Tag Archives: snack

cardamom teff muffins on green plate

These Cardamom Teff Apple Muffins Will Be Your New Go-To Breakfast Recipe

These cardamom-spiced teff muffins make for a delicious fall breakfast or midday snack. Baking with teff flour, a nutrient-rich, gluten-free Ethiopian grain can be tricky as gluten-free grains can be drying. However, the addition of fresh apples and applesauce make for a delicious and moist muffin. Teff should be combined with other flours when baking — and for this recipe, I’ve added oat and all-purpose flour. The oat teff crumble on top adds a tasty crunch and touch of sweetness. The addition of cardamom, cinnamon and pecans pair perfectly with teff’s nutty flavour. Serve this up with sliced apples and a spicy Ethiopian chai tea for a delicious start to your day.

Cardamom teff apple muffins on plate

Cardamom Teff Apple Muffins

Prep Time: 15 minutes
Bake Time: 20 to 25 minutes
Total Time: 35 to 40 minutes
Servings: 12 muffins

Ingredients:

Muffins
1 cup flour
½ cup teff flour (teff grains are incredibly small and can easily be mistaken for teff flour when shopping — be sure to buy teff flour and not the whole grains for this recipe)
½ cup oat flour
½ tsp salt
1 Tbsp baking powder
1 tsp cardamom
½ tsp cinnamon
2 large eggs
½ cup brown sugar
1 cup milk
¼ cup vegetable oil
1 Tbsp vanilla extract
2 Tbsp applesauce
1 Granny Smith apple diced

Crumble
¼ cup butter softened
¼ cup pecans
¼ cup oats
⅓ cup brown sugar
¼ cup flour
2 Tbsp teff flour
Dash of cinnamon
Dash of cardamom

Ingredients for Cardamom teff apple muffins

Directions:

1. Preheat oven to 375°F. In a large bowl, whisk together flour, teff flour, oat flour, salt, baking powder, cardamom and cinnamon.

2. In a separate bowl, whisk together eggs, brown sugar, milk, oil, vanilla and applesauce.

Related:  Our Best Healthy Muffin Recipes for Busy On-The-Go Mornings

3. Dice the apple into small pieces and set aside.

4. Combine the wet ingredients with the dry ingredients without over mixing. Then fold in the apple pieces.

Cardamom teff apple muffins batter

5. In a separate bowl, combine the ingredients for the crumble topping with your hands until you achieve several small clumps.

Cardamom teff apple muffins crumble topping

6. Fill a muffin tin with muffin liners or grease the muffin tin. Fill with batter and top each with crumble topping. Bake for 20-25 minutes.

Cardamom teff apple muffins in tray

Love Eden’s muffins? Try your hand at her hearty teff breakfast bowl or comforting sweet potato blondies.

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

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

Bowl of miso caramel corn

Miso Caramel Popcorn

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

Ingredients:

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

Ingredients for miso caramel corn on table

Directions:

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

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

Ingredients for miso caramel corn in pot

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

Miso caramel corn sauce in pot

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

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

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

Closeup of miso caramel corn

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

These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

Cheese, meet your new BFF: sourdough discard crackers. With just a few ingredients, you can turn your sourdough discard into crispy, buttery, delicious crackers to enjoy with literally everything. Make these crackers, throw together a cheeseboard, you can thank me later.

Sourdough Discard Crackers

Prep Time: 5 minutes
Bake Time: 32 minutes
Total Time: 37 minutes
Servings: 1 cup crackers

Ingredients:

½ cup sourdough discard
2 Tbsp butter, melted
¼ tsp salt
¼ tsp freshly ground black pepper
2 tsp sesame seeds

Directions:

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.

2. In a medium bowl, mix together the sourdough discard, melted butter, salt and pepper.

3. Spread the discard onto the parchment paper in one thin layer. Sprinkle with sesame seeds.

4. Bake in the oven for 10 minutes, pull out the pan and cut into pieces with a knife or pizza cutter. Continue to bake in the oven for another 20 to 24 minutes until golden on the edges.

5. Cool completely on a wire rack.

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.

Snack Plates Are the Easy Dinner Option You Need This Week

We’ve been at home for months now. We’ve brushed up on our cooking skills, baked enough to open a bakery (are you also a banana bread connoisseur?) — but, some days, the thought of cooking one more meal that ends in a mountain of dishes is too much to handle. And as the weather gets warmer, we’d rather be spending our time outside and not chained to a hot oven. So, here’s the solution: make snack plates for dinner a thing every week.

Snack plates are essentially the way toddlers eat (not a bad thing!) and make perfect sense for adults as a simple, vibrant and ultimately exciting meal option that promises a myriad of flavours, textures, colours and nutrients. Start by selecting items that already live in your fridge or pantry. Remember: the plate is still supposed to resemble a meal, so even though it’s snack-style, ensure there’s colourful fibrous veggies and fruit, protein and healthy fats.

Related: How to Prep Slow Cooker Freezer Meals to Get Through the Week

What to Put on Your Snack Plate

Veggies:
● Choose veggies that have texture (good crunch), colour and can be grabbed easily.
● Some great examples are carrots, cucumbers, celery, radishes, fennel, bell peppers and snap peas.
● You can also BBQ, roast or saute veggies like onion, zucchini, eggplant, broccoli , cauliflower and Brussel sprouts.

