What Are You Eating?

sept 27 images

This week, we asked you to share your food photos with us on Facebook, Twitter and Instagram, and the results were amazing

Some stand-outs were: @CapersTweets bacon and blue cheese burger, @dar_rin’s sunny side up egg with red onion, sun-dried tomato and avocado on crusty bread, and Mona’s rustic blueberry tart. If you want to make similar dishes, check out our Hodad’s Bacon Double Cheeseburger, Open-Faced Eggs Florentine, and Fresh Blueberry Tart.

Like us on Facebook and check out all of the food photos we received this week, and don’t stop sending us photos of your food! We’ll be posting them on Facebook every day, and our favourites will appear on our blog. Stay tuned!

 

 

Food Network Canada Faves: Chicken Salad Recipes

chicken salad recipes

National Chicken Month is coming to an end. Throughout the past four weeks, we’ve dished up recipes to make with chicken stock, chicken recipes in an hour or less, and a chicken enchiladas Cooking Club Challenge. To bid farewell to this delicious month, we’ve rounded up our favourite chicken salad recipes. Check them out!


Warm Chicken Salad with Orange Vinaigrette Recipe

Clean and Green Chicken Salad Recipe

Pineapple Chicken Salad Recipe

Thai Chicken Salad with Noodles Recipe

Mango Tango Grilled Chicken Salad Recipe

Chicken Tostada Salad Recipe

Cajun Chicken Caesar Salad with Garlic Baguette Recipe

 

 

 

 

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Family Fun: Devilled Eggs

I don’t know what we would do without eggs in our house. They always save the day, whether scrambled, whipped up into a dinner omelette or just hard-boiled and taken on the road. So when I was thinking of new snack ideas, it occurred to me that maybe old-fashioned devilled eggs might do the trick.

Devilled_Eggs.jpg

Recipe: Devilled Eggs
Makes 6 halves

Ingredients
3 eggs
½ teaspoon Dijon mustard
1 tablespoon mayo
¼ teaspoon lemon juice
salt
pepper
½ teaspoon milk

Devilled_Eggs_Hard_Boiled.jpg

To make the perfect hard-boiled egg (no blackish green rim around the yolk), bring a small pot of water to a boil. Meanwhile, drop your eggs into a bowl of warm water to bring them to room temperature. Add the eggs to the boiling water and cook for 12 minutes . Drop eggs in cold water to cool.

Devilled_Eggs_Yolks.jpg

Peel the eggs, slice in half lengthwise and pop out the yolks, putting them into a small bowl.

Devilled_Eggs_Mash.jpg

For three eggs (6 halves): Mash the yolks with ½ teaspoon Dijon mustard, 1 tablespoon mayo, ¼ teaspoon fresh lemon juice and pinch salt and pepper. Add ½ teaspoon of milk and combine until smooth. Taste and adjust your seasoning. Divide the mixture between your egg whites and voilà! Cover up the eggs and refrigerate them until snack time. Don’t forget, if you ever need a last-minute appetizer, devilled eggs always get snapped up in no time. Garnish with paprika or some thinly sliced green onion. Diced or grated carrots make a fun topping for kids.

Devilled_Eggs_Plated.jpg

Recipe: Devilled Eggs
Makes 6 halves

Ingredients
3 eggs
½ teaspoon Dijon mustard
1 tablespoon mayo
¼ teaspoon lemon juice
salt
pepper
½ teaspoon milk

Instructions

  1. Put room temperature eggs into a small pot of boiling water. Cook for 12 minutes. Remove eggs into a bowl of cold water to cool. Peel.
  2. Slice eggs in half lengthwise and remove the yolks to a small bowl. To the yolks, add mustard, lemon juice, pinch of salt and pepper and ½ teaspoon milk. Mix well with a fork until smooth. Add a bit more milk if mixture is still too thick.
  3. Divide the yolks mixture between the egg white halves and top with grated carrot, paprika or thinly sliced green onion.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

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5 Reasons Why Chef Michael Smith Loves Lentils

Lentils are an incredibly versatile legume and can be used in a variety of different dishes. Here’s why chef Michael Smith absolutely adores cooking with them.

