Tag Archives: GCC recipe

This Maple Waffle Ice Cream Sandwich is Your Ultimate Canada Day Dessert (or Breakfast)

These red and white ice cream waffle sandwiches make for a scrumptious Canada Day dessert or decadent brunch. They’re best eaten right away, but you can stretch the time before they melt a little bit by freezing them after assembling. If you’d prefer to enjoy them hand-held, just skip the whipped cream and maple garnish, and dig right in!

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Maple-Nut Wafflewich Recipe

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool Time: 30 minutes
Total Time: 1 hour 15 minutes
Makes: 6 sandwiches

Ingredients:
1 cup whipping cream (35 %)
3 cups maple walnut or vanilla ice cream
1/2 cup maple syrup

Maple-Nut Crunch
1 Tbsp pasteurized egg whites
1 Tbsp maple syrup
1/4 tsp vanilla
Pinch salt
1 cup finely chopped pecans
1/4 cup granulated sugar

Waffles
1 1/4 cups all-purpose flour
1/4 tsp cocoa powder
1 tbsp each baking powder and granulated sugar
1 tsp baking soda
1/4 tsp salt
1 egg
1 1/2 cups milk
1 cup sour cream
4 tsp butter, melted
1 Tbsp red food colouring

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Directions:
Maple-Nut Crunch
1. In large bowl, whisk egg white until foamy. Whisk in maple syrup, vanilla and salt. Add pecans and sugar, tossing to coat.
2. Place on a baking sheet lined with parchment.
3. Bake in 225°F, stirring every 15 minutes, until crisp and coated, about 45 minutes. Let cool. (Tip: Store in airtight container for up to 1 week.)

Waffles
1. Meanwhile, in large bowl, combine flour, cocoa powder, baking powder, sugar, baking soda and salt.
2. In separate bowl, whisk egg, milk, sour cream and butter. Add to flour mixture, stir just until blended. Using food colouring, tint batter red.
3. Spray electric waffle iron with cooking spray. Heat iron to medium heat. Spoon amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.)
4. Cook according to manufacturer’s directions. When done, lift waffle off grid with fork. Repeat with remaining batter. Let cool.
5. Meanwhile, whip cream to stiff peaks.
6. Place 2 scoops of ice cream onto 6 of the waffles. Top with remaining waffles, pressing to push ice cream to edges. Roll edges in maple-nut crunch. (Tip: Freeze for up to 1 hour.)
7. Transfer each sandwich to a dessert plate. Top each sandwich with a dollop of whipped cream and remaining maple-nut crunch. Drizzle with maple syrup.

Maple Gingerbread Buche de Noel with Salted Praline Topping

Making your own yule log at home can be achieved in a few fun steps. In this take on the traditional bûche de noël, spiced gingerbread cake is filled and topped with a super-sweet maple frosting, and covered in a salted walnut praline for added crunch. Celebrate the season with this gorgeous centrepiece on your holiday dessert table — it’s sure to garner praise from guests!

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Prep Time: 30 minutes
Cooking Time: 40 minutes
Cooling Time: 8 hours
Total Time: 9 hours, 10 minutes
Serves: 8

Ingredients:

Maple Frosting
1 cup unsalted butter
11/2 cups canned full-fat coconut milk
11/2 cups icing sugar, sifted, more for rolling
3 Tbsp maple syrup
3 Tbsp cornstarch, sifted
1 tsp vanilla extract
1/8 tsp maple extract (optional)
Pinch, salt

Gingerbread Cake
Oil, for pan
3/4 cup all-purpose flour, more for pan
1/4 cup cornstarch
2 tsp ground dried ginger
1 tsp ground cinnamon
1 tsp five-spice powder
1 tsp baking soda
1/4 tsp salt
4 large eggs
3/4 cup packed light brown sugar

Salted Walnut Praline
1 cup raw walnuts
1 Tbsp maple syrup
1/4 tsp flaky sea salt

Assembly
1 tsp cocoa powder, for dusting

Directions:

Maple Frosting
1. Combine all icing ingredients in a medium saucepan, whisking constantly until mixture is bubbling and thick. Continue to whisk and cook for 1 minute.
2. Pour into a medium bowl and chill overnight.

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Gingerbread Cake
1. Preheat oven to 350ºF.
2. Line a half sheet pan (18″ x 13″ x 1″ high) with parchment paper; oil and flour parchment, tapping out excess flour. Reserve.
3. Add a clean tea towel to counter and evenly dust over additional icing sugar.
4. In a medium bowl, whisk flour, cornstarch, cinnamon, five-spice, baking soda and salt.
5. In a stand mixer fitted with a whisk attachment or with a handheld mixer in a large bowl, beat eggs on high speed until tripled in volume. Add sugar and beat for 1 to 2 minutes, until thick and voluminous. Add flour mixture and beat until almost combined. Finish folding in by hand with a large spatula. Smooth batter into prepared pan.
6. Bake for 10 to 12 minutes, until cake springs back when you touch it. Immediately flip out onto tea towel and remove parchment. Starting at the end, use the tea towel to roll the cake into a log shape.
7. Tuck in ends, transfer to wire rack and cool completely in tea towel, about 4 hours. Reserve.

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Salted Walnut Praline
1. Preheat oven to 375ºF.
2. Combine walnuts, maple syrup and salt to a parchment-lined baking sheet. Bake for 10 to 15 minutes, until maple syrup is caramelized.
3. Cool completely (they crisp as they cool) and roughly chop. Reserve.

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Assembly
1. Whisk frosting until smooth (soften at room temperature for 30 minutes if required).

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2. Carefully unroll cake and spread 1/2 of frosting over interior, leaving a 1-inch gap around the edges. Sprinkle 3 Tbsp of walnuts praline. Carefully roll and ice the outside of cake with remaining frosting. Place cake on serving plate.

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3. Gently press walnuts onto exterior and dust with cocoa powder. Loosely cover (a large cake dome, box or oblong plastic container) keep chilled until ready to serve.