Fruit:
● It’s officially the season for fresh fruit, so add it generously.
● Use fresh mixed berries, sliced apples and pears, pineapple, peaches, nectarines — the list goes on!
● Cut everything small enough so it’s easy and quick to grab.

Dips:
● If there are dips in the fridge, use them; if they’re half finished or need a little bit of love, drizzle some oil on top, add toasted seeds or nuts, mix in fresh herbs and even sprinkle some spices on top.
● For example, a half eaten hummus container in the fridge can easily be revived by adding some chickpeas, sesame seeds, parsley, tahini, lemon and za’atar on top.
● Or make dips like pesto, roasted red pepper and beet hummus.

Protein:
● You can keep it vegetarian or use animal proteins (the snack plate is yours to design).
● Ideas include crispy chickpeas, grilled skewers, hard-boiled eggs, sausages, sliders, cooked chicken or fish, lox, tofu or tempeh.

Grains:
● When choosing a grain, try to find one that’s rich in fibre.
● You may want something that acts as a vessel for dip, stuffed with other ingredients or just added for carby-deliciousness.
● Think: crackers, sliced bread, pita, tortillas, chips, cornbread or savoury muffins.

Related: Our Fave Food Trends to Come out of Quarantine, From Pancake Cereal to Bread Art

Extras and Bonuses:
● These are little delicious bonuses that add punchy flavour or satisfying crunch.
● Things like olives, pickles, toasted cashews, tamari almonds, walnuts, pumpkin seeds, dates or raisins.
● You can also add sweetness with dessert-inspired bites like chocolate chips, truffle balls and brownies.

Plate Themes:
● You can theme your plate based on cuisines you love or based on leftovers that need to be revived.
● For example, if you already have leftover falafel or chicken shawarma, you can make a Middle Eastern plate and add hummus, pitas, pickled veggies and crudite with drizzles of tahini and fresh parsley on top.
● Or if you have leftover ginger soy salmon, you can create an Asian-style theme and add nori chips, steamed dumplings, kimchi, sesame crackers, edamame and lettuce leaf wraps.

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

How to Assemble It:
● Depending on how many mouths are being fed, choose the size of your plate accordingly. It can be a big platter, a few platters or just a normal size dinner plate.
● This doesn’t need to be Instagram- or Pinterest-worthy, but bonus points if it is!
● Start by adding one item at a time, placing each item either in a few different spots on the platter or in one dedicated spot.
● Your snack plate can be as elaborate or as simple as your heart desires. Then, enjoy yourself an easy, clean-up friendly dinner!

Want some more easy dinner ideas? Try this baked salmon with spicy mango avocado salsa and mint and lemon pearl couscous salad.

Easy 2-Ingredient Vegan Peanut Butter Cups

This concept is nothing new, but I have yet to find an easier peanut butter cup recipe. So here ya go! (And personally, I think these cups taste way better than the brand name store-bought variety.) Note: We used Earth Balance Creamy Coconut & Peanut spread (crunchy) which is sweetened with agave nectar. Using a natural peanut butter on its own works as well — and you can add in your own sweetener if you like.

vegan-peanut-butter-cups

Easy Vegan Peanut Butter Cups Recipe

Makes: 12

Ingredients:

1 bag of vegan chocolate chips (approximately 1 1/2 cups)
1/4 cup peanut butter

vegan-peanut-butter-cups-1

Directions:

1. Line a muffin tin with paper liners or use a silicon muffin tray
2. In a double boiler melt the chocolate chips until silky smooth. Put 1 teaspoon of melted chocolate into the bottom of the muffin liners and then spread it out evenly with your finger or a spoon. Refrigerate this for 10 mins.
3. Then take 1 teaspoon of peanut butter and put that on top of the hardened chocolate. Don’t spread this out with your finger as it will settle itself and stay mostly in the centre. Refrigerate this for 10 mins.

2-ingredient-peanut-butter cups

4. If your chocolate has become sludgier while you were waiting just put it back on the double boiler quickly to re-melt it. Then take 1 to 2 teaspoons more of melted chocolate and put that on top of the peanut butter. The peanut butter won’t be super hard but it will hold up for the rest of this process. If you’re rushed you don’t really have to put the peanut butter part in the fridge again.
5. You can push the melted chocolate into the sides a bit with your teaspoon to ensure it runs down to cover the peanut butter. This won’t necessarily happen, especially if you don’t refrigerate the peanut butter part, but I don’t mind them looking a little rustic and oozy anyway!
6. Smooth the top of the cups if you desire, but they might just settle nicely on their own. Then refrigerate this for at least 20 minutes before serving. Store in the fridge in an airtight container or at room temperature if you want softer cups.

Looking for more vegan treats? Try our Vegan Desserts Even Non-Vegans Will Love.

Why Sweet Potato Toast is All the Rage (+ 2 New Recipes!)

Sweet potato toast is all of the rage right now. Why, you may ask? Well, it’s paleo-friendly, inherently gluten-free, Instagram-worthy and just darn right delicious. Some people don’t feel great after eating bread first thing in the morning, and sometimes complain of crashing, bloating or feeling foggy. Sweet potato toast is a creative and nourishing alternative that provides your body with immune boosting antioxidants and helps regulates blood sugar. This makes it a perfect breakfast (or snack) for starting your day off on the right foot.

sweet-potato-toast-3

Show us your sweet potato toast creations @foodnetworkCA and tag #MyFNCRecipe.

