Two Classic Desserts Join Forces in These Delicious Tiramisu Cream Puffs

My Baking Therapy cream puffs are inspired by one of my all-time desserts — tiramisu! Infused with coffee, filled with a luxurious, but light mascarpone cream and dipped in the easiest chocolate ganache ever. If you love tiramisu, I know you’re going to devour this handheld treat. How can such a simple combo of two desserts be so delicious?

Tiramisu Cream Puffs

Prep Time: 35 minutes
Rest Time: 30 minutes
Bake Time: 40 minutes
Total Time: 1 hour, 45 minutes
Servings: 16 to 18 cream puffs

Ingredients:

Cream Puffs
½ cup whole milk
½ cup coffee
½ cup (1 stick) unsalted butter
2 tsp white sugar
½ tsp salt
2 tsp espresso powder
1 cup all-purpose flour
4 extra-large eggs, room temperature

Egg Wash
1 egg
1 Tbsp milk

Mascarpone Cream
1 cup mascarpone
1 ½ cup heavy whipping cream
6 Tbsp icing sugar
1 tsp vanilla extract
3 tsp water (optional)
1 tsp gelatin powder (optional)

Chocolate Ganache
½ cup heavy whipping cream
¼ tsp espresso powder
6 oz semi-sweet chocolate, chopped

Directions:

1. Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.

2. Start your cream puff dough: in a medium saucepan, add milk, coffee, butter, sugar, salt and espresso powder and bring to a boil over medium-high heat. Once the mixture is bubbling, take off the heat, add the flour in all at once and mix to combine. Place it back on the heat and cook for 1-2 minutes until the dough starts to come together and forms a thin film at the bottom of the pan. Transfer to the bowl of a stand mixer to cool for 5 minutes.

3. Using the paddle attachment, add the eggs, one at a time, mixing well after each addition. The dough will be smooth, shiny and thick, but pipeable. Transfer the dough to a piping bag with a ½ to ¾ tip or opening. Hold the piping bag upright and pipe the dough into 2-inch peaks about 2 inches apart. Dip your finger in some water and smooth out the peaks on top.

4. Whisk together the egg and milk for the egg wash and brush the tops of the dough. Bake in the oven for 20 minutes, then rotate the pan, turn down the oven to 325°F and continue to bake for another 15 to 20 minutes until golden and crisp on the outside. Transfer to a rack and let cool completely.

5. In the bowl of a stand mixer with the whisk attachment, whisk together the mascarpone and heavy cream on medium speed to combine. Add the icing sugar and vanilla and whisk on high until the peaks are stiff. Make sure not to over whip or the mixture will start to separate.

Optional: To stabilize the cream filling, bloom the gelatin in water, let sit for 5 minutes then heat in the microwave for 10 seconds. Add 1 tsp to the cream when it has reached the soft peak stage.

Related: 21 Italian Desserts You Need to Try Before You Die

6. Transfer the mascarpone cream to a piping bag. Using a paring knife, cut an X at the bottom of the puff, insert the piping tip and fill the puff. You will be able to feel the puff fill with the cream.

7. Heat the ganache’s heavy cream over the stove. Dissolve the espresso powder and pour mixture over chopped chocolate. Let sit for 1 to 2 minutes to warm through, then stir together until thick and velvety.

8. Dip the tops of the cream puffs into the chocolate ganache and let set on a cooling rack. Alternatively, you can slice the cream puffs in half, pipe the cream into the centre like a sandwich.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Baked Salmon With Spicy Mango Avocado Salsa, Because Summer is Coming

Summer is all about simple cooking: few ingredients that are fresh and easy to prepare. That’s why this salsa is about to become a staple in your home. It’s one of the quickest salsas to whip up and it has big zesty flavours. It marries so well with salmon — but, the truth is, this salsa is really versatile and the perfect addition to grilled chicken or shrimp, over a cabbage slaw or even dolloped on top of a coconut curry or stew. A quick tip: if you don’t have access to fresh mango, we tested it with frozen and it worked just as brilliantly!

Baked Salmon With Spicy Mango Avocado Salsa

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 2

Ingredients:

Salmon
2 pieces salmon (5 oz each)
½ tsp chili powder
¼ tsp sea salt
Pinch of pepper
Splash of extra-virgin olive oil

Salsa
½ large or 1 small mango, diced (or heaping ½ cup diced frozen mango, defrosted)
1 avocado, diced
3 Tbsp cilantro, finely chopped
1 stalk green onion, finely sliced or 2 Tbsp finely diced red onion
½ to 1 jalapeno pepper, finely diced
3 Tbsp lime juice
½ tsp sea salt
Pinch of pepper

Directions:

1. Preheat your oven to 375°F.

2. Season salmon with chili powder, sea salt and pepper.

3. Place a pan, that’s also oven safe, on the stove over medium heat and add a splash of extra-virgin olive oil and swirl it around.

4. Once hot, place the salmon in the pan, flesh side down and sear it for 2 minutes, then flip and sear for another 2 minutes on the other side.

Related: Middle Eastern Sumac Chicken With Date Syrup, Lemon and Pecans

5. Carefully take the pan off the heat and place it in the oven to cook for 12 minutes until perfectly flakey and tender.

6. While the salmon is cooking, prepare the mango avocado salsa. Start by dicing both the mango and avocado: first score them lengthwise and horizontally, then scoop out the fruit into a bowl.

7. Add the remaining salsa ingredients and mix until well combined.

8. When the salmon is done, remove from the oven and top with fresh mango avocado salsa.

Craving more easy summertime recipes? You can whip up this simple miso chicken and this salad with tuna in almost no time!

Tips for Making Perfect, Top Chef Canada-Worthy Fresh Pasta

Perfecting pro-level pasta at home may seem like a daunting feat, but we’ve got you covered with these tips from Top Chef Canada’s recent pasta-making elimination challenge, plus a few recipes to get you started in your own kitchen. From soft and supple gnocchi to tender ravioli, this advice from professional kitchens will get you rolling in no time.

Get the Recipe: Fresh Homemade Fettucine

The Best Flour For Homemade Pasta

The lucky cheftestants got to work with freshly milled flour from urban mill Brodflour, but chances are, you’ll have to settle for supermarket flour. Nonetheless, a few wise choices will help your success rate when making pasta. The specialty flour known as 00 or tipo 00 is the traditional pick when it comes to making pasta, due to its fine grind (this attribute also make it a good option for pizza dough). Depending on the kind of pasta, which dictates other factors such as the amount of eggs added, coarsely ground semolina or all-purpose flour can also be used in forming pasta dough.

Related: This Week on Top Chef Canada…

Eggs in Fresh Pasta

For some types of pasta, especially fresh egg pasta, the golden yolks lend a sunny hue to the finished product. Recipes vary in terms of the number but it is generally around a 1:1 ratio of eggs to cups of flour. Some kinds of pasta dough, such as tagliatelle, use a combination of two whole eggs and four egg yolks per four cups of flour for added richness.

Eggs also play a crucial role in the elasticity and texture of fresh pasta, although dried pasta is often made with no more than flour and water.

Related: Get Funky With 10 Fermented Foods

Methods For Making Homemade Pasta

Although the tried-and-true method of making a well in the flour and adding the wet ingredients in the centre, then drawing the flour slowly inwards, works well to combine the ingredients gradually, this process can be automated using a stand mixer or other equipment (Alton Brown has an easy food processor method for his ravioli dough, for example). The dough is then kneaded, shaped into a disk and rested before rolling through a pasta machine or by hand using a rolling pin for flat types of pasta such as fettuccini, or shaping using molds or one’s hands with smaller shapes, such as pici.

