Tag Archives: easy

Holiday Dessert is Made Easy With These Cute 6-Ingredient Mini Apple Crumble Tarts

Need an easy, yet impressive holiday dessert? If you have a package of puff pastry in your freezer and a handful of other fridge and pantry staples, you’re halfway to making these simple apple crumble tarts. This version is mini-sized, perfect for individual servings to snack on during the week (it doesn’t have to be a special occasion to enjoy a homemade dessert!) or for serving at holiday gatherings. Best of all, they come together in no time at all and if you are the kind of person who likes to plan ahead, you can assemble these and freeze them so you’ll only need to preheat the oven when you’re ready to enjoy.

Mini apple crumble tarts on white tray

Mini Apple Crumble Tarts

Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes
Servings: 12 tarts

Ingredients:

400g (or 2 rolls) frozen puff pastry, thawed but chilled
1 large or 2 small granny Smith apples
3 Tbsp butter, melted + 3 Tbsp cold butter cut into 12 pieces
¼ cup all-purpose flour
¼ cup dark brown sugar
¼ cup large flake rolled oats (not instant)
Pouring cream (optional)
Sliced or slivered almonds (optional)

Mini apple crumble tarts ingredients

Directions:

1. Pre-heat the oven to 375˚F. Lightly grease a muffin tin with butter.

2. Roll out pastry; use a 3 ½-inch cookie cutter to cut out 12 rounds.

3. Place a round of pastry into each spot in the muffin tin and gently press them into the tin. Prick the bottom of each pastry round with a fork and place the tin in the fridge while you work on the filling.

Related: The Pioneer Woman’s Irresistible Apple Desserts

4. Peel and core the apple(s) and cut into tiny cubes. Place in a medium bowl and set aside.

5. Mix the melted butter, flour, sugar and oats in a small bowl until all the ingredients are wet. Mix the apples with the crumble topping.

6. Divide the filling evenly between the pastry cups. (At this stage you can freeze the assembled tarts. Once completely frozen, you can store in them in airtight containers for two weeks. Bake from frozen — although they might take a few minutes longer in the oven).

Mini apple crumble tart in baking tray

7. Bake for 15 minutes. Remove the tin from the oven and top each tart with the small cube of butter. Bake for another 20 minutes at until the pastry is golden brown, the apples are soft and the crumble is crispy.

8. Remove from the oven and allow to cool for about 5 minutes in the tins. Serve with pouring cream and some slivered almonds.

Mini apple crumble tart on white plate

Like Mardi’s mini apple crumble tarts? Try her mixed berry galettes or her French butter cookies.

This Impressive 12-Layer Chocolate Cake is Made With a Single Pan

Would you believe that this 12-layer chocolate cake was made with a single 9-inch cake pan? You better believe it! Rich layers of buttercream sandwiched between moist chocolate cake, my Baking Therapy dessert is a chocolate lover’s dream. Plus, making it is a piece of cake!

12-Layer Chocolate Cake

Prep Time: 15 minutes
Rest Time: 30 to 60 minutes
Bake Time: 38 to 42 minutes
Total Time: 1 hour, 20 minutes to 2 hours
Servings: 6 to 8

Ingredients:

Cake
2/3 cup cocoa powder
¾ cup freshly brewed coffee
½ cup whole milk
¼ cup sour cream
2 tsp vanilla extract
¼ tsp salt
1 ¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ cup (1 stick) unsalted butter, room temperature
1 ¼ cup white sugar
2 eggs
1 egg yolk

Buttercream
2 ½ cups icing sugar
½ cup cocoa powder
Pinch salt
1 ¼ cup (2 ½ sticks) unsalted butter, room temp
½ cup semi-sweet chocolate chips, melted
2 to 3 Tbsp heavy cream
¾ tsp vanilla extract

Milk Soak
¼ cup whole milk
1 tsp vanilla extract

Directions:

Cake

1. Preheat oven to 350°F. Line and grease a 9-inch round cake pan, dust with cocoa powder, set aside.

2. In a bowl, whisk together cocoa powder and hot coffee. Let sit for a couple minutes. Stir in milk, sour cream, vanilla extract and salt.

3. Sift the flour, baking powder and baking soda.

Related: 25 Sinful Chocolate Desserts That Are Worth the Indulgence

4. In the bowl of a stand mixer with the paddle attachment, cream together butter and sugar until creamy and light. Add the eggs, one at a time, making sure to mix well after each addition. With the mixer on low, add the wet ingredients and dry ingredients in two additions, ending with the dry. Making sure to scrape down the sides of the bowl.

5. Transfer the batter to the prepared cake pan. Bake for 38 to 42 minutes until a toothpick, when inserted, comes out clean. Cool in pan for 15 minutes. Then invert, remove from pan and let cool completely.

Buttercream

1. Sift together the icing sugar, cocoa powder and salt.

2. In the bowl of a stand mixer with the whisk attachment, whip the butter for 2 minutes until light and creamy. On low speed, add the icing sugar mixture in two batches. Add the melted chocolate, cream and vanilla. Whip on medium-high for 1-2 minutes until light and creamy.

Tip: You can make the buttercream ahead of time and store in the fridge. Before you’re ready to use, bring the buttercream to room temperature, rewhip for 1-2 minutes until light and creamy.

Related: This Healthy Chocolate Chip Cookie Recipe Will Change Your Life

Assembly

1. Prepare the milk soak by mixing the milk and vanilla extract. Transfer the chocolate buttercream to a piping bag, with or without a tip works.

2. Using a cake leveler or serrated knife, level off the top of the cake. Cut the cake in half and then cut each half into three even layers. Finally, cut the cake into quarters, this will give you 12 layers/triangles.

3. Start with one layer, brush on the milk soak, pipe on one even layer of chocolate buttercream and layer on the next layer of cake. Continue layering cake, milk soak, buttercream, ending with the cake layer. Chill in the fridge for 15 to 30 minutes to firm up the buttercream. With the remaining buttercream, ice the outside of the cake. Place in fridge for at least 30 minutes to set. Slice and 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.

scallion pancakes on white and blue plate

Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

We’re all spending more time indoors (and in the kitchen) these days, so it would come as no surprise if you’re missing restaurant-worthy cuisine. And the secret ingredient to making these savoury Chinese scallion pancakes worthy of appearing on a menu? Boiling water! It creates the softest, forgiving dough. Plus, the beauty of this recipe lies within a super easy, double roll and coil technique to produce endless, flaky layers, that are so crispy — we’re obsessed!

Scallion pancakes on white and blue plate

Chinese Scallion Pancakes

Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 30 minutes
Total Time: 1 hour, 15 minutes
Servings: 6

Ingredients:

Dough
2 cups all-purpose flour
½ cup cake and pastry flour or all-purpose flour
1 tsp salt
1 cup boiling water
¼ cup cold water
6 Tbsp vegetable oil for frying (approx.)