Ingredients:

Fried Egg & Avocado Sweet Potato Toast:
2 sweet potato slices
1/2 avocado
Pinch of sea salt and pepper
1 tsp extra virgin olive oil
1/4 cup sunflower sprouts or pea shoots
2 eggs
1 Tbsp butter

sweet-potato-toast-1

Almond Butter, Apple & Banana Sweet Potato Toast:
2 sweet potato slices
2 Tbsp crunchy almond butter
1/4 granny smith apple, thinly sliced
1/3 banana, sliced
1 tsp honey
1/2 tsp ground cinnamon
1 tsp hemp seeds

sweet-potato-toast-4

Directions:

Fried Egg & Avocado Sweet Potato Toast:
1. Cut a sweet potato lengthwise into slices that are 1/4-inch thick.
2. Place 2 of these sweet potato slices in the toaster and toast for 10 minutes, flipping them after 5 minutes.
3. Meanwhile, cook 2 over-easy eggs. Heat 1 Tbsp of butter over medium-high and swirl around to coat the pan. Crack each egg into a small dish, like a ramekin, and pour into the pan. Flip the eggs after about 15-20 seconds and then cook for another 15-20 seconds. Remove the eggs and place on a separate plate.
4. Once the sweet potato slices are toasted, fan the avocado slices over them and place the over easy eggs on top.
5. Sprinkle sea salt and pepper over. Finish with a drizzle of extra virgin olive oil and pea shoot sprouts.

sweet-potato-toast-5

Almond Butter, Apple & Banana Sweet Potato Toast:
1. Cut a sweet potato lengthwise into slices that are 1/4-inch thick.
2. Place 2 of these sweet potato slices in the toaster and toast for 10 minutes, flipping them after 5 minutes.
3. Smear crunchy almond butter over the toast.
4. Fan a granny smith apple over one slice and bananas over the other.
5. Drizzle honey on top and sprinkle with cinnamon and hemp seeds.

Watch this handy guide to all things sweet potatoes, including how to select, store and cook them.

Photos by Sarah Grossman.

3 Healthy Baked Veggie Fries

Homemade vegetable fries, baked right in the oven, are a healthier way to get your fry fix. Just like potatoes, sturdy vegetables such as rutabaga, carrot, parsnip and zucchini, can withstand the heat of the oven needed for a crispy, golden-brown exterior and tender interior. These nutrient-rich frites offer great flavours and texture, in a healthy-carb package that was made for dipping.

Here are three simple variations of oven-baked French fries, along with a few tips on how to get them crisp, plus tasty dip ideas.

Italian-Zucchini-Fries-2

Veggie Fry Baking Tips
– After slicing, pat vegetables dry with a cloth or paper towel to remove excess moisture.
– Coat veggies in cornmeal or panko bread crumbs to add another layer of crunch to the exterior.
– Use the convection setting on your oven if you have it; baking at a higher heat (400ºF to 425ºF) for slightly less time. Circulating air means a crispier exterior.
– Use a high-temperature cooking oil, such as grapeseed, avocado, camelina or olive oil (not extra-virgin) to avoid smoke in the hot oven.
– Enjoy the fries as fresh as possible – like their deep-fried counterparts, these will soften as they cool.
– Make sure your parchment paper brand can withstand heat up to 425ºF.

Dip Ideas
Classic ketchup
Curry mayonnaise
Tzatziki
Greek yogurt with chipotle and lime
Garlicky honey mustard
Marinara sauce
Homemade cheese sauce

Rutabaga-Fries-1-1

Rutabaga Herb Oven Fries

Prep Time: 5 minutes
Total Time: 40 minutes
Serves: 4

Ingredients:
1 large rutabaga, peeled and cut into 1/2-inch matchsticks
2 Tbsp olive oil or grapeseed oil
1 tsp herbs de Provence or dried thyme
1/2 tsp salt
Ground black pepper, to taste

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Add all ingredients to prepared baking sheet and toss to combine; spread into a single layer.
3. Roast for 30 to 35 minutes, or until tender and golden brown on the underside. Serve.

Italian-Zucchini-Fries-3

Italian Zucchini Panko Wedge Fries

Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:
1/4 cup panko breadcrumbs
1 tsp Italian seasoning or dried oregano
1/4 tsp salt
2 zucchini, halved crosswise and lengthwise, cut into thick sticks
1 Tbsp olive oil or grapeseed oil

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Combine panko, Italian seasoning or dried oregano and salt on a plate. Coat zucchini in oil. Press zucchini into breadcrumbs and line up on prepared baking sheet.
3. Roast for 25 to 30 minutes, until zucchini is tender and golden brown on the underside. Serve.

Sesame-Carrot-Fries-1

Sesame Carrot Shoestring Fries

Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:
4 carrots, peeled, halved crosswise and cut into thin matchsticks
1 Tbsp olive oil or grapeseed oil
1 tsp toasted sesame oil
1 tsp black or white sesame seeds
1/4 tsp salt

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, toss carrots with olive oil, sesame oil, tamari and sesame seeds. Transfer to prepared baking sheet and spread into a single layer.
3. Roast for 25 to 30 minutes, or until carrots are crisp and beginning to caramelize. Serve.