888_michael-smith-lentils

Why Do I Love Lentils?

1. I love lentils! They’re the perfect ingredient for Thanksgiving (or really any time of the year) because they hit all the marks that matter for my family: Lentils are so healthy that they’re considered a superfood and regularly show up on nutritionists ‘Top Ten Healthiest Foods” lists. They’re a legume, jam packed with iron, Vitamin B and other micronutrients and loaded with fiber. They’re also an excellent source of protein which makes them a favourite of vegetarians everywhere, especially in Gujarat India, where I explored their use as a daily staple. I always feel extra confident when I cook with them because I know I’m making an excellent choice for my family’s food lifestyle.

2. Lentils are easy to cook. Unlike other legumes they don’t require a long overnight soaking to tenderize and soften. All you have to do is simmer them with water or other liquids and they’ll quickly and easily soften. This simplicity means they’ll also easily absorb any flavour theme you happen to throw at them in the course of your cooking adventures. Their versatility is one of the reasons this humble legume is found in kitchens all over the world!

3. Lentils are tasty. Their simple, earthy flavour is addictively satisfying. They’re hearty enough to go well with meats and fish but not so strongly flavoured that they take over a dish. They tend to play a neutral role in the overall flavour profile and are particularly good at carrying other more distinctive flavours, aromatic herbs and fragrant curries. Depending on how you cook them their texture ranges from a smooth thick puree to pleasantly firm and distinct with just the right amount of chewiness!

4. My Kids Love Them. If your house is anything like mine you can spout a laundry list of reasons for why your kids should eat something but if it’s not tasty, they’re not biting. Fortunately lentils pass this critical test with flying colours. They arrive at our table in numerous guises from highly aromatic red lentil dal puree to neutral and distinct within a simple chicken soup. They’re never an issue!

5. Lentils are Canadian! We’re just getting accustomed to eating them but we already grow more lentils than anyone else on earth. They’re an enormously productive plant for our farmers although the vast majority of them are exported, most to India. The second most populous country is the worlds largest consumer of lentils, most Indians eat them in some form every single day. Here at home were learning to love them too!

Related:

In Season: 12 Perfect Pear Recipes

pear recipes

There’s nothing like biting into a juicy, perfectly ripe pear. With a combination of sweetness and tartness that can’t be beat, the thought of going through autumn without them is unpearable. Check out our picks for the 12 best pear recipes!

1. Arugula Salad with Pear and Prosciutto 2. Grilled Cheese and Pear Sandwich

3. Roquefort Pear Biscuits 4. Roasted Pear and Canadian Cheese Torta Salad

5. Zesty Pear Sorbet 6. Baked Perfect Pears with Ricotta and Brie 7. Fig & Pear Jam

8. Hazelnut Roasted Pears 9. Lemony Poached Pears 10. Creamy Curried Pear Slaw

11. Hazelnut Stuffed Pears 12. Butternut Squash and Pear Soup

Related:

9 Gourmet Versions of Classic Foods

gourmet comfort food

What happens when your favourite snacks get a gourmet makeover? On the latest episode of Cutthroat Kitchen, competitors were given the challenge of making gourmet ravioli using only ingredients found at a gas station. It got us thinking about taking ordinary treats and making them extraordinary. With the recipes below, you can enjoy the foods you’ve always loved, while truly wowing your guests. It’s a win-win situation! Check out our picks of the 9 best recipes that have gone gourmet.

 

1. Foie Gras Poutine 2. Gourmet Salsa and Chips 3. Kentucky Fried Quail

4. Truffle Macaroni and Cheese 5. Cotton Candy Liquid Truffle

6. Foie Gras Lollipops 7. Christine’s Twist on a BLT 

8. Tuna Sandwich with Capers and Truffle Oil 9. Duck Confit Pizza

 

 

 

 

Related:

 

 

Top 5 Mushroom Recipes

top 5 mushrooms

Providing beefed-up flavour without the meat, mushrooms are a great way to take a meal to the next level. Explore the magic of mushrooms with our top 5 delicious picks.