Filling
2 Tbsp all-purpose flour
¼ cup melted lard or melted shortening
3 Tbsp vegetable oil
1 tsp salt
6 scallions (green onions), finely chopped
1 tsp crushed Szechuan peppercorns or hot pepper flakes (optional)

Dipping Sauce
1 Tbsp soy sauce
1 Tbsp Chinkiang vinegar or rice wine vinegar
1 tsp toasted sesame seeds or julienned ginger (optional)
Pinch granulated sugar
1 scallion (green onion), finely chopped

Scallion pancakes ingredients


Directions:

1. To make the dough: stir together the all-purpose flour, pastry flour and salt in a large bowl. Using a fork, gradually mix in the boiling water in a circular motion. Stir in the cold water to form a shaggy, wet dough. Turn out onto work surface; knead, scraping and dusting with additional flour until smooth and very soft, 3 to 5 minutes. Place on floured surface and loosely cover with plastic wrap or a kitchen towel to prevent crust from forming. Let it rest for 30 minutes.

Person mixing scallion pancakes dough

Note: The combination of boiling water produces a soft, easy to roll pancake, while the cold water creates a chewy texture, while also cooling the mixture for easy handling.

Related: This is How to Make The Perfect Chinese Hot Pot at Home

2. Meanwhile, make the filling: in a small bowl, stir the flour, lard, oil and salt until combined. Gently warm in the microwave for 15 to 20 seconds to loosen if mixture solidifies. While you’re waiting for the dough to rest, you can also make the dipping sauce: in a ramekin, stir together soy sauce, vinegar, sesame seeds, sugar and scallion.

3. Divide dough into 6 even pieces and roll each into a ball, tucking at the bottom and then covering with a kitchen towel. Roll one ball into an 8 to 9-inch circle, dusting with flour to prevent sticking. Using a pastry brush, paint a thin layer of the filling. Roll up like a jelly roll and twist into a tight spiral, tucking the end underneath. Flatten with hand then roll again into 8-inch circle. Cover with kitchen towel. Repeat with remaining dough.

Scallion pancakes dough on countertop

Tip: To prevent drying out, be sure to cover each rolled dough with a damp cloth or plastic and don’t layer each on top of each other, they will stick together.

4. Working with one rolled dough, brush a thin layer of the filling and sprinkle with 1/6 of the scallions and Szechuan pepper (if using). Roll up like a jelly roll and twist into a tight spiral, tucking the end underneath. Flatten with hand then roll into 6-inch circle and cover with a kitchen towel. This is now ready for frying. Repeat with remaining dough.

Scallion pancakes being made on kitchen countertop

Tip: If you want to make these ahead of time, you can freeze uncooked rolled pancakes for up to 1 month. Defrost, pat dry with paper towel and cook with the following instructions.

Scallion pancakes rolled out on countertop

5. Heat a skillet over medium heat; add 1 Tbsp of the vegetable oil. Carefully add one pancake and cook, swirling to distribute oil until golden brown, 2 to 3 minutes. Flip, swirling pancake to absorb oil and cover with a lid. Cook until second side is an even golden brown, 2 to 3 minutes, adding more oil as needed. Transfer to a paper-towel lined serving plate and repeat with remaining dough and cooking oil.

6. To serve, don’t cut into wedges, these pancakes need to be torn to fully enjoy the flaky coating. Don’t forget the dipping sauce.

Tip: Reheat pancakes in a skillet with a drizzle of oil and enjoy with a sunny-side up egg, a popular Chinese breakfast.

Craving more comfort food? This asparagus and mushroom yaki udon or this one-pot pasta and chickpea stew might just do the trick.

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!

Spaghetti with Olive Tapenade and Toasted Garlic Breadcrumbs

One of my best friends thinks that I’m Italian. Maybe it’s because I made rigatoni Bolognese during the first cottage weekend I spent with her, or maybe it’s because I really enjoy feeding everyone, have dark hair and an olive skin tone, and happened to grow up in New Jersey. All to say, this is how I inherited the name Nona.

If you’re like me, you always have spaghetti in your cupboard. Spaghetti is one of those pantry items you should always have on hand come Sunday night, when you want carbs. If you’re really like me, you put more carbs on your carbs. In this recipe, it’s in the form of garlic breadcrumbs on top of spaghetti.

888_Tapenade-Spaghetti-4

This dish is so simple to throw together and it’s made completely from scratch; big Spanish olives with red peppers are paired up with lemon zest, fresh parsley and anchovy, adding a kick of umami flavour.

My husband and I eat this standing up, right out of the pan, mostly because we don’t feel like doing dishes on a Sunday evening, but I would like to believe that it’s the Italian Nona in me. Enjoy!

Spaghetti with Olive Tapenade and Toasted Garlic Breadcrumbs

Prep Time: 15 minutes
Cooking Time: 20 minutes
Serving Size: 4 servings

888_Tapenade-Spaghetti-3

Ingredients:

For the Tapenade:
2 ¼ cups large Spanish green olives with red pepper
2 Tbsp drained capers
3 cloves garlic
¼ cup very roughly chopped parsley
1 anchovy fillet, optional
Zest from 1 lemon

For the Garlic Breadcrumbs:
2 Tbsp unsalted butter
1 ½ Tbsp olive oil
4 cloves garlic, minced finely
½ cup breadcrumbs
2 pinches of salt
¼ tsp fresh black pepper
1 pinch red pepper flakes
2 tsp chopped parsley

1 lb (454 g) spaghetti
2 Tbsp olive oil
4 Tbsp unsalted butter, divided in recipe
½ cup grated parmesan cheese, plus more for serving
Salt, to taste
Pepper, to taste

888_Tapenade-Spaghetti-2

Directions:

For the Tapenade:
1. Place all the ingredients in a food processor.
2. Pulse until coarsely chopped (just a few pulses). Set aside.

Tapenade_Spaghetti-7

For the Garlic Breadcrumbs:
1. In a small pan over medium heat, melt the butter with the oil.
2. Once the butter has melted, add the garlic and sauté until fragrant. About 30 seconds to 1 minute.
3. Add the breadcrumbs and toss to coat them with the garlic-y butter/oil.
4. Cook and toss for about 2 minutes to toast the breadcrumbs, and then season with salt and pepper.
6. Turn the heat off and add the red pepper flakes and parsley, and toss to combine. Set aside.