For more healthy alternatives, check out these 13 baked versions of your favourite fried foods.

Witch Fingers

Whip Up These Frightening No-Bake Witch Fingers

Fire up the cauldron for a bewitching no-bake treat perfect for your Halloween party. Crispy pretzel batons are dipped into green-tinted white chocolate, then topped with a dab of raspberry jam ‘blood’ and sliced almond nails. No witch finger would be complete without warts, so we’ve added one for good measure. Ghoulish guests won’t be able to keep their hands off these frightful fingers that make an eerie snap with each bite.

Spooky Witch Fingers

Prep Time: 20 minutes
Total Time: 40 minutes
Makes: 24

Ingredients:
1 cup of white melting chocolate
1 tsp green food dye
24 3-inch pretzel batons
1 Tbsp toffee bits
2 Tbsp raspberry jam
2 Tbsp almond slices

Witch Fingers

Direction:
1. Line a baking sheet with parchment.
2. Place chocolate in a microwave safe measuring cup. Microwave on high in blasts of 20 seconds until melted, stirring in between, about 3 blasts.
3. Stir in food dye until colour is uniform.
4. Dip a pretzel baton into chocolate, leaving about 1 inch at the bottom. Hold the pretzel over the measuring cup to allow excess chocolate to drip off.
5. Place dipped pretzel on prepared baking sheet. Repeat with remaining pretzel batons.
6. To create the witch’s “warts” place 1 toffee bit on the dipped pretzel about 1 inch away from the tip.
7. Cool pretzels in refrigerator until chocolate is set, about 20 minutes.
8. Once chocolate is set, create the witches “bloody nails” by placing a dab of raspberry jam on the tip of dipped pretzel. Place 1 almond slice over jam and gently push down to spread jam to outer ridges of the almond slice. Continue with remaining pretzels.
9. Using the sharp end of a wooden skewer, etch 3 horizontal lines in the chocolate of the dipped pretzel to create finger details.
10. Store in a cool place until ready to serve.

3 Fun Ways to Spice up Roasted Pumpkin Seeds

Save the pumpkin seeds from your Jack ‘O Lantern this fall and bake up a crunchy, high-protein snack that you’ll be eager to add on top of soups, salads — even ice cream! Including garlic honey mustard,  maple bacon, and chocolate pumpkin spice, we’ve got three fantastic flavour combos for tasty snacks that will satisfy you all week long.

Roasted-Pumpkin-Seeds

Note: One sugar (pie) pumpkin yields approximately 1/2 cup of seeds.

Prep time: 5 minutes (per recipe)
Cook time: 30 minutes (per recipe)
Makes: 1/2 cup (per recipe)

Garlic Honey Mustard Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp honey
1/2 tsp dried mustard powder
1/4 tsp granulated garlic powder (not garlic salt)
1/8 tsp salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine honey, mustard powder, garlic and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Roasted-Pumpkin-Seeds-Baking-Sheet

Maple-Bacon Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp maple syrup
1 tsp bacon fat, melted
1/4 tsp smoked paprika
1/8 tsp salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine maple syrup, bacon fat, smoked paprika and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Chocolate Pumpkin Spice Roasted Pumpkin Seeds

Ingredients:
Seeds from 1 sugar pumpkin, approximately 1/2 cup, pumpkin flesh removed, rinsed, and dried well, or 1/2 cup raw, unsalted green pumpkin seeds
1 Tbsp maple syrup
1 Tbsp unsweetened cocoa powder, sifted
1 tsp coconut oil, melted
1/2 tsp pumpkin spice
Pinch of salt

Directions:
1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
2. In a large bowl, combine maple syrup, coconut oil, pumpkin spice and salt; stir in pumpkin seeds.
3. Add coated seeds to prepared baking sheet, tossing well to combine. Spread into a single layer.
4. Roast for 25–30 minutes if using sugar (pie) pumpkin seeds or 10–15 minutes if using green pumpkin seeds, until brown and beginning to pop.
5. Cool completely. Store airtight at room temperature for up to 1 week.

Bacon-Wrapped Cheesy Jalapeño Ghouls

The thrill of stuffed jalapeños is that you never know how spicy a pepper will be — a true trick or treat! A fun twist on Halloween mummies, these crowd-pleasing ghoulish appetizers are stuffed with a creamy filling of sharp Parmesan cheese, yogurt, mustard and thyme. The ghouls are then wrapped in smoky bacon, and gain vision with diced black olives.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4 to 8

bacon-wrapped-jalapeno-ghouls1

Ingredients:

For Filling:
1/4 cup Greek yogurt
1 tsp grainy mustard
1/4 cup finely grated Parmesan cheese
1/2 tsp dried thyme

For Assembly:
4 large jalapeños, cut lengthwise, seeds and veins removed
4 strips bacon, cut lengthwise into thin strips
2 pitted black olives, cut into small dice (for “eyes”)
Food colouring gel or melted dark chocolate (for “eyes”)

bacon-wrapped-jalapeno-ghouls2

Directions:
1. Preheat oven to 325ºF. Line a large baking sheet with foil and add jalapeños, cut side-up.
2. In a small bowl, combine filling ingredients. Divide evenly between jalapeños and smooth out top.
3. Wrap thin strips of bacon around jalapeños, leaving a small gap near the stem for the eyes. Up to this point (precooked), you can cover and refrigerate the mummies for up to 1 day.
4. Bake for 15 to 20 minutes, until bacon is crispy and cheese is bubbling. Cool for 5 minutes.
5. Place two pieces of diced olive on each jalapeno (the “eyes”) in the small gap near the stem. Serve warm.