 

Paneer Mushroom Burger Recipe

Wild Mushroom Fettucine Recipe

Stuffed Mushroom Caps Recipe

Wild Mushroom Perogies Recipe

Homestyle Mushroom Lasagna Recipe

 

 

 

 

 

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What to Make with a Mortar and Pestle

mortar

If your boss is on your case, your kids are driving you up the wall, or you waited 20 minutes for a cab in the rush-hour rain, channel your rage with a mortar and pestle!

This pulverizing duo will pummel and combine a whack of flavour (excuse the pun…) for sauces, spice blends, dips and marinades; an electrical shock for the tastebuds, with no power outlet required. Pound it out with one of these smashing recipes:

1. Roast Chicken Spice Rub  2. Dried Plum Pesto  3. Spicy Tamarind Sauce

4. Homemade Chili Powder  5. Roasted Ocean Trout with Tandoori Spices

6. Traditional Italian Pesto  7. Mint Gremolata  8. Green Olive Tapenade

9. Chimichurri  10. Garlic Breadcrumbs  11. Garlic Mayonnaise

12. Avocado Corn Guacamole  13. Salsa Rojo en Molcajeto 14. Harissa

15. Mexican Spiced Compound Butter  16. Gravlax Curing Salt Blend

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Poutine Fest Hits Toronto!

Love poutine? You’re not the only one!

Not too long ago at the Beer Academy in downtown Toronto,
poutine fanatics came out and gorged themselves on unlimited amounts of the classic French-Canadian dish. The all-you-can-eat affair was the city’s first, and
tickets sold out in an impressive two minutes.

For five hours, Toronto’s top poutineries served up their
very best version of the fries, gravy and curds concoction to 400
attendees.  From slow-cooked duck confit to homemade smoked chicken gravy,
there was no shortage of decadence.  Check out the mouth-watering photos
below to see for yourself.

 

If gourmet (and nontraditional) is what you’re after, check out these playful takes on the popular dish:

Nacho Grande Poutine Recipe

Foie Gras Poutine Recipe

Dessert Poutine Recipe

Meatball Poutine Recipe

Gnocchi Poutine Recipe

Sweet Potato Poutine Recipe

Poutine Baked Potatoes Recipe

Tunisian Poutine Recipe

Poutine with Oka Cheese and Fresh Chervil Recipe

 

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Bake Off: Banana-Cranberry Sticky Buns

Fall is creeping in, meaning it’s time to throw on another sweater and cozy up to a steaming hot cup of coffee. Of course, no coffee break is complete without a sweet snack, and this month, we urge you to try these delicious Banana-Cranberry Sticky Buns. You can stay true to the recipe, or switch up the ingredients to give these sticky buns your own personal touch. Submit your photo and blurb to be considered for the prize (Food Network Canada swag, autographed by our chefs!).
sticky buns

Ingredients:

Dough

2 teaspoons quick-acting yeast

1 cup mashed ripe bananas

2 tablespoons unsalted butter – room temperature

2 egg whites

¼ cup skim milk powder

3 tablespoons brown sugar

½ teaspoon salt

1 cup whole wheat flour

2 cups all purpose or bread flour

Filling

6 tablespoons brown sugar

2 teaspoons ground cinnamon

¼ cup unsalted butter, melted

¾ cup dried cranberries (or raisins)

Sticky Bottom

4 tablespoons unsalted butter + 1 teaspoon for pan

¾ cup packed brown sugar

Sugar Glaze

½ cup confectioner’s sugar

¼ cup heavy (whipping) cream

1 teaspoon vanilla extract

Directions:

1. In a large bowl mash the bananas with the butter to form a very soft, ever-so-slightly liquid paste. Combine the yeast with this and let stand at room temperature, allowing the yeast to dissolve (about 5 minutes). Add the egg whites, skim milk powder, brown sugar, salt and flours and stir with a wooden spoon until a rough mass forms.