Tapenade_Spaghetti-8

For the Spaghetti:
1. Cook the pasta in heavily salted boiling water until just al-dente (9-11 minutes, depending on the brand).
2. Before draining the spaghetti, reserve ½ cup of the cooking liquid then drain the spaghetti.
3. In a large sauté pan over medium heat, melt 2 Tbsp of butter with the olive oil.
4. Add the tapenade and cook until fragrant, about 30 seconds.
5. Add the spaghetti, 2 more Tbsp of butter, parmesan cheese, reserved cooking liquid, salt and pepper to taste.
6. Cook and toss for about 1-2 minutes until the spaghetti is coated with the tapenade.
7. Turn the heat off and sprinkle the garlic breadcrumbs over top. Serve with extra parmesan cheese and fresh black pepper.

Pumpkin Fettuccine Alfredo

Still craving pumpkin everything this fall? I know I am. So I made a comforting meat-less pasta dish that you can throw together in no time. Consider this a fancy mac and cheese of sorts; creamy, cheesy, smooth…I’ll take one bowl of comfort, please!

Pumpkin_Alfredo_Fettucine_Danielle_Oron-6

For this recipe, I use canned organic pumpkin purée to make it a quick weeknight meal. But if you have time to make your own pumpkin purée, I would recommend roasted a kabocha or butternut squash to really elevate the dish. Both are the perfect amount of sweet, and roast and purée beautifully. This dish is a great way to hold on to that fall feeling before winter arrives!

Pumpkin Fettuccine Alfredo

Prep Time: 5 minutes
Cook Time: 15 minutes
Serves: 4

Pumpkin_Alfredo_Fettucine_Danielle_Oron-1

Ingredients:
1 lb (454 g) fettuccine
1 Tbsp olive oil
1 ½ Tbsp unsalted butter
2 garlic cloves, crushed
1 Tbsp flour
15 oz can organic pumpkin puree
1 cup table cream or half & half (10%-18%)
1 tsp salt
¼ tsp fresh black pepper
½ tsp fresh thyme
¾ cup grated parmesan cheese

Shaved parmesan
Thyme leaves
Fresh black pepper

Directions:

1. Bring a large pot of heavily salted water to a boil. Cook the fettuccine until al dente, about 8-9 minutes depending on the brand.

2. Before straining, reserve 1 ½ cups of pasta water. Drain into a colander and run cold water over fettuccine until cool to the touch.

Pumpkin_Alfredo_Fettucine_Danielle_Oron-2

3. In a large skillet over medium-low heat, add olive oil, butter and garlic cloves. Sauté garlic for about 2 minutes until fragrant.

4. Add the flour and cook for another 2-3 minutes until it begins to brown and smell nutty.

5. Transfer all of the contents from the skillet into a blender. Add pumpkin purée and table cream to the blender, and purée until smooth.

Pumpkin_Alfredo_Fettucine_Danielle_Oron-3

6. Transfer the sauce back to the pan and place over medium-low heat.

7. Add the salt, pepper, thyme, and parmesan cheese to the sauce and cook until bubbling and thickened.

Pumpkin_Alfredo_Fettucine_Danielle_Oron-4

8. Add the fettuccine and combine. If the sauce is too thick, thin it out with the pasta water (I added about ¾ cup). It will continue to thicken after turning off the heat, so it’s OK if it’s slightly thin. Taste and adjust the seasoning.

Pumpkin_Alfredo_Fettucine_Danielle_Oron-5

9. Serve immediately. Plate the fettuccine and garnish with shaved parmesan, thyme leaves and lots of fresh black pepper.

halloween-pretzels-3-ways

Make These Spooktacular Halloween Pretzels and Watch Them Disappear

Halloween is the time of year for sweet and salty treats and we’ve come up with some super fun recipes that transform pretzels into spooky and delicious Halloween party eats. On top of being easy to make, all the ingredients can be picked up at your grocery or bulk food store. Plus each of these adorable bites come together in minutes and are guaranteed to bring a smile to your face!

halloween-pretzel-party

Pretzel Ghosts Recipe

Prep Time: 10 minutes
Total Time: 40 minutes
Makes: 24 treats

Ingredients:
1 cup white chocolate molding wafers
24 small pretzel twists
½ cup dark chocolate molding wafers

Directions:
1. Line 1 large baking sheet with parchment paper.
2. Melt white chocolate wafers in a small heat-proof bowl over a small pot of gently simmering water. Dip each pretzel in chocolate and place on parchment sheet. Place in fridge to set for 10 minutes.
3. Melt dark chocolate wafers in a small heat-proof bowl set over a small pot of gently simmering water. Spoon chocolate into a pastry bag fitted with a writing tip.
4. Fill each opening in pretzels to create eyes and mouth.
5. Place in fridge to set, about 20 minutes.

spider-web-halloween-pretzels

Pretzel Cobwebs Recipe

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 12 treats

Ingredients:
1 cup white chocolate molding wafers
72 pretzel sticks
Halloween candy quins or sprinkles

Directions:
1. Line 2 large baking sheets with parchment paper.
2. Melt chocolate wafers in a small heat-proof bowl set over a small pot of gently simmering water. Spoon chocolate into a pastry bag fitted with a writing tip.
3. Dollop six dime-sized rounds of chocolate onto each prepared tray. Lay 6 pretzels in the centre so they touch the chocolate and radiate out. Dollop another circle of chocolate on centre. Working in a circular motion from the centre out draw web lines about a ¼-inch apart. Finish web design at edge of pretzels, repeating the circle three times to add strength to the web.
4. While chocolate is still wet, sprinkle edges and centre with candy quinns or sprinkles. Place in fridge to set, about 30 minutes.

cookie-and-pretzels-spiders

Pretzel Spiders Recipe

Prep Time: 15 minutes
Total Time: 45 minutes
Makes: 12 treats

Ingredients:
36 pretzel sticks
12 chocolate wafer sandwich cookies with double filling (such as Double Stuffed Oreos)
3/4 cup dark chocolate molding wafers
24 candy eyeballs

Directions:
1. Line 1 large baking sheet with parchment paper.
2. Break pretzels in half and stick three into each side of the cookie about ¼-inch apart to resemble legs.
3. Melt chocolate in a heat-proof bowl set over a small pot of gently simmering water. Spoon a quarter-sized dollop onto cookies, spreading to edge. While still wet, press candy eyeballs into chocolate.
4. Place in fridge to set, about 30 minutes.

Looking for more spooky recipes? Try our Zombie-Approved Recipes for your next Halloween party.

Breakfast Skillet with Spinach, Mushrooms and Goat Cheese

It’s Saturday morning in Toronto and the first thing that comes to mind as I open my eyes is, “Wow. I’m hungover.” The second thing is, “I want brunch… STAT.” If you live in Toronto, you know that grabbing brunch can sometimes be a three-hour endeavor, and it’s nearly impossible to go anywhere with more than four people. If you do, you know you’ll be waiting. And after a full night of drinks, you’re body does not want to wait to be nourished. Hanger kicks in.