Spiced Whiskey Peach Cinnamon Rolls

We love peach season. There’s an endless amount of things you can create with sweet peaches, but cooking them in a spiced maple whiskey sauce was at the top of our to-do list! We stuffed those spiced whiskey peaches into a fluffy cinnamon roll, topped it with some vegan vanilla icing and made all your sweet food dreams come true.

Prep Time: 30 minutes (plus 4 hours for proofing dough)
Cook Time: 45 minutes
Makes: 12 rolls

888_peach-cinnamon-rolls

Ingredients:

For the Dough:
1 packet active dry yeast (2 ¼ tsp)
1 cup warm water (100°F)
¼ cup sugar
3 cups all-purpose flour
1 tsp sea salt
¼ cup coconut oil (melted)
¼ cup all-purpose flour (for rolling out dough)
1 tsp coconut oil (to oil the bowl for proofing)

For the Spiced Peaches:
3 ripe peaches, peeled and diced (approximately 3 cups)
1 cup Spicebox canadian spiced whiskey (or bourbon)
¼ cup maple syrup

For the Filling:
2 Tbsp vegan butter (melted)
¼ cup sugar
1 Tbsp cinnamon

For the Icing:
1 cup icing sugar
1 Tbsp vegan butter (softened)
1 Tbsp non-dairy milk (or water)
½ tsp vanilla extract

Directions:
1. Combine active dry yeast with warm water and sugar. The water needs to be at a temperature of around 100°F for the yeast to activate, so it’s best to use a thermometer. Allow the mixture to sit for 10 minutes. It should double in size and be foamy at the top.
2. Meanwhile melt your coconut oil over low heat. Ensure the coconut oil is also not heated above 100°F.
3. Combine flour with sea salt in a large mixing bowl. Then, create a well in the middle of the flour and pour the yeast mixture and the coconut oil into it.
4. Fold the dough gently to combine. It should just come together and then you can use your hands to knead it a few times to form a ball.
5. Lightly oil another large mixing bowl with 1 tsp of coconut oil and place the ball of dough in it to proof. Cover with plastic wrap and a towel, and leave it in a warm dark place for 2 hours. On top of the fridge or in the oven or microwave should be enough to keep any cool draft off of it. The dough will double in size.
6. While the dough is rising, you can prepare the spiced peaches. In a saucepan, heat spiced whiskey, maple syrup and diced peaches over medium heat. Simmer for 15 minutes, stirring occasionally and then remove from heat and cool completely.
7. Combine sugar and cinnamon for the filling and set aside.
8. Melt the butter in the pan you want to bake the cinnamon rolls in, and then you can use the residue to grease all sides of the pan.
9. Once dough has proofed, lightly flour a clean dry surface/countertop and roll out the dough to approximately a 16” x 16” square.
10. Leave a 1” edge on one side of the dough free from melted butter and any fillings. This will be the outer edge when you roll the dough up.
11. Brush melted butter on the surface of the dough. Sprinkle the cinnamon sugar mixture evenly on top, then take the spiced peaches and spread them out on top of the cinnamon sugar.
12. Start at the opposite side of the clean edge and roll the dough into a log shape. Take a sharp knife and cut 12 equal rolls.
13. Place the rolls in the pan leaving a bit of space to the edge of the pan. Cover the pan in plastic wrap and a towel, and allow the rolls to proof in a warm dark place for another 2 hours.
14. Pre-heat oven to 350°F. Bake the rolls for 25-30 minutes.
15. Allow the cinnamon rolls to cool for 10-15 minutes and make the icing by combining all the icing ingredients in a small bowl with a hand mixer until smooth.
16. Spread the icing on top of warm cinnamon rolls and serve immediately.

See more from hot for food on their YouTube channel.

Dairy-Free Peanut Butter Chocolate Chip Ice Cream

Ice cream equals summer. But for those that can’t enjoy dairy versions, there’s an extremely healthy solution to satisfy your ice cream cravings.

This vegan peanut butter chocolate chip ice cream uses frozen bananas as its base, creating the smooth and creamy texture of regular ice cream, just without the cream (and calories!). You’ll think you’ve died and gone to heaven after you try this.

888_peanut-butter-banana-ice-cream2

Ingredients (1 serving):
2 sliced and frozen bananas
2 Tbsp natural peanut butter
3 Tbsp raw cacao nibs
Pinch sea salt
Drizzle of agave (or maple syrup), optional

888_peanut-butter-banana-ice-cream

Directions:
1. Place frozen banana slices in a food processor and run the machine until it resembles a crumb like consistency.
2. Add peanut butter, cacao nibs, sea salt and agave, and whiz a little longer until you get a soft-serve ice cream consistency.

Tip: You can add many other things to this frozen banana ice cream base. Try candied nuts, almond butter or another favourite nut butter, cinnamon, frozen blueberries, chopped dates, candied ginger… The options are endless.