Related: Get the Recipe for Valerie Bertinelli’s Homemade Pici Pasta With Carbonara Sauce

Homemade Pasta Shapes and Tips

There’s still more choices awaiting you: pasta shape dictates cooking method, time and even which type of sauce you should use. In a stressful double-elimination, the remaining five chefs had to choose their pasta types, make their own dough and create their best dish for guest judge Danny Smiles (a former Top Chef Canada contestant himself and now owner of three restaurants including Osteria Fortuna, planned to open in June 2020). Adding to the pressure was the freshly milled flour, which will cause pasta dough to oxidize (changing colour and flavour) if made too far in advance. As a result, chefs couldn’t use the one hour prep time the day before to make their dough, instead needing to make it the day of the Eliminate Challenge.

At home, however, you have the advantage of all the time you need to tackle a fresh pasta project. Take some inspiration from each of the Top Chef Canada contestants and their dishes to create your own prize-worthy creation.

How to Make Homemade Orecchiette

Orecchiette is made by hand, with the pasta maker’s thumb forming the distinct indents that give each piece its distinctive “little ears” shape (Francis used a non-traditional method of forming it on a paddle, giving the pasta small ridges). Although he had never made orecchiette before, Francis’ precautions in making a test batch to experiment with the fresh flour and his technique paid off. The judges raved about his version with broccoli sauce, crunchy broccoli stems, fried spelt grains and an Asiago emulsion. Judge Danny Smiles observed that the dish adhered to its roots from Puglia, where orecchiette and broccoli are frequently used together.

Pro tip: Francis put his pasta dough in a vacuum bag to take the air out and speed up the resting process. If you have a vacuum sealer at home and are in a hurry, you can try this technique as well.

Get the recipe for Orecchiette With Homemade Ricotta And Cherry Tomatoes

How to Make Homemade Gnocchi

Due to the time constraints, Stephanie didn’t have time to make the traditional potato-based version of gnocchi, which requires cooking and cooling potatoes before putting them through a food mill, combining with flour and eggs and shaping into individual pieces. Instead, she opted for Parisian-style gnocchi, beginning with a choux paste (similar to eclairs) where butter and water are cooked, then combined with flour before putting it in a stand mixer to beat in the eggs. The mixture is piped into a pot of boiling water to cook. The judges liked the softness of Stephanie’s gnocchi, although they felt that they were a bit lost amidst the cornucopia of other ingredients in her Parisian gnocchi with pattypan squash, white asparagus, wild rose harissa and white asparagus sauce with ricotta.

Pro tip: When combining the eggs in the stand mixer, add them slowly one by one to ensure a soft and tender, eggier dumpling.

If you’d like to try a potato-free version of gnocchi, take a look at these Ricotta Gnocchi from head judge Mark McEwan.

How to Make Homemade Ravioli

Lucy’s first job on her first day as a chef at Terre Rouge was making pasta, so it’s no wonder that her cashew, caramelized onion and Gruyère ravioli won favour with the judges for its texture, winning her a place in the finale. Ravioli is made by running pasta dough through a pasta roller to achieve a thin, smooth sheet, then dolloping spoonfuls of filling in a single row across the bottom half. After folding over the top and pressing gently between sections of filling to remove excess air and seal each ravioli, a pasta cutter is used to trim each piece.

Pro tip: Listen to sound of the dough in the stand mixer — it will tell you when the dough is reaching the right consistency (you are looking for a stiffness similar to play dough).

Want to tackle your own ravioli? Try this Short Rib Ravioli and Creamy Mushroom Sauce, or Spinach and Ricotta Ravioli.

Related: How to Host a Top Chef Canada-Worthy Drag Brunch

How to Make Homemade Agnolotti

This pocket-sized filled pasta (or “little cute pillows with a beautiful pocket of filling on the inside”, as Imrun described it) starts out the same way as ravioli. The dough is rolled and dots of filling are piped onto the sheet of pasta, but before the final cuts are made, imprints are pushed into the sides of the filling to create a pillowy dent. Although Imrun’s use of nutritional yeast to top his kabocha squash and mascarpone agnolotti mystified the judges, they loved the thinness and execution of his pasta.

Pro tip: Using a piping bag to fill the agnolotti ensures even distribution and neatly centred dots.

Try one of these tasty ravioli recipes and adjust the method and filling size as described above to try them with agnolotti.

How to Make Homemade Tagliatelle

Rich with added egg yolks, tagliatelle’s long, flat ribbons make it a tender and versatile pasta. Adrian discovered the perils of deviating from the traditional recipe when he attempted to substitute squash purée for eggs, resulting in a soggy dough that stuck and broke in the roller during his first attempt. His second try was also too wet, forcing him to roll out the dough by hand, which ended up with tagliatelle that “looked more like spaetzle”, according to head judge Mark McEwan. Overall, although the judges liked the flavour of his butternut squash tagliatelle with butternut béchamel and scotch bonnet cremini mushrooms, the errors in executing the pasta itself sent Adrian home.

Pro tip: Be careful when substituting ingredients or adjusting your recipe, especially when using wet ingredients such as butternut squash that add moisture to the dough and can disrupt the water to flour ratio. Try making it yourself with this recipe for Homemade Tagliatelle.

Once you’ve made your fresh pasta, try one of these 50 Best-Ever Pasta Recipes for Easy Dinners. Watch Top Chef Canada Mondays at 10ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Jordan Andino’s Quick and Comforting Chinese Broccoli & Shrimp Stir-Fry

Everyone loves a meal that comes together in no time – especially when we’re all still busy adjusting to our “new normal.” The beauty of this dish, in particular, is that it combines both speed and comfort for a Chinese takeout classic you’ll want to make on repeat.  Packed with succulent shrimp and crispy veggies, you really can’t go wrong.

Related: Anna Olson’s Herbed Avocado Spread is the Secret Ingredient Your Sandwiches Need

Jordan Andino’s Chinese Broccoli & Shrimp in Oyster Sauce

Prep Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients

1/4 cup vegetable oil
1 Tbsp sesame oil
½ onion, cut into strips
2 cloves garlic, minced
450g medium shrimp, peeled and deveined
5 Tbsp oyster sauce, divided
1/4 tsp chili flakes
12 stalks Chinese broccoli (gai lan)
1/4 cup rice vinegar
4 cups cooked rice, for serving (optional)

Related: How to Get Kids to Enjoy Vegetables

Directions

1. Heat vegetable and sesame oil in a large non-stick skillet over medium-high heat. Add onion and cook, stirring often, about 1 minute. Add garlic and shrimp and cook for 1 minute.

2. Add chili flakes, 1 Tbsp of oyster sauce and broccoli. Cook for 3 minutes, stirring often. Add rice wine vinegar and toss to combine.

3. Continue to cook until broccoli is tender-crisp and shrimp is pink, about 2 minutes.

4. Drizzle with remaining oyster sauce before serving. Serve with rice, if desired.

Related: The Junior Chefs Describe Their Perfect Cake


Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

measured ingredients ready for baking

Your Ultimate Guide to Cooking and Baking Conversions

It is a good time to cook. Thanks to the Internet and more cookbooks than ever, there are countless recipes available to the home cook to choose from. These days you can travel the globe and get a taste of history without leaving your kitchen.

But sometimes a recipe from across the pond or from your grandmother’s recipe collection can leave you scratching your head, wondering how many tablespoons are in a cup. Some countries use imperial measurements, others use the metric system, some use weight as a unit, while others volume. Chances are you don’t often consider how many litres are in a gallon and that’s OK.

Related: What is Bread Flour and 14 Other Quarantine Baking Questions Answered

To help, we’ve created this handy converter chart with some of the most common ingredients and conversions including oz to ml and grams to cups. Bookmark it or print it and stick it on your fridge so you can cook with ease, no matter which measurement system your recipe uses.