Through my frustration, I decided that I should be making more brunches at home. That being said, cooking with a hangover isn’t always the most pleasant experience. Those are the times when I concoct my one-pot breakfast… skillet. It’s always a mish mash of what I’ve got in the fridge or pantry, with the addition of some eggs.

Mushroom_Spinach_Skillet-6

This recipe is one of my favourites. Sautéed mushrooms and wilted, garlicky spinach are the perfect (and quickest) accompaniments to eggs with a runny yolk. Yes, there are a ton of other great ingredients that can be used as well, like potatoes, corn, beans, zucchini, chorizo… The list goes on. But this is what I just happened to have in my fridge one day and now I continue to go back to this combination.

Mushroom_Spinach_Skillet-7

Breakfast Skillet with Spinach, Mushrooms and Goat Cheese

Prep Time: 5 minutes
Cook Time: 12 minutes
Serves: 4

Ingredients:
350 g crimini and/or baby bella mushrooms, sliced 1/3” thick
3-4 Tbsp unsalted butter, divided
2-3 Tbsp olive oil, divided
100 g baby spinach
3 cloves garlic, minced finely
6-8 eggs
1/3 cup goat cheese, crumbled
Salt and fresh black pepper to taste
Toasted sourdough grain bread or bread of choice

888_spinach-mushroom-skillet-directions

Directions:
1. Over medium heat, melt 2 Tbsp butter and 1 Tbsp olive oil in a large skillet with a tight fitting lid.
2. In batches, sauté the mushrooms. Make sure not to crowd the pan so the mushrooms crisp up evenly.
3. Sauté for 4 minutes, flipping the mushrooms halfway through and seasoning with salt and fresh black pepper, to taste.
4. Add more butter and olive oil as needed for the second batch of mushrooms. Remove from the pan as well after seasoning.
5. Add a bit more olive oil and butter to the pan and toss in the spinach and garlic. Season with salt and pepper and sauté until the spinach is wilted, about 1 minute.
6. Add the mushrooms back into the pan and create pockets for the eggs. Crack an egg into each pocket and cover immediately with the lid.
7. Let the eggs cook for 2 1/2 – 3 minutes. Do not lift that lid! This ensures the egg whites cook from the top as well as the bottom. Remove from heat, and season with salt and pepper.
8. Crumble goat cheese over top and serve with toasted bread.

Mushroom_Spinach_Skillet-4

iced-coffee-pour-feature

How to Make Easy Flash Brew Iced Coffee All Summer Long

Cool down in a flash with this simple iced coffee recipe that is crisp, refreshing, and delicious. Instead of waiting hours for cold brew, or chilling hot brewed coffee, this easy method requires brewing a coffee concentrate directly over ice. The result is an instantly chilled coffee that is ready to serve in less than 10 minutes.  The best part is that you don’t need fancy equipment—almost any manual drip or pour-over style brewing device with a filter will do. This easy method can also work with some automatic drip machines.

flash-iced-coffee-pouring

Easy Flash Brew Iced Coffee

Time: 10 minutes
Yield: 2.5 cups

Equipment:
A coffee brewer like a Chemex or a similar brewer that you use to make filter/drip coffee at home.
Kettle
Kitchen scale
Timer
Spoon

flash-iced-coffee-setup

Ingredients:
1 ¾ cups (14 oz) hot water,  just finished boiling
2 cups (300 g) ice
1/2 cup (50 g) coffee grounds, medium

Directions:
1. Add ice to the carafe.
2. Place the coffee filter in the brew basket and add coffee grounds.
3. Position coffee brewer on top of a kitchen scale and set value to zero.
4. Start the timer and pour first 1/2 cup (4 oz) of hot water over coffee grounds in about 30 seconds. Gently stir the grounds with a spoon, making sure all of the coffee is fully soaked.

pour-over-flash-iced-coffee
5. After 1 minute, pour an additional 1/2 cup hot water (4 oz) over wet coffee grounds.
6. After 2 minutes, pour the remaining hot water over the coffee grounds for a total of 1 ¾ cups (14 oz).
7. Brew will finish dripping through coffee grounds after about 4:30-5 minutes.
8. Serve freshly brewed cold coffee over ice and enjoy!

final-iced-coffee-pour

Looking for more coffee knowledge? Learn how to brew the best cup of coffee ever.

These Easy Banana Split Cheesecake Bars Will Make Your Summer That Much Sweeter

This twist on a summertime classic is perfect for those hot summer days since it has no need for the oven to be on for hours. This nearly no-bake dessert starts with an easy vanilla cookie crust, creamy cheesecake and whipped topping. The best part is that it can be made ahead of time, so it’s ready to feed a hungry crowd in an instant. Consider this your go-to summer dessert for barbecues, potlucks and any meal that needs a cool and sweet ending.

slice-of-banana-cheesecake

Banana Split Cheesecake Bars

Prep Time: 15 minutes
Chill time: 3 hours
Bake Time: 10 minutes
Makes: 16 Servings

Ingredients:
Crust
1 (312 g) box (5 cups) vanilla wafer cookies
¼ cup granulated sugar
¼ teaspoon salt
¾ cup unsalted butter, melted

Filling
2 ¼ cups heavy cream, divided
3 ozs (93 g) semi-sweet chocolate, chopped
3 (250g) packages cream cheese, room temperature
1 (96g) package of instant banana cream pudding
1 cup granulated sugar

Topping
1 (1 L) container frozen whipped topping, thawed
2 bananas, peeled and sliced
¾ cup maraschino cherries, drained
½ cup dry roasted peanuts
2 Tbsp rainbow sprinkles

dish-of-banana-split-cheesecake

Directions:
Crust
1. Preheat your oven to 350°F. Lightly spray a 13×9-inch pan with nonstick cooking spray and line with parchment paper.
2. In the work bowl of a food processor, pulse together cookies, sugar, and salt until small crumbs remain. Pour in melted butter and pulse until combined.
3. Press into bottom of prepared pan. Bake until lightly golden brown, about 10 minutes. Let cool completely.

Filling
1. Place chopped chocolate in a medium bowl. In a small saucepan, heat ½ cup heavy cream over a medium heat. Bring to a simmer. Pour over chocolate and let stand 2 minutes. Slowly stir together until combined. Let cool completely.
2. In a large bowl, beat cream cheese and sugar with a mixer at medium speed until smooth. With the mixer running, gradually add remaining 1¾ cup cream, beating until fluffy, about 3 minutes. Beat in pudding mix until combined.
3. Spread cream cheese mixture and drizzle with chocolate sauce in alternating layers over the crust, reserving ¼ cup chocolate sauce for later use. Refrigerate for at least 3 hours or overnight.

Topping
1. Spread whipped topping over cheesecake. Garnish with a drizzle of remaining chocolate sauce, bananas, cherries, peanuts, and sprinkles.

Looking to satisfy your sweet tooth? Try our best No-Bake Summer Desserts.

