Tag Archives: treat

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.


Easy Vegan Peanut Butter Cups Recipe

Makes: 12


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



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.

Butter Tart Doughnuts

Treat Yourself With Canadian Butter Tart Doughnuts

We love Canada, so there’s no reason not to inject some of our classic recipes with a little extra patriotism. In this dessert, we (literally) inject light, fluffy, yeasted doughnuts with a gooey butter tart filling. This recipe celebrates our love of Canada, our love of doughnuts and our love of our classic Canadian dessert, the butter tart.

Butter Tart Doughnuts

Prep Time: 40 minutes
Rising Time: 2 hours 10 minutes
Cook Time: 30 minutes
Makes: 12 to 14 doughnuts

1 cup 2% milk
1/3 cup granulated sugar
1 (8 g) pkg quick-rise instant yeast
1/4 cup unsalted butter, melted and cooled slightly
1 large egg, beaten
2 tsp vanilla
1 tsp salt
2 1/2 cup all-purpose flour, plus more for dusting
Oil for frying (amount depends on size of pot)

1/2 brown sugar
1/4 golden corn syrup
1/4 cup unsalted butter
1 large egg
1 tsp vanilla
1/2 tsp salt

1/2 cup icing sugar

Butter Tart Doughnuts


1. In a small saucepan, heat milk over low until temperature is slightly warmer than room temperature (should feel comfortable to touch). Stir in sugar and pour into the bowl of a stand-mixer fitted with the dough hook attachment. Sprinkle yeast over warm milk mixture and set aside until foamy bubbles appear on the surface, about 10 minutes.
2. After yeast is foamy, beat in butter, egg, vanilla and salt until smooth. Add in flour and beat on medium-high speed until a smooth dough pulls away from the sides of the bowl cleanly and climbs the dough hook, about 5 minutes.
3. Form dough into a ball and place in a well-oiled bowl. Cover with a dish towel and place in a warm place until dough doubles in size, about 1 hour.
4. Prepare a baking sheet lined with parchment paper. Roll out dough onto a lightly floured surface until ¾-inch thick. Using a floured 3-inch round cutter, press into dough and twist to release dough from sticking to cutter. Place dough rounds on the prepared baking sheet. Reroll dough scraps one at a time and repeat. Cover dough rounds with kitchen towel and set aside in a warm place until dough doubles in size, about 1 hour.
5. Prepare a baking sheet lined with a few layers of paper towel. Pour enough oil into a large pot until 3- to 4-inches deep. Set pot with a clip-on thermometer and heat until temperature reaches 350ºF. Adjust heat to maintain 350ºF temperature.
6. Working in batches of 3 or 4, fry doughnuts until golden, about 1 minute per side, for a total of about 2 minutes. Using a spider or slotted spoon, carefully transfer fried doughnuts to prepared baking sheet. Cool.

1. Combine all filling ingredients in a double boiler. Heat over high while stirring until mixture thickens enough to coat the back of a spoon, about 5 minutes. Place mixture in the refrigerator until chilled, about 2 hours.

1. Transfer chilled filling into a piping bag. Poke a hole in the side of one doughnut using the back of a wooden spoon until you reach the centre of the doughnut. Pipe filling into doughnut. Repeat with remaining doughnuts.
2. Dust doughnuts with icing sugar before serving.

Looking for more tasty recipes? Try these 20 Great Canadian Butter Tart Recipes.

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

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

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.

Easy Halloween Cookie Pizza

While Halloween is all about the treats, make life a little easier with this dessert trick. Instead of baking a batch of individual cookies, wow the kids and adults with a giant Halloween cookie pizza. The huge slice-and-serve chocolate chip cookie is topped with delicious chocolate icing, and decorated with your favourite Halloween candy for a spooky seasonal treat that will be gone before you can say ‘boo!’