Common Baking and Cooking Conversions

Cups Tablespoons Ounces Grams
Butter 1/4 cup 4 Tbsp 2 oz 57g
1/3 cup 5 Tbsp + 1 tsp 2.67 oz 76g
1 cup 16 Tbsp 8 oz 227g
Flour/Sifted 1/4 cup 4 Tbsp 1.06oz/0.95oz 30g/27g
1/3 cup 5 Tbsp + 1 tsp 1.41oz/1.23oz 40g/35g
1/2 cup 8 Tbsp 2.12oz/1.94oz 60g/55g
1 cup 16 Tbsp 4.24oz/3.88oz 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 1.76oz 50g
1/3 cup 5 Tbsp + 1 tsp 2.29oz 65g
1/2 cup 8 Tbsp 3.5oz 100g
1 cup 16 Tbsp 7oz 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 1.59oz 45g
1/3 cup 5 Tbsp + 1 tsp 2.12oz 60g
1/2 cup 8 Tbsp 3.2oz 90g
1 cup 16 Tbsp 6.4oz 180g
Water 1/4 cup 4 Tbsp 2 oz 57g
1/3 cup 5 Tbsp + 1 tsp 2.67 oz 76g
1/2 cup 8 Tbsp 4 oz 114g
1 cup 16 Tbsp 8 oz 227g

 

6 Common Conversions You Need to Know

1 tablespoon = 3 teaspoons
4 tablespoons = 1/4 cup
1 cup = 250 mL
1 pint = 500 mL
1 quart = 0.95 L
1 gallon = 3.8 L

Common Weight Conversions

1 ounce = 28 g
4 ounces or 1/4 pound =113 g
1/3 pound=150 g
8 ounces or 1/2 pound =230 g
2/3 pound =300 g
12 ounces or 3/4 pound =340 g
1 pound or 16 ounces =450 g
2 pounds= 900 g

Common Metric Conversions

1 teaspoon = 5 mL
1 tablespoon or 1/2 fluid ounce =15 mL
1 fluid ounce or 1/8 cup= 30 mL
1/4 cup or 2 fluid ounces =60 mL
1/3 cup= 80 mL
1/2 cup or 4 fluid ounces=120 mL
2/3 cup=160 mL
3/4 cup or 6 fluid ounces=180 mL
1 cup or 8 fluid ounces or half a pint= 240 mL
2 cups or 1 pint or 16 fluid ounces =475 mL
4 cups or 2 pints or 1 quart = 950 mL
4 quarts or 1 gallon = 3.8 L

Looking for more handy cooking tips? Learn how to make your own butter and buttermilk, how to cook eggs perfectly every time and even five clever ways to fix over-salted food!

Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Salad has officially become the hottest addition to your brunch spread thanks to this colourful and creative dish straight from Molly Yeh‘s kitchen. Toasted everything bagel croutons, sliced egg, tomato, cucumber, red onion and nuggets of cream cheese rolled in everything bagel seasoning are nestled on a bed of vibrant greens, then topped with a homemade honey-Dijon dressing. You’ll never see salad the same way again (we’re talking to you, skeptics!) after just one bite of this instant brunch classic.

Related: Start Your Day the Molly Yeh Way With These Breakfast Recipes

Molly Yeh’s Bagel Salad Recipe

Total Time: 35 minutes
Serves:
4

Dressing Ingredients:
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 tsp honey
1/2 cup extra-virgin olive oil
2 scallions, finely chopped
Kosher salt and freshly ground black pepper

Salad Ingredients:
2 Tbsp unsalted butter
2 large everything bagels, torn into bite-sized pieces
Kosher salt and freshly ground black pepper
4 large eggs
2 Tbsp everything bagel topping (see Cook’s Note)
4 oz cream cheese (1/2 block), cut into 1/2- to 3/4-inch cubes
5 oz mixed baby greens
4 medium tomatoes, cut into wedges
1/2 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
2 scallions, chopped
4 sprigs fresh dill, leaves only

Cook’s Note: Store-bought everything bagel topping will absolutely work; however, some brands are extremely heavy on the salt and should be avoided for this recipe. It’s super easy to make your own everything bagel topping though: Simply combine equal parts dried minced garlic, dried minced onion, poppy seeds and sesame seeds, then add a pinch of kosher salt. You can also add a few pinches of caraway seeds and/or black sesame seeds if you’d like!

Related: Shaker Things Up: These Healthy Salt Substitutes Are the Real Deal

Dressing Directions:

1. Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper.

Related: Molly Yeh’s Chicken Shawarma Tacos Will Satisfy Your Late Night Takeout Craving at Home

Salad Directions:

1. Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they’ll still be a little chewy on the inside, but that’s good). Transfer to a plate, sprinkle with salt and set aside.

2. Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.

3. Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.

4. On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing.

Get to know the cookbook author and blogger behind Girl Meets Farm with the 10 Things You Didn’t Know About Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

These Flaky Strawberry Rhubarb Cheesecake Pastry Pockets Are So Fun to Make

It’s rhubarb season! What better way to celebrate this wonderful fruit than with homemade jam to enjoy on just about anything? For this week’s Baking Therapy recipe, I’m making strawberry rhubarb cheesecake pastry pockets. They’re flaky, sweet, a little tart and so fun to make. These are definitely my new favourite spring treat.

Strawberry Rhubarb Cheesecake Pastry Pockets

Prep Time: 45 minutes
Resting Time: 1 hour
Bake Time: 18 to 20 minutes
Total Time: 2 hours, 5 minutes
Servings: 6 pastry pockets

Ingredients:

Dough
2 cups all-purpose flour
1 Tbsp white sugar
¾ tsp salt
1 cup (2 sticks) unsalted butter, chilled and cubed
1 cup ice water
3 tsp apple cider vinegar

Jam
2 cups strawberries, chopped
1 cup rhubarb, chopped
1 cup raspberries
½ cup white sugar
¼ cup maple syrup
Juice of 1 lemon (about 2 to 3 Tbsp)
1/8 tsp salt
2 Tbsp vanilla extract

Cheesecake
½ cup cream cheese, room temperature
¼ cup icing sugar

Egg Wash
1 egg
1 Tbsp milk

Glaze
2 Tbsp cream cheese, room temperature
1 Tbsp milk
1 cup icing sugar
1 Tbsp strained jam (from above)
½ tsp vanilla
Sprinkles (optional)

Directions:

Dough
1. In a large bowl, whisk together the flour, sugar and salt. Add the chilled, cubed butter and work into the flour by rubbing between your fingers until you have pea-sized bits throughout.

2. In a measuring cup, mix together the ice water and apple cider vinegar. Adding a Tbsp at a time, mix into the flour mixture. The dough should hold when pressed together (it’s okay if the dough looks slightly dry, it will hydrate while it rests).

3. Transfer the dough onto plastic wrap. Using the plastic, press to form the dough together into a square shape. Wrap tightly and chill in the fridge for at least 30 minutes.

Related: Savour All the Bright Flavours of Spring With These Strawberry Rhubarb Pie Bars

Jam
1. In a large saucepan, add the strawberries, rhubarb, raspberries, sugar, maple syrup, lemon juice and salt. Cook on medium-high for about 20 minutes, stirring constantly until the berries break down and the mixture starts to thicken.

2. Remove from heat, stir in the vanilla. Transfer to a dish and put into the freezer for 15 to 20 minutes to chill quicker.

Cheesecake
1. Mix together the cream cheese and icing sugar, set aside.

Assembly
1. Lightly flour your work surface and roll out the dough to about 12 by 12 inches and trim off the edges.

2. With a knife or a pastry cutter, cut the dough into 12 rectangles, about 3 inches by 4 inches. Transfer the dough to parchment paper.

3. Whisk together the egg and milk for the egg wash. Brush the borders of 6 rectangles with egg wash.

4. In the centre of each of those rectangles, dollop about 1 to 2 Tbsp of jam and 1 Tbsp of cheesecake filling. Make sure to save 1 Tbsp of jam for the glaze.

5. Roll out the remaining 6 rectangles, to they’re slightly larger than the bottom pieces. Place them on top and press down along the edges with your fingers. Take a fork and crimp the edges all the way around to seal.

