Overhead shot of Molly Yeh's spinach and feta rugelach, sprinkled with salt and laid out attractively on a large platter

Molly Yeh’s Spinach and Feta Rugelach Are a Savoury Twist on a Classic

There’s something sweetly satisfying about a savoury spin on a classic dessert. While Girl Meets Farm’s Molly Yeh is certainly an expert when it comes to creating craveable desserts, she’s also got a knack for finding yummy new ways to pay homage to time-honoured tastes. Take these cheesy rugelach: traditionally, crescent-shaped rugelach are a sweet treat starring on Hanukkah and Jewish-holiday dessert tables. With this veggie-filled twist, however, Molly transforms the cookies into flavourful bites for the dinner table.

Savoury and simple to make (especially if you use store-bought, pre-rolled pie crusts as a time-saving hack), these delectable pastries are filled with a sumptuous mix of spinach, feta and garlic.

Related: 15 Sweet and Savoury Ways to Use Leftover Pie Dough

Molly Yeh’s Spinach and Feta Rugelach Recipe

Active Time: 45 minutes
Total Time:  1 hour 15 minutes

Yield:16 pieces

Ingredients:
10-oz frozen chopped spinach
2 Tbsp unsalted butter
1 small onion, finely chopped
Kosher salt and freshly ground black pepper
2 to 4 cloves garlic, minced
2 Tbsp all-purpose flour, plus more for dusting
3/4 cup crumbled feta
3 Tbsp heavy cream
1 tsp lemon juice
A few shakes hot sauce
One 14.1-oz box refrigerated rolled pie crusts (2 crusts total) or 2 homemade rounds pie dough
1 large egg yolk, beaten with a splash of water
Flaky sea salt, for sprinkling

Related: The Most Delicious Chocolate Babka with a Healthy Twist for Your Hanukkah Party

Directions:
1. Preheat the oven to 425ºF. Line two baking sheets with parchment paper.

2. Set the frozen spinach out on a plate at room temperature to soften slightly.

3. Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.

4. Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4-inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.

5. Lightly brush the tops with egg wash and sprinkle with sea salt.

6. Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.

Related: Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Want to learn more about the Girl Meets Farm star? Here are 12 fun facts 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.

Apple cider coffee cake on white tray

This Apple Cider Coffee Cake is the Sweet, Warm and Comforting Recipe You Need

Apple cider is the perfect fall drink: it’s sweet, warm and comforting — and it’s extra delicious when baked into a coffee cake. This Baking Therapy apple cider cake consists of layers of tender cake made with fresh pressed apple cider and layered with a sweet, cinnamon crumble. This apple cake recipe is best enjoyed with a hot cup of coffee, tea, hot chocolate or better yet — warm mulled apple cider!

Apple cider coffee cake on white tray

Apple Cider Coffee Cake

Prep Time: 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 1 hour and 20 minutes
Servings: 8 to 10

Ingredients:

Crumb Topping
½ cup all-purpose flour
¾ cup brown sugar
2 tsp ground cinnamon
¼ tsp salt
6 Tbsp butter, room temperature

Apple Cider Cake
2 cups apple cider
5 Tbsp butter, room temperature
¼ cup vegetable oil
¾ cup granulated sugar
½ brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup Greek yogurt

Apple Cider Glaze
1 ½ cups icing sugar
4 Tbsp apple cider
½ tsp vanilla extract

Apple cider coffee cake ingredients on kitchen counter

Directions:

1. Preheat oven to 350°F. Line and butter a 9-inch round springform pan.

2. In a heavy bottom saucepan on medium-high heat, reduce 2 cups of apple cider to half, about 20 minutes. Set aside to cool.

3. In the mean time, prepare the crumb topping, work together the flour, brown sugar, cinnamon, salt and butter until it clumps together like wet sand. Set aside.

Apple cider coffee cake crumbs in bowl

4. In the bowl of a stand mixer with the whisk attachment, whisk together the cake ingredients: butter, oil, granulated sugar, brown sugar and eggs for 5 minutes until light and fluffy.

5. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a small bowl. Stir together the reduced apple cider, as well as the Greek yogurt. With the mixer on low speed, alternate adding small amounts of the flour mixture and apple cider mixture, beginning and ending with the dry ingredients. Make sure to scrape down the sides and bottom of the bowl.

Related: 20 Fall Desserts That Can Totally Double as Breakfast

6. Transfer half the batter to the prepared cake pan. Sprinkle on half the crumb topping. Top with the remaining cake batter and finish with the rest of the crumb topping. Bake for 40 to 45 minutes until a toothpick inserted into the centre comes out clean. Let cool completely on wire rack.

7. Prepare the glaze by whisking together the icing sugar, apple cider and vanilla extract. Drizzle on cooled cake and enjoy.

Slice of apple cider coffee cake

Like Sabrina’s apple cider coffee cake? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

Lemon spatchcock chicken on roasting pan

You’ll Love This Easy Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

We are big fans of sheet pan-style meals where everything cooks together — especially when they’re a show-stopping dish like this. This is one of our favourite ways to cook a whole chicken, because when you spatchcock it, it cooks more evenly and you’re not left with overcooked breasts and undercooked thighs. Roasting apples, parsnips and leeks together with woodsy herbs like thyme has an incredible warming appeal that offers tart, sweet and earthy flavours.

Spatchcock chicken on sheet pan with roasted veggies

To spatchcock your chicken, flip the chicken so the back is facing up and cut along one side of the backbone from the top to the bottom. Now cut along the other side of the backbone, take it out. Flip the chicken over so it’s laying open in front of you. Using a knife, slice the cartilage that’s found between the breasts and then pull on both sides of the chicken to really open it up. And that’s it! Or if you don’t want to do the heavy lifting here, ask your butcher to do this for you.

Related: How to Grill the Perfect Piri Piri Spatchcock Chicken

Lemon Spatchcock Chicken With Roasted Apples, Parsnips and Leeks

Prep Time: 20 to 30 minutes
Cook Time: 1 hour
Total Time: 1 hour, 30 minutes
Servings: 4-6

Ingredients:

Chicken
1 whole spatchcocked chicken
3 cloves garlic, minced
2 Tbsp parsley, chopped finely
1 tsp fresh thyme leaves
¼ cup extra virgin olive oil
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp sea salt
Pinch black pepper

Apples, Parsnips and Leeks
3 parsnips, chopped into 1-inch cubes
2 large pink lady apples, chopped into 1-inch cubes
2 leeks, washed thoroughly, halved and sliced into 1-inch thick pieces
2 Tbsp extra virgin olive oil
½ teaspoon sea salt
A few cracks of pepper

Garnish
Fresh thyme sprigs
Freshly chopped parsley
Lemon wedges

Spatchcock chicken ingredients on kitchen counter

Directions:

1. Spatchcock your chicken if you did not buy one pre-spatchcocked. Preheat the oven to 425°F.

2. Combine all marinade ingredients in a bowl: garlic, parsley, thyme leaves, olive oil, lemon zest, lemon juice, sea salt and black pepper.

Spatchcock chicken marinade in glass bowl

3. Chop the fruit and veggies and lay them out on a baking sheet lined with parchment paper. Drizzle with extra virgin olive oil, salt and pepper. Toss around to ensure all pieces are seasoned well.

4. Push the fruit and veggies to the side and create space in the middle for the chicken. Lay the spatchcocked chicken down and then nuzzle it with the fruit and vegetables.

Lemon spatchcock chicken with veggies on roasting pan

5. Spread some of the marinade under the skin of the chicken and then spread the rest mostly on top of the bird. Rub a small amount on the underside. Roast in the oven for 1 hour.

6. When you’re ready to eat, garnish with fresh thyme, fresh parsley and lemon wedges.

Cooked spatchcock chicken and roasted veggies on serving tray

Like Tamara and Sarah’s spatchcock chicken recipe? Try their sumac-spiced roasted delicata and their 5-ingredient beef Bolognese.