Halloween Cookie Pizza

Prep Time: 30 minutes
Total Time: 1 hour, 10 minutes
Serves: 12


For the Cookie:
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 cup packed brown sugar
1/2 granulated sugar
2 eggs
2 tsp vanilla
1 cup semi sweet chocolate chips

For the Topping:
1 cup semi sweet chocolate chips
2 Tbsp butter
1/4 cup milk
1 cup icing sugar
1 1/2 cups assorted Halloween candy (we use candy corn, pumpkin marshmallows, coated pretzels, and ghost shaped sour candies)

1.  Preheat oven to 350°F. Grease a 14-inch round baking tray.
2.In a small bowl combine flour, baking soda and salt.
3. In the bowl of a hand mixer, cream butter with sugars until light and fluffy. Add in eggs one at time and then vanilla and beat until combined. Gradually add the dry ingredients and stir until just combined. Fold in chocolate chips.
4. Spread the batter in an even layer onto the baking tray leaving a 1-inch border around the edges. Smooth the top.
5. Bake in the center rack of the oven until golden brown and cookie is baked through, about 22 minutes. Remove from oven and let cool for 15 minutes.
6. To make the the topping, place chocolate chips in a small saucepan over low heat. Add butter and milk and stir until just melted and immediately remove from heat. Transfer mixture to a large bowl.
7. Gradually whisk in icing sugar until mixture is smooth and spreadable. If mixture becomes too thick, add a few drops of milk.
8. Spread a layer of chocolate icing onto the cookie leaving a 1 1/2 inch border around the edge. Top with assorted Halloween candy.
9. Slice pizza into 12 slices and serve.

Looking for more ghoulish delights? Try our 20 Spook-tacular Halloween Treats.

mummy pops

Spooky No-Bake Mummy Pops

No Halloween party is complete without some sweets. Pass on those classic peanut butter cups and wow your guest with homemade Halloween pops. Each bite of these yummy mummies will fill your mouth with sweet white chocolate, peanut butter and the addictive fall flavour: pumpkin spice!

Mummy Pops

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Serves: 12


For the Filling
2/3 cup natural peanut butter (unsalted, unsweetened)
2 Tbsp sweetened condensed milk
1/2 tsp vanilla extract
1/2 tsp pumpkin spice
1/4 tsp salt

For the Coating
1 cup white chocolate chips
1 Tbsp coconut oil

For the Mummy Eyes
Food colouring gel


1. In a medium bowl with a spatula or spoon, vigorously stir together the filling ingredients until mixture seizes into a thick dough. Roll into 1 Tbsp-sized balls and form around wooden sticks. Place on a parchment-lined baking sheet. Chill while preparing coating.

1. In a double boiler, melt chocolate and coconut oil until liquified. Remove from heat.

1. Dip end tip of stick into melted white chocolate and spear 1 peanut butter ball with the coated end. Dip peanut butter balls (on stick) into melted chocolate, rolling to coat. Place on cake pop rack. Repeat with remaining peanut butter balls. Chill for 30 minutes.
2. Once chilled, remove peanut butter balls from fridge. Return chocolate to heat over a double boiler. Using a spoon or fork, drizzle over chocolate to create thin mummy “bandages.” Chill for 30 minutes longer.
3. Create eyes by dotting food colouring with a toothpick. Serve. Store leftovers lightly covered in refrigerator for up to 1 week or freeze for up to 1 month.

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.


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


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

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

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



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.

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.

vegan churro donuts

Drool-Worthy Vegan Churro Donuts

There’s nothing like biting into a fresh, still-warm donut. But you don’t need to be at the coffee shop at the crack of dawn to enjoy this heavenly treat.

Fresh donuts at home (hold the deep fryer) can be yours in under an hour with this chocolate-filled recipe. This version provides the same warm, cinnamon flavours (and requisite chocolate pairing) as traditional churros, but in a healthier package.