See more from hot for food on their YouTube channel.

4-Ingredient Key Lime Pie Pops

If you enjoy a good key lime pie, you’re going to love these pie-inspired pops. Lime Greek yogurt is mixed with lime juice and zest, then layered between crunchy graham cracker crumbs.

Healthy, refreshing and delicious, satisfy your pie cravings with this sweet and tart summertime treat.

key lime pie pops

Prep Time: 10 minutes
Cook Time: 4 hours
Serves: 8

Ingredients:
3 cups Lime Greek Yogurt
2 Tbsp lime juice
1 tsp lime zest
½ cup graham cracker crumbs

key lime pie pops

Directions:
1. In a bowl stir together Greek yogurt, lime juice and lime zest.
2. Fill each popsicle mold halfway with yogurt mixture. Add a spoonful of graham cracker crumbs and continue to fill popsicle molds. Finish with another thin layer of graham cracker crumbs then insert popsicle stick and freeze.
3. To serve, run the bottom of the popsicle mold under warm water for 10 seconds and pull gently on the stick to release the popsicle.

Strawberry Kiwi Greek Yogurt Popsicles

We’ve got the perfect, low-calorie summer treat: strawberry kiwi Greek yogurt popsicles! Less than 130 calories and a whopping 12 grams of protein make this sweet snack the choice to help you cool down this season. Bonus:  adding agave nectar means you’ll get the sweetness, without the added sugar!

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Strawberry Kiwi Greek Yogurt Popsicles

Prep Time: 10 minutes
Total Time: 4 hours, 10 minutes
Serves: 8

Ingredients:
2 cups 2% plain Greek yogurt
1/2 cup skim milk
1/4 cup agave or honey
1 ripe kiwi, peeled and coarsely chopped
6 strawberries, hulled and coarsely chopped

Directions:
1. In a blender or food processor purée the yogurt, milk, agave and kiwi. If you don’t have a blender or food processor then simply stir together all the ingredients in a large bowl.
2. Sprinkle strawberry pieces into each of the popsicle molds. Divide the Greek yogurt kiwi mixture over top of the strawberries. Insert popsicle sticks and freeze until firm, about 4 hours.
3. To release popsicles, run the bottom of the popsicle mold under hot water for 10 seconds and gently pull on the popsicle stick to release.

Notes: Popsicles take more than 4 hours to freeze. To avoid drips, push the stick of your popsicle through the bottom of a cupcake liner.

Garlic Fingers with Donair Sauce

As every East Coaster knows, garlic fingers are a must when it’s late at night and you’re looking for a snack. But if you’re not in the Maritimes, you can rely on this quick and easy recipe to satisfy your cravings.

What makes this cheesy snack complete is the dipping sauce. If you’ve ever enjoyed a donair, you’ve licked this addictively sweet sauce off your fingers and maybe even your shirt. Creamy, thick and tangy, donair sauce is the real deal and a must-have with garlic fingers.

Garlic Fingers with Donair Sauce

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Makes: 2 to 4 servings

Ingredients

Donair Sauce
2/3 cup sweetened condensed milk
1/4 cup white vinegar
1/2 tsp garlic powder

Garlic Fingers
1 500g pkg pizza dough
1 Tbsp garlic butter, melted
2 cups shredded mozzarella cheese

Garlic Fingers

Directions

1. Preheat oven to 450°F.
2. Combine sweetened condensed milk with vinegar and garlic powder. Set aside.
3. Dust a 15-inch pizza pan with cornmeal. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle. Transfer to pan. Brush garlic butter evenly over dough. Sprinkle with cheese.
4. Bake until cheese and crust are golden brown, about 15 minutes. To serve, cut pie in half, then rotate 90 degrees and cut pie into 2-inch strips. Serve with donair sauce.

Looking for more tasty snacks? Try our Poutine Pizza.

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How to Make Ketchup Chip Snack Seasoning

Since the 1980s ketchup chips have been one of Canada’s favourite chip flavours. While the origin of these much loved, finger-staining chips remains unclear, there’s no denying their uniquely appealing aroma and ketchup-ish flavour.

And if ketchup makes a good flavour for chips, you can bet it makes a great seasoning for many more delicious snacks.

Learn how to make your favourite chip flavouring at home and go wild with this delicious, buttery topping. Add it to popcorn, roasted potatoes, parsnips, even squash for a sweet taste of nostalgia, minus the artificial flavours and colours.

Ketchup Chip Seasoning

Ketchup Chip Snack Seasoning

Prep time: 5 minutes
Total time: 35 minutes
Makes: About 1/4 cup of seasoning

Ingredients
2 Tbsp butter or coconut oil
2 Tbsp sugar
2 Tbsp tomato paste
4 tsp white vinegar
½ tsp smoked paprika (or regular paprika)
½ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
12 cups air-popped popcorn (about 1/3 cup kernels)

Ketchup Chip Seasoning

1. In a small saucepan, melt butter over medium heat. Whisk in sugar, tomato paste, vinegar, smoked paprika, salt, onion powder and garlic powder. Cook, whisking constantly, until sugar is dissolved, about 1 minute.

2. In large bowl, toss popcorn with tomato mixture to coat. Spread coated popcorn on large parchment paper-lined rimmed baking sheet.