6. Freeze for at least 30 minutes and preheat oven to 400°F.

7. Brush the tops with egg wash and with a fork, poke the tops of the pockets to create a few vents. Bake for 18 to 20 minutes until lightly brown.

8. Transfer to a cooling rack.

Glaze
1. Whisk together the cream cheese, milk, icing sugar, strained jam and vanilla until smooth and viscous. If it’s too thick, add a little more milk.

2. Spoon on top of cooled pastry pockets. Add sprinkles if you desire. Enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

This Mint and Lemon Pearl Couscous Salad is What Every Dinner Table Needs

Looking for something simple and fresh to make this season? Look no further! This vibrant couscous salad utilizes the freshness of mint, citrus and cucumber, as well as pearl couscous. This grain is also called Israeli couscous and is similar to regular couscous, but is much larger in size and yields a chewier texture. However, if you have quinoa or regular couscous in the pantry, that will do the trick.

Mint and Lemon Pearl Couscous Salad

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 to 6

Ingredients:

5 Tbsp extra-virgin olive oil, divided
1 ½ cups pearl couscous (Israeli couscous)
2 cups low-sodium chicken stock, store bought or homemade
1 clove of garlic, minced
1 medium shallot, minced
1 Tbsp lemon zest
2 Tbsp lemon juice, freshly squeezed
2 Tbsp fresh mint, finely chopped
½ cucumber, diced
½ cup crumbled feta or goat cheese
Salt and pepper, to taste

Directions:

1. In a saucepan over medium heat, add 2 Tbsp of olive oil and the couscous. Continuously stirring, cook until couscous is lightly toasted.

2. Add the chicken stock and bring to a gentle simmer. Cover with lid and let cook until liquid is absorbed, about 8 minutes. Transfer to a mixing bowl and let cool slightly.

3. To the mixing bowl, add the remaining olive oil, garlic, shallot, lemon zest, lemon juice, mint, cucumber and feta. Season with salt and pepper. Toss to combine.

Want more recipes you can whip up quickly? This simple miso chicken and this salad with tuna both come together in a flash!

You Can Make These Mixed Berry Galettes With Easy Pantry and Fridge Staples

Galettes were my introduction to the world of pastry and are still one of my favourite things to make. These single-crust pies are so easy that most kids can make them with very little supervision — and the fact that they are supposed to look rustic is a bonus for those who don’t feel confident making a pie crust. The possibilities for filling a fruit galette are endless, but I’ve chosen mixed berries because they bake up so well and are so pretty. Added bonus? You can bake these galettes with fridge and pantry staples you likely already have on hand: frozen berries are great and the pastry just uses a few items. Once you’ve made one galette, you’ll be hooked!

Mixed Berry Galettes

Prep Time: 50 minutes
Chill Time: 1 hour
Bake Time: 30 minutes
Total Time: 2 hours, 20 minutes
Servings: 8 galettes

Ingredients:

Pastry
1 ½ cups all-purpose flour
¼ tsp fine sea salt
¼ cup granulated sugar
½ cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
2 Tbsp heavy (35%) cream

Filling
2 cups mixed berries (fresh or frozen) such as raspberries, blackberries and blueberries
2 Tbsp granulated sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice (not needed if you use frozen berries)
1 Tbsp lemon zest (1 lemon)

Assembly
1 large egg, lightly beaten for egg wash
Granulated sugar, for sprinkling

To Serve
Vanilla ice cream or Chantilly cream (optional)

Related: The Pioneer Woman’s Most Popular Cake and Pie Recipes

Directions:

1. Whisk the flour, salt and sugar together in a large bowl. Add the cubed butter and using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job. Make a well in the middle of the flour mix and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.

2. Add the cream and mix until the dough is firm enough to form a ball when you press the mixture together with your fingers. It might be a little crumbly, but form the dough into a ball and wrap it tightly in plastic wrap.

3. Refrigerate for a minimum of 1 hour or up to 3 days, in the fridge. You can also freeze the dough, tightly wrapped in plastic, for up to 3 months. Thaw it overnight in the fridge before you roll and bake.

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

4. Combine the berries, sugar, cornstarch, lemon juice (if using) and zest in a small bowl. Stir to coat the berries thoroughly and set aside.

Tip: If your berries are quite large, you can cut them in half. If you do that, you might not need as much of the lemon juice, since cut berries may give off more juice.

5. Preheat the oven to 350˚F. Line two baking trays with parchment paper.

6. Divide the pastry into eight pieces and roll each piece out to a rough circle about 6 inches (15 cm) in diameter. If necessary, trim the rolled-out shapes with a pizza cutter so they are more or less round. Place the circles of dough on the parchment-lined baking trays. They should not be touching.

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

7. Use a ¼ cup measure to divide the berry mixture evenly between the dough circles. Place the berries in the centre of the dough and use the bottom of the measuring cup to flatten them slightly. You should leave a border of about 1 ½ inches around the edge.

8. Working with one circle at a time, fold the uncovered edges of dough up and around the filling, working your way around the circle. You’ll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don’t end up with a thick area of just crust.

9. Brush the edges of each galette with a little egg wash and sprinkle the pastry with sugar.

10. Bake for 25 to 30 minutes, or until the pastry is golden and the berries are cooked. Remove from the oven and place the galettes on wire racks to cool slightly. Serve warm or at room temperature with a scoop of vanilla ice cream or Chantilly cream.

This is an excellent entry-level dessert for novice bakers. Since the dough circles won’t be perfect and the berries will leak some juice out onto the baking  trays, they will all look a little mismatched, but they are meant to be “rustic” (this is what I call anything I make that doesn’t turn out perfectly!). Whenever I make these with my boys’ cooking club, nobody cares how they look — the boys think they are delicious and the parents are impressed their child made pastry from scratch!

Excerpted from In the French Kitchen with Kids by Mardi Michels. Copyright © 2018 Mardi Michels. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photographs Copyright © Kyla Zanardi.

Sheet Pan Confetti Cake

This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

We’re not lying when we say this dessert is magical. The cake recipe is absurdly moist and tender. And the pastel frosting? It’s basically the silky smooth love child of Swiss meringue buttercream and whipped cream. Also, the icing is substantially less sweet than the traditional butter and icing sugar mixture, so you can eat more than one slice. Plus those rainbow sprinkles! So, yeah, it’s straight-up magical.

Confetti Sheet Cake With Magic Pastel Frosting

Prep Time: 15 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours
Servings: 10 to 12

Ingredients:

Cake
2 1/3 cups all-purpose flour
2 ¼ tsp baking powder
1 tsp salt
3 eggs, room temperature
3 egg whites (here’s an idea on what to do with the extra 3 yolks!)

1 ¾ cups granulated sugar
2 tsp vanilla
1 cup whole milk or 2% milk
½ cup unsalted butter, cubed
¼ cup vegetable oil
4 Tbsp rainbow sprinkles

Frosting
1/3 cup all-purpose flour
¾ cup whole milk or 2% milk
2/3 cup granulated sugar
¼ tsp salt
¾ cup unsalted butter, cubed and softened
Gel food colouring
2 tsp rainbow sprinkles

Directions:

1. Preheat oven to 325°F. Spray a 9 x 13-inch baking pan with cooking spray and line with parchment paper with slight overhang on the long sides.

2. In bowl, whisk together flour, baking powder and salt.

3. In bowl of stand mixer fitted with a whisk attachment, beat eggs, egg whites, sugar and vanilla on medium-high speed until thick and batter falls into a ribbon pattern, 3 to 4 minutes. Stir in flour mixture until just combined.

Related: The Easiest Sheet Pan Dessert Recipes to Feed Your Family

4. Meanwhile, heat milk in small saucepan over medium-low heat until just hot. Remove from heat; stir in butter and oil until melted. Stir into flour mixture until just combined. Stir in sprinkles.