Wall of Chef’s Christine Cushing Looks Back at 20 Years of Cooking on TV

Christine Cushing had an accidental career. Or at least that’s how she looks back at her past two decades as one of the most prominent food personalities in Canada. The chef was a master of all trades, so to speak, 20 years ago when she was feeding hungry hotel guests, punching out fresh dough, catering swanky parties, and hustling in a restaurant. But it wasn’t until she was hired to do a live product demo that a producer realized her big personality and infectious love of food belonged in homes across Canada.

Chef Christine Cushing smiles in her chef's whites on the set of Wall of Chefs

“I had to do a five-minute audition,” Cushing recalls. “From that moment, it really tapped into something for me. When the camera light went on I realized this is what I love to do. Inspiring people and sharing what I know about food and getting them excited about it.”

Related: See What Made These Chefs Worthy of “The Wall”

Taking Her Shot

Of course at the time Cushing thought she had bombed. She’d been given a laundry list of dos and don’ts heading into the audition, such as what to wear or how to act. Her brain bypassed all of that and honed in on the cooking aspect, to the point that she recalls showing up in jeans, “the ugliest green army t-shirt,” and zero makeup.

“I remember thinking, ‘Oh God, this is so done,’” she says. “But I decided to just do my thing. It was all about the food.” In the end that approach resonated with the decision-makers in the room. The formally trained chef’s ability to explain the Greek pizza recipe she had decided to make—and the fact that she offered customization options for different family members—convinced them to hire her for Dish it Out.

See More: Inside Christine Cushing’s Fridge

If that show allowed Cushing to become comfortable with cooking in front of the cameras, and taught her how to read from a teleprompter or work with producers, her next gig—Food Network Canada’s Christine Cushing Live—was a masterclass in TV on the fly. The series featured call-in questions from viewers and guest chef appearances as Cushing and her sous-chef, Juan Salinas, whipped up delicious dishes. Cushing admits she prefers to live in the moment, so the show was actually a perfect fit for her. And even better than that, doing the series made her learn to trust in herself and her abilities.

“For four years, four nights a week, we basically had to run a restaurant,” Cushing recalls. “There was so much learning, so much collaboration. But from a culinary standpoint, you just didn’t know what was going to happen. You didn’t know what would go up in flames. Which pan wouldn’t fit in the oven. It was really live—people were kind of shocked by that.”

Christine Cushing sits cross legged wearing all denim with a bowl and whisk on her lap in a promotional photo for Christine Cushing Live

Continuing to Find Inspiration

After Christine Cushing Live wrapped in 2005, the chef remained a constant TV presence with series like Cook With Me, Fearless in the Kitchen, and a Chinese travel series, Confucius was a Foodie. She admits that travelling inspires her in the kitchen, but with the current pandemic she—like many others out there—has turned to comfort foods. She’s currently baking bread and crafting Italian classics and Greek favourites with a twist, like moussaka with grilled eggplant and zucchini, which she was prepping for dinner the day we spoke with her.

“In Greece, food is more of a shared experience,” she explains. “There are very few dishes that are singularly plated. You don’t necessarily do a portion of anything. It really is nourishing, it’s nutritional, but it’s [also] comforting and it has beautiful flavour.”

Those kinds of dishes also remind Cushing of her father, whom she calls one of her original culinary heroes. She recalls him being the kind of guy who would start thinking about what’s for dinner before they’d finished lunch (a trait she inherited), and she puts him up there with two of her other culinary heroes: Julia Child and Anthony Bourdain.

Headshot of Anthony Bourdain smiling

Image Credit: Getty Images
Getty Images

“Bourdain was one of my favourite guests on Live. He had kind of gotten huge television-wise and everybody had an impression about him and what he was going to be like,” Cushing recalls. “He was very energetic, just so articulate and fantastic. It was a very memorable night. Although he wasn’t a troubled individual, you could see those kind of dark moments in him throughout. I could sense it. But he wanted to go to a place and really find that truth. Just find it—not create it in advance. He was lucky to have had the freedom to do that because so often now, yes there is some latitude, but not too much latitude.”

Looking Towards the Future

These days, Cushing finds inspiration as one of the pros on Wall of Chefs. She’s of the mindset that you can learn from anybody, and the home cooks featured on the series are certainly proof of that. Even more specifically though, she’s impressed by some of the women in their early twenties that have come on the show, and with how well they’ve been able to think and react on their feet given everything the show throws at them.

“It happened a few times, actually, that all the chefs looked at each other and said, ‘I would hire her tomorrow,’” Cushing reveals. “That was super impressive. You think it’s experience that brings you to a level where you can impress a chef, but sometimes it’s youth and fearlessness.”

Christine Cushing and Noah Cappe check in with a home cook on the set of Wall of Chefs

That’s exactly the type of feel-good programming that Cushing believes we’ll see in the next couple of years as the effects of the pandemic continue to play out. As we shift away from straight-up instructional shows and more into the collective experience of cooking, Cushing sees more of those personal journeys and connecting stories coming down the pike in her imaginary crystal ball.

“If anything, the past eight months or so have shown us [how to] connect, find meaning, collectively know that we’re all in this together as a planet,” she says. “We’ve really seen that in spades, and when we don’t experience that it erodes us as a planet. People want to be inspired and uplifted.”

Christine Cushing should know. She was, after all, one of our original inspirations.

Watch full episodes of Wall of Chefs online. You can also stream 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.

These Pan-Fried Pork Chops With Roast Cabbage Wedges Will Help Your “What’s for Dinner?” Woes

Healthy and budget-friendly, cabbage is one of the most delicious and versatile cruciferous veggies. Anyone who is “on the fence” about cabbage will be converted with this roasted variety — promise! High heat cooking caramelizes the outer cabbage layers and opens up the nutty sweetness, while maintaining a tender, textured crunch. With the addition of the quick and easy pan-fried pork chops, this meal ticks off all the boxes and will become a family favourite.

Pan-fried pork chops and roasted cabbage on white plate

Pan-Fried Pork Chops With Roast Cabbage Wedges

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

Cabbage
1 red cabbage (feel free to swap out red cabbage with white cabbage or a medium Savoy cabbage)
¼ cup extra-virgin olive oil
¾ tsp kosher salt
½ tsp freshly ground pepper
2 Tbsp lemon juice or red wine vinegar

Pork Chops
2 bone-in pork chops (1 ¼ to1 ½-inch thick) (approx. 1 ½ lbs)
½ tsp each kosher salt and freshly ground pepper
2 Tbsp extra-virgin olive oil
2 Tbsp unsalted butter
6 thyme sprigs
3 cloves garlic, smashed
4 green olives (optional)

Garnish
Chopped parsley
Finely grated Parmesan

Ingredients for pan-fried pork chops and roasted cabbage

Directions:

1. Preheat the oven to 450°F. Cut cabbage in half and then each half into 6-8 equal wedges, keeping the core and stem intact. Arrange on a rimmed baking sheet; brush with ¼ cup of the oil all over and sprinkle with salt and pepper.

2. Roast until browned and slightly charred on bottom, about 10 to 15 minutes. Flip and continue roasting until lightly browned, about 10 minutes. Drizzle with lemon juice or vinegar.

Cabbage roasting on pan

3. While the cabbage is cooking, sprinkle pork chops with salt and pepper on both sides. Heat a large heavy skillet over medium-high heat. Add oil and cook pork chops until golden brown on one side, 1 to 2 minutes. Flip and cook for another 1 to 2 minutes; repeat flipping and cooking until browned and instant-read thermometer inserted into the thickest part reads 135°F, about 8 minutes total.