Turn Your Kitchen into a French Bakery with Palmier Cookies

Palmier cookies: fun to say, fun to make and delicious to eat! The name means “palm tree” in French and if you look carefully you can see they are kind of shaped like the fronds of a palm tree (though puff pastry can be unpredictable – but know that no matter what shape yours end up, they are scrumptious!)

These puff-pastry based cookies are found in many boulangeries across France and are a staple of the after-school “goûter” snack. The classic version that you’ll find in In the French Kitchen with Kids contains just two main ingredients – puff pastry and sugar – so they couldn’t be easier to make, especially now you can buy pre-rolled puff pastry in most supermarkets. They are very versatile though and lend themselves to other fillings, both sweet and savoury – here we’re filling them with jam for a sweet treat, but spreads like pesto and tapenade work well too for a delicious savoury snack.

Palmiers-14

This is a really fun baking project for kids during the school holidays – experiment with different fillings and remember that practice makes perfect with the rolling technique!

Jam Palmier Cookie Recipe

Active Time: 15 minutes
Chilling Time: 30 minutes
Bake Time: 15 to 18 minutes
Makes: About 20 cookies

Ingredients
1 x sheet store-bought puff pastry (8 oz), thawed but chilled
1/3 cup of your favourite jam (jelly works well here as large lumps of fruit can make rolling the pastry a bit of a challenge)

Palmiers-3

Directions:
1. Line a large baking tray with parchment paper and set aside. Place a piece of parchment paper larger than 10 x 10 inches on a work surface.
2. Roll your pastry out on the parchment paper until it’s about 10 x 10 inches. Many store-bought puff pastry rolls are already this size, check yours with a tape measure if you’re not sure.
3. Spread all but 3 Tbsp of your jam evenly over the surface of the pastry.
4. Fold the left and right sides of the pastry inwards so they meet in the centre, like you’re closing a book.

Palmiers-4
5. Spread about 2 Tbsp of jam on one half of the folded pastry.
6. Fold the left and right side of the pastry inwards again, so they meet in the centre again.
7. Spread the remaining jam on the pastry roll, then fold the pastry in half lengthwise.

Palmiers-11
8. Wrap the pastry log tightly in plastic wrap and freeze for 30 minutes.
10. Preheat the oven to 400˚F.
11. Remove the pastry log from the fridge and place it on a cutting board.
12. Using a very sharp knife, cut the log into about 20 slices, each one 1/2 inch wide. Lay the slices flat on the baking tray about 2 inches apart.

Palmiers-12

13. Bake the cookies for 10 minutes, then flip them over and bake for a further 8 minutes, until they are golden and crispy and the jam is starting to caramelise. Keep an eye on them in the final minutes of baking as they can go from perfect to scorched in a matter of seconds.
14. Remove from the oven and place the tray on a wire cooling rack until they are cool enough to touch.
15. Store in an airtight container for up to 2 days.

Book-Cover-french-kitchen

About the author: Mardi Michels is a full-time elementary school French teacher, cookery teacher, food and travel writer, recipe developer and the author of eatlivetravelwrite.com. A full-time francophile, she and her husband operate a vacation rental home in Southwest France. Her first cookbook, In the French Kitchen with Kids (Appetite by Random House,) publishes on July 31, 2018.

1 Can of Chickpeas, 5 Simple Chickpea Salads

Turn a humble, economical and healthy can of chickpeas into five delicious salads that keep well in the fridge all week to enjoy for lunch, dinner, or as an anything-but-boring side dish. From smashed curry chickpea salad lettuce cups to chipotle sweet potato chickpea salad, these versatile recipes will surelysustain and satisfy.

Chickpea-Salad-Green-Goddess-4

Prep Time: 5
Cook Time: 5
Serves: 4

1. Green Goddess Chickpea Salad

Ingredients:
1/4 cup homemade or prepared pesto
2 Tbsp extra-virgin olive oil
1 Tbsp lemon juice, more for serving
1/4 tsp salt
1/4 tsp ground black pepper
1/2 lb asparagus, tough ends removed and cut into 1/2-inch pieces
1 (19 oz) can chickpeas, drained and rinsed
2 cups packed roughly chopped regular spinach or whole baby spinach
1 cup fresh shelled green peas or frozen, defrosted green peas
6 radishes, thinly sliced

Chickpea-Salad-Green-Goddess-1

Directions:
1. In a small bowl, combine pesto, olive oil, lemon juice, salt and pepper.
2. Steam asparagus until tender, about 5 minutes, refresh with cold water and pat dry with a paper towel. Add asparagus to a large bowl along with pesto mixture and remaining salad ingredients. Mix well to combine. Refrigerate until ready to serve, up to 5 days. Serve with additional lemon.

Chickpea-Salad-Green-Goddess-2

2. Smashed Curry Chickpea Salad in Lettuce Cups: In a large bowl, mash 1 (19 oz) can of chickpeas, drained and rinsed, with a potato masher or back of a fork until roughly smashed. Mix in 2 stalks diced celery, 1/4 cup finely chopped fresh mint, 1/3 cup mayonnaise, 1 Tbsp lemon juice, 2 tsp curry powder, and salt and pepper to taste. Serve in butter lettuce cups and garnish with pea sprouts on top.

3. Chickpea Salad Niçoise: In a large bowl, mix 1 (19 oz) can drained and rinsed chickpeas, 1/2 lb blanched green beans, 1/2 lb boiled baby new potatoes, 1/4 cup Niçoise or Kalamata olives, 1 Tbsp chopped fresh dill, 1 Tbsp chopped capers and your favourite French vinaigrette recipe.

4. Chickpea Fattoush: In a large bowl, mix 1 (19 oz) can drained and rinsed chickpeas, 2 pieces torn well-toasted flatbread or pita, 1 diced tomato, 1/4 thinly sliced red onion, 6 chopped pitted dates, 1/2 cup crumbled feta, 4 thinly sliced Persian (baby) cucumbers, 1 Tbsp minced chives, 3 Tbsp olive oil, 1 Tbsp lemon juice, 1 Tbsp ground sumac and salt to taste.

5. Ancho Sweet Potato Chickpea Salad: In a large bowl, mix 1 (19 oz) can drained and rinsed chickpeas, 2 peeled and cubed roasted sweet potatoes, 2 thinly sliced roasted red bell peppers, 1 minced chipotle pepper in adobo sauce, 2 Tbsp avocado oil or olive oil, 1 tsp lime zest, 1 Tbsp lime juice and 1/4 tsp salt. Serve garnished with chopped fresh cilantro and diced green onion.

Take a look at our collection of 60 Chickpea Recipes to Make Your Heart Happy.

Singapore Chili Sauce: You’ll Want to Put This All-Star Sauce on Everything!