Bonus: This tasty version of the popular cinnamon treat has no eggs or milk, meaning vegans and non-vegans alike can relish in this delicious homemade dessert.

churro donuts

Prep Time: 12 minutes
Cook Time: 20 minutes
Total Time: 32 minutes
Makes: 12 donuts


For the Vegan Churro Donuts:
1 cup all-purpose flour
1/2 cup granulated sugar
1 Tbsp psyllium powder or ground flax meal
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup unsweetened almond milk or water
1/4 cup grapeseed oil or olive oil (not extra-virgin), plus more for pan
1 tsp apple cider vinegar

For the Cinnamon Sugar:
1 Tbsp granulated sugar
2 tsp cinnamon

For the Dark Chocolate Glaze:
1/3 cup finely chopped dark chocolate or chocolate chips
2 tsp coconut oil

For the White Chocolate Glaze:
1/3 cup finely chopped white chocolate or white chocolate chips
2 tsp coconut oil

churro vegan donuts


Vegan Churro Donuts:
1. Preheat oven to 350ºF. Lightly grease a 12-count non-stick mini donut pan with oil. Set aside.
2. In a large bowl, combine flour, sugar, psyllium powder, salt, baking powder and cinnamon. Stir in almond milk or water, oil and vinegar.
3. Spoon batter into prepared donut pan, filling all the way to the top.
4. Bake for 12 to 15 minutes, until donut are puffed and bounce back when touched. Cool for 5 minutes.

Cinnamon Sugar:
1. In a small bowl, combine sugar and cinnamon.
2. Tap out donuts from pan and roll in cinnamon sugar while still warm (there will be extra, which is used to garnish later). Place donuts on a plate.

Dark and White Chocolate Glaze:
1. Melt dark chocolate and coconut oil in a small saucepan over low heat or briefly (20 to 30 seconds) in the microwave. Follow the same instruction for white chocolate.

1. Using a spoon, drizzle either dark or white (or both) glaze over donuts. Sprinkle with remaining cinnamon sugar. Serve immediately or let chocolate set. Store leftovers airtight at room temperature.

Canadian No-Bake Cheesecake Bars

Celebrate Canada Day by proudly showcasing our beautiful maple leaf on top of these creamy no-bake cheesecake bars. The addition of a red graham cracker base makes it even more patriotic, but the best part of this luxurious dessert is that it can be made ahead, leaving you more time for celebrating!


Prep Time: 15 minutes
Cool Time: 3 hours
Total Time: 3 hours, 30 minutes
Makes: 12 servings

1/ cup butter, melted
1 Tbsp red food colouring
2 cups graham cracker crumbs

1 1/2 tsp powdered gelatin
2 tbsp water
1/3 35% cream
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 tsp vanilla

1/2 cup coarse red sugar


1. In a small bowl, whisk together butter and food colouring. In a medium bowl, combine graham cracker crumbs and butter mixture. Mix until butter mixture is evenly distributed.
2. Pour into prepared pan and press evenly then set aside.
4. Line a 9-inch square metal baking pan with foil leaving a 2-inch overhang then set aside.

1. In a small bowl, sprinkle gelatin over water. Microwave on medium heat until dissolved, about 20 seconds.
2. Meanwhile, in a medium bowl and using an electric mixer, whip cream then set aside.
3. In a separate bowl and using an electric mixer, beat cream cheese until light. Add sugar, sour cream and vanilla and beat until combined.
4. Stir gelatin into cream cheese mixture. Fold in whipped cream. Pour over crust, smoothing top.
5. Cover with plastic wrap and refrigerate until set, at least 3 hours or up to overnight.
6. Using foil overhang as handles, remove cheesecake from pan and transfer from foil to serving plate.
7. Cut Cheesecake into 12 pieces.

1. Place 1 3/4 inch maple leaf cookie cutter in centre of each cheesecake piece.
2. Spoon rounded 1/4 tsp coarse red sugar into centre of cutter.
3. Using tip of knife, gently spread sugar to fill cutter. Remove cutter being careful not to disturb sugar.