Related: 12 Must-Try Fall Cocktails to Give Thanks for This Autumn

4. Remove pan from heat. Add butter, thyme, olives (if using) and garlic to pan, tilting and spooning the butter mixture over chops, basting the fat cap to brown.

Pork chops in pan

5. Transfer chops to a cutting board; cover and rest for 5 minutes. Cut into thick slices, reserving juices. Sprinkle with parsley or grated Parmesan (if using). Serve with cabbage.

Pork chops and roasted cabbage

Like Soo’s pan-fried pork chops with roast cabbage wedges? Then try her Chinese stir-fried eggplant or pork banh mi burgers.

The Perfect Fall Dessert: Healthy Low Sugar Persimmon Creme Brulee

This unique twist on the traditional creme brulee is an egg-free and sugar-conscious alternative that fits right into your fall dessert menu. Not only is it healthier — it mostly relies on a ripe persimmon for that creamy butterscotch-like sweetness — there’s no baking required. This dessert is a fun and fancy way to utilize persimmons during the fall season, especially since they are only around for a short time.

persimmon creme brulee

Persimmon Creme Brulee

Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 2 hours
Total Time: 2 hours, 35 minutes
Servings: 4

Ingredients:

1 medium very ripe persimmon, chopped
1 cup half and half creamer
⅓ cup + 4 Tbsp golden monk fruit sugar, divided
⅓ cup cornstarch
½ cup water
¼ tsp sea salt
¼ tsp ground cinnamon

Creme brulee ingredients

Directions:

1. Place the persimmon, creamer, ⅓ cup monk fruit sugar, cornstarch, water, sea salt and cinnamon in a blender. Blend on high speed until smooth. Pour the puree into a medium saucepan over medium heat and whisk until it thickens like a smooth custard and has no lumps. This should take about 25 minutes.

Persimmon creme brulee ingredients in blender

2. Divide the mixture between four ramekins that are 4 oz each. Refrigerate for 2 hours or overnight until solid.

Persimmon creme brulee ingredients divided into ramekins

3. When ready, let the creme sit at room temperature for 2 minutes. Top each ramekin with 1 Tbsp of monk fruit sugar, making sure the entire surface is equally coated. Melt the sugar with a brulee torch until golden brown or slightly darker if you prefer. You will get a golden brown-orange colour, since this is not a regular creme brulee.

Related: 17 Low-Sugar Dessert Recipes to Get You Through the Holiday Season

4. Let sit for 5 minutes until the sugar has crystallized. Garnish with persimmon slices and serve.

Like Valerie’s low-sugar creme brulee? Try her easy paleo butternut squash or 30-minute low-carb zesty lamb burgers.

This Spooky S’mores Bars Recipe is the Perfect Halloween Treat

Whether you’re hosting a small get together or looking for a sweet activity to make with the kids, these Baking Therapy spooky s’mores bars are the perfect Halloween treat. They are sure to satisfy any sugar craving with the delicious layers of graham cracker cookie, crunchy meringue, rich chocolate and cute, but scary marshmallow ghosts. Have a boo-tiful and safe Halloween!

Sppoky s'mores bars on table

Spooky S’mores Bars

Prep Time: 40 minutes
Bake Time: 26-28 minutes
Total Time: 1 hour and 8 minutes
Servings: 12-16 bars

Ingredients:

Marshmallow Meringue
2 egg whites
½ cup granulated sugar
½ tsp cream of tartar
½ tsp vanilla extract

S’mores Bars
1 ½ sticks brown butter
1 ¼ cup all-purpose flour
1 ¼ cup graham cracker crumbs
1 tsp baking powder
¾ tsp salt
¾ cup brown sugar
1 egg
½ cup milk chocolate chips
½ cup semi-sweet chocolate chips
2 Tbsp cocoa powder

Sppoky s'mores bars ingredients on table

Directions:

1. For the marshmallow meringue: in the bowl of a stand mixer, whisk together the egg whites and sugar and place over a double boiler. Whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 5-8 minutes.

2. Remove from heat, mix in the cream of tartar and vanilla. Place in stand mixer with the whisk attachment and whisk on high for 8-10 minutes until the mixture is light, glossy and the bottom of the bowl has cooled to room temperature. Transfer to a bowl and set aside.

Related: Celebrate Halloween at Home This Year With This Gourmet Miso Caramel Corn

3. Preheat oven to 350°F. Grease and line a 9×9 square pan.

4. In a heavy bottom saucepan, melt the brown butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown and nutty, about 8-10 minutes. Transfer the brown butter to a glass bowl and set aside to cool slightly.

5. Whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.

Related: 12 Dead-Easy Halloween Cocktails You Need to Try This Year

6. In the bowl of a stand mixer with the whisk attachment, cream together the brown butter and brown sugar. Add the egg and whisk on medium-high for 5-10 minutes until light and airy. Add the dry ingredients and mix until just combined. Transfer half the dough to the pan and with your fingers press the dough firmly into the bottom.

Sppoky s'mores bars dough

7. Spread on half the marshmallow meringue, sprinkle with milk and semi-sweet chocolate chips. To the remaining dough, add cocoa powder and toss to mix. Layer the dough on top of the chocolate chips and pack it lightly into the pan.

Sppoky s'mores bars in process of being made

Sppoky s'mores bars chocolate layer

8. Bake for 26-28 minutes. Remove and let cool completely before removing from the pan.

9. Transfer the remaining marshmallow meringue to a piping bag with a round tip. Once the cookie bar has cooled, pipe on the ghosts. Pipe a ball shape for the head and pull out for the body, tapering off the end as you gradually decrease pressure. Melt a few chocolate chips and using a toothpick, draw on the eyes.

Sppoky s'mores bars marshmallow meringue being piped on bars

10. With a blow torch, lightly toast the meringue for a smoky campfire taste.

Sppoky s'mores bars on table

Like Sabrina’s spooky s’mores bars? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

Molly Yeh’s Ghost Hand Pies Are a Spooky and Savoury Halloween Appetizer

Although the days are getting shorter and the air crisper, it’s hard to begrudge the changing season when it brings us all the spooky fun of Halloween. Although the annual tradition of dressing up and trick-or-treating might look a little different this year, that hasn’t stopped Girl Meets Farm‘s Molly Yeh from conjuring up one of the best ghoulish hand pie recipes we’ve ever seen.

Homemade pie dough, sharp Cheddar and Dijon mustard form the crux of this mouth-watering savoury treat that will become an instant Halloween classic in your household.

Related: Spookylicious 2020: These Are the Hauntingly Entertaining Shows Coming to Your Screen

Ghost Hand Pies With Honey Dijon

Active Time: 30 minutes
Total Time: 1 hour, 25 minutes
Yields: 8 small pies

Ingredients:

Pie Dough:
1 tablespoon apple cider vinegar
2 1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, cubed

Ghost Pies:
2 Tbsp unsalted butter
2 medium onions, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 lbs pie dough (homemade is best, but store-bought will work too), recipe follows
All-purpose flour, for dusting
4 oz sharp Cheddar, finely chopped (1/4-inch cubes or smaller) or shredded
1 large egg, lightly beaten with a splash of water (for the egg wash)
3/4 cup Dijon mustard
2 Tbsp honey

Related: Our All-Time Favourite Pie Recipes, From Classics to Clever Twists

Directions:

Pie Dough:
1. To make the dough, combine the cider vinegar and 6 tablespoons water in a measuring cup and stick it in the fridge (or the freezer even) to get really cold. In a large bowl or food processor, combine the flour, sugar and salt. Add the butter and either use your hands to toss it with the flour and pinch the butter into flat sheets, or pulse in the food processor, incorporating the butter so that about 75 per cent of the mixture is mealy. The rest of the mixture should have some slightly larger, pea-sized bits of butter. Drizzle in the vinegar and water and mix with your hands or continue to pulse in the food processor just until the mixture comes together to form a dough. If it seems dry or is having a hard time coming together, add a bit more water a few drops at a time until it comes together. Turn it out onto a clean surface, using your hands to press on any stray crumbs, and divide the dough in half. Pat the halves into discs, wrap with plastic wrap and refrigerate for 30 minutes.