Late-night eats call for those foods that hit all these crave-worthy notes: crunchy, salty, fatty, tangy, bright. These are the flavours and sensations the judges were looking for in the seventh episode of Top Chef Canada: All-Stars where the chefs had to create their ultimate late night eat.

TCC-Episode-7-Dennis-Tay-singapore-chili-shrimp

Dennis Tay felt panic as the judges approached his station, but he was needlessly worried; they loved his Fried Shrimps with Singapore Chili Sauce and Green Garlic-Butter Rice Noodles and he was in the top four for the challenge. (Resident Judge Mijune Pak was literally dancing as she ate the dish; there’s fewer compliments higher than that.)

Inspired by his own cravings after service for noodles and fried seafood, Dennis created a dish that combined those with his love of Asian flavours.

Since we can’t have Dennis whipping up fried shrimp with a Singapore Chili Sauce for us at home, the next best thing is to make chili sauce ourselves.

Typically used in combination with crab or as a condiment for Hainanese Chicken, this spicy sauce combines the hot, sour, sweet and salty flavours that Southeast Asia is known for. The key is in the balance. Yes, it should be delightfully spicy – it is a chili sauce, after all – but not to the point it overpowers the tang of lime and vinegar, the heat of the ginger and the garlic flavour. Tasting it to get all those flavours in equilibrium is essential.

Gwendolyn-Richards-Singapore-Chili-Sauce

While spicy heat is key, I’ve called for juicy, long red chilies here for spiciness that doesn’t completely suppress the other flavours. To really spike the spice, either leave in the seeds or consider throwing in a bird’s eye chili or two.

Singapore Chili Sauce
Prep Time: 5 minutes
Cooking Time: 20 minutes
Serves: Makes about 1 cup

Ingredients:
4 long, red chilies
3/4-inch piece of ginger, about as thick as a thumb
3 cloves garlic
2 tabelspoons rice wine vinegar
2 teaspoons lime juice
splash sesame oil
1 teaspoon sugar
1 teaspoon salt
2 to 4 tablespoons chicken stock, hot

Directions:
1. Chop off the chili stems, slice in half lengthwise and remove the ribs and seeds.
2. Peel and roughly chop the ginger and garlic.
3. To a food processor, add the chilies, ginger and garlic and blitz a few times before adding the vinegar, lime juice, sesame oil, salt and sugar. Puree thoroughly.
4. Depending on how thin of a sauce you want, add a few tablespoons of the hot chicken stock. Puree the sauce again.
5. Check the seasonings, adding more salt, sugar, lime or vinegar if needed.
6. This sauce will keep for several days in the fridge.

Ina Garten's Last-Minute Orange Easter Ham

Ina Garten’s Elegant Easter Menu

It’s tempting to believe that the best meals are the most complicated, but memorable dinners are more than a series of gourmet recipes — good food and good company work together to create good ambiance and good memories. So if you’re feeling pressured to craft a complicated dinner this Easter, don’t. With some help from Ina Garten, Easter will be an easy and elegant affair.

This menu focuses on ingredients you probably have in your fridge or pantry, while the rest can be found at most grocery stores.

Before you start, review the menu and recipes, check your supplies to see what you’ve already got on hand, and make a list of the items you don’t. Assuming you live within ten minutes of a grocery and liquor store, the entire process — from assessing to arriving back at home with the food — shouldn’t take more than an hour and a half.

Assemble the dishes in the order they’re presented here, and budget two hours for complete prep: cooking, setting the table, plus a 30-minute buffer so you can enjoy a breather before guests arrive. You’ve got this!

Ina Garten Cheese Board

Cheese Board

A selection of cheese, fruit and a sweet jam is an easy crowd-pleaser. Better yet, a good cheese board will stave off hanger in case guests arrive early or dinner needs more cooking time. This recipe calls for ham, but feel free to switch it up with salami, prosciutto or any other favourite deli meats. The key is variety: aim for a soft, creamy cheese like Brie or chèvre, a hard aged cheese like cheddar or Asiago, and a strong cheese, like your favourite blue. Add contrast with fresh fruit, honey and fig jam or red pepper jelly, and include a selection of crackers and bread. Cheeses will taste better if they’re set out 30 minutes to an hour before eating.

Ina Garten Champagne Cocktail

Champagne Cocktails

Champagne or sparkling white wine mixed with crème de cassis is a classic French aperitif known as Kir Royale. Ina Garten’s make-your-own champagne cocktail bar also includes framboise liqueur, brandy and fresh berries. Keep your crowd occupied by challenging them to see who can come up with the most delightful mix and the best cocktail name.

Ina Garten Orange Baked Ham

Orange Baked Ham

Ina Garten’s Orange Baked Ham is one of those miracle dishes that looks and tastes impressive, but only takes an hour to cook and very little time to prep. It can easily be scaled up or down, depending on the number of guests, and is a classic Easter main to boot. Pop it in the oven at 350ºF, ensuring there’s room in there for the next dish, the risotto.

Ina Garten's Easy Parmesan Risotto

Easy Parmesan “Risotto”

Risotto has gained a reputation for being labour-intensive, but Ina Garten’s recipe reduces stir-time down to three minutes, while preserving the dish’s classic creamy Parmesan flavour and melt-in-your-mouth texture. Pop this one in the oven about 20 minutes after the ham has gone in, and you’ll have five minutes to remove the ham before you start your three minutes of stirring.

Ina Garten Garlic Sauteed Spinach

Garlic Sautéed Spinach

Garlic sautéed spinach adds a dash of springtime colour to the menu, not to mention delicately earthy flavour. Prepare the spinach and garlic while your ham and risotto are cooking, then sauté in the final minutes before serving.

Ina Garten Limoncello and Biscotti Ice Cream

Limoncello and Ice Cream with Biscotti

Vanilla ice cream is a comforting, classic way to cap off a meal — serve with a crunchy biscotti on the side for kids and non-drinkers. For everyone else, a drizzle of Limoncello adds a delightful zing.

Looking for more delicious recipes? Check out Ina Garten’s 14 Best Easter Recipes.

4 Super Healthy Smoothies You Need to Try

Eating healthy sounds easy enough — stay away from sugar, carbs and salt, and eat tons of nutrient-rich foods. But the problem isn’t so much what to eat, but when to find the time to gather ingredients, prepare, cook and have a sit-down meal.