5. Scrape batter into prepared pan, spreading evenly. Bake until edges are lightly brown and a toothpick inserted into centre of the cake comes out clean, about 45 minutes. Let cool in pan 15 minutes. Transfer to rack right side up and let cool completely, 45 minutes.

6. In medium saucepan, whisk together flour and milk for the frosting, until smooth. Place over medium heat and whisk constantly until thickened, about 2 minutes. Remove from heat; whisk in sugar and salt. Scrape into a wide shallow plate to cool (stir until slightly warm).

Related: The Price of a Slice: Breaking Down the Costs of Cake

7. Beat butter in bowl of standing mixer fitted with paddle attachment on medium-low for about 5 minutes. Scrape the bottom; beat 1 minute. Gradually add cooled flour mixture, 2 spoonfuls at a time on medium-low until combined. Scrape bottom; beat until smooth.

8. Switch to whisk attachment and whip on low just to combine. Increase speed to medium-high and whip until silky and light. Frosting should have an airy consistency. Add desired food colour, stirring until incorporated. Spread on cake immediately with offset spatula to create swoops and pipe shapes (if desired) using a piping bag fitted with a star or crown piping tip. Add rainbow sprinkles.

Tip: Don’t be alarmed if the frosting feels stiff or looks curdled, your flour mixture was likely too cold. To warm, set the mixing bowl over a pot of simmering water until the edges start to melt; then rewhip. If the frosting looks loose, it’s likely too warm. Refrigerate for 10 minutes, stir and then rewhip until silky.

Tip: When using gel food colouring, use the end of a toothpick to dip into colour and then into frosting. Stir or whip until combined and repeat if needed for desired colour. A little goes a long way.

Want more fun, colourful baking recipes? Try these white chocolate funfetti cookies or these perfect lemon meringue cupcakes.

Lynn Crawford’s Bacon and Egg Ramen Soup is the Comfort Food You Didn’t Know You Needed

So many delicious flavours come together in this soup. You’ll be blown away by how simple it is to make, yet how complex the flavours are. It’s the perfect comforting meal for a rainy spring day.

See more: Anna Olson’s Herbed Avocado Spread is the Secret Ingredient Your Sandwiches Need

Lynn Crawford’s Bacon and Egg Ramen

Total Time: 40 minutes
Serves: 4-6 servings

Broth Ingredients:

8 cups water
3 green onions
1 large piece dried kombu
1 cup bonito flakes
1-inch piece ginger, chopped and unpeeled
2 whole, unpeeled garlic cloves
Mushroom stems (see below)

Related: Ask the Junior Chefs: What’s Your Favourite Fancy Food?

Broth Directions:

1. Bring water to a boil in a large pot over high heat. Add remaining ingredients, stir and reduce heat to medium-low. Cover and simmer gently for 20 minutes. Strain and reserve for later use.

Ramen Soup Ingredients:

4 packages ramen noodles
¼ cup unsalted butter
1 cup thinly sliced white onion
225 g shiitake mushrooms, stems removed, caps sliced into 1/4-inch strips (save stems, see above)
2 cloves garlic, minced
1 tsp minced ginger
¼ cup soy sauce
¼ cup light miso
2 Tbsp mirin
1 cup chopped kale, stems removed
4 to 6 slices prosciutto, torn

Garnish:

4-6 eggs, poached
1 small bunch green onions, finely chopped
Shichimi togarashi

Related: Here’s How to Get Kids to Eat More Vegetables

Ramen Soup Directions:

1. Cook noodles according to package directions. Drain and set aside.

2. Melt butter in a large pot over medium-high heat. Add the onions and shiitake mushrooms and cook until softened, about 2 to 3 minutes, stirring occasionally.

3. Add garlic, ginger, soy sauce, miso and mirin. Cook for one minute. Add reserved broth and bring to a simmer. Add kale and prosciutto. Cook until the greens are wilted, about 1 minute. Add noodles and stir to heat through.

4. Divide noodles among 4 to 6 bowls. Ladle hot soup over noodles, top with an egg. Garnish with green onions and togarashi.

Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Transform Those Overripe Bananas Into This Impressive Upside-Down Cake

With the world turning to banana bread these days, I wanted to take it to the next level. How, might you ask? Imagine for a moment if banana bread and sticky toffee pudding had a baby — and you’ll get this delicious Baking Therapy upside-down banana cake. It’s moist, covered in the most delicious toffee sauce and looks pretty impressive if you ask me! I know you have a bunch of overripe bananas lying around your kitchen, so what are you waiting for?

Banana Upside-Down Cake

Prep Time: 20 minutes
Bake Time: 45 to 50 minutes
Total Time: 1 hour and 10 minutes
Servings: 6 to 8 pieces of cake

Ingredients:

Toffee Sauce
6 Tbsp unsalted butter
1 cup brown sugar
1/3 cup heavy cream
½ tsp ground cinnamon
Pinch salt
1 tsp vanilla extract
2-3 bananas, sliced

Banana Cake
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp ground cinnamon
½ tsp salt
½ cup brown sugar
¼ cup unsalted butter, melted
¼ cup neutral oil
1 large egg
1 cup buttermilk, room temperature
1 cup mashed bananas (about 2-3 bananas)
1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F.

2. In a medium saucepan on medium-high heat, whisk together the following toffee ingredients: butter, brown sugar, cream, cinnamon and salt. Bring to a boil and let bubble for 1 minute. Remove from heat and whisk in the vanilla extract. Pour 2/3 of the mixture to a 9-inch pan and set aside to slightly cool.

3. Arrange the sliced bananas tightly on top of the toffee sauce in the pan.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

5. In a large bowl, whisk together the brown sugar, melted butter, oil, egg, buttermilk, mashed bananas and vanilla extract until smooth.

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

6. Fold the dry ingredients into the wet and mix until just combined. Transfer the batter to the pan and distribute evenly so that the bananas are not disturbed. Smooth out the top and bake for 45 to 50 minutes until golden brown and a toothpick when inserted into the centre comes out clean.

7. Cool on a wire rack for 10 minutes.

8. Run a knife around the perimeter of the pan to release the cake. Place a plate slightly larger than the pan on top and wearing oven mitts invert the pan quickly. If the cake is stubborn, insert a knife on the side of the pan to release the suction. Serve with fresh whipped cream or vanilla ice cream and a drizzle the remaining toffee sauce.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

The Whole Family Will Jump Right out of Bed for These Cinnamon Streusel Muffins

Love the smell and flavour of cinnamon? Then these muffins — a moist yogurt-based vanilla cake with a crumbly cinnamon streusel — are for you. But, wait! There isn’t just a topping of streusel. There’s also a hidden layer inside each muffin to ensure you get a hint of cinnamon in each bite. This recipe will work with both plain or vanilla Greek yogurt, but I highly recommend using the full fat variety for maximum flavour. If the aroma of these muffins cooking doesn’t get you out of bed in the morning, we don’t know what will.

Cinnamon Streusel Muffins

Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins

Ingredients:

Muffins
¾ cups unsalted butter, melted
¾ cups light brown sugar, packed
2 large eggs, lightly beaten
1 tsp pure vanilla extract
1 cup plain Greek yogurt
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt

Streusel
½ cup all-purpose flour
½ cup light brown sugar, packed
½ tsp ground cinnamon
Pinch fine salt
¼ cup unsalted butter, cold and cubed

Directions:

1. Preheat oven to 350°F. Line a muffin tray with 12 liners.

2. In a large mixing bowl, stir together the melted butter and brown sugar. Whisk in the eggs, vanilla and yogurt until well blended.

3. Sift in the flour, baking soda, baking powder and salt. Stir until ingredients come together.

4. Scoop a heaping Tbsp of the batter into each muffin liner.

Related: Start Your Morning on a Sweet Note With These Gooey Cinnamon Buns

5. For the streusel: in a medium mixing bowl, add the flour, brown sugar, cinnamon and salt. Stir to combine. Using your hands, work in the butter until a crumb mixture is formed.