3. Bake in 300°F oven, stirring once, until coating is dry to the touch, 15 to 18 minutes. Let cool on pan for 10 minutes to crisp.

Ketchup Chip Seasoning Popcorn

How to Make Mini French Crullers

When it comes to working with pastries and ratios and the basics of the science behind it all, I’m a newb. But the next day after committing to making no more doughnuts, I resigned myself to make a new batch using science-based recipes. So I went to my handy iPhone and looked at Michael Ruhlman’s Ratio App that I’ve used successfully before.

You need to try these delightfully fluffy French Crullers, based Ruhlman’s Pâte à Choux recipe. They were perfect, puffy little balls of deliciousness and they take no time at all. The app is great for all kinds of baking too, pies, cookies, muffins, etc. I can’t wait to see what else I can create using these amazing science-based ratios. Hurray for Science!

Prep Time: 10 minutes
Cook Time: 5 minutes
Yield: 30 balls

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Ingredients:

For the Crullers:
To make about 30 balls, you’ll need the following ratio (derived from Michael Ruhlman’s “Ratio” App):

1 cup water
1/2 cup butter
1/2 cup flour
1 cup eggs (4 large eggs)

You’ll also need about 1 Tbsp granulated sugar and 1/4 tsp fine sea salt for every 1 cup of water.

For the Glaze:
1 cup icing sugar
1 Tbsp honey
2 tsp whole milk

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Directions:

For the Glaze:
Stir all ingredients until smooth.

For the Crullers:
1. In a small saucepan, bring the water, butter, sugar and salt to a simmer over medium-high heat.
2. Add the flour and stir with a wooden spoon until it turns into a thick paste and pulls cleanly away from the sides of the saucepan.
3. Remove from the heat and either transfer to a bowl, or the bowl of a stand mixer fitted with the paddle attachment. Beat on low for a minute or so to allow to cool slightly.
4. Add the first egg and beat on medium speed until fully incorporated. Scrape down the sides and add the remaining eggs one at a time, stirring till each egg is incorporated.
5. When dough is glossy and smooth, spoon rounded teaspoonfuls into 360°F oil (in a deep fryer or at least 2-3 inches in a pot over medium-low heat).
6. Balls will float to the surface and turn themselves over. Allow to fry for 2-3 minutes or until golden brown. (Do not remove too soon as undercooked crullers will deflate and be very sad.)
7. Dip or brush on glaze while still warm and enjoy!

How to Make Crispy Baked Patatas Bravas

When you go to a bar, it’s more than likely that you’ll order a basket of fries. In Spain, you’ll order patatas bravas: traditional tapas fair in Spanish bars, fried pieces of potato are drizzled with aioli or a spicy tomato sauce. Soft and creamy on the inside with a fried, golden brown exterior, they almost resemble your neighborhood diner’s home fries.

This method for “frying” the potatoes is easy and painless, uses less than 1/3 cup of oil, and they still come out deliciously crispy. Pre-heating the oiled sheet pan in the oven helps build that crispy edge on the cut-side of the potatoes, while quickly boiling them beforehand will give you that soft and creamy interior, without drying them out in the oven.

A dish like patatas bravas is nothing without a delicious sauce: a creamy aioli is perfect, and I’ve made two variations here garlic cilantro and spicy curry. Aioli is much easier to make than you think; all you need is a bowl and a whisk, and you’re all set for your next dinner party!

Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4-6 appetizers

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Ingredients:

For the Patatas Bravas
680 g (1 ½ lb) fingerling potatoes
¼ cup plus 1 Tbsp olive oil
¼ tsp salt

2 Tbsp chopped chives

For the Garlic Cilantro Aioli
1 fresh egg yolk
2 cloves garlic, very finely minced
1 Tbsp fresh lemon juice
¼ tsp salt
½ cup olive oil
¼ cup finely chopped cilantro

For the Curry Aioli
1 fresh egg yolk
1 clove garlic, very finely minced
1 Tbsp fresh lemon juice
¼ tsp salt
¼ cup olive oil
¼ cup grape seed oil or other neutral oil
½ tsp curry powder
Paprika for garnish

Directions:

For the Patatas Bravas

1. Pre-heat the oven to 400˚F.

2. Place the fingerling potatoes in a pot, cover with water and bring to a boil over high heat.

3. Boil for 4-5 minutes until the potatoes have slightly softened. Drain and allow to cool.

4. Prepare a sheet pan (or baking sheet with rim) by spreading ¼ cup of olive oil over it and spreading it to the edges.

5. Pre-heat the pan in the oven for 10-12 minutes until hot.

6. While the pan pre-heats, slice the potatoes in half lengthwise and toss with 1 Tbsp olive oil and salt.

7. Carefully, take the pan out of the oven and place the potatoes cut side down in the oil. The potatoes should sizzle.

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8. Return the pan to the oven and roast for 30-35 minutes until the potatoes are cooked through and golden brown around the edges. Don’t move the potatoes around during the roasting process! This will ensure they really develop a nice crust on that cut side.

9. Before serving, toss with the chopped chives.

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For the Cilantro Garlic Aioli

1. Place the egg yolk, garlic, lemon juice and salt in a medium to large bowl and whisk until combined.

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2. While whisking, slowly drizzle in the olive oil. Whisk hard! It will emulsify.