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How to Make Crispy Baked Salmon Fingers with Minty Peas

Transform Canadian salmon into a nostalgic, yet healthy, fish finger dinner, that will please the whole family. Spelt flour, cornmeal and breadcrumbs create an additive crispy coating, with tender salmon fillets, rich in protein and omega-3s. Vibrant peas tossed with sliced fresh mint make an easy, well-rounded meal and add a pop of colour to your plate. When serving, adults may prefer homemade tartar sauce, but don’t forget the ketchup for the kids!

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

Ingredients:
1/2 cup light spelt flour or unbleached all-purpose flour
1 cup well-shaken buttermilk
1 cup cornmeal (fine or medium-grain both work)
1 cup dried breadcrumbs
1 Tbsp grapeseed oil
3/4 tsp salt, divided
1/8 tsp ground black pepper
4 (6 oz) skinless salmon fillets, preferably wild
3 cups fresh shelled green peas or frozen peas (defrosted)
2 Tbsp unsalted butter
2 Tbsp sliced fresh mint

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Directions:
1. Preheat oven to 400ºF. Line a large rimmed baking sheet with parchment paper.
2. Add flour to a large plate. Add buttermilk to a large glass baking dish or pie plate.
3. In a large skillet, combine cornmeal, breadcrumbs, oil, 1/2 tsp salt and pepper. Toast over medium heat, stirring often until light brown, about 5 minutes. Transfer cornmeal mixture to a third large plate.
4. Slice salmon into 2-inch wide fingers. Working one at a time, toss each fish finger with flour, shaking off excess, dredge in buttermilk and coat in cornmeal mixture. Place on prepared baking sheet, tucking in any thin pieces of fish to create uniform fingers. Repeat with remaining fish, flour, buttermilk and cornmeal mixture.
5. Bake for 12 to 15 minutes, until crust is firm and fish flakes easily. Meanwhile, heat peas in a large skillet over medium heat with butter until bright green and hot, 2 to 4 minutes. Stir in mint and remaining 1/4 tsp salt.
6. To serve, using a fish spatula or regular metal spatula, transfer fish fingers to plates along with peas.

Watch this video to learn how to filet a whole salmon.

This No-Bake S’Mores Cheesecake Was Made for Summer

Nothing says summer quite like making s’mores on the campfire. The fire crackles, the smell of toasted marshmallows that fills the air, and the laughs from watching those mallows unexpectedly catch on fire permeate the otherwise quiet night.

There’s a little je ne sais quoi about the combination of a plump and perfectly golden toasted marshmallow, melted dark chocolate, and classic graham squares. Perhaps it’s the nostalgia of childhood, perhaps it’s the act of bonding with friends over s’mores. Whatever it may be, this no-bake s’mores cheesecake is a rich and dreamy version of the summertime treat that can be made without having to gather firewood.

Classic graham crackers are used to make a sweet, crispy crust, while a velvety dark chocolate cheesecake is the centrepiece. The cake is then finished with a torched meringue topping, a spin on what one might consider the pièce de résistance of a good s’mores treat; the classic plump marshmallow.

Smores Cheesecake

No-Bake S’mores Cheesecake
Makes: One 8-inch cake

Ingredients:

Graham Crust:
20 graham squares
1/4 cup unsalted butter, melted
Pinch of salt

Chocolate Cheesecake Filling:
265 g good-quality dark chocolate, chopped
340 g cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup unsalted butter, at room temperature
1 cup heavy whipping cream (will yield ~2 cups whipped cream)
1/2 tsp espresso powder (optional)

Meringue Topping:
3 large egg whites
3/4 cup granulated sugar
Pinch of salt
1/2 tsp vanilla extract

Smores Cheesecake

Directions:

Graham Crust:
1. Using a rolling pin or food processor, crush graham cracker squares into a fine crumb.
2. Transfer graham crumbs into a bowl. Add in pinch of salt and toss.
3. Add melted butter to mixture and mix until crumbs are evenly coated.
4. Press graham mixture into a parchment-lined 8-inch spring form pan.

Smores Cheesecake

Chocolate Cheesecake Filling:
1. Place chopped dark chocolate into a stainless steel or glass bowl. Place the bowl over a saucepan of simmering water. The bottom of the bowl should not be touching the water. Stir chocolate until it has fully melted. Remove from heat and set aside.
2. In a large bowl, whip the heavy whipping cream until stiff peaks form, about 1 minute. Set aside.
3. In a separate bowl, beat cream cheese with sugar and butter with a mixer on medium speed until creamy.
4. Gradually add melted chocolate, beating on low speed, until well combined.
5. With a rubber spatula, fold in prepared whipped cream until well combined. Spoon into prepared crust and chill until firm.

Smores Cheesecake

Meringue Topping:
1. Place the egg whites and sugar in the bowl of an electric mixer. Whisk to combine.
2. Fill a medium saucepan with a few inches of water and place over medium heat. Place the mixing bowl on top of the saucepan to create a double boiler.
3. Whisking constantly, heat the egg white mixture until the sugar dissolves and it is warm to the touch. Once warm, transfer the bowl back to the mixer.
4. With the whisk attachment, beat the egg whites on high until medium-stiff glossy peaks. Add salt and vanilla and mix until combined.
5. Fill meringue in pastry bag with piping tip. Pipe meringue onto chilled cheesecake.
6. Using a kitchen torch, toast the meringue top. Enjoy!

Smores Cheesecake

Looking for more campfire treats? Try our 14 Easy Campfire Recipes.

Apple Butter Tarts

Absolutely Addictive Apple Pie Butter Tarts

Even if you prefer your butter tarts raisin free, you’ll find this super sweet pie-like combination irresistible. Just like the traditional version, these butter tarts have a flaky crust and an ooey, gooey centre, but are studded with diced Canadian apples. Warming cinnamon and nutmeg, and a splash of lemon help round out the sweetness of the filling, and pair perfectly with the apple bits.

Apple Butter Tarts

Prep time: 20 to 30 minutes
Cook time: 15 to 18 minutes
Servings: 12 tarts

Ingredients:
1 recipe pie dough (for single crust)
3/4 cup peeled, diced apples
2 tsp fresh lemon juice
1 Tbsp brown sugar
1/2 cup brown sugar
1/2 cup corn syrup
1 large egg, at room temperature
2 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch nutmeg
Pinch salt

Apple Butter Tarts

Directions:
1. Pre-heat oven to 375°F.
2. On lightly floured surface, roll out the pie dough to about 1/8-inch thick. Use a 3 to 4 inch round cookie or biscuit cutter (an upside-down glass works too), to cut out rounds of pie dough. Gently fit the pieces of dough into the wells of a standard muffin tin. Press the dough into the bottom and up the sides of the muffin tin.
3. Gently gather any scraps and re-roll the dough until you have 12 tart shells. Chill in the refrigerator as you prepare the filling.
4. In a small mixing bowl, dredge the diced apples in lemon juice and 1 Tbsp of brown sugar. Set aside.

Apple Butter Tarts

5. In a large liquid measuring cup, whisk together the 1 cup brown sugar, corn syrup, melted butter, egg, vanilla and spices.
6. Remove the chilled tart shells from the fridge. Evenly distribute the apple pieces, leaving their juice behind. Carefully pour the filling mixture into each tart shell, filling it about 2/3 of the way. Stir often to make sure the filling reaming uniform.
7. Bake the tarts in the pre-heated oven for 15 to 18 minutes. When done, the edges of the crust should browned, the centre slightly caramelized and puffed up, and apples should be tender. Cool on a wire rack before popping the tarts out of the muffin pan.

Apple Butter Tarts

Note: If any of the filling over-flows the tart shells and caramelizes, run a thin knife or small offset spatula around the tart to loosen before removing it from the pan.

Looking for more tasty recipes? Try our Best Maple Butter Tart Cheesecake.

Indulge In This Luscious Lobster Poutine

As if poutine wasn’t decadent enough — an indulgence of crispy fries, thick gravy and cheese curds — we’ve amped up the luxuriousness with fresh lobster, salty bacon, diced tomatoes and, of course, loads of gravy. This secretly easy-to-make weekend meal is worth every cheesy, lobster-filled bite.

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45
Serves: 2 to 4

Ingredients:

For the Fries:
3 russet (baking) potatoes, skin intact, cut lengthwise into 1/2-inch strips or wedges
2 Tbsp extra-virgin olive oil
1/2 tsp salt

For the Toppings:
11/2 cups cooked lobster meat, torn into bite-sized pieces
200 g poutine cheese curds
2 strips cooked bacon, chopped
1 plum tomato, seeded and diced
1 Tbsp chopped fresh parsley
1 cup gravy, heated

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Directions:

For the Fries:
1. Preheat oven to 375ºF.
2. On a large baking sheet, toss all potato ingredients until potatoes are evenly coated.
3. Roast for 25 to 30 minutes until potatoes are tender when pierced with a fork and golden brown on the bottom.

Assembly:
1. On a warm platter, add a bed of fries. Top with lobster, cheese curds and bacon, if using. Ladle over hot gravy (use as much as you like; there may be extra). Garnish with chopped tomatoes, parsley. Serve immediately.

Love poutine? Learn more about the iconic Canadian dish with these 9 fun facts.

Fun and Festive Cranberry Brie Empanadas

Instead of the usual cranberry and Brie in puff pastry,  these holiday stars are enclosed in a flaky, spiced empanada dough. Sweetened with a touch of honey, these tart, creamy and impossibly flaky empanada-style hand pies will become a new, classic holiday staple.

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Prep Time: 20 minutes
Cook Time: 1 hour, 52 minutes
Total Time: 2 hours, 12 minutes
Serves: 12 to 15

Ingredients:

Spiced Crust
1 large egg
8 Tbsp ice water
1 Tbsp apple cider vinegar
2 1/2 cups all-purpose flour, plus more for rolling
1/2 tsp salt
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/2 cup unsalted butter, chilled, cut into small cubes
1 Tbsp milk, for brushing

Filling
1 wheel Brie, chilled, cut into thin strips
1 cup fresh or frozen (do not defrost) cranberries
2 Tbsp honey, plus more for serving

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Directions:

Spiced Crust
1. In a small bowl, beat egg with 4 Tbsp water and vinegar.
2. In a food processor or in a large bowl, combine flour, salt, cloves and nutmeg. Pulse or cut in butter until a fine meal forms.
3. Using the food processor, add egg mixture to flour mixture until a shaggy but manageable dough has formed. Add additional water if mixture looks too dry.
4. Transfer dough onto counter and knead until it all comes together. Flatten into a disk, wrap in plastic and chill for 30 minutes to 1 hour or until firm.
5. On a lightly floured surface, roll dough to 1/4-inch thickness. Using a 3- to 4-inch cookie cutter or rim of a glass, cut rounds. Roll scraps and cut additional rounds. Arrange rounds evenly onto two large baking sheets.

Filling and Assembly
1. In the centre of each dough circle, add a slice of brie, a few cranberries, and drizzle of honey. Do not overstuff. Repeat with remaining circles.
2. Brush the top half of the dough circle with milk. Fold circles in half and crimp to seal with a fork. Chill for 30 minutes.
3. Preheat oven to 400ºF.
4. Brush chilled empanadas with milk. Bake for 10 minutes, until dough has puffed and is beginning to brown around the edges.
5. Transfer empanadas to a serving plates, slice in half (optional) and drizzle with additional honey. Serve warm or room temperature.

Looking for more tasty holiday bites? We’ve got 75 Party Appetizers Your Guests Will Love.

Festive Maple Eggnog Crème Brûlée

Crème brûlée looks like a million bucks, with its smooth, creamy interior and crispy, sugary top, but don’t be intimidated by this posh dessert, it’s actually super simple to prepare.

This holiday variation is infused with pure maple syrup and the familiar flavours of eggnog. Crack into this crunchy-and-custardy delight at your next festive gathering.

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Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Serves: 4

Ingredients:
2 cups 35% Cream
1/4 cup maple syrup
2 tsp vanilla extract
1/2 tsp rum extract or 1 tsp rum
1/4 tsp salt
4 egg yolks
1/4 cup demerara sugar or granulated sugar

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Directions:
1. Preheat oven to 300ºF. Place 4 (4-oz) ramekins in a baking dish.
2. In a saucepan over medium-high heat, heat cream, maple syrup, vanilla, rum and salt until steaming and small bubbles appear around the edges. Add egg yolks to a medium bowl. Slowly whisk in cream mixture to yolks. Strain through a fine-mesh sieve into a pitcher with a pour spout. Divide mixture between ramekins.
3. Add 1/2 an inch of hot water to the base of the baking dish so it surrounds the ramekins.
4. Bake for 25 to 30 minutes, until mixture wobbles when tapped and is just set. Cool for 30 minutes at room temperature then for 3 hours in the refrigerator.
5. To serve, evenly divide 1/4 cup of sugar between the ramekins. Using a blowtorch or rotating under a medium-high broiler, caramelize sugar. Rest for 5 minutes. Enjoy!

Mini Bacon Grilled Cheese with Tomato Soup Shooters

Next time you’re hosting a game-day feast or party during the cold-weather months, try serving this creative spin on a comfort-food classic.

Everyone loves a grilled cheese sandwich, but the addition of bacon, mustard and cherry tomatoes are what sets this dish apart from the rest. To really take this already delicious dish up a notch, we’re serving it a with mini tomato soup sipper that’s spiked with a touch of beer. Comfort food at its best!

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Tomato & Beer Soup Shooters

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 16 servings

Ingredients:
3 Tbsp butter
1 onion, finely diced
3 cloves garlic, minced
1/2 cup beer
2 cups strained tomatoes (passata)
1 cup vegetable broth
1/4 tsp each salt and pepper
Pinch granulated sugar
3 Tbsp sour cream or crème fraiche
2 Tbsp chopped fresh tarragon or chives

Directions:
1. In saucepan, melt butter over medium heat. Sauté onion and garlic, stirring often, until soft and starting to turn golden, about 8 minutes. Deglaze with beer. Bring to boil; reduce heat and simmer until beer is almost evaporated, 5 minutes.
3. Add tomatoes and broth. Bring to simmer; cook, stirring, for 10 minutes. Season with salt, pepper and sugar. (Tip: Let cool slightly. Refrigerate in airtight container for up to 24 hours. Reheat before continuing.)
4. Transfer sour cream into small sandwich baggie. Pour soup into shot glasses or small demi-tasse cups. Snip tiny piece of corner from baggie and squeeze a small drizzle of sour cream over top of soup shooters. Sprinkle with tarragon.

Note: Make sure you choose a not-too-bitter beer, preferably from a local microbrewery, such as a malty ale or Belgian-style wheat beer.

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Mini Bacon Grilled Cheese

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 16 sandwiches

Ingredients:
1 baguette, sliced into 32, 1/2-inch thick slices
1/4 cup softened butter
2 Tbsp Dijon mustard
11/4 cup shredded old Cheddar cheese (125 g)
8 slices cooked bacon, sliced into 4 pieces each
8 grape or cherry tomatoes, halved

Directions:
1. Preheat oven to 425°F.
2. Spread butter over top of 16 baguette slices. Arrange, butter-side down on parchment paper-lined baking sheet. Spread tops with Dijon mustard. Sprinkle cheese over half of the pieces; top each with 1 bacon piece.
3. Spread butter on remaining 16 baguette slices, topping each cheese and bacon-covered piece with an un-topped slice, butter-side up.
4. Bake turning once, until golden and cheese is melted, 8 to 10 minutes.
5. Skewer each sandwich with a tomato half with a toothpick.
6. Serve with Tomato & Beer Soup Shooters.

Make the Cutest Ugly Christmas Sweater Cookies

Ugly Christmas sweaters used to be the curse of the holiday season. Yet, the tacky, colourful jumpers have somehow become the hottest holiday fashion statement. Holiday parties are planned around who can wear the most hideous sweater, and it’s always surprising to see who can find the most ironic and hilarious cardigan.

Meet the coolest holiday cookies around, wearing…you guessed it: ugly Christmas sweaters. Sure, you can always make gingerbread men, but we love how cute these iconic Canadian animals look dressed up for the season. You’ll have as much fun designing them as you do wearing them. Bring these to your next ugly sweater party and put everyone in a festive mood.

Ugly Christmas Sweater Cookies

Prep Time: 1 hour
Total Time: 3 hours
Makes: 26 cookies

Ingredients:

Cookies
2-2/3 cup flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup molasses
1 tsp vanilla extract
1 egg

Royal Icing
2 large egg whites
1 tsp lemon juice
3 1/2 cups icing sugar
Red food gel
Green food gel
Sprinkles
Sanding sugar

Ugly Christmas Sweater Cookies

Directions:
1. Preheat oven to 350°F. Line 2 baking sheets with parchment
2. Combine flour, baking soda and salt in a bowl and set aside.
3. In the bowl of an electric mixer, cream butter with sugar until light and fluffy, about 2 minutes. Add molasses, vanilla and egg and beat until combined.
4. Gradually add in dry ingredients and stir until combined.
5. Divide the dough into 2 portions. Wrap them in plastic and chill in the fridge for 1 hour.
6. Remove 1 dough portion from refrigerator and roll out on a floured surface into a 1/4-inch thick sheet. Dust rolling pin and surface of the dough with flour to avoid sticking.
7. Using desired cookie cutters, cut various shapes out of the dough and place them on prepared baking sheets about 1 1/2 inches apart. Repeat with remaining dough portion.
8. Bake cookies until golden brown, about 8-10 minutes. Transfer cookies to a cooling rack and let cool completely before decorating, about 30 min.
9. To make royal icing, whisk egg whites with lemon juice. Gradually add in icing sugar and whisk until smooth. The consistency should be thick enough that when you pull the whisk out of the mixture, the ribbon that runs off stays visible on the surface for a few seconds. You can add more icing sugar to achieve a thicker consistency or conversely, add small amounts of water to thin.
10. Divide the royal icing into 3 separate bowls. Dip the tip of a paring knife into red food gel and add colour to one bowl of icing and stir. Continue to add more gel until desired colour forms. Repeat with green food gel and one of the remaining bowls of royal icing. Leave remaining icing white. Transfer various icing colours to small piping bags. Pipe ugly sweaters onto your cookies using various colours, patterns, sprinkles and sanding sugar. Let dry for minimum 1 hour before serving.

How to Make Bloodshot Eyeball Devilled Eggs

Devilled eggs get a bit more kitsch by soaking in an eerie red bath, creating a bloodshot eye pattern on their tops. Inside, these bites get a double hit of spice from a creamy wasabi filling and Sriracha squiggles, and are then topped with black olive slices for eerie “pupils.”

This seriously spooky appetizer is a cute way to dress up devilled eggs for Halloween, but you can enjoy them anytime. Simply omit the red food coloring and add a few drops of hot sauce over top.

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Prep Time: 15 minutes
Cook Time: 6 hours, 10 minutes
Total Time: 6 hours, 25 minutes
Serves: 6 to 12

Ingredients:

Eggs:
6 large eggs
1 Tbsp red or burgundy food colouring gel
4 cups of water

Filling and Toppings:
6 egg hardboiled egg yolks, from above
1/4 cup mayonnaise
1 Tbsp prepared wasabi
1/2 tsp toasted sesame oil
6 pitted black olives, sliced into rounds or 24 pre-sliced black olive rounds
3 Tbsp to 1/4 cup Sriracha

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Directions:

Eggs:
1. Add water to medium saucepan and stir in red food colouring. Add eggs and stir. Bring to a boil. Remove from heat, cover and let sit for 20 minutes.
2. Carefully remove eggs from red water with a spoon. In the bowl, tap egg with a spoon or press gently with your thumb to create cracks all over exterior. Place back in red water. Refrigerate for at least 6 hours or overnight.
3. Once chilled, peel and rinse eggs. Slice in half lengthwise and add egg yolks to a medium bowl for the filling. Place hollowed egg whites cut side-up on a serving platter.

Filling:
1. Mash removed yolks with a fork until yolk is in fine pieces. Add mayonnaise, wasabi and sesame oil. Mix well to incorporate.

Assembly:
1. Spoon or pipe filling into hollowed egg whites. Dot filling with a black olive round to create the “pupil” or use. Pipe Sriracha onto whites to create a bloodshot eye appearance. Serve.

Turkey Sandwich

A New Thanksgiving Tradition: Braised Turkey Sandwich

This year, instead of roasting a whole turkey, flout tradition and go straight for everyone’s favourite next-day dishl the turkey sandwich. While we love the iconic moment of carving the bird, this hassle-free recipe delivers all the moist, tender flavour, minus the intimidation factor.

Turkey legs are braised low and slow in a bath of milk, and the result is fall-off-the-bone meat with a subtle sweetness from the milk. Pile it high and top with a slather of mustard, cranberry sauce and a pickle for a sandwich worth giving thanks for.

Braised Turkey Sandwich

Prep: 10 minutes
Total: 2 hours 10 minutes
Serves: 4

Ingredients:
2 turkey legs
1 Tbsp salt
2 tsp pepper
1 Tbsp butter
1 Tbsp canola oil
3 shallots, quartered
2 Tbsp apple cider vinegar
3 cups milk
2 sprigs thyme
8 slices sourdough bread, toasted
1/4 cup bread and butter pickles
4 tsp Dijon mustard
1/2 cup cranberry sauce

Directions:
1. Season turkey legs with salt and pepper.
2. Heat butter and oil in a large heavy bottom pot over high heat. Place 1 turkey leg in pot and brown on all sides, about 5 minutes. Transfer leg from pot to a plate and repeat with other leg. Transfer other leg to plate.
3. Place shallots and cider vinegar in pot. Using a wooden spoon scrape the bottom of the pan to lift any brown bits.
4. Reduce heat to medium and cook shallots until fragrant, about 2 minutes.
5. Return turkey legs to pot and pour in milk with thyme sprigs. Increase heat to medium-high to bring milk to boil. Quickly reduce heat to medium-low and cover pot. Let cook, rotating leg every 30 min until turkey is cooked through and falling off the bone, about 2 hours.
6. Transfer turkey legs to a bowl and pull the meat off the bones using a fork. Discard tendons and bones. Shred meat using two forks.
7. Pour 1 cup of cooking liquid over pulled turkey meat and stir to combine.
8. Spread dijon mustard over two pieces of toasted sourdough bread. Place desired amount of meat on one piece of bread and top with pickle and cranberry sauce.
9. Close sandwich and serve immediately.

Cauliflower Pizza

The Best Cauliflower Crust Rainbow Pizza

You can roast it, rice it, steam it or purée it, but our new favourite way to enjoy seasonal cauliflower is pizza. Quicker than making your own pizza dough from scratch, you’ll love this crispy, chewy cauliflower crust that serves as a sneaky way to eat more veggies.

Once you have the base down, you can customize your toppings based on the season. Use up those last few end-of-summer tomatoes with fresh basil, or pair roast squash with creamy Gorgonzola cheese. Try shredded, roast Brussels sprouts with pomegranate seeds for a comforting cool-weather dinner. Get creative with the toppings and turn this recipe into a satisfying, veggie meal for you and your family.

Cauliflower Pizza

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4 (makes 2 pizzas)

Ingredients:

Cauliflower Crust:
1 1/2 lbs (1/2 large) cauliflower, broken into small florets
3 large eggs
1/2 cup Parmesan cheese
1 cup light spelt flour or gluten-free all-purpose flour
1 Tbsp psyllium powder
1 tsp salt

Toppings:
1 cup diced yellow pepper
1 cup shredded radicchio or red cabbage
1/2 cup tomato sauce or 2 fresh tomatoes, sliced
1/2 cup thinly sliced fresh basil or ¼ cup broccoli
1/4 cup red onion
1 large carrot, julienned or shredded
1 Tbsp balsamic reduction (balsamic glaze), for drizzling

Rainbow Cauliflower Crust Pizza

Directions:
1. Arrange oven racks to accommodate 2 trays. Preheat oven to 425ºF. Line 2 large baking sheets with parchment paper.
2. In a food processor, pulse cauliflower until finely chopped. Add eggs and cheese; blend until combined. Transfer mixture to a large mixing bowl. Add flour, psyllium and salt; blend until combine. Place dough onto baking sheet and spread into 8-inch circle or rectangle. Bake for 10 minutes.
3. Arrange fresh toppings into any pattern you desire (get creative!). Slice and serve with a drizzle of balsamic reduction.

How to Make Easy Butter Chicken Hand Pies

Take your favourite Indian curry on the go with these mildly spiced hand pies that make a perfect school or work lunch. Flaky, half-moon pastries are stuffed with tender morsels of marinated chicken, smothered in fragrant, creamy sauce seasoned with a blend of ginger, garlic, garam masala and touch of lime juice.

Butter Chicken Hand Pies

Prep: 45 minutes
Total time: 3 hours
Serves: 12

Ingredients:
Marinade
1/4 cup Greek yogurt
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
1 tsp garam masala
1 Tbsp lime juice
3 boneless, skinless chicken thighs, cut into 1/2-inch cubes

Butter Chicken Sauce
1 Tbsp vegetable oil
1 tsp ginger, minced
1 tsp garlic, minced
1 small onion, thinly sliced
1 large tomato, grated
1/2 cup canned chickpeas, drained and rinsed
1 tsp red chili powder
1/2 tsp Garam Masala
1/2 tsp salt
1/4 cup heavy cream

Pies
2 10 in. x 10 in. sheets of store-bought, pre-rolled, frozen puff pastry, defrosted
1 egg yolk
1 tsp water

Directions:

Marinade:
1. To make the marinade combine yogurt, lime juice, garam masala, paprika, cumin and salt in a medium bowl. Add in chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Butter Chicken:
1. Heat oil in a large skillet over medium-high. Add in ginger, garlic and onion. Stir while cooking until mixture is golden brown and fragrant, about 2 minutes.
2. Add in chicken with marinade and cook until chicken is white and and almost cooked through, about 4 minutes.
3. Add in chickpeas, tomato, chili powder, salt, and garam masala and stir to combine.
4. Reduce heat to medium and continue to cook until chicken is cooked through and sauce begins to bind to chicken, about 8 minutes.
5. Stir in cream and cook until sauce has thickened, about 2 minutes. Remove from heat and let cool.

Assembly:
1. Line 2 rimmed baking sheets with parchment.
2. To make the pies trace 4 circles, 5 inches in diameter, on a sheet of puff pastry. The circles will touch the edges of the dough sheet to ensure 4 equal circles. Using a paring knife, carefully cut out circles. Repeat with remaining sheet.
3. In a small bowl stir egg yolk with water.
4. Preheat oven to 375F. Place 3 tablespoons of cooled butter chicken in the center of a dough circle. Brush egg yolk mixture around the circumference of the dough. Fold the dough over filling to close into a semi circle Continue with remaining dough. Place hand pies on prepared baking sheets.
5. Remove hand pies from refrigerator. Cut 3 small slits on the top of each one. Lightly brush egg mixture over each hand pie and bake until golden brown and flakey, about 20 minutes. Remove from oven and let cool for 10 minutes before serving.

Scrumptious Braided Cheeseburger Mac ‘n’ Cheese Roll

As decadent as a meal can get, this cheesy, beefy, buttery pastry roll will be the star of the show at your next gathering. It’s super easy to make and yields an impressive presentation, perfect for entertaining kids and adults alike!

To create this marriage of two comfort foods — a juicy cheeseburger and creamy mac and cheese — frozen puff pastry dough is filled with a mixture of macaroni noodles, beef, cheddar cheese and spinach, then braided to secure all the ingredients in place. It’s then baked until the filling is bubbly and the pastry is a flaky, golden brown. Don’t be intimidated by the braiding — we promise you’ll have it mastered in no time!

Braided-Cheeseburger-Mac-and-Cheese-Roll

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Serves: 6

Ingredients:
1/2 cup cooked ground beef
1/2 cup frozen chopped spinach, defrosted and squeezed thoroughly to remove excess water
1/2 cup grated cheddar cheese
2 cups homemade or prepared macaroni and cheese (use ½ cup less milk than called for in the recipe if homemade), room temperature or slightly chilled
1 sheet frozen pre-rolled puff pastry, defrosted
2 tsp Dijon mustard
1/4 tsp fine grain salt
1/4 tsp flaky sea salt
1 cup prepared tomato sauce, warmed

Braided-Cheeseburger-Mac-and-Cheese-Roll2

Directions:

Filling:
1. Add cooked and cooled ground beef to a large bowl along with spinach, cheese and macaroni and cheese. Set aside.

Assembly:
1. Preheat oven to 400ºF. Line a large baking sheet with parchment paper.
2. To place puff pastry sheet in the centre of prepared baking sheet. In the middle of the pastry, form prepared beef and noodle filling into a (approximately) 3×6-inch x 2-inch-high rectangle.
3. On long sides of pastry, make 8 slices (flaps for braiding).
4. Tuck top and bottom ends of pastry over filling. Starting at the top, cross two flaps on opposites sides. Repeat with remaining flaps, making sure there are no large gaps where filling can be seen (a few holes are okay). Tuck in any stray scraps.
5. Keep the roll straight or using your hands, gently curve roll.
6. Brush top of roll with mustard and sprinkle with salt.
7. Bake for 25 to 30 minutes, until filling is bubbling and pastry is golden brown. Let rest for 5 to 10 minutes (so filling doesn’t all fall out when slicing).

To Serve:
1. Using a large flat spatula, transfer roll to a serving platter. Slice and serve with tomato sauce for dipping.

Looking for more comfort food favourites? Check out these satisfying snacks across Canada.

pizettes

3 Weeknight Dinner-Worthy Pizzettes

These decadent flatbreads will make you feel like you’re dining at a trendy gastro pub. Simple and quick enough to make on a busy weeknight, you can customize each pizzette to the diner’s taste with just a few ingredients.

Serve as an elegant appetizer or a simple main course with a side salad as the perfect way to enjoy those end-of-summer garden flavours.

three-pizettes

California Club Pizzette

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 1

Ingredients:
1 small soft flatbread or pita or naan bread
1 Tbsp extra-virgin olive oil
2 Tbsp berry jam (raspberry, blackberry, blueberry, etc.)
1/2 avocado pitted, peeled and sliced
2 strips cooked bacon, crumbled into large pieces
3 Tbsp shaved aged white cheddar

Directions:
1. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.
2. While crust is still warm, spread with jam. Top with avocado, bacon and cheddar. Slice and serve immediately.

Apple, Prosciutto Pizzette

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 1

Ingredients:
1 small soft flatbread or pita or naan bread
1 Tbsp extra-virgin olive oil
3 Tbsp goat cheese
1/2 apple, any variety, cored and thinly sliced
2 slices prosciutto
Small handful arugula

Directions:
1. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.
1. While crust is still warm, sprinkle with goat cheese. Top with apple, prosciutto and arugula. Slice and serve immediately.

pizettes

Garden Vegetable Pizzette

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 1

Ingredients:

For the Spiced Hummus:
2 cloves garlic, peeled
1/3 cup tahini
1/4 cup lemon juice
2 tsp za’atar or baharat or curry powder
1 tsp ground cumin
1/2 tsp salt
1 (19 oz.) can chickpeas, drained and rinsed
2 Tbsp to 1/4 cup water

For the Pizzette:
1 small soft flatbread or pita or naan bread
1 Tbsp extra-virgin olive oil
1 carrot, shaved
1 watermelon radish, shaved or thinly sliced
Small handful salad greens such as baby kale
2 tsp balsamic reduction

Directions:

Spiced Hummus:
1. In a food processor, pulse garlic until minced. Add tahini, lemon juice, za’atar or baharat or curry powder, cumin and salt. Blend until smooth.
1. Add chickpeas and blend until combined. Add water, to thin, beginning with 2 Tbsp and adding until desired consistency. Use immediately or refrigerate airtight for up to 1 week.

Assembly:
1. Preheat oven to 350ºF. Place flatbread or pita or naan on a baking sheet and brush with oil. Bake for 8 to 10 minutes, until crisp. Remove from oven.
1. While crust is still warm, spread with hummus. Top with shaved vegetables, greens and balsamic reduction. Slice and serve immediately.

Melt-In-Your-Mouth Maple Cinnamon Rolls

There’s nothing better than waking up to the smell of fresh, warm cinnamon rolls on the weekend. Setting these homemade rolls apart from the rest is the addition of sweet maple flavour, making them an instant hit. Maple extract is added to the dough, along with pure maple syrup to the buttery glaze for a tasty Canadian twist. These buns get topped with the sticky maple glaze while still warm, infusing them with maple goodness from top to bottom.

888_maple-cinnamon-rolls

Prep Time: 20 minutes
Baking Time: 20 minutes
Rising Time: 1 hour, 30 minutes
Total Time: 40 minutes plus rising time
Makes: 12 rolls

Ingredients:

Dough:
3/4 cup warm milk
2 tsp active dry yeast
1 tsp + 1/3 cup packed brown sugar
3 cups all-purpose flour
1 tsp salt
1 tsp cinnamon
1 tsp maple extract
3 Tbsp unsalted butter, melted and cooled
1 egg

Filling:
3 Tbsp unsalted butter, melted
1 cup brown sugar
1 Tbsp cinnamon
1/4 tsp salt

Glaze:
1/4 cup butter
1/4 cup 35% cream
1/4 cup maple syrup
1 cup brown sugar

888_maple-cinnamon-rolls2

Directions:

Dough:
1. In the bowl of a stand mixer combine warm milk, yeast and 1 tsp brown sugar. Let stand for 10 minutes until the mixture is frothy.
2. In a separate bowl combine flour, remaining sugar, salt and cinnamon. To the yeast mixture add the egg, butter and maple extract. Mix well to combine.
3. Add flour mixture to yeast mixture. Mix well until dough is smooth and pulls cleanly away from the bottom and sides of the bowl, about 5 minutes.
4. Place dough in a lightly oiled bowl and cover with plastic wrap. Leave dough to rise until doubled in size, about 1 hour.

Filling:
1. While the dough is rising, make the filling. In a small bowl combine sugar, cinnamon, salt and melted butter.
2. After 1 hour, punch down dough. Roll out dough on a lightly floured surface into an 18 x 12-inch rectangle. Spread filling mixture evenly over dough.
3. With the long edge facing you, tightly roll up dough in jelly roll fashion. Cut roll crosswise into 12 equal sized pieces.
4. Place rolls in a lightly oiled 12-inch cast iron pan. Cover with a damp cloth and let rise until doubled in size, 30 to 40 minutes.
5. Preheat oven to 375°F. Remove damp cloth and bake until golden brown and baked through, about 30-45 minutes.
6. In a small pot over medium heat combine all glaze ingredients. Bring to a boil then reduce heat to low and simmer for 3 to 5 minutes, until glaze is sticky and thickened. Pour over warm rolls.

Sweet & Salty Peanut Butter Pretzel Crust Brownies

Sweet and salty, and inspired by a time-honoured ballpark snack, these decadent brownies are sure to satisfy. The salty peanut butter pretzel crust makes for an unexpected and welcome contrast to the dense dark chocolate brownie topping. A drizzle of melted white chocolate adds an extra later of sweetness and decadence.

peanut-butter-pretzel-crust-brownies

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 5 minutes
Serves: 9

Ingredients:

Peanut Butter Pretzel Crust:
2 cups fine pretzel crumbs (from 6 heaping cups whole pretzels)
1/4 cup packed dark or light brown sugar
2/3 cup peanut butter (natural or regular will both work)
1/2 cup unsalted butter, melted

Brownies:
1/2 cup unsalted butter
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 Tbsp vanilla extract
1/4 tsp salt
2 large eggs
2/3 cup all-purpose flour
9 whole small or medium-sized pretzels

Topping :
1/3 cup white chocolate chips, melted

peanut-butter-pretzel-crust-brownies2

Directions:

Peanut Butter Pretzel Crust :
1. Preheat oven to 350ºF. Line an 8 x 8-inch baking pan with parchment paper or foil.
2. In a large bowl, mix all pretzel crumb ingredients until fully combine.

Brownies:
1. Melt butter in a medium saucepan. Remove from heat and stir in sugar, cocoa powder, vanilla and salt, followed by eggs. Gradually mix in flour until fully combined.
2. Tightly pack into bottom of prepared pan. Set aside.
3. Pour brownie batter over prepared pretzel crust and smooth out top.
4. Place 9 pretzels over surface of brownies, so each brownie will have 1 pretzel.
5. Bake for 20 to 25 minutes, until a toothpick inserted in the centre of the brownie portion comes out with slightly sticky with a few damp chocolate crumbs.
6. Cool in pan for 30 minutes.

Assembly:
1. Cut brownies into squares, using the whole pretzel as your guide, for 9 brownies.
2. Drizzle each brownie with white chocolate.
3. Serve immediately or allow chocolate to harden, about 30 minutes. Once chocolate has set, store leftovers airtight in refrigerator for up to 1 week or freeze for up to 1 month.

Weekend Brunch: Black Forest French Toast Roll-Ups

Forks and knives are totally optional when serving this super-fun twist on French toast. This unique brunch dish is easy to make, can be frozen to enjoy later, and the filling options are endless.

Here, we start with soft white bread coated in a homemade chocolate ganache, topped with cherries and rolled up tight. The rolls are then dipped in a cinnamon-spiced, chocolate milk-based French toast mixture, then cooked in a pan until all sides are golden brown. Impressive, satisfying and sure to please a crowd!

black-forest-french-toast-roll-ups

Prep: 25 minutes
Total Time: 45 minutes
Serves: 4

Ingredients:

Chocolate Ganache:
1/2 cup heavy cream
4 oz semisweet chocolate, coarsely chopped
2 tsp butter
1 pinch salt

French Toast Roll-ups:
8 slices white bread, crust removed
1 1/2 cups of whole cherries (pitted)
2 eggs
2/3 cup chocolate milk
1/2 tsp cinnamon
1 Tbsp butter
1/2 cup heavy cream, whipped
1/4 cup chocolate shavings (optional)

black-forest-french-toast-roll-ups2

Directions:

Chocolate Cherry Filling:
1. To make the ganache, place chocolate in a medium glass bowl.
2. Heat cream in a small saucepan over medium-high until it simmers with small bubbles along the edges, about 5 minutes. Pour over chocolate. Stir with a whisk until smooth. Add in butter and salt and stir until combined.
3. Coarsely chop 1/4 cup of cherries. Set aside the remaining whole cherries.

French Toast Mixture:
1. Using a rolling pin, flatten out each slice of bread.
2. Spread chocolate ganache towards one side of flattened bread slice. Sprinkle about 2 tsp of chopped cherries over chocolate and tightly roll up the slice of bread. Continue with remaining slices.
3. In a shallow dish beat chocolate milk, eggs and cinnamon to create the mixture dip for your bread.
4. Heat 1/2 butter in a large skillet over medium. Dip each roll into egg mixture and place in skillet. 5. Cook in batches of 3 or 4 and grease skillet with butter as needed. Turn the rolls as they cook until golden brown on each side, about 5 minutes.

The Fixings:
Top with whipped cream, warmed cherry sauce, reserved whole cherries and chocolate shavings.

3 Quick and Easy Mini Bagel Appetizers

Trendy, avocado toast is definitely delicious and bruschetta is a real summer treat, but we can’t get enough of bagels — mini bagels to be precise. The wee favourites are far from microwaved pizza bagels of years past. We’ve got three tasty and truly grown-up ways to enjoy these bites as a unique and adorable appetizer.

From modern BLT bagels to spicy Mexican flavoured bites to classic cream cheese and lox, there’s something for everyone in these party-ready recipes.

Mini Bagels

BLT Bagel

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 12

Ingredients:
12 mini bagels, sliced in half, toasted
1/2 cup roasted tomato jam or sundried tomato pesto
1/2 cup arugula
6 slices bacon, chopped

Directions:
Place bagels cut side-up on a large serving plate. Spread bagels with 2/3 of the tomato jam or tomato pesto. Top with arugula, bacon and remaining 1/3 the tomato jam or tomato pesto. Serve.

Spicy Mexican Bagel

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 12

Ingredients:
12 mini bagels, sliced in half
1/2 cup chunky tomato salsa (mild, medium or hot)
1 avocado, pitted and sliced into small pieces
1/4 cup sour cream
2 Tbsp sliced fresh basil or cilantro
1/4 tsp chili flakes
Lime wedges, for serving

Directions:
Place bagels cut side-up on a large serving plate. Spread bagels with salsa. Top with a fan of avocado, dollop of sour cream, sprinkle of basil or cilantro and sprinkle of chili flakes. Serve with lime wedges for seasoning.

Mexican mini bagels

Cream Cheese & Lox Bagel

Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 12

Ingredients:

Lemon Cream Cheese:
1 cup cream cheese, room temperature
2 tsp lemon juice
1 tsp lemon zest

Bagels & Toppings:
12 mini bagels, sliced in half
6 to 8 slices smoked salmon
1/4 red onion, thinly sliced
1/4cup capers
1/2 cup fresh dill

Directions:

Lemon Cream Cheese:
In a large bowl, stir cream cheese until smooth. Stir in lemon juice and lemon zest until combined.

Assembly:
Place bagels cut side-up on a large serving plate. Spread bagels with prepared lemon cream cheese. Top with smoked salmon, a few slices of red onion, 3 to 4 capers and a sprinkle of fresh dill. Serve.