6. On top of the batter already in the muffin tray, sprinkle with a heaping tsp of the streusel mixture.

7. Divide the remaining batter on top of the 12 muffins, followed by the remaining streusel mixture.

8. Bake for 20 to 25 minutes, until a toothpick inserted in the centre comes out clean.

Tip: Drizzle with vanilla glaze if desired! To make the vanilla glaze, simply whisk together 1 cup powdered sugar, 1 Tbsp cream and 1 tsp vanilla extract until smooth. If mixture appears thick, add more cream. If mixture appears thin, add more powdered sugar.

Love this muffin recipe? These lemon meringue cupcakes and matcha and white chocolate oat muffins will surely satisfy too.

Treat Mom to These Buttery Lemon Scones With a Tangy Lemon Curd

Every year for Mother’s Day, I make my mom scones. This year, while I can’t celebrate with her in person, I’m keeping the tradition alive and dropping these off so we can enjoy them together, but separately (over video chat). These Baking Therapy lemon scones are buttery, super easy to make and just scream springtime! Spread on a healthy layer of the tangy lemon curd to take these scones to a whole new level.

Lemon Scones

Prep Time: 15 minutes
Rest Time: 45 hours
Bake Time: 15 minutes
Total Time: 1 hour, 15 minutes
Servings: 18 x 2-inch rounds or 8 triangles

Ingredients:

Scones
3 cups all-purpose flour, plus more for dusting
3 Tbsp white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, cubed and chilled
1 ½ Tbsp lemon zest (about 3 lemons)
225 ml buttermilk
1 egg
1 Tbsp vanilla extract

Egg Wash
1 egg
1 Tbsp milk

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips 

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter to the mix by rubbing/crumbling it between your fingers. Work quickly so the butter stays cold, you want pea-sized bits throughout. Add the lemon zest.

2. In a medium bowl, whisk together the buttermilk, egg and vanilla extract.

3. Create a well in the middle of the dry mix and pour in the buttermilk mixture. With a fork, start to work the dry ingredients into the wet until the dough starts to come together, it will be a bit shaggy at this point.

Related: Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

4. Transfer the dough onto a lightly floured surface, flour your hands and begin to press the dough together. Form a rectangle, about one inch thick. Cut the dough in half and stack it on top of one another. Repeat the process three times, dusting with flour if the dough gets too sticky.

5. Finally, roll out the dough to about ¾ inch thick. Using a 2-inch cookie cutter or a knife, cut out your scones. Make sure to press straight down, this will ensure the scones will rise straight up as they bake.

6. Place the scones on a lined cookie sheet and place in the freezer to firm up for 30-45 minutes.

7. Preheat oven to 375°F.

8. Mix together the egg wash ingredients and brush the top of the scones with it. Bake in the oven for 12-15 minutes, depending on the size of your scones, until they rise and are beautifully golden brown on the edges.

Tip: You can make these scones ahead of time. Once the scones are frozen on the cookie sheet, transfer to a freezer-friendly plastic bag or container. Bake from frozen for 12-15 minutes.

9. Serve immediately with your homemade lemon curd or your favourite jam.

Tangy Lemon Curd

Prep Time: 5 minutes
Rest Time: 2-4 hours
Cook Time: 10 minutes
Total Time: 2 hours, 15 minutes to 4 hours, 15 minutes

Ingredients:
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lemon juice (about 3 lemons)
Pinch salt
1 stick butter

Directions:

1. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, lemon juice and salt. Bring the mixture to a boil, stirring constantly. When the mixture starts to bubble, whisk in the butter, one Tbsp at a time. Bring the mixture to a boil again and let it bubble for 1 minute.

2. Remove from heat and strain the lemon curd. Place plastic wrap directly on the curd and refrigerate until it sets, about 2-4 hours.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

Bananas gone brown? Make banana bread! This recipe is guaranteed to stay moist and tender from the use of sour cream and gets a crunchy, crackly top from a combination of granulated and turbinado sugar. Customize your bread by folding in chopped nuts, chocolate chips or both. But first! Some tips on how to make the perfect banana bread every time.

How to Make the Perfect Banana Bread

• Use overripe bananas. We are talking dark, heavily spotted ones. Overripe bananas are responsible for both sweetness and overall flavour. If you want to speed up the process, place bananas in a paper bag along with an apple (or another fruit that emits ethylene).

• Need banana bread now? Bake unpeeled bananas on a parchment lined, rimmed baking sheet at 300°F until their peels turn black.

• Do not over-mix the batter. After the flour has been mixed in, it is OK if the batter is not completely smooth. Folding in the bananas and other add-ins will help keep from over-mixing as well.

Related: These Muffin Recipes Will Turn You Into a Baking Person

• Add some crunch! Without any add-ins, the texture can be a bit monotonous. If you don’t want to add in nuts, make sure to sprinkle the batter with sugar. Once baked, the sugar on top creates a nice, crackly crunch. And if you are adding nuts, it’s a good idea to toast them before folding into the batter with the bananas.

• Sour cream is the preferred dairy; the fat provides plenty of moisture and the acidity keeps the bread nice and tender. Don’t have sour cream? Try using full-fat, plain Greek yogurt or buttermilk.

• Freeze banana bread (full loaf or slices) in a double-layer of plastic wrap before being placed in a large, resealable bag for up to three months. Make sure the banana bread has completely cooled before freezing.

The Perfect Banana Bread Recipe

Prep Time: 10 minutes
Bake Time: 50 to 60 minutes
Total Time: 60 to 70 minutes
Servings: 8 to 10

Ingredients:

2 cups all-purpose flour
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup canola or grapeseed oil
½ cup granulated sugar, plus more for sprinkling
½ cup brown sugar
2 large eggs
½ cup sour cream
2 tsp vanilla extract
1 ½ cups mashed bananas (about 3 to 4 overripe bananas)
Turbinado or raw sugar, for sprinkling

Directions:

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.

2. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

3. Using an electric mixer (hand or stand mixer), mix together the oil, sugars and eggs until smooth. Add the sour cream and vanilla and mix until combined.

4. With the mixer on low, add the flour mixture. Stop mixing before the last streaks of flour disappear in the batter. Do not over-mix – it is OK if the batter isn’t completely smooth. Fold in the mashed bananas until combined.

5. Scrape the batter into the prepared pan. Sprinkle the top with granulated and turbinado sugar (about a tsp or two of each), if desired.

6. Bake the bread for 50 to 60 minutes or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs. Do no overbake.

7. Allow the banana bread to cool on a wire rack before slicing.

Need more baking recipes in your life? Try these fudgy, gluten-free sweet potato brownies or perfect lemon meringue cupcakes.

9 Memorable Moments From Buddy vs. Duff — Plus, the Season Two Winner Revealed

The batter has been poured, the cakes have been sculpted, and the second season of Buddy vs. Duff is in the (flour) bag. Over eight episodes the Carlo’s Bakery and Charm City Cakes owners have gone head-to-head in a flurry of challenges, proving they really are the crème de la butter-crème when it comes to larger-than-life cakes. Here are all of our favourite season two moments leading up to and including the Buddy vs Duff finale, when the judges named this year’s ultimate winner.

Duff Decorates the Inside of a Cake

Riding high on his first season win, Duff was ready to pull out all the stops in the first episode when the guys were asked to create a New York City cake that showed off their best interpretation skills. And while Buddy went big and recreated the Statue of Liberty, Duff dug into the details of St. Patrick’s Cathedral. Most of those details just happened to be inside of the cake itself, and the judges could only see those beautiful arches and stained glass through a camera. In the end, those details earned the baker the extra half-a-point he needed to take the first challenge win, but one thing was clear: this was going to be a close season full of next-level cakes.