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!


Strawberry Kiwi Greek Yogurt Popsicles

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

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

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.

Easy Easter Egg Chocolate Chip Cookies

Every family kitchen needs a go-to chocolate chip cookie recipe. One day, a couple of years ago, the kids and I decided to add some leftover mini chocolate eggs to our chocolate chip cookie dough.

We were pleasantly surprised at how well they turned out — and it was so easy! It has now become our family’s Easter tradition. They are perfect for an Easter potluck or as a bright addition to your own Easter table.


Chocolate Easter Egg Cookies

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 36 cookies

1 cup butter
1 cup sugar
½ cup brown sugar, packed
2 eggs
1 Tbsp vanilla
2¾ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 cups semisweet chocolate chips
1 to 2 cups Cadbury Mini Easter Eggs


1. Preheat oven to 350°F. Line two baking sheets with parchment paper; set aside.
2. In a large bowl beat together butter and both sugars until smooth. Mix in your eggs and vanilla.
3. In a smaller bowl whisk together flour, baking soda, cinnamon and salt. Stir into wet ingredients. Pour in your chocolate chips and mix well.
4. Drop rounded teaspoonfuls of mixture onto parchment lined baking sheets about 1 to 2 inches apart. Next gently press 2 chocolate eggs on each cookie.
5. Bake in oven for 8 to 9 minutes, turning and rotating pans half way through until edges are lightly browned.
6. Let cool completely on racks. Can be frozen for up to two weeks.

The Ultimate Canadian Kitchen Sink Cookie

If there’s one cookie that will both satisfy your cravings and fill you with Canadian pride, it’s this one. A twist on the classic chocolate chip cookie, this wacky recipe combines uniquely Canadian junk food, like Hickory Sticks and Coffee Crisp, with good old-fashioned maple fudge, so you get a bit of Canada in every single bite.

The result: a cookie that’s so Canadian, it can only be made here.

Canadian Compost Cookie

Canadian Kitchen Sink Cookie

Prep Time: 10 minutes
Total Time: 25 minutes
Makes: 14 cookies

1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1/2 cup Hickory Sticks
1/2 cup Coffee Crisp Bites, halved or 1 Coffee Crisp bar, roughly chopped
1/2 cup maple fudge, roughly chopped

1. Arrange oven racks in top and bottom thirds. Preheat oven to 350°F. Line 2 baking sheets with parchment. Set aside.
2. In a medium bowl, stir flour with salt, baking soda and baking powder.
3. In a large bowl, using an electric mixer, beat butter with sugars until creamy, about 2 minutes. Beat in egg. Using a wooden spoon, gradually stir in flour mixture until just combined. Mix in remaining ingredients.
4. Roll dough into balls about 2 Tbsp in size and place on prepared sheets, spacing 3 inches apart. Bake cookies, rotating and switching sheets halfway through, until edges are just golden, 10 to 12 minutes. Let cool slightly, about 5 minutes, then transfer to wire racks to cool completely.

Looking for more Canadian treats? Discover 10 Iconic Canadian Foods You Can Make at Home.

How to Make Gingerbread Holiday Bark

Need inspiration for a tasty homemade holiday gift? This dark chocolate holiday bark packed with gingersnaps, ginger, pretzels, caramels, pistachios and cranberries has got something in it for everyone to enjoy.

Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 12


1/2 cup crumbled gingersnaps
1/4 cup chopped crystallized ginger
1/4 cup crumbled salted pretzels
1/4 cup roughly chopped soft chewy caramels
1/4 cup roughly chopped pistachios
1/4 cup dried cranberries
1 pound good quality dark chocolate, finely chopped (at least 70%)
1 ounce white chocolate, melted

1. Line a 9 x 13 inch metal baking pan with parchment paper so it overhangs the ends.
2. Combine gingersnaps, crystallized ginger, pretzels, caramels, pistachios and cranberries, and set aside.