Here are four easy, nutritious smoothies that’ll give you the healthy boost you need, no matter what time of day. Whether you’re looking for a boost of vitamin C to fight off an oncoming cold, an antioxidant or green cleanse, or you need a healthy substitute for your daily sugar fix, we’ve got you covered.

vitamin-c-boost

1. The Vitamin C Boost

 

Ingredients:
1/4 cup pineapple, diced
1/4 cup strawberries, stemmed and diced
1/2 orange, peeled
1 small carrot, sliced
1 small tomato, sliced
Juice of 1/2 lemon
Handful of ice

FN_RReardin_27Aug3

Directions:
Blend ingredients together until smooth.

antioxidant-rich

2. Antioxidant Rich Green Tea and Blueberry

 

Ingredients:
2 Tbsp water
1 green tea bag
1 tsp honey
1/2 cup blueberries
1/2 banana
1/4 cup light vanilla soy milk
Handful of ice

FN_RReardin_27Aug5

Directions:
Boil water and steep tea bag in it for 3 minutes. Meanwhile, blend blueberries, banana, soy milk and ice in blender until smooth. Add honey to the tea and pour it in the smoothie, stir and serve.

green-and-clean

3. Green & Clean

 

Ingredients:
1/2 avocado
1/4 cup blueberries
1/2 banana
A few slices cucumber
1/3 cup of kale, chopped
Sprinkle of cinnamon
Handful of ice

FN_RReardin_27Aug7

Directions:
Blend the avocado, blueberries, banana, cucumber, kale and ice together and then sprinkle cinnamon on top.

the-sweet-fix

4. The Healthy Sweet Fix

 

Ingredients:
1/3 cup strawberries, stemmed and diced
1/3 cup raspberries
1/4 cup vanilla Greek yogurt
Sprinkle of cacao powder
Handful of ice

FN_RReardin_27Aug9

Directions:
Blend strawberries, raspberries, yogurt and ice together, and then sprinkle cacao on top.

Vegan Cashew Cheese

Making Vegan Cheese at Home is Easier Than You Think

You don’t have to be vegan to enjoy vegan cheese, but it helps if you crave a rich, creamy spread that’s easy to make and works in a variety of recipes and applications.

If that sounds delicious, well, it is. Just ask Toronto chef Doug McNish. The classically trained chef turned vegan, and author of Vegan Everyday, says that in addition to great flavour and texture, swapping dairy for nut or seed-based cheese carries significant health benefits, too, as they’ve got lower cholesterol and heart healthy fats.

Once-upon-a-grocery-store, waxy, highly processed iterations were giving vegan cheeses a bad name, but these days chefs are concocting ambitious non-dairy cheeses, aging and fermenting them into fanciful creations like vegan Bries and Camemberts, and even vegan blues. They’re delicious, but McNish doesn’t recommend replicating them at home — unless you have a science degree and a cheese cave. For most of us, a simple, spreadable soft cheese is a great starting point.

McNish’s cashew ricotta (see below) is a classic entry level recipe, made by soaking raw cashews until soft, then blending them with lemon juice, sea salt, red peppers, garlic and cheesy tasting, B12-packed nutritional yeast. The resulting spread tastes great on crackers or toast, and makes a hearty, filling lasagna ingredient.

Cashew Vegan Cheese

Experiment by adding herbs or roasted vegetables, or swapping pumpkin seeds for nuts (just be sure to add a glug of olive oil to make up for the lost fat when substituting seeds). Cashews are the easiest, creamiest nut to work with, but any high-fat, raw nut will do.

Doug McNish’s Herbed Cashew Ricotta Cheese 

Ingredients:
4 cups raw cashews, soaked for 30 minutes and divided
1 cup red pepper, roughly chopped
2 tsp dry dill
1/2 cup lemon juice, divided
4 peeled garlic cloves
1 Tbsp fine sea salt
3 Tbsp nutritional yeast
1/2 cup water, divided

Directions: 
1. In a food processor fitted with a metal blade, process red pepper, dill, 1/4 cup lemon juice, garlic, salt, nutritional yeast and 1/4 cup water. Process mixture until smooth with no large pieces remaining. Add 2 cups of soaked cashews, and process again until smooth, stopping the machine as necessary to scrape down the sides of the bowl using a rubber spatula. Remove from the food processor and transfer to a mixing bowl.
2. In a blender, combine remaining cashews, lemon juice and water. Blend until smooth and creamy, stopping the machine as necessary to scrape down the sides. Combine the pureed cashews from the blender with the cashews from the food processor. Using a rubber spatula fold the two together until well combined. Refrigerate for 1 hour to allow the cashews to chill and slightly firm up. Serve immediately or store refrigerated for up to 7 days.

Tip: To soak the cashews for this recipe, place in a bowl and cover with 8 cups water. Cover and set aside for 30 minutes or overnight. If storing overnight, refrigerate. Drain, discarding soaking water.

Looking for more delicious recipes? Try these 25 Vegan Desserts Even Non-Vegans Will Love.

How to Roast a Whole Chicken in Your Slow Cooker

Whole roast chicken is such a comforting food, but turning your oven on, roasting it and letting it rest can be a feat at the end of a busy day. Many people resort to picking up a rotisserie chicken at the grocery store, but there’s a better answer. Toss the whole chicken in your slow cooker in the morning and you’ll come home to the aromas of a mouth-watering home cooked meal. The chicken will be perfectly juicy and tender, the meat will fall right off the bone and you’ll be left with a jus at the bottom of the pot that’s liquid gold. Interested? Here’s how to do it.

Slow Cooker Chicken

Quick and Easy Slow Cooker Chicken
Season a 4-lb chicken with salt and pepper. Place roughly chopped onion, celery and carrot in slow cooker to cover the bottom of the pot. Place chicken on top of the vegetables breast side down. Cook on high heat for 4 hours or low heat for 7 hours. Carefully remove the chicken from the slow cooker. Strain the jus collected at the bottom of pot. Serve chicken with jus.

Tasty Flavour Ideas:

Southwestern Spiced Roast Chicken
Replace the carrot with a green pepper. Rub chicken with a little salt, pepper, smoked paprika and cumin. Cook on high heat for 4 hours or low heat for 7 hours. Carefully remove the chicken from the slow cooker. Garnish with fresh chopped cilantro. Serve with rice or baked beans.

Sweet and Spicy Glazed Chicken
Place a roughly chopped onion and a few garlic cloves on the bottom of the slow cooker. Mix together equal parts sriracha, honey and soy sauce and rub onto the chicken. Place chicken, breast down, on top of garlic and onion. Cook on high heat for 4 hours or low heat for 7 hours. Carefully remove the chicken from the slow cooker. Garnish with sesame seeds and sliced green onion. Serve with sticky rice or fries.

Rosemary and Citrus Roast Chicken
Place several garlic cloves, a quartered orange and lemon in the bottom of the slow cooker. Rub chicken with orange marmalade. Place a few sprigs of rosemary in the cavity of the chicken. Cook on high heat for 4 hours or low heat for 7 hours. Carefully remove the chicken from the slow cooker. Serve with buttered country bread.

Looking for more delicious ideas? Try our 20 Best Chicken Slow Cooker Recipes.

Make Your Own Pizza Cones for Breakfast, Lunch or Dinner

Portable, personalized and downright genius, we’ve got two new ways to make pizza even more delicious. Enter: breakfast and dinner pizza cones.

Breakfast Cone: The ultimate breakfast sandwich, this version is a mash-up between Neapolitan pizza and everyone’s breakfast favourite: bacon and eggs!

Dinner Cone: Ooey, gooey, good. Everything we love about a classic pepperoni pizza wrapped up in a chewy cone. For a vegetarian version, use veggie pepperoni — it’s delicious and (almost) tastes like the real deal.

So gather the ingredients below, and make your own pizza cones at home with this fun and simple food hack.

pizza-cones-2

Prep Time: 20 – 25 minutes
Cook Time: 43 – 53 minutes
Total Time: 1 hour (approximately)
Yield: 4 cones

Ingredients:

Cones:
1 package pizza dough, room temperature
1 tsp olive oil (or oil spray)
1 tbsp salt

Breakfast Filling:
4 slices of bacon
5 eggs
2 Tbsp milk
Pinch salt
Pinch pepper
1/4 cup fresh basil, finely chopped
3 Tbsp butter
15 cherry tomatoes, quartered
3/4 cup cherry bocconcini

Dinner Filling:
1/2 cup pizza sauce
2 tsp dried Italian herb blend
1/3 cup pepperoni, chopped
1/2 red pepper, finely diced
1/2 small red onion, finely chopped
15 cherry tomatoes, quartered
1/2 jalapeño pepper, finely diced
2 cups mozzarella, grated

pizza-cones-1

Directions:

Cones:
1. Pre-heat the oven to 350°F. Line a cookie sheet with parchment paper; set aside.
2. To DIY your own pizza cones, cut an aluminum tray or sheet pan into 9” x 9” squares. Roll each square into a cone shape, pinching the bottom tip of each to secure its shape. Wrap each cone with non-stick aluminum foil. Set aside.
3. Divide pizza dough into 4 tennis-sized balls. Lightly oil or spray your work surface.
4. Using your hands, roll out each ball of dough into 24-inch long “snakes”. Don’t worry if the dough shrinks in length a little once you remove your hands. Just keep re-rolling it out to 24”.
4. Roll each dough “snake” around an aluminum-wrapped cone. Once wrapped around the cone, tuck the end of the “snake” underneath the rest of the dough to secure to the cone.
5. Place cones on prepared baking sheet. Brush with oil or melted butter. Sprinkle with salt.
6. Bake for 25 to 35 minutes, or until lightly golden.

Breakfast Filling:
1. Preheat oven to 400°F.
2. Lay bacon on a parchment-lined baking sheet. Bake until crispy, approximately 18 minutes. Transfer to kitchen towel and allow to cool.
3. In a bowl, whisk eggs with milk. Add in the salt, pepper, and basil.
4. In a large skillet over medium heat, melt the butter. Add the cut tomatoes.
5. Pour the egg-basil mixture into the skillet; stir.
6. Add the bocconcini; stir until cheese is heated.
7. Place one piece of cooked bacon into each cone. Using a long soda spoon, fill the cones with the stovetop mixture.

Dinner Filling:
1, In a saucepan over medium-high heat, combine: pizza sauce, Italian herbs, pepperoni, red pepper, red onion, cherry tomatoes, jalapeño, and mozzarella. Stir and heat for 5 minutes.
2. Using a long soda spoon, fill the cones with the stovetop mixture.

Want to learn more about cone-shaped foods? Watch this video on how crispy waffle cones are made.

Quick and Easy Greek Pita Pizzas

These bright, flavourful and healthy Greek-inspired pita pizzas are a great meatless meal. Whole wheat pitas are topped with a zippy whipped feta made with Greek yogurt, and a refreshing cucumber-tomato salad.

The perfect size for a light lunch or dinner, these healthy pizza rounds could also be served as a tasty appetizer; instead of making individual pizzas, serve the whipped feta topped with cucumber salad in a bowl for dipping. There’s no wrong way to enjoy this fresh bite!

greek-pita-pizzas-1

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

Ingredients:
Pitas:
4 whole-wheat pitas
1 Tbsp extra-virgin olive oil

Whipped Feta:
4 oz. feta, roughly crumbled
1/2 cup Greek yogurt
2 tsp lemon juice or white wine

Tomato Cucumber Salad:
1 English cucumber, diced
2 roma or plum tomatoes, seeded and diced
1 Tbsp extra-virgin olive oil
2 tsp red wine vinegar
1/4 tsp chili flakes
1/4 tsp salt

Serving:
1 Tbsp chopped fresh oregano
2 Tbsp toasted pine nuts or chopped toasted walnuts

greek-pita-pizzas-2

Directions:

Cucumber Salad:
Toss all Tomato Cucumber Salad ingredients in a large bowl. Set aside.

Whipped Feta:
1. Add feta, yogurt and lemon juice (or wine) to a food processor or high-speed blender. Puree until smooth and creamy.
2. Transfer to a bowl, cover and refrigerate until ready to serve.

Pitas:
1. Preheat oven to 375ºF.
2. Place pitas on a large baking sheet. Brush with olive oil.
3. Bake in oven for 10 minutes, until crispy.

Assembly:
1. Spread each pita with a thick layer of whipped feta and top with cucumber salad, pine nuts or walnuts and oregano.
2. Slice into wedges and serve immediately.

8-Minute Garlic and Parmesan Pan-Fried Shrimp

This dish embodies the spirit and heart of Italian cuisine; fresh, simple ingredients with a few key flavours like garlic and oregano. Pan-frying the shrimp with lots of Parmesan gives this dish wonderful contrasting texture.

Perfect for a light summer lunch, finish with a squeeze of lemon juice and serve with chunk of toasted ciabatta bread slightly dipped in a good quality olive oil.

panfried-garlic-shrimp2

Garlic and Parmesan Pan-Fried Shrimp

Prep Time: 4 minutes
Cook Time: 4 minutes
Serves: 4

Ingredients:
2 dozen shrimp, deveined, head removed and tail on
1/4 cup olive oil
4 large cloves garlic, minced
1 tsp dried oregano
1/4 tsp sea salt
1/8 tsp ground pepper
Handful finely chopped basil leaves
Zest of one lemon + juice
1/4 cup finely grated Parmesan, divided

Directions:
1. In a medium mixing bowl, whisk olive oil, salt, pepper, oregano, garlic, lemon zest and chopped basil to combine.
2. Add shrimp and 1/2 Parmesan, and toss well with hands to coat.
3. Heat pan on maximum heat, add shrimp and cook each side until pink, about 3 to 4 minutes total.
4. Remove from heat and squeeze lemon juice on top; cover with the rest of the Parmesan and serve immediately with slices of toasted ciabatta or baguette.