Buddy vs Duff season 2 episode 1 winner

Forklifts Are the New Stand Mixer

Proving that bigger is actually sometimes better, Buddy set the tone in the dinosaur sleepover challenge when the guys were asked to tackle realism and dinos. Not only did Buddy recreate a life-size creature with amazing eyeballs and textured skin (thanks to the help of some gumballs), but the crew needed a forklift just to lift the thing. It wasn’t the last time Buddy used the machine to help crate his creations around throughout the season, proving that next-level bakers need next-level tools.

Buddy vs. Duff season 2 episode 2 winner

Related: The Evolution of Buddy Valastro 

Duff Pulls Off a Horse, Because of Course

When Buddy had the lead heading into episode three, Duff realized he needed to up his own game for the medieval feast challenge. So when the judges told them to hone in on special effects, he and his team built a gigantic horse that transformed into a unicorn and farted glitter. Not only are horses one of the hardest bakes to pull off to begin with, but this creation was so big that Duff and Co. couldn’t even get it out the door without disassembling it first.

Buddy vs Duff season 2 episode 3 winner

Everyone Recreates Jordin Sparks

It has to be super trippy to see yourself in cake form, but Jordin Sparks was seeing double in the Waitress musical challenge when the guys were tasked with creating a tableau that best described the play. Buddy’s team opted for a cute caricature while Duff’s team did a life-size recreation, and while both offerings had Sparks tearing up it was Duff’s cake that pulled out the big W.

Buddy vs. Duff season 2 episode 4 winner

Duff Loses to the Clock

When the teams headed to the aquarium to pull off some swimming aquatic cakes, Duff got up in his head when he realized he may have overshot his cake—especially when he saw Buddy’s impressive three-tonne whale bake. So with dozens of details still not complete at the 48-hour mark, Duff kept working and wound up taking a two-point time penalty. As a result, Buddy earned five total extra points that week, propelling him to an easy win.

Buddy vs Duff season 2 episode 5 winner

Related: The Evolution of Duff Goldman

The Air Conditioner Goes Bust

Duff was feeling the pressure heading into the mini golf challenge and admitted he was pretty thirsty for some redemption after the aquatic kerfuffle. So he went with an oceanside theme for his hole, which quickly went awry when the air conditioner at his shop went bust and his cakes started melting. Buddy, meanwhile, created a Carlo’s Bakery theme with dozens of cakes and an impressive storefront sign, easily beating Duff once again.

Buddy vs. Duff season 2 episode 6 winner

Team Duff Takes a Camera Detox

With two tough losses under his iced belt, Duff was in his feelings by the time the guys got around to the amusement park challenge and they were asked to incorporate movement into their cakes. Both teams went for carousels, but in a surprise move, Team Duff went dark. Turns out the baker just really needed to be able to focus on the fun of creating with his team, and so he turned the cameras around. As a result, for the first time all season, neither Buddy nor the judges could see what he was up to.

Buddy Makes the Most Interactive Cake Yet

Meanwhile over on Team Buddy, the baker decided to go all-in and make a carousel cake that the judges could also ride. Enter that famous forklift and a whole lot of stress, because if that thing wasn’t properly designed it could actually end up seriously hurting someone. They pulled it off in the end, but it wasn’t enough to top Duff’s top-secret cake, which shot out popcorn and won by a whopping three points.

Buddy vs. Duff season 2 episode 7 winner

Related: 10 Moments From Buddy vs. Duff Season One That Had Us on the Edge of Our Seast

Buddy Takes the Cake

Heading into the finale Buddy had an impressive six-point lead, but with two Star Wars-themed cakes on the line that had to incorporate all of the previous skills, the pressure was on. Buddy impressed with a recreation of the Millennium Falcon and a laser show that the audience was certainly there for, but in the end, Buddy’s X-wing tableau with an amazingly sculpted Yoda was the cake of the night. However, Duff’s win wasn’t enough to overcome a tough season full of surprise mishaps, and in the end, Buddy got the ultimate redemption when he was named season two winner.

So that’s one season win for Duff, and one season win for Buddy. It seems like a third-season tie-breaker is inevitable, no? Well there’s no news just quite yet, but one thing is clear: people definitely need more jaw-dropping cakes from this duo.

Buddy vs Duff season 2 episode 8 winner

Watch Buddy vs. Duff Sunday and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

 

This Simple Miso Chicken With Glazed Carrots Recipe Comes Together in Just 45 Minutes

This is a favourite meal of ours because it’s quick to pull together and has big flavour thanks to the magical marinade that’s sticky, sweet and salty. Whenever you mix miso, sesame oil and honey, you get pure deliciousness. Here, we slather it all over chicken breasts, but thighs would be just as perfect and much juicier. The glazed carrots are also divine. This is a quick one-pan meal with little mess.

Simple Miso Chicken With Glazed Carrots

Prep Time: 10 minutes
Cook Time: 33 minutes
Total Time: 43 minutes
Servings: 2-4

Ingredients:

¼ cup white miso
1 tsp toasted sesame oil
1 Tbsp honey
1 tsp rice vinegar
2 Tbsp avocado oil
1 tsp minced ginger
2 carrots, peeled and sliced in half lengthwise
4 cloves garlic
2 chicken breasts or 4 chicken thighs (about 1 lb), skinless and boneless
¼ cup fresh cilantro or parsley, roughly chopped (optional)
Sesame seeds (optional)

Directions:

1. Preheat your oven to 375°F.

2. In a bowl, whisk together the marinade ingredients (miso, sesame oil, honey, rice vinegar, avocado oil and ginger).

3. In a wide, oven safe dish, add a splash of extra-virgin olive oil or avocado oil to coat the bottom.

Related: Here’s How to Organize Your Tupperware Drawer Once and for All

4. Place the carrots and whole garlic on the bottom of the dish and then the chicken on top.

5. Pour the marinade over the chicken and carrots, ensuring the chicken gets the majority of marinade.

6. If the carrots seem too dry, add a splash of avocado oil and make sure they’re coated so they cook well.

7. Cook in the oven for 30 minutes and broil for 2-3 minutes at the end, so the marinade gets bubbly and caramel in colour. Make sure you watch the chicken as it broils because the miso can burn easily.

8. Top with fresh herbs and sesame seeds and serve with brown rice, if you like.

Want more delicious chicken recipes? This slow cooker chicken shawarma and Middle Eastern sumac chicken are must-makes.

How To Host a Top Chef Canada-Worthy Drag Brunch at Home

This week’s episode of Top Chef Canada turned the party with its seamless blend of drag artistry and culinary skills.

With the eighth season of the hit series well underway, the diverse cast of culinary warriors have embarked on plenty of intense challenges already. This week, however, the chefs were challenged to a fabulously unique Quickfire Challenge that focused on creating a scrumptious drag brunch – and it gave us life! Spoiler Alert: You’ll want to watch this week’s episode, Drag Brunch, before reading any further to avoid spoilers.

Related: Recap the Top Moments From Top Chef Canada

For the uninitiated, drag brunches are increasingly popular Sunday morning staples in most major cities – an entertaining way to enjoy your eggs and down some mimosas while taking in a live comedy and lip-sync performance extravaganza from a local queen. In light of recent circumstances, however, drag artists have taken the internet by storm, streaming live performances to their loyal fans. (All you need to do is Google your favourite queen or visit their Instagram page to check out their upcoming schedules.)

And so, with Toronto-based drag artists Baby Bel Bel and Miss Moco looking on, the chefs offered up plenty of opulent eats that left us drooling.

Dominique, Adrian and Jo came out on top with their cinnamon and orange zest-themed eats. With that team’s convincing win in mind, we’re sharing our recipes for a fancy drag brunch based on the winning team’s recipes – albeit easier and less time-consuming (we can’t all be top chefs, after all).

Related: What Famous Food Dish From Top Chef Canada Should You Make?