2. Scrape it all together with a bench scraper and transfer to a lightly floured work surface. Knead until it is smooth and elastic, adding more flour if necessary, about 5 minutes. The dough should be soft but not sticky.

3. Form the dough into a ball and transfer to a lightly oiled bowl and cover the bowl with plastic wrap. Allow to rise in a warm, draft-free spot (on top of the fridge works really well) until it doubles in size – about 1 ½ hours.

4. Make the filling: in a small bowl, combine the brown sugar and cinnamon. Set aside.

5. Punch down the risen dough and turn out onto a lightly floured work surface. Roll out to a 14- by 9-inch rectangle. Brush the surface of the dough with the melted butter, then sprinkle evenly with the cinnamon-sugar combination and the dried cranberries or raisins. Beginning at the long side, roll jellyroll style. Pinch to seal seam and set aside, covered in a warm spot while you make the sticky bottom.

6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan. Cut the buns into 12 pieces, about 1 ½ inches wide and arrange, cut side up in the pan with the sugar-butter mixture. Cover and let rise in a warm, draft-free place for 30 to 45 minutes (or over night in the fridge) or until doubled in volume.

7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or until caramel is bubbling and tops are slightly browned. Meanwhile, make glaze: in a small bowl, stir together the confectioner’s sugar, cream and vanilla until the sugar dissolves and the mixture thickens slightly. When the rolls come out of the oven, allow them to cool slightly and then drizzle with the glaze while they are still warm. Pull apart and serve warm.


Dough2 teaspoons quick-acting yeast

1 cup mashed ripe bananas

2 tablespoons unsalted butter – room temperature

2 egg whites

¼ cup skim milk powder

3 tablespoons brown sugar

½ teaspoon salt

1 cup whole wheat flour

2 cups all purpose or bread flour
Filling

6 tablespoons brown sugar

2 teaspoons ground cinnamon

¼ cup unsalted butter, melted

¾ cup dried cranberries (or raisins)
Sticky Bottom

4 tablespoons unsalted butter + 1 teaspoon for pan

¾ cup packed brown sugar
Sugar Glaze

½ cup confectioner’s sugar

¼ cup heavy (whipping) cream

1 teaspoon vanilla extract
Read more at http://www.foodnetwork.ca/recipe/banana-cranberry-sticky-buns/9388/#c7Ymvo2xWVStXWib.99

To
Assemble1. In a large bowl mash the bananas with the butter to form a very soft,
ever-so-slightly liquid paste. Combine the yeast with this and let
stand at room temperature, allowing the yeast to dissolve (about 5
minutes). Add the egg whites, skim milk powder, brown sugar, salt and
flours and stir with a wooden spoon until a rough mass forms.

2. Scrape it all together with a bench scraper and transfer to a lightly
floured work surface. Knead until it is smooth and elastic, adding more
flour if necessary, about 5 minutes. The dough should be soft but not
sticky.

3. Form the dough into a ball and transfer to a lightly oiled bowl and
cover the bowl with plastic wrap. Allow to rise in a warm, draft-free
spot (on top of the fridge works really well) until it doubles in size –
about 1 ½ hours.

4. Make the filling: in a small bowl, combine the brown sugar and
cinnamon. Set aside.

5. Punch down the risen dough and turn out onto a lightly floured work
surface. Roll out to a 14- by 9-inch rectangle. Brush the surface of the
dough with the melted butter, then sprinkle evenly with the
cinnamon-sugar combination and the dried cranberries or raisins.
Beginning at the long side, roll jellyroll style. Pinch to seal seam and
set aside, covered in a warm spot while you make the sticky bottom.

6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a small
saucepan, combine the butter and brown sugar and cook, stirring until
the sugar has dissolved. Pour the mixture into the pan. Cut the buns
into 12 pieces, about 1 ½ inches wide and arrange, cut side up in the
pan with the sugar-butter mixture. Cover and let rise in a warm,
draft-free place for 30 to 45 minutes (or over night in the fridge) or
until doubled in volume.

