn starch and 2 tbsp (30 mL) reserved juice. Add to the hot sauce, bring back to the boil and stir until the sauce has thickened and is shiny. You should only end up with about 2 cups (500 mL) If you have a lot more than that (and I’m really hoping you don’t), use it to top some yogurt but don’t add it to the squares they will become too soggy.
- Pour the 2 cups (500 mL) into a container, cover and cool in the fridge for at least 1 hour before continuing on with the recipe.
- One hour later – at least – Preheat the oven to 350°F (180°C). Line an 8-inch (2-L) metal pan with parchment paper.
- For the Base: In a food processor whirl 1 cup (250 mL) of the large flake oats until they resemble flour, it takes about 1-2 minutes.
- Add oat bran and pulse for 10 seconds. Add brown sugar, cinnamon and oil. Pulse until it looks like wet sand.
- Add the rest of the oat flakes and gently pulse until mixed together and you can still recognize the large oat flakes.
- Pour half of this into the bottom of the pan and firmly pat down. Pour in the entire Blueberry Filling and spread evenly, leaving a tiny edge of bottom crust showing. Spoon the rest of the oat mixture over top, and gently even out. Lightly press down.
- Bake for 40-50 minutes or until golden brown. Cool.
- To serve using a large spoon and scoop out 1/16 as a serving into a small bowl or a small plate.
Courtesy Mairlyn Smith, www.mairlynsmith.com
Tags: blueberry, dessert, healthy, mairlyn smith, oat
Dried fruit compote
Makes – 3 cups (750 mL) dried fruit and 1 cup (250 mL) juice
Serves – 6 – ½ cup (125 mL) per serving
Ingredients:
- 2 cups (500 mL) Tropicana® Orange Creations 100% Orange and Grapefruit Juice ™
- 20 prunes
- 20 PC® Dried Apricots
- ½ cup (125 mL) PC® Dried Cranberries
- 4 cinnamon sticks
Method:
- In a medium pot stir all the juice, prunes, apricots and dried cranberries together. Submerge cinnamon sticks.
- Bring to the boil, cover, reduce the heat to low and simmer for 10 min. Remove from heat and let sit for 20 minutes.
- Store in the fridge for up to 1 week.
Courtesy Mairlyn Smith, www.mairlynsmith.com
Tags: compote, dessert, dried fruit, fruit, healthy, snack, tropicana
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:
- Place the dates, almonds, coconut, cocoa powder and cayenne pepper in a food processor, and blend until fairly smooth.
- 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
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