Dominique’s first course: Scotch Quail Egg with Radicchio Salad with Spiced Orange Vinaigrette

Try it Yourself: Scotch Egg

Don’t have quail eggs on hand to mirror Dominique’s dish? Fear not! There’s nothing wrong with a deliciously simple regular egg instead. Pair your homemade breaded Scotch Egg with a light salad if you’re feeling particularly peckish.

Try it Yourself: Brunch Frittata

Treat yourself to a low-key drag brunch by combining tomatoes, asparagus, herbs and goat cheese for a dish that’s ready in less than 30 minutes – leaving you plenty of time to queue up a drag queen performance to stream live.

Adrian’s second course: Allspice French Toast Orange Peel-Infused Fried Chicken with Scotch Bonnet, Rosehip and Ginger Syrup

Try it Yourself: Biscuit French Toast with Cinnamon-Orange Cane Syrup

If straight-up French Toast isn’t your jam, you can still stick to Adrian’s southern comfort food theme by crafting this mouth-watering biscuit-inspired version.

Try it Yourself: Fried Chicken with Wild Rice Waffles and Pink Peppercorn Sauce

Before you take in all those sickening death drops on your drag brunch livestream, curl up with some crispy fried chicken on homemade waffles that will leave you feeling full right up to dinner.

Jo’s third course: Carrot Cake Scone with Whipped Cream Cheese Frosting and Candied Walnuts

Try it Yourself: Waffled Carrot Cake

If you didn’t opt for waffles in the second course, there are still opportunities to save the best for last.  Elevate the average waffle with carrot cake-infused cream cheese frosting and roughly chopped pecans for a drag brunch that will satisfy your sweet tooth.

Try it Yourself: Bacon-Cranberry Scones with Citrus Basil Butter

If you’re not a fan of carrot cake, try these savoury scones you can enjoy with your second (or third) cup of coffee or tea.

Watch Top Chef Canada Mondays at 10ep and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

Your Mother’s Day plans may look a little different this year: whether you’re celebrating in person or virtually, we have an epic, inspiring, gorgeous spread that screams “we love you, mom!” It’s a beautiful brunch platter, similar to how you would construct a cheese or charcuterie board, but this time, it’s centred around waffles. The batter in this recipe calls for gluten-free buckwheat flour (one of our favourites) but you can easily swap it for spelt, whole wheat or all-purpose if that’s what you prefer or have on hand. Now, it’s time to learn how to make the sweetest morning spread for that special lady in your life. (Don’t forget the card!).

Gluten-Free Buckwheat Power Waffles

Prep Time: 5 minutes
Cook Time: 3 minutes per waffle
Total Time: 14 minutes
Servings: 3 waffles

Ingredients:

1 cup buckwheat flour
1 Tbsp coconut sugar
2 tsp baking powder
Pinch sea salt
1 egg
¼ cup melted coconut oil
1 cup dairy-free milk (or milk or water)

Related: These Waffle Recipes Will Make You Jump Right Out of Bed

Directions:

1. Plug in your waffle iron.

2. Mix the dry ingredients into a bowl.

3. Mix the wet ingredients in a separate bowl.

4. Pour the dry into the wet and whisk until a batter comes together.

5. Once the waffle iron is hot, scoop about ⅓ cup batter onto the iron, close it and let it cook for about 3 minutes. Or whenever your waffle maker tells you it’s ready! Ours has a handy green light that lets us know the waffle is cooked.

Select Your Toppings

This is where you can let your creativity shine, adding your favourite toppings and bringing as much colour and texture onto the board as possible. If you have little ones, include them in the process too, let them pick their favourite ingredients to cascade around the board.

Remember to include both sweet and savoury toppings and to cut everything into bite-sized pieces (or put out knives so they can be sliced!). You want this to be captivating for the eye but you also want everything to be edible. We once went to a party where they placed whole apples on their charcuterie board — who was going to chomp on a whole apple at a party?! Be realistic and mindful of portion size.

Related: 20 Simple Make-Ahead Brunch Recipes That’ll Still Impress

Here are examples of toppings we think would be amazing, but just choose a few, there’s no need to go overboard.

Fresh Fruit and Veg: Apples, pears, mango, pineapple, bananas, kiwi, strawberries, raspberries, blueberries, blackberries, purple and green grapes, oranges, radishes, carrots, cucumbers, capers, olives, cherry tomatoes with feta, fresh basil or mint leaves.

Protein: Hardboiled eggs or soft-boiled eggs in cups, sausage or bacon, lox or smoked salmon, cheese (like gouda, goat, crumbled feta).

Pantry Items: Dried fruit (like mango, dates, raisins, craisins), chocolate chips or cacao nibs, coconut chips, roughly chopped nuts (like pecans, almonds, cashews, walnuts), pumpkin seeds, sunflower seeds, granola.

Spreads/Syrups: Maple syrup, honey, peanut butter, almond butter, tahini, jams, chocolate spread, yogurt.

Assemble Your Board

1. To assemble the board, get all of your ingredients ready first, including waffles, toppings and the dishes you want to place ingredients in, like small bowls, cups and spoons.

2. Find a big board and start with the waffles, place them in different areas around the board and stack a few to create levels.

3. Next, add the fresh fruit in small piles around the board. You can also mix some of the fruit together.

4. Then, add in the protein, if you’re using any. Find open spaces and add some cheese over here and a few eggs there. If you’re using lox or something that’s very overpowering and you don’t want it to touch the other ingredients, place it in a bowl or on a plate and then onto or next to the board.

5. Fill the gaps with the pantry items like dried fruit, nuts and seeds.

6. Finally, add the little cups or bowls of syrups and spreads. These can be on the board or beside the board depending on how much space you have. Remember to include appropriate knives or spoons with the dishes.

7. If you still feel like it’s not complete, add a bit more colourful fruit, which will most definitely seal the deal.

Want more recipes that’ll impress mom? Whip up a batch of fudgy sweet potato brownies or lemon meringue cupcakes.

White Chocolate Funfetti Cookies Make for the Perfect Emergency Cookie Stash

There’s one thing I always have in my freezer: an emergency cookie stash. These Baking Therapy white chocolate funfetti cookies are the perfect sweet treat, especially when you have a sudden sugar craving. They’re the ideal cookie: crispy edges and chewy inside. Start your emergency cookie stash today, you’ll thank me later.

White Chocolate Funfetti Cookies

Prep Time: 20 minutes
Resting Time: 20 minutes
Bake Time: 12 to 14 minutes
Total Time: 52 to 54 minutes
Servings: 13 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, plus more as needed (approx. 2 Tbsp)
1 tsp espresso powder (optional)
1 tsp hot water (optional)
¾ cup brown sugar
¾ cup white sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
¼ cup sprinkles
1 cup white chocolate, chopped

Directions:

1. Line two cookie sheets with parchment paper.

2. In a medium saucepan, melt the butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown. Transfer the brown butter to a measuring cup and add more butter, one Tbsp at a time, to reach 1 cup mark (about 2 Tbsp). Set aside to cool slightly.

3. Dissolve the espresso powder in 1 tsp of hot water.

Related: Our Top Chocolate Chip Cookie Recipes for a Better Week Ahead

4. In the bowl of a stand mixer, whisk together the brown sugar, white sugar and brown butter. Add the eggs one at a time and whisk until well combined. Add the espresso and vanilla extract.

5. In a medium bowl, sift the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined. Fold in the sprinkles and white chocolate. With an ice cream scoop, portion the dough onto the cookie sheets leaving 2 inches between each cookie. Place cookies in the fridge to chill for 20-30 minutes.

Tip: If you’re freezing the cookies for later, put the tray in the freezer for 30 minutes. Then transfer to a freezer-friendly bag or container. When you’re ready to eat them, bake straight from the freezer for 13-15 minutes.

6. Preheat oven to 350°F.

7. Bake the cookies, straight from the fridge, for 12 to 14 minutes until the cookies are golden brown. Cool on pan for 2 minutes and then transfer to a wire rack. Enjoy with a cold glass of milk!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.