7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or until caramel
is bubbling and tops are slightly browned. Meanwhile, make glaze: in a
small bowl, stir together the confectioner’s sugar, cream and vanilla
until the sugar dissolves and the mixture thickens slightly. When the
rolls come out of the oven, allow them to cool slightly and then drizzle
with the glaze while they are still warm. Pull apart and serve warm.
Read more at http://www.foodnetwork.ca/recipe/banana-cranberry-sticky-buns/9388/#c7Ymvo2xWVStXWib.99

Here’s how Bake Off works:
•You make the recipe (follow it or add your creative flair)
•Email us (giveaways@foodnetwork.ca)
a picture and short descriptive blurb before October 16th at 9am ET for
your chance to win! We are giving away cookbooks and fun Food Network
Canada swag!

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Family Fun: Baking Apples

There are apples all over the place, meaning autumn is officially here (well, kind of officially here). At the market, you may find yourself coming home with a basket of apples you’ve never heard of. It’s important to keep in mind that not all apples are created equal — at least not for pie.

Baking_Apples.jpg

Many recipes that include apples often specify what kind of apple to use — with good reason! Despite the fact that many types of apples are fantastic to eat raw — Red Delicious (below), for example — they will get too mushy when cooked.

Baking_Apples_Red_Delicious.jpg

Our friend the McIntosh (below) has the same issue: nice size for a lunch bag, great crunchy tang, and good for applesauce. But if you’re making an apple pie, you want a fruit that will hold its shape when cooked.

Baking_Apples_McIntosh.jpg

Some good pie options are Pink Lady, Golden Delicious, Granny Smith (below), Empire or Braeburn. And don’t forget that you don’t have to limit yourself to using one type exclusively — you can mix a tart apple with a sweet one to balance the flavours in your baking.

Baking_Apples_Granny_Smith.jpg

For fruit salad, or slices for the lunch bag, Cortlands (below) are great because they brown less quickly.

Baking_Apples_Sliced.jpg

As for all those interesting varieties of apples at the market: just make sure you
ask the vendor how they’re best used. And, of course, get samples!

 

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

Related:

In Season: 11 Irresistible Corn Recipes

seasonal corn

Add some colour to your dinner plate tonight with a healthy serving of corn! Since it’s currently in season, it’s at its tastiest, so what are you waiting for? Start shucking! Check out our favourite corn recipes below, and share yours with us by tagging @FoodNetworkCA on Instagram!


Smoked Corn Tamale with Goat Cheese and Salsa Fresca Recipe

Herb-Grilled Corn-on-the-Cob Recipe

Grilled Corn with Lemon-Lime Butter Recipe

Grilled Corn and Red Onion Salsa Recipe

Scallop Corn Bacon Burger Recipe

Corn Salad with Walnuts and Goat Cheese Recipe

Corn Blueberry Salad Recipe

Creamed Corn Recipe

Corn Spoonbread Recipe

Avocado Corn Guacamole Recipe

Roasted Corn and Pepper Potato Salad Recipe

 

 

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Bake Off Results: Banana, Chocolate and Rum

With this month’s Bake Off results, you all demonstrated once again that creativity is your strong suit. We switched things up and gave you 3 ingredients and 8 recipes to choose from, and you all certainly delivered! Thanks to everyone who entered, and congratulations go out to Chef Marisa R, who surprised us by creating 3 of the 8 banana, chocolate and rum recipes! Check out the delicious entries below.

 

 

 

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13 Sweet and Savoury Pie Recipes

pies recipes

Last week’s episode of Cutthroat Kitchen introduced a new spin on a classic pizza pie, when competitors were given a flaky pie crust instead of traditional dough for a pizza-making challenge. It got us thinking about the crème de la crust of pies in our recipe collection. Traditional or not, we’ve spied some sweet and savoury creations that are worth sneaking into your meal.

