All posts by Jennifer Bartoli

Jennifer Bartoli is a food content creator, journalist and former Food Editor for Canadian Living. Originally from Paris, she fell in love with Canada, where she can most often be found creating recipes, taking photos or writing about food. You can follow her most recent happenings on Instagram @JennBartoli.

Baked Brie Becomes a Show-Stopping Appetizer with Pull-Apart Bread Rolls

Store-bought pizza dough makes this show-stopping appetizer come together in a matter of minutes. A wheel of Brie is already a crowd-pleaser, but it is transformed into a truly sensational holiday dish when baked with fresh buns and served warm from the oven. Serve in the cast iron pan at the table so guests can tear off pieces of bread and dig in to the gooey, melty cheese.


Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Makes: 8 servings

600g pizza dough
170g Brie wheel
2 Tbsp unsalted butter, melted
2 tsp chopped fresh rosemary
Pinch each salt and pepper
Jam (cranberry, fig or lingonberry)
Fresh figs and rosemary sprig (to garnish)



1. Preheat oven to 400°F. Divide dough into 75g pieces. Roll each into a tight ball; set aside.
2. Using sharp knife, remove top rind of Brie. Place Brie, cut side-up, in centre of cast iron pan. Arrange pizza dough rolls around cheese.
3. In small bowl, combine melted butter, rosemary, salt and pepper. Brush butter mixture over pizza rolls.

4. Bake in 400°F oven until top of pizza rolls start to turn golden, about 15 minutes. Reduce temperature to 375°F; bake until pizza rolls are golden, hard on the outside and sound hollow when tapped, about 15 minutes.
5. Spoon a little jam over Brie; top with fresh figs and garnish with rosemary sprig.

Looking for more inspiration?  Try Our Cheesiest Appetizers Ever.

Coffee and Donut Trifles

Oh-So-Canadian Coffee & Doughnut Hole Trifles

We’ve transformed your afternoon snack into a creamy and indulgent dessert with layers of rich flavour and texture. A hint of coffee gives extra punch to the silky custard, making it the perfect accompaniment to doughnut holes. Top with homemade maple whipped cream and you have a quintessentially Canadian dessert.

Coffee and Donut Trifles

Prep Time: 30 minutes
Cook Time: 6 minutes
Total Time: 2-3/4 hours
Makes: 8 servings

2 tsp instant coffee powder
2 tsp boiling water
4 eggs yolks
2 cups milk
1/3 cup granulated sugar
1/4 cup cornstarch
2 tsp vanilla extract
16 doughnut holes, quartered
3/4 cup heavy whipping cream (35%)
4 tsp maple syrup
Cocoa nibs (optional)

Coffee and Donut Trifles

1. In small bowl, whisk together coffee powder and boiling water until smooth; set aside.
2. In large bowl, whisk together egg yolks, 1/3 cup of the milk, sugar, cornstarch, vanilla and coffee mixture. Set side.
3. In heavy-bottomed saucepan, pour remaining milk. Heat over medium until bubbles form around the edges. Slowly pour milk into egg mixture, whisking constantly. Pour egg mixture back into saucepan. Cook over medium heat, whisking constantly, until mixture thickens enough to coat back of spoon, about 6 minutes.
4. Strain through fine-mesh sieve into clean bowl. Cover surface directly with plastic wrap. Refrigerate until cold, about 2 hours.
5. In bowl, beat whipping cream until soft peaks form. Beat in maple syrup; set aside.
6. Layer 4 doughnut hole quarters in bottom of small jars or glasses (about 2/3 cup in volume). Top with 2 heaping Tbsp of custard; top with 3 doughnut hole quarters and another 2 Tbsp of custard. Dollop with a little whipped cream; top with 1 doughnut whole quarter. Sprinkle with cocoa nibs, if using.

For more sweet treats, check out our 30 party-worthy doughnut recipes.

3 Easy and Delicious Desserts Using Frozen Fruit

It’s that time of year again; the days are short, the wind is bitter cold and, to make things worse, most of our favourite fruit isn’t in season.
If you’re craving a fresh, fruit-filled dessert, avoid the pricey, less-than-tasty fresh berries at your grocery store and turn to your freezer.

Frozen fruit is preserved at its peak, making sure that it’s perfectly sweet and juicy. While you’re used to popping it into your morning smoothies, why not transform them into amazing crumbles, turnovers and sundaes? Follow our easy tips to make these three quick and tasty desserts right at home.

frozen cherry turnovers

Cherry Turnovers: Thaw one sheet (half of a 450g package) of puff pastry; cut into 6 rounds. Pat dry 1 cup thawed frozen sweet black cherries to remove excess liquid. In small bowl, combine cherries, 2 tsp cornstarch and 1/4 cup granulated sugar. Divide cherry mixture and place in centres of pastry rounds. Brush water around perimeter of each pastry round. Fold pastry in half to enclose filling, pressing edges of pastry to adhere. Using fork, seal pastry. Bake in 400°F oven until pastry is puffed and golden.

Berry Crumble: Thaw frozen fruit of your choice, such as peaches, berries or rhubarb. Thoroughly pat fruit dry to remove excess liquid. Combine fruit with a little sugar, vanilla extract and a squeeze of lemon juice; scrape into oven-proof dish and set aside. In separate bowl, combine 1 part brown sugar to 1 part flour. Stir in a dash of cinnamon. Using your fingers, rub in 1/3 part cold cubed butter to create a mixture that resembles coarse crumbs. Sprinkle crumble mixture over fruit. Bake in 375°F oven until fruit is bubbly and topping is golden.