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3. Add in the chopped cilantro and whisk to combine. Taste and adjust seasoning.

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For the Curry Aioli

1. Place the egg yolk, garlic, lemon juice and salt in a medium to large bowl and whisk until combined.

2. While whisking, slowly drizzle in the olive oil and then the grape seed oil. Whisk hard! It will emulsify.

3. Add in the curry powder and whisk to combine. Taste, adjust seasoning, and after plating, garnish with paprika.

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Fun and Spooky Pumpkin Snack

By Julie Miguel

What if I told you there is another, non-traditional and fun way to prepare pumpkin seeds that doesn’t involve roasting them with salt and spices?

One year around Halloween, I was munching on some candied nuts I made while I stared at 11 uncarved pumpkins. (Yes, you read right! My husband bought 11 pumpkins one year.) I wondered how my recipe for candied nuts would work for pumpkin seeds.

I knew I would have a lot of seeds to work with and I didn’t want to make them all the same flavour. I’m so glad I gave my idea a shot, because one simple swap made for an incredible result. I transformed my normally boring pumpkin seeds into ridiculously delicious, salty-sweet candied pumpkin seeds – they’re the kettle corn of the pumpkin seed world. You won’t be able to stop eating them. I haven’t made the traditional roasted pumpkin seeds again, and I have a feeling you won’t, either.

Sweet and Salty Candied Pumpkin Seeds, Courtesy of Julie Miguel, dailytiramisu.com, Vaughan, Ont.

Once you’ve made some truly terrifying jack-o’-lanterns, use this recipe to make use of all those delicious, crunchy seeds.
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Prep time: 5 minutes
Cook time: 5 minutes
Yield: 1 cup of pumpkin seeds

Ingredients
1 cup (250 mL) plain, unshelled pumpkin seeds
¼ tsp (1 mL) cinnamon
1/3 cup (75 mL) granulated sugar
2 tbsp (30 mL) water
½ tsp (2 mL) kosher salt

Directions
1. Rinse pumpkin seeds and pat dry. Pour seeds into large bowl and stir in cinnamon.
2. Measure sugar and water into saucepan over medium-high heat; bring to boil. Do not stir. Cook, watching carefully, until liquid is just starting to turn a very light shade of amber and is syrupy. Remove from heat and pour syrup over pumpkin seeds, stirring to coat seeds.
3. Scrape syrup-coated seeds back into saucepan on stove with heat off. Continue to stir seeds in saucepan. As mixture cools, sugar will begin to crystallize.
4. Sprinkle salt over seeds and stir just until salt is evenly incorporated and seeds no longer stick together.
5. Pour seeds onto parchment paper–lined baking sheet lined to cool completely.

Note: Make sure that you use a very small pot so that when stirring the pumpkin seeds you are able to use the edges of the pot to break the clusters apart.

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Daily Tiramisu
Julie Miguel is a television cook, recipe developer, food stylist, food photographer and food blogger with a passion for inspired and healthy family recipes. She is also a proud wife and a mother to two young boys. The focus of her blog, Daily Tiramisu, is to empower home cooks to create wholesome meals from scratch. Cooking is something that Julie has always been fiercely passionate about. She is not a trained chef, but she is a home cook with a lot of real-life experience.

Kid-Approved Breakfast Squares

Back-to-school season always leaves me with a bittersweet feeling. Sure, it’s nice to get back to a regular routine, but it also means summer is officially over. It’s time to replace the flip-flops and sunscreen for backpacks and lunchboxes, and there’s no more relaxing with leisurely sleep-ins and endless amounts of time to enjoy your morning meal.

With school starting comes the mad morning rush, and it takes a few weeks to get into the groove again. It’s helpful to prepare breakfast the night before to alleviate stress on busy mornings. These healthy breakfast squares really come in handy for those times when it’s just, “Grab your backpack and we’ll eat in the car!” They’re low in sugar, peanut-free and pack well for breakfast on the go.

Oatmeal Breakfast Squares
Recipe courtesy of Angie Wright of Friday is Cake Night.

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Prep time: 10 mins
Bake time: 20 mins
Yield: 9 squares

Ingredients
1 cup (250 ml) milk
1 large overripe banana, mashed
1/4 cup (50 ml) packed brown sugar
3 Tbsp (45 ml) unsweetened applesauce
1 egg
1/2 tsp (2 ml) vanilla
11/2 cups (375 ml) old-fashioned rolled oats
1/2 cup (125 ml) oat flour
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt

Directions
1. Preheat the oven to 350°F. Lightly coat an 8-inch square cake pan with non-stick spray.
2. In large bowl, mix together milk, banana, brown sugar, applesauce, egg and vanilla.
3. Add rolled oats, oat flour, cinnamon, baking soda and salt to banana mixture. Stir to combine. Scrape batter into prepared pan.
4. Bake for 20 minutes. Let cool in pan 10 to 15 minutes before cutting into squares.

Written by Angie Wright

Friday is Cake NightI live in Northern B.C. with three taste-testers: my husband and two kids. We love to travel and try out new recipes. I have always loved to bake – and I have the extra 10 pounds to prove it!

Print, save and share the recipe for Healthy Oatmeal Breakfast Squares.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe here for a chance to be featured on the Great Canadian Cookbook and Food Network Canada!