1. Whoopie Pie

2. Tex Mex Shepherd’s Pie

3. Meat Pie

4. Chocolate Cream Pie

5. Three Cheese Quiche

6. Creamy Chicken Pot Pie

7. Spinach Pie

8. Frosted Raspberry Hand Pies

9. Pie in a Jar

10. Baby Cherry Pies

11. Cheesy Potato Pie

12. Tourtiere De Ville

13. Ham Hock, Cheese & Egg Pie
Related:

Top 5 Cheeseburger Recipes

cheeseburger recipes

Oh, happy day! Today is National Cheeseburger Day, and boy, are we celebrating! We want you to indulge with us (so we don’t feel as guilty about eating a burger…or two), so we’ve rounded up our five favourite cheeseburger recipes. Check them out below.

1. Mac ‘n Cheeseburger Recipe

2. Veggie or Beef Cheeseburgers with Cold Fruit and Veggies Recipe

3. American-Style Double Cheeseburgers Recipe

4. Mexican Cheeseburgers with Veggies and Mexican Dip Recipe

5. Hodad’s Bacon Double Cheeseburger Recipe

 

Cheesecake Recipes in Two Hours or Less

cheesecake

Since most cheesecake recipes require chilling in the fridge overnight, it can seem like such a hassle to make it from scratch. Besides, who has that kind of patience when there’s cake to be eaten? Don’t fret; we’ve rounded up some of the fastest and easiest recipes so you can eat your scrumptious creation the same day you make it. Talk about having your cake and eating it too!

 

2 hours: Frozen Citrus Mini Cheesecakes Recipe

1 hour: Cheesecake Trifle Recipe

15 minutes: No-Bake Cheesecake Recipe

 

Related:

Check Out Our New Recipes Section!

new recipes

Foodnetwork.ca is currently going through a huge redesign, and we are incredibly proud to present you with our new Recipes section. We heard your requests and took them into consideration, and the result is a clean, sleek and easy-to-use guide where you can find any recipe you’re looking for. Whether you want to browse by main ingredient, special diet, or our other search options, you can now do so with ease and speed. Check it out, and stay tuned for the redesign of the rest of the Food Network Canada site!

 

Take our quick survey and let us know what you think of the redesigned recipes section!

 

As always, you can also share your thoughts by tweeting us @FoodNetworkCA or sending us a Facebook message telling us what you think of the new and improved recipes section of the site!

 

 

21 Terrific Tofu Recipes

tofu recipes

Happy Meatless Monday, everyone! Whether you’re a meat-eater or not, it’s always great to switch things up in your diet and expand your recipe repertoire. This week, we’re exploring the world of tofu, and you might be surprised to find out just how versatile it really is. Check out these delicious tofu recipes for some great ideas for dinner tonight!

  1. Tofu Veggie Breakfast Wrap
  2. Snow Peas and Ginger Tofu
  3. Tofurkey Tofu Turkey
  4. Tofu Fries with Soy Sauce Aioli
  5. Veggie Burgers
  6. Sweet n’ Spicy Breakfast Hash
  7. Olive Oregano Wine-Baked Tofu
  8. General Tso Tofu
  9. Classic Spinach Lasagna
  10. Chili and Tamari Marinated Tofu and Soba Noodle Salad
  11. Vegetable Pad Thai
  12. Grilled Vegetables with Tofu
  13. Peanut Thai Vegetable Stew
  14. Tofu Pinwheels
  15. Sauted Savoury Crumbled Tofu
  16. Vegan Meatballs with Oven-Roasted Tomato Sauce
  17. Vegetarian No-Pasta Lasagna
  18. Spring Vegetable Thai Curry Soup
  19. Mapo Tofu
  20. Tofu Skewers with Walnut Pesto
  21. Vegan Scramble

13 Tomato Sauce Recipes

tomato sauce

 

Is it a fruit or a vegetable? Tomayto or tomahto? Canned, sun-dried, fresh or tubed? We’ve heard it all, but there’s no question about the versatility and downright absolute necessity of having a jar of tomato sauce at the ready. Whether simmered or smeared, one jar offers tons of options beyond a plate of pasta.