Homemade Sundae: In saucepan, combine frozen fruit such as raspberries, strawberries or cherries with a couple Tbsp of sugar and a splash of water. Bring to boil; simmer, stirring occasionally, until fruit breaks down and mixture is sauce-like. Stir in a squeeze of lemon juice. Spoon sauce over vanilla ice cream; top with dollop of whipped cream and sprinkle with toasted chopped almonds.

Looking for more bright ideas? Try these 20 Life-Changing Freezer Hacks.

Coffee Fudge

How to Make Two Types of Canadian Fudge

Full of classic Canadian flavours, these easy fudge recipes taste like the real deal, with very little effort. Inspired by the popular Canadian coffee order, the “double double,” drive-through lovers will adore this delectable dessert. Every bite tastes like a sweet and creamy sip of coffee! We also have a sweet and simple maple fudge, which can be made with or without a little crunch by adding chopped walnuts or pecans.

To package them as gifts from the holidays, simply wrap each square using parchment paper, twist the ends, and tie each side with a pretty ribbon.

Canadian Coffee Fudge

Canadian Coffee Fudge

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 3-1/2 hours
Makes: 36 pieces

2 tsp instant coffee powder
2 tsp boiling water
1/2 cup sweetened condensed milk
350 g good-quality white chocolate, finely chopped
2 tsp vanilla extract

Canadian Coffee Fudge

1. In small bowl, whisk together instant coffee powder and water until coffee is dissolved.
2. In large heatproof bowl, combine sweetened condensed milk, white chocolate, vanilla extract and coffee.
3. Place bowl over saucepan of hot water, making sure the water isn’t boiling. Heat chocolate mixture, stirring often, until smooth.
4. Scrape into 8 x 8-inch baking dish lined with parchment paper. Using offset spatula, smooth top. Refrigerate until firm, about 3 hours.
5. Cut into 36 squares.

Easy Maple Fudge

Easy Maple Fudge

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 3-1/2 hours
Makes: 32 pieces

1/2 cup sweetened condensed milk
300 g good-quality white chocolate, finely chopped
4 tsp maple syrup
1/2 tsp maple extract

1. In large heatproof bowl, combine sweetened condensed milk, white chocolate, maple syrup and maple extract.
2. Place bowl over saucepan of hot water, making sure the water isn’t boiling. Heat chocolate mixture, stirring often, until smooth.
3. Scrape into 8 x 8-inch baking dish lined with parchment paper. Using offset spatula, smooth top. Refrigerate until firm, about 3 hours.
4. Cut into 16 squares. Cut each square in half, diagonally, to form triangles.

Looking for more fantastic treats? Try our 12 Melt-In-Your-Mouth Fudge Recipes.

Pie Thumbprint Cookies

Easy-as-Pie Thumbprint Cookies

The holidays are full of indulgence, celebration and endless choices. Eggnog or hot chocolate? Shortbread or gingerbread? Pumpkin or pecan? For those of us who just can’t decide, or just need to try them all, these delightful little cookies are for you. A simple thumbprint cookie is all you need to make these tasty treats that pack all the flavours of your favourite holiday pies.

This way, you can sample all the best seasonal tastes in just a few bites, leaving you lots of room for more delicious sweets. This easy recipe will help you make a batch of decadent lemon, pecan and cranberry pie cookies, but feel free to get creative with more pie-fect fillings like banana cream or apple!

Pie Cookies

Pie Thumbprint Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Serves: About 35 cookies

Thumbprint cookies:
1 cup unsalted butter, softened
1/2 cup icing sugar, sifted
1/4 cup packed brown sugar
1/2 tsp almond extract
2 cups all-purpose flour
1/4 tsp salt

Pie Cookies

1. In bowl of stand mixer, beat butter, icing sugar, brown sugar and almond extract until mixture is light and fluffy, about 3 minutes. With mixer on medium-low, beat in flour and salt until just combined.
2. Scoop out 1 Tbsp at a time and roll into balls. Arrange about 1-inch apart on parchment paper-lined baking sheet. Using the tip of your thumb, create deep well into centre of each ball of dough, pinching any cracks that form around the well. Refrigerate until firm, about 15 minutes.
3. Bake in 350ºF oven until light golden on the bottom and no longer shiny, about 12 minutes. If necessary re-shape well with the back of a wooden spoon. Remove to cooling rack; let cool completely.

Lemon Cream Filling

1/4 cup lemon curd
1/4 cup whipping cream (35%), whipped

1. Spoon lemon curd into the centre of the thumbprint cookies.
2. Using piping bag fitted with small star-tipped shape, pipe a small amount of whipped cream on top of lemon curd.

Pecan Pie Filling

3 Tbsp packed brown sugar
2 Tbsp unsalted butter
1/2 cup pecan halves, chopped
2 Tbsp liquid honey

1.In small nonstick skillet over medium heat, combine brown sugar and butter, stirring until butter has melted. Stir in pecans, stirring until coated. Stir in honey. Cook, stirring, until mixture thickens, about 5 minutes. Let cool slightly.
2. Spoon pecan filling into the centre of the thumbprint cookies.


Cranberry Pie Filling

1 cup frozen cranberries
1/4 cup sugar
1/4 cup water
1 rosemary sprig, and extra to garnish

1. In small saucepan, bring cranberries, sugar, water and rosemary sprig to boil. Reduce heat and simmer, stirring occasionally, until cranberries have popped and mixture is chunky, about 10 minutes. Discard rosemary sprig. Let cool.
2. Spoon cranberry filling into the centre of the thumbprint cookies. Garnish with rosemary.