See More: Molly Yeh’s Flaky Dill Bread, The Perfect Use for Leftover Herbs

Ghost Pies:
1. Melt the butter in a large skillet over medium heat. Add the onions with a good pinch of salt and a few turns of pepper and cook, stirring, until very soft, about 10 minutes. Reduce the heat to medium low, add 1/4 cup water and cook, stirring occasionally, until the water is evaporated and the onions are lightly caramelized, 25 to 30 minutes.

2. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and set aside.

3. Divide the pie dough into 8 equal parts and shape into balls (keep half of the dough balls covered in the fridge while you aren’t working with them to keep them cold). On a lightly floured surface, roll out the balls to ovals that are 8 inches long and about 6 inches wide. Top the bottom half of each dough piece with a pile of cheese and a pile of onions, leaving a 1-inch border. In the top half of each dough piece, punch out an upside down ghost face with piping tips or tiny round cookie cutters (it’s upside down so that when you fold it over on top of the filling, it’s right-side up). Brush the edges with egg, fold the top down over the filling and fold the sides in on themselves so that you have ghost shape. (Or, rather, a shape of a tiny kid in a bedsheet ghost costume that’s lying down.) Press around the side and bottom edges to seal, transfer to the baking sheets, brush the tops all over with egg wash and sprinkle with a little salt.

4. Bake until golden brown; begin checking for doneness at 20 minutes. Let cool slightly.

5. Mix together the Dijon mustard and honey in a small bowl. Serve the hand pies warm or at room temperature with the mustard sauce.

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.

How to Make Apple Juice and Other Questions About Fall’s Favourite Fruit

Move over, pumpkin – it’s time to talk about that other autumn classic: apples. Whether you’re looking to whip up a piping hot cider or want to get your bake on with a fresh batch you recently picked from the orchard, there’s a plethora of ways to incorporate apples into your everyday meals. One of the most important factors, however, involves proper preservation. (Say goodbye to the dreaded browning).  From cider recipes to apple-related hacks, we answer some of your biggest questions about everyone’s favourite fall fruit.

How to Make Apple Juice

If you’ve already had your fill of apple pie and apple dumplings in recent weeks, it’s time to satisfy your cravings with the season’s fruit favourite another way: homemade juice. (Psst, it’s also a lot easier to make than you’d think — and doesn’t involve a blender or juicer).

1. Wash, quarter and core the apples, making sure to remove all the seeds. Peeling isn’t necessary, it’s baker’s choice.

2. Add apples to a pot of water (just enough liquid to cover the fruit, otherwise your juice will turn out too watery). Boil the apples for 20-30 minutes, until soft.

3. Slowly pour contents from the pot into a mesh strainer with a bowl underneath, gently mashing the softened apples with the back of a large spoon or ladle. The juice will be filtered while the apple mush remains behind.

4. Once the juice is cooled, add sugar or cinnamon, depending on personal preference.

5. Keep refrigerated and enjoy within one week of making.

Related: The Pioneer Woman’s Irresistible Apple Desserts

How to Make Apple Cider

If you’ve been apple picking lately, grab the largest pot you own and get simmering! (Hot tip: if you like your cider sweet, opt for the Fuji, Gala or Red Delicious varieties, while those who prefer their cider tart should go with McIntosh, Granny Smith or Pink Lady apples).

1. To start, add quartered apples, one sliced orange, one piece of peeled ginger, one tablespoon of black peppercorns, two cinnamon sticks, two teaspoons of cloves and a half cup of brown sugar to an oversized pot.

2. Bring to a boil and reduce heat. Let it simmer for at least two hours. Alternatively, you can do this in your slow cooker for up to five hours. Although there are 15-minute variations for apple cider, more time in the pot or slow cooker will allow all the flavours blend together and will leave your kitchen smelling divine.

3. Strain apple mixture through a sieve, discard solid pieces and serve hot. Bonus: freshly made apple cider can last for up to two weeks in the fridge! Find more apple cider recipes to try this fall.

Want to try the “grown up” version? Get the recipe for Nancy Fuller’s Sparkling Apple Cider or if you’ve got extra time on your hands, try the Slow Cooker Hard Cider variation pictured above.

Related: Refrigerator Rules: How Long Do Leftovers Last?

How to Freeze Apples

If you’ve picked more than your usual amount of apples from the orchard this year, don’t let all that fine fall fruit go to waste. There’s a simple hack that will preserve your leftover apples for up to a year!

1. Peel and core apples, cutting them into thin eighths or bite-size chunks – baker’s choice.

2. Once all the slicing and dicing is done, give them a five-minute soak in a water and lemon juice mixture – the lemon will help prevent browning.

3. Once drained, arrange each piece on a baking sheet (to stop them from sticking together) and freeze overnight.

4. The next day, transfer the slices or chunks to an eco-friendly freezer bag or container labelled with the date. The beauty of this food hack is that you can freeze your apple slices for up to one year and it won’t dilute the taste!

Get the recipe for Hasselback Apples Topped With Coconut-Oat Streusel

Related: This Clever Trick Will Prevent Freezer Burn for Good (and Major Food Waste)

How to Keep Apples From Going Brown

Ah, the dreaded browning process. Think of how many apples it’s ruined over the years. Luckily, there’s more than one simple hack that’ll help you preserve fall’s most iconic fruit.

1. For same-day usage, soak sliced apples in lemon juice – the citric acid will help slow down the browning process leaving your apple pieces looking fresh and crisp for several more hours.

2. Out of citrus? Another option is to soak the apple slices in a bowl filled with one cup of cool water and ½ teaspoon of salt. Let them float for about 10 minutes before storing in an airtight container for up to a week. Worried about a salty aftertaste? Fear not! That leftover brine comes off with a simple tap rinse.

3. If you’re looking to pack or use an entire apple, slice it into quarters and then put it back together before wrapping a rubber band around it. The band will ensure your ready-to-eat slices aren’t exposed to the air.

Get the recipe for Bobby Flay’s Apple Pancake Bars With Brown Butter Crumble Topping

Related: 10 Brilliant Ways to Use Fruit That’s Going Bad

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you. You can also keep your green thumb happy this autumn by learning how to grow fall vegetables.

First two images courtesy of Unsplash.

Close up shot of Christa Bruneau-Guenther

Chef Christa Bruneau-Guenther Brings Her Home Cooking and Indigenous Roots to Wall of Chefs

Since childhood, chef Christa Bruneau-Guenther has cared for others in her extended family and community, using food to share stories and sustenance. Born in Winnipeg, Christa is a member of Peguis First Nations but grew up partially removed from her traditional Cree and French Métis roots. “The disconnect came from being brought up in an urban city and also the effects of residential schools,” she says. “Growing up in poverty, it’s just about survival every day.”

Christa Bruneau-Guenther on the set of Wall of Chefs

Although an aunt taught her to make bannock and homemade jam and there were the occasional fishing and foraging trips, Christa’s food journey really began in her 20s when she began to transition from home cook to chef. “Since I had 32 cousins and all I ever did was babysit from when I was eight, I was really good at taking care of others,” she says. At the age of 23, Christa opened up an Indigenous holistic licensed family daycare that helped inner-city children with trauma and other health concerns. She applied for government funding and began developing recipes in accordance with the newly released Canada’s Food Guide for First Nations, Inuit and Métis. 

See More: 12 Canadian First Nations Recipes

It was an eyeopener for Christa. “For the first time, I saw ingredients that were related to my Cree culture, such as squash, or pine nuts, and began incorporating them into our food program, getting the children involved in the food culture as well,” she says. “For myself and my staff, who were also Indigenous, we had this new sense of pride and self-worth and an understanding of where we came from.”

In her decade running the daycare, Christa continued her research into recipes and ingredients from her Indigenous heritage, which brought the challenges of recording recipes passed down through oral recounting and the lack of subject-specific recipe books in her local libraries. She began tapping into the community of Indigenous elders, as well as sharing her knowledge with local universities and residents. As a home cook with no restaurant experience or training other than a brief career as a server, Christa eschewed the traditional culinary school path. “Most of my learning was through Food Network, actually. I would watch and write down simple recipes from chefs such as Giada de Laurentiis and Christine Cushing and experiment in my own kitchen,” she says.

When an open space in the Ellice Café and Theatre — formerly a community-subsidized cafe meant to help homeless or displaced people — became available, the owners were looking for someone who would bring a similar aesthetic to the space. Christa opened Feast Café Bistro in Winnipeg’s West End in December 2016, showcasing the simple and affordable recipes that she brought from her home kitchen. The restaurant is already a fixture in providing aid to the homeless through donation initiatives of leftover food and “pay it forward” programs.

Related: 12 Tasty Canadian Indigenous Restaurants

Key to Christa’s efforts is accessibility of Indigenous ingredients — which can be a challenge given that the food costs of some harder to find foraged items can be higher than others. Feast uses these ingredients to maximize their flavour while keeping them affordable, such as incorporating sweetgrass, juniper and cedar for a dry rub for bison, sumac or bee pollen for pickling, and bannock as a pizza or sandwich base.

Christa Bruneau-Guenther on the set of Wall of Chefs

Christa also uses this accessibility ethos in her judging for Wall of Chefs, wanting to promote home cooks and their skill sets, bringing them into her shared community of those who cook for love. “Home cooks may have an advantage: they’re used to looking in their fridge and come up with something that’s healthy and that your family will love,” says Christa. “I want viewers to see that you can do this too, and even though you’re not a highly trained chef, it doesn’t mean that you can’t cook a delicious, pretty looking plate of food that feeds your soul.”

Watch full episodes of Wall of Chefs online. You can also stream 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 Halloween at Home This Year With This Gourmet Miso Caramel Corn

Just when you thought 2020 couldn’t get any scarier, along comes Halloween. And while we don’t know exactly what to expect from this year’s holiday, we do know you’ll need this recipe for miso caramel corn to get you through it. It’s the ultimate salty-sweet combo and it’s an easy treat to pack up and give away or — let’s be real — to enjoy curled up on the couch with your fave scary movie.

Bowl of miso caramel corn

Miso Caramel Popcorn

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 cups

Ingredients:

8 cups popped popcorn (from ½ cup kernels)
⅔ cup packed dark brown sugar
⅓ cup unsalted butter
3 Tbsp golden corn syrup
¼ tsp baking soda
2 Tbsp white miso
2 Tbsp black and white sesame seeds

Ingredients for miso caramel corn on table

Directions:

1. Preheat oven to 250ºF. Line a baking sheet with parchment or a silicone mat. Place popped popcorn in a large bowl. Set aside.

2. Combine sugar, butter and corn syrup in a medium pot. Set over medium-high heat to melt butter. Once butter has melted, stir mixture until combined.

Ingredients for miso caramel corn in pot

3. Bring mixture to a boil, swirling occasionally. Continue to cook until temperature reaches 250ºF on a candy or instant-read thermometer, about 3 minutes. Remove from heat, then whisk in baking soda (be careful as it will bubble up) until it is several shades lighter in colour and mixture is uniform. Whisk in miso and sesame seeds until fully incorporated.

Miso caramel corn sauce in pot

4. Immediately drizzle mixture over popcorn and working quickly, stir to coat. Scrape popcorn onto prepared baking sheet and arrange in an even layer.

Related: 12 Dead-Easy Halloween Cocktails You Need to Try This Year

5. Bake until shiny and crisp, about 20 to 25 minutes. The best way to determine crispness is by carefully plucking a kernel from the baking sheet, letting it cool for a second or two and then trying it. It will still be a bit sticky at this point, but it should have a nice crunch. Let cool completely, about 15 minutes.

Closeup of miso caramel corn

Want more Halloween treats? Try these make-ahead gory white chocolate truffles or these witches’ cauldron cupcakes.

Ina Garten's Red Wine Braised Short Ribs served with a crusty baguette

Ina Garten’s Braised Short Ribs Have a Boozy Secret Ingredient

The Barefoot Contessa’s hearty stew may be time-consuming, but it will be well worth the hours of braising when you taste the rich flavours. Perfect for a special-occasion supper or to make-ahead for a week’s worth of dinners, Ina’s braised short ribs are full of secret ingredients and absolutely bursting with flavour.

Related: Ina Garten’s Classic Cocktail Recipes, From Margaritas to Mojitos

Ina Garten (The Barefoot Contessa) holding a bowl of her red wine-braised short ribs served with a crusty baguette

Ina starts this rich main by braising short ribs on a sheet pan instead of a stovetop. No need for a messy oil splatter sear with this method that cooks up her four pounds of short ribs without the time or mess. Ina then starts with a mirepoix of celery, carrots and onions before adding her secret weapon to the dish – an entire bottle of red wine (Ina’s pick is a Cotes du Rhone which she likes for the full-bodied flavour).  After adding in beef stock, crushed tomatoes and thyme, Ina finishes the stew with a bottle of Irish stout beer. The yeasty, hoppy flavour complements the red wine to add incredible depth.

See More: Dinner Etiquette Tips That Would Make Ina Garten Proud

Red Wine-Braised Short Ribs

Total Time: 3 hours and 15 minutes
Yields: 6 servings

Ina Garten Red Wine-Braised Short Ribs

Ingredients:

5 lbs very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 Tbsp minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-oz) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Directions:

1. Preheat the oven to 425°F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325°F.

2. Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.

Overhead shot of bowl of Ina Garten's red wine braised short rib stew

Related: Ina Garten’s Best Soup and Stew Recipes

3. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.

4. Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

Watch Barefoot Contessa: Back to Basics 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.

What is a Ghost Kitchen? (And Why They’re Thriving During COVID)

We’re all very familiar with takeout these days, but did you know that your new favourite dish may not actually come from a physical restaurant? It may have come to you by way of what’s sometimes called a “ghost kitchen,” “virtual kitchen” or “dark kitchen.”

While these terms are often used interchangeably, Adam Armeland, CEO and co-founder of  “virtual food hall” Kitchen Hub explains the difference: “Ghost kitchens are restaurants that sell exclusively (or predominantly) through digital channels and do not have a direct customer-facing component (with seating, pickup counter, etc.).”

Spread of plates featuring different dishes from Kitchen Hub restaurants

Virtual or dark kitchens on the other hand exist in addition to the traditional brick-and-mortar restaurant structure — and offer customers the option to eat their favourite meals at home. For example, Kitchen Hub is a dark kitchen for some of Toronto’s favourite restaurants, a space where takeout is prepared for PAI Northern Thai Kitchen, The Carbon Bar, Kanga and Cheesecake Factory Bakery. Kitchen Hub also offers customers the advantage of having access to all these different restaurant menus with one order.

Related: Ranking Canadian Retailers Offering Grocery Delivery Right Now, by Price

Differences aside, these all include a centralized commercial kitchen, allowing customers to order menu items online (whether via kitchenhub.ca, SkipTheDishes, Uber Eats, DoorDash or similar food delivery services). “They allow restaurants to take on a smaller footprint, fewer employees and take advantage of the increasing demand for food outside of the restaurant,” says Armeland.

Related: We Tried Popeyes’ Famous Chicken Sandwich That Finally Arrived in Canada – Is It Worth the Hype?

There are more benefits for customers too: “The customer benefits from food being prepared in a facility that is purpose-built for off-premise consumption. Not only will their order get to them faster and fresher, but it will also be prepared in a facility that was designed to have less interaction with the outside world, which minimizes risk [of exposure] to everyone in the process.”

But this model isn’t new — it’s been around since 2013, when the first ghost kitchen opened in New York. Brick-and-mortar restaurants are costly to start up and run — and can be a challenge in the best of times. Enter a global pandemic, hitting the restaurant industry with a $4B drop in revenue between January and April alone. The pandemic catalyzed many restaurants to switch to the ghost or dark kitchen model. “All restaurants effectively became ghost kitchens overnight when the government mandated that they could only be available for takeout and delivery,” says Armeland.

Spread of plates featuring Thai dishes, including golden curry and shrimp

As for what makes a great ghost kitchen? “By and far the most important thing is the restaurant brand and food; the customer wants what they want and from our experience, that is a great brand serving good food,” says Armeland. Kitchen Hub offers the digital and physical infrastructure, allowing the restaurants themselves to focus on what they do best: cooking for their customers. “[At Kitchen Hub] the restaurants operate out of their own dedicated kitchen, with their own chefs, so consumers can expect the same food quality that they have come to love and expect from their favourite brand (or in our case, multiple brands at the same time),” adds Armeland. In terms of what food trends Armeland has noticed throughout the pandemic, he says it’s about the sweet tooth.

Related: Can’t Dine Out? These 20 Toronto Restaurants Are Offering Date Night Meal Delivery

Pandemic or not, Armeland adds: “I think that ghost kitchens are here to stay and are becoming a necessary part of a restaurant’s future planning to serve their customers through the fastest growing channel in the food industry.” 

Restaurant photo courtesy of Getty Images; food photos courtesy of Kitchen Hub

Plate of Anna Olson's Hot Chocolate Nanaimo bars topped with mini marshmallows from her new cookbook Baking Day with Anna Olson

Anna Olson Remixes a Classic With Her Hot Chocolate Nanaimo Bar Recipe

As the weather turns crisp and we’re spending more time at home, baking becomes one of our favourite pastimes. Not only can the act be soothing itself, but it’s rewarding to create delicious treats to share with loved ones (we firmly believe that baking is a love language). And what better to cozy up with than Canadian treasure Anna Olson’s new cookbook, Baking Day with Anna Olson?

Anna Olson on the cover of Baking Day with Anna Olson

Pre-order Baking Day with Anna Olson, Amazon, $31

To celebrate the October 27th release of Anna’s new cookbook, we’re sharing a sneak peek at one of her delectable new dessert recipes. Classic Nanaimo bars are remixed with the cozy addition of hot chocolate and marshmallows for a truly delightful treat.

Related: 9 Nanaimo Bar Recipes to Sink Your Teeth Into

Hot Chocolate Nanaimo Bars

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yields: 18 Nanaimo bars

A twist on a classic can be a beautiful thing, and adding hot chocolate mix to a Nanaimo bar recipe really works. Nestled between the traditional chocolate coconut base and the melted chocolate topping is a layer of hot chocolate–spiked custard icing. When the bars are topped with mini marshmallows, the hot chocolate twist is complete.

Related: Coffee and Hot Chocolate Recipes to Warm Your Belly This Fall

A plate of hot chocolate Nanaimo bars topped with miniature marshmallows

Ingredients:

Bars
½ cup (115 g) unsalted butter, cut in pieces
¼ cup (50 g) granulated sugar
¼ cup (30 g) cocoa powder
½ tsp salt
1 large egg, lightly beaten
1 ½ cups (195 g) graham cracker crumbs
1 cup (100 g) sweetened flaked coconut or toasted sliced almonds

Filling
½ cup (115 g) unsalted butter, room temperature
1 ½ cups (195 g) sifted icing sugar, divided
⅓ cup (40 g) powdered hot chocolate mix
2 Tbsp (12 g) vanilla custard powder
Pinch fine salt
3 Tbsp (45 ml) 1% or 2% milk

Topping
4 oz (120 g) semisweet couverture/baking chocolate, chopped
2 Tbsp (30 g) unsalted butter
1 ½ cups (75 g) mini marshmallows
Sea salt, for sprinkling (optional)

Directions:

1. Lightly grease a 9-inch (23 cm) square pan and line it with parchment paper so that it comes up the sides.

2. For the crust, place the butter, sugar, cocoa powder and salt in a metal bowl and set over a pot of gently simmering water, whisking until the butter has melted. Add the lightly beaten egg and whisk until the mixture thickens to the consistency of pudding, about 1 minute. Remove the bowl from the heat and stir in the graham cracker crumbs and coconut (or almonds). Scrape the crust mixture into the pan and spread to level it. Chill the pan while preparing the filling.

See More: Anna Olson’s Best Chocolate Recipes 

3. For the filling, beat the butter with 1 cup (130 g) icing sugar until smooth. Stir the hot chocolate mix, custard powder and salt with the milk (it will make a thick paste) and stir into the butter mixture until smooth. Beat in the remaining ½ cup (65 g) icing sugar. Do not overbeat — the filling should be smooth, but not fluffy. Spread evenly over the crust (no need to refrigerate).

4. For the topping, melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently with a spatula until melted. Cool the chocolate slightly and then pour over the filling, spreading to cover it. Sprinkle the marshmallows on top of the chocolate in an even layer (it will not fully hide the chocolate) and, if you like, finish with a sprinkle of sea salt.

5. Chill the pan for about 2 hours before slicing into bars. Nanaimo bars will keep in an airtight container in the fridge for up to 1 week.

For more of Anna Olson’s delicious dessert recipes, check out her ultimate holiday desserts or Anna Olson’s best-ever cake recipes.

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies

Ingredients:

½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter

Directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

How to Grow Fall Vegetables and What to Do With Them

Sweater weather is here, but growing season is far from over. Just because the days are shorter and the temperatures are dropping, it doesn’t mean you have to abandon your garden. Want your very own harvest of autumn produce? Here are the fall vegetables you should consider and some recipes to try once they’re ready to pick.

How to Grow Garlic

If you’re new to fall gardening, growing garlic is a good place to start. If you’ve ever wonder how to grow garlic, it can be easily planted mid-autumn in a sunny spot with soil that is well-drained. Separate the cloves and set them with the pointed end up and the root side down in rows that are at least one foot or 30 centimetres apart — and you should have some new bulbs by late fall. Take your freshly harvested garlic and roast it, pickle it or add it to  your favourite dishes. Interested in growing garlic indoors? While you can’t grow bulbs if you don’t have any outdoor space, you can easily grow garlic greens in a pot on a sunny window ledge. In about 7 to 10 days, you can snip the greens and add them to soups, salads, baked potatoes and more.

A chicken breast cooked to a golden finish with whole cloves of garlic and a creamy sauce

Get the recipe for The Barefoot Contessa’s Chicken With Forty Cloves of Garlic

How to Grow Cauliflower

It may be the most challenging vegetable in the cabbage family to cultivate, but fall is the perfect time for growing cauliflower. The secret is to start your seeds indoors about four weeks before you plan to plant them. Once the seedlings are ready, select a spot in your yard where they’ll get lots of light and be sure to water them so they grow quickly. Plant them outside when it’s between 18°C and 24°C for a late fall or early winter harvest. Once the florets are densely formed, the cauliflower is ready to harvest. Serve as a side dish with Sunday roast, toss it into a stir-fry or use it in a low-carb mac and cheese.

Cauliflower prepared popcorn style with a red Korean gochujang sauce

Get the recipe for Korean Gochujang Cauliflower Popcorn

How to Grow Beets

Beets are a fall harvest favourite that is best grown from seeds. Plant them in mid-summer or early fall — at least eight weeks before the first heavy frost — in an area with full sun and well-loosened soil. To speed up germination, soak the seeds in water for 24 hours before planting. After planting, add a thin layer of mulch to keep the roots cool on warmer days. When you’re growing beets, you’ll want to give them water regularly to develop healthy roots. Harvest when they’re anywhere from the size of a golf ball to a tennis ball. And don’t discard those greens! They’re packed with nutrients and a tasty whether sautéed on their own or added to pastas and soups.

Roasted red beet quarters tossed with fresh tarragon and parsley

Get the recipe for Valerie Bertinelli’s Roasted Beets With Herbs

How to Grow Brussels Sprouts

It takes patience to grow Brussels sprouts, but they are an easy crop that takes up minimal space in your garden. The seeds have to be planted six to 10 weeks before the first frost in rows three feet or 90 centimetres apart. Water them weekly and harvest after the first fall frost for the sweetest flavour. Twist them off the stem when you’re ready to cook them and any remaining sprouts will stay on the plants through part of the winter, even after the snow has begun. If you plant your seeds in the fall, don’t expect any sprouts until late winter or early spring. Roast them with bacon and maple syrup, shave them into a salad or even try them in your air fryer.

Get the recipe for Orecchiette With Vegan Sausage and Brussels Sprouts

How to Grow Broccoli

Growing broccoli takes time and extra care. You’ll have to plant the seeds in early fall, well before the first frost of the season. Plant them 18 to 24 inches or 45 to 60 centimetres apart in well-drained soil that gets at least eight hours of sun per day, ideally a partially-shaded area. There are so many ways to enjoy fresh broccoli, whether you include it in a sheet pan dinner or serve it steamed with melted Cheddar on top.

Slices of beef and broccoli florets on wooden skewers with teriyaki sauce

Get the recipe for Broccoli Beef Skewers With Teriyaki Glaze

How to Grow Pumpkins

Bright orange gourds and fall go hand in hand. Early June is the time to start thinking about planting as the seeds need warm soil to get started. They also need ample space for the long, rambling vines. Once planted, give them a deep watering of about one inch per week and adjust the amount depending on rainfall to prevent the vines from rotting. Once the pumpkins begin to grow on the vines, you’ll need to raise them off the ground using supports for even colouring and shape. If you have limited space, but still want to grow a pumpkin or two, plant smaller sugar pumpkins that are perfect for cooking and baking. They’re perfect for pies, cakes and soups.

Orange pumpkin soup served in white bowls topped with fresh herbs

Get the recipe for Vegan Pumpkin Soup

Don’t know the difference between butternut and acorn squash? Our ultimate squash guide breaks it down for you.

Buddy Valastro on the set of Big Time Bake

Buddy Valastro Gives Us the Scoop on Big Time Bake

We’re used to seeing cake master Buddy Valastro create masterful concoctions and larger-than-life gateaux, but in his latest series he’s trading in his apron for a scoreboard. In each episode of Big Time Bake Buddy hosts and judges as four bakers create cookies, cupcakes and a showpiece cake in just six hours.

So what’s the twist? Unlike other competition series the clock never stops on this showdown. So bakers not only have to plan out their time wisely, but they have to prove they’re as good at multitasking as they are at creating. We sat down with Buddy to get his hot take on what impresses him in the kitchen, what he misses about competing, and how, despite his impressive resume, he’s really “not a cake snob” at all.

See More: 10 Moments From Buddy vs. Duff That Had Us On the Edge of Our Seats

After doing Buddy vs. Duff, is it nice to be on the other end of the judging table with Big Time Bake?

I love to compete. For years, I really didn’t compete. I just kind of did my own show. I did Cake Boss. And I wasn’t competing with anyone, but it was a way to push myself to the limits, right? And then when you go into a competition, I think that even upped the ante even more. It pushes you even further. So when I’m judging, I’m also rooting. I’m the kind of guy that’s like, ‘Oh, man, I wish I could help’ or, ‘I wish I could give them a piece of advice.’ Just like a lot of people at home. I’m sure a lot of people watch at home and are kind of like ‘Oh, why did you do that,’ or, ‘Why did you use that colour?’ So it’s nice to judge but if you said to me, like gun to the head, ‘What do you want, to compete or judge?’ I would compete.

What is it that you love about competing?

I love to make, to create and it’s just kind of what I like to do. And it’s less about winning or losing. It’s more about challenging myself. Kind of like breaking a new record or making a another favourite cake or, just sparking the ideas. I have the mind of an eight-year-old-boy when I cake design, because I think the ending is possible. Why can’t this cake move, or why can’t it spin, or why can’t it be, you know, five thousand pounds or whatever. Whatever the obstacles are. And when you’re able to look at things that way, and you become successful at it, you look at life that way. So I look at life, I look at business and I go, ‘Why can’t I open a bakery in Canada?’ Or, ‘Why can’t I have vending machines?’ or whatever it is. You’re not afraid to dream big and make things happen. And I feel like a lot of my successes is because of that. I attribute a lot of that to my whimsical daydreaming and cake design to success in business.

Does watching these competitors spark your creativity at all?

Oh, absolutely. You pick things up from the competitors, too. I’m a student and I’m always learning. I see a good idea or a good technique or a good thing and I’m always putting that in my back pocket and trying to do different things with it. And I don’t want you to take what I said before wrong in the sense where, I do love to judge. I still love to encourage people and I still love to give my critique.

Related: The Evolution of Buddy Valastro

How would you describe your judging style?

I’m a pretty open book, I call it the way I see it. If I love something I’m going to tell you I love it. If I don’t like something I’m going to tell you I don’t like it. I gotta tell you, watching this show, you’re rooting and trying to coach and it’s amazing. What I love about this show in particular that’s different than a lot of the older formats that we did, was this show is kind of like non-stop action the whole time. Meaning the clock never stops.

Is that an advantage or a disadvantage?

It might seem like a disadvantage to the competitors for the audience at home, but it’s quite the contrary, it’s the opposite actually. Because when you work in your bakery or you’re doing your thing, you’re making cookies and cakes and pies and everything is happening at the same time. I actually feel like this is more of a baker’s natural habitat. And because we combine the six hours into one, versus having the two-hour cookie round, the two-hour cupcake round, and the two-hour cake round, we’ve been so successful with the level of difficulty in the beauty of the final products throughout. It’s been amazing. I mean, some of these cakes are the best cakes I’ve seen on these types of competition shows. I was totally blown away.

See More: Buddy Valastro’s Coolest Celebrity Cake Creations

What does it take to impress you in that kitchen?

The thing is, I am so impressed. Like, I’m not a cake snob by any means, because I’m the Cake Boss or because I can do some crazy things. I never belittle anybody’s work. Everybody works to their own level, or their own creativity. Everybody marches to the beat of their own drum, right? And I see the beauty in everything. It’s why I’m creative when I dream of cakes. Like if I’m driving to work and it’s fall and I start to see the foliage? Cakes and colours and schemes pop into my mind. Or, if I’m in the Middle East and I’m looking at architecture, I’m inspired. Or if I’m in an old Victorian house and I’m looking at moldings and trims, I can apply that to what I do. To me the world is my inspiration. And by seeing other people’s work and other people’s talents, I learn a lot. I’ve seen a couple of things from watching the show and from seeing competitors compete using different techniques. It was really good.

Watch Big Time Bake 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.

 

Nothing Says Fall More Than This Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

When there’s a dish that incorporates all of our favourite things — squash, tahini and sumac — we know it’s a good one. Delicata squash is a fall delicacy — it’s only available in the autumn months, so take advantage now! You don’t have to peel it (woohoo!), and since it’s on the smaller side, it cooks fairly quickly, unlike other heartier squashes. It’s sweet and earthy and so perfectly takes on the natural lemony flavour of sumac. Once roasted, grab some kale and tahini drizzle — and for pops of juicy, fruity flavour, some craisins or pomegranate seeds. This dish is the epitome of fall flavours we love.

Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

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

Ingredients:

2 delicata squash, halved, de-seeded and sliced into ¼ -inch thick semi circles
1 red onion, sliced into strips
1-2 Tbsp extra virgin olive oil
3 tsp sumac
½ tsp sea salt, divided
Pinch of pepper
¼ cup tahini
¼ cup cold water
2 Tbsp lemon juice
1 small garlic clove, minced
3 cups chopped kale
½ cup toasted walnuts
½ cup craisins or pomegranate seeds
Few Tbsp freshly chopped parsley

Directions:

1. Preheat the oven to 375°F. Prep the squash and onion, place them on a baking sheet lined with parchment paper.

2. Drizzle olive oil on top and season with sumac, ¼ tsp salt and pepper. Toss around. Then roast in the oven for 20 minutes.

3. Meanwhile, prep the tahini sauce in a bowl. Mix together tahini, cold water, lemon juice, garlic and ¼ tsp salt.

4. On a long platter or in a big bowl, place the chopped kale. Add a pinch of salt and a small drizzle of extra virgin olive oil. Begin massaging the kale (basically, just squeezing the kale in your hands) to help make it more digestible and easier to eat.

5. Layer the roasted squash and onion on top. Scatter the toasted walnuts, craisins and parsley on top, then drizzle the tahini sauce.

Like Tamara and Sarah’s sumac-spiced delicata? Try their slow cooker beef Bolognese or their no-bake chocolate oat bars.

Williamsburg Pizza Margherita Pizza

Pizza Lovers: Here’s Where to Find the Best Pizza in 2020

If we know one thing to be true, it’s that everybody loves pizza. Whether it’s eaten fresh from a woodburning oven, straight out of a cardboard delivery box, or reheated on a bleary-eyed Sunday morning, pizza is always satisfying. And luckily for us, pizza is one of the ultimate takeout foods, making it the perfect dish right now.

And while it’s been said that even when it’s bad, it’s still good, John Catucci knows when a pizza is truly great. Like a giant slice topped with mini pizzas, a meta creation of epic proportions, this 26-inch slice brings you what you didn’t know you wanted- pizza on pizza. Or for the true original, maybe Willamburg Pizza’s Apple Bacon Grandma Pie is more your speed, a delicious ‘za topped with thinly slices apples, bacon, walnuts and four different varieties of cheese. 

Whatever your preferred pie style, get ready to add a few more to check off your very own Big Food Bucket List.

At Descendant Detroit Style Pizza, one of the first things pizza lovers will notice is that Detroit-style pizza is served in a square, with the sauce on top rather than providing a base for toppings. The Truff-Ghi starts with a thick Sicilian crust, chewy but never heavy. Topped with roasted garlic cremini mushrooms, caramelized onions, double-smoked bacon and heaps of mozzarella, this square is chock full of flavour. If you weren’t already drooling, the added drizzle of white truffle aioli will surely seal the deal.

See more: The Top 5 Pizza Recipes From You Gotta Eat Here!

The best part, John says, is the crust, while diving into a crunchy corner, “it’s light, it’s airy, it’s crispy.” A true testament of lasting love, John declares that “yes, I’d take it home and introduce it to my mother.” What more could you ask for? The Pugliese style pizza at Toronto’s Bar Buca keeps mixes things up with the addition of potatoes to the dough. Chef Rob Gentile says “the potato and the starches and the natural sugars create a beautiful, airy dough.”

See More: The Best Toronto Pizza Spots

“I’ve made a lot of pizza dough in my life, never using these ingredients,” says Catucci, flabbergasted. When it comes to ingredients, Italian tomatoes, virgin mozzarella and pepperoni make this dish, as John put’s it, “just so pretty.” A pizza so good, it’ll bring tears to your eyes.

Over at Connie’s Pizza, they’re making deep-dish like you’ve never seen before. Handcrafted, thick dough fully encases meaty chunks if Italian beef, giardiniera, and a blend of mozzarella and provolone,  making this slice a true “pie“.

It’s no surprise that the windy city is obsessed with this joint, known for their ooey, gooey, Italian classics, with one customer calling it the “pizza you dream about.”

This pie is spicy, with flavour all the way through, made with thin slices of Italian beef and giardiniera, a pickled blend of carrots, cauliflower and jalapeno, held in soybean oil. The dish holds 3lbs of pizza and cooks for 45 minutes- but hey, good things come to those who wait. After taking his first bite, John says “if that’s not bucket list, I don’t know what is!” We’re happy to follow owner Mike Stolfe’s advice, who laughs and says ” it’s good for you.”

Meanwhile, pizzaiolos at Williamsburg Pizza in Brooklyn are speaking a love language specifically for the pizza purists at heart, with their Margherita pizza.

If you’re looking to master the proper pizza fold, you’ll be happy to choose this slice as your test subject, which one customer says delivers a “slap of flavour.” “The sauce is tangy and sweet at the same time,” says John. “And the dough has flavour! It’s the “best Margherita slice I’ve ever had” he says, giving ultimate praise to the power of this pie.

Watch full episodes of Big Food Bucket List onlineYou can also stream 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.

 

 

Hasselback apple with scoop of vanilla ice cream and drizzling of toffee sauce

You’ve Got to Try These Delicious Hasselback Apples Topped With Coconut-Oat Streusel

Apples are such a versatile fruit with so many variations and endless ways to prepare them. These Baking Therapy Hasselback apples feature sweet honey crisp apples (my fave!) that are sliced open like a fan and topped with a delicious coconut-oat streusel. Serve with a drizzle of toffee sauce and a heaping scoop of vanilla ice cream. Perfect for any get together this fall season. Bet you’ve never had apples like this before!

Hasselback apples on white plate

Hasselback Apples With Coconut-Oat Streusel

Prep Time: 15 minutes
Bake Time: 32 minutes
Total Time: 47 minutes
Servings: 6

Ingredients:

Apples
3 Honeycrisp or Pink Lady apples
2 Tbsp butter, melted
2 Tbsp brown sugar
½ tsp cinnamon

Topping
3 Tbsp butter, room temperature
3 Tbsp brown sugar
¼ cup oats
2 Tbsp flour
2 Tbsp shredded coconut
½ tsp cinnamon
½ tsp vanilla extract
Pinch of salt

Hasseback apple ingredients: apples, brown sugar, cinnamon, etc.

Directions:

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

2. Peel the apples, cut in half lengthwise and with a melon baller, scoop out the core. Place the apples core side down and cut thin vertical slices all the way around, making sure not to cut all the way through.

Peeled and cut apples laying on pan

3. Mix together the butter, brown sugar and cinnamon and brush on the tops of the apples. Cover with foil and bake for 20 minutes until softened.

4. Meanwhile, prepare the streusel topping. In a bowl, combine butter, brown sugar, oats, flour, coconut, cinnamon, vanilla extract and salt. With a fork, work the mixture together until it forms a crumble.

Related: The Pioneer Woman’s Irresistible Apple Desserts

5. Remove the apples from the oven. If there is a lot of liquid in the pan, strain and top the apple with streusel, making sure to get it between the apple slices. Bake at 425°F uncovered for 10-12 minutes until the streusel is bubbly and golden brown.

6. Enjoy with a drizzle of toffee sauce and vanilla ice cream.

Hasselback apples on baking pan

Like Sabrina’s baking? Check out her ginger molasses cookies, sticky toffee pudding and pumpkin pie squares with candied pecans.

Just another msblogs site