For weeknight convenience, sub in tomato sauce for recipes that call for simmering canned tomatoes with onions, garlic and herbs; less work, same great flavour! Give that bottle a spin with one of these great dishes:

 

1. Cabbage Rolls  2. Buffalo Mozzarella & Tomato Pizza  3. Romesco Sauce 

4. Tomato Mac & Cheese 5. Mussels Marinara  6. Cocktail Sauce  7. Meatloaf

8. Puttanesca Sauce  9. Chicken Enchiladas  10. Sloppy Joes

11. Eggplant Parmesan  12. Creamy Tomato Soup  13. Speedy Lasagna


Related:


 

 

Family Fun: Healthy Chocolate Muffins

I was planning on making banana bread with Felix when he asked if we could make “those chocolate muffins” instead. The only chocolate “muffins” I have ever made have been cupcakes — and that wasn’t going to happen. So I googled “healthy chocolate muffins” and found an amazing recipe for dense, moist chocolate muffins made with applesauce and low-fat Greek yogurt on Sally’s Baking Addiction. I took it upon myself to test the recipe and boy, am I glad I did. You will be, too. Thanks, Sally!

Healthy_Chocolate_Muffins.jpg

Recipe: Healthy Chocolate Muffins

Makes 12 muffins

 

Ingredients

¾ cup unsweetened applesauce

½ cup sugar

¼ cup honey

1 large egg

¾ cup vanilla Greek

2 teaspoons vanilla extract

½ cup all-purpose flour

½ cup whole wheat flour

½ cup unsweetened cocoa powder

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

½ cup mini chocolate chips and a few extra for sprinkling on top

Healthy_Chocolate_Muffins_Ingredients_Wet.jpg

Preheat your oven to 425°F. Grab a medium bowl and measure your wet ingredients: ¾ cup unsweetened applesauce, ½ cup sugar, ¼ cup honey, 1 large egg, ¾ cup vanilla Greek Yogurt. Combine with a spatula.

Healthy_Chocolate_Muffins_Ingredients_Dry.jpg

In another bowl, combine the dry ingredients: ½ cup all-purpose flour, ½ cup whole wheat flour, ½ cup unsweetened cocoa powder, ½ teaspoon salt, 1 teaspoon baking soda and 1 teaspoon baking powder. Mix to combine with a fork or whisk.

Healthy_Chocolate_Muffins_Batter.jpg

Mix the dry ingredients into the wet ingredients gradually, until no lumps of flour are left; do not over mix. Add ½ cup mini chips. Grease a muffin tray and divide your batter.

Healthy_Chocolate_Muffins_Tins.jpg

Sprinkle some mini-chips onto each muffin. Sally says to bake for 5 minutes at 425F and then bring the heat to 375F for 13 minutes, or until the muffins are cooked through (test with a toothpick). I baked for an additional 2 minutes. In any case, once the muffins have cooled, dive in guilt-free!

Healthy_Chocolate_Muffins_Plated.jpg

Recipe: Healthy Chocolate Muffins

Makes 12 muffins

Ingredients:

¾ cup unsweetened applesauce

½ cup sugar

¼ cup honey

1 large egg

¾ cup vanilla Greek yogurt

2 teaspoons vanilla extract

½ cup all-purpose flour

½ cup whole wheat flour

½ cup unsweetened cocoa powder

½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

½ cup mini chocolate chips and a few extra for sprinkling on top

Directions:

1) Preheat oven to 425F.

2) In a medium bowl, combine the applesauce, sugar, honey, egg, and vanilla Greek yogurt.

3) In another bowl, combine the all-purpose flour, whole wheat flour, unsweetened cocoa powder, salt, baking soda and baking powder.

4) Whisk together the dry ingredients and add gradually to the wet. Stir to combine but don’t over mix; make sure the flour has been incorporated (a few lumps is okay). Mix in the chocolate chips.

5) Grease a muffin tin and divide the batter. Top with a few more chips on each muffin.

6) Bake for 5 minutes at 425F, bring temperature down to 375F and keep baking for another 13-15 minutes or until a toothpick pulls off clean form the center of a muffin.

 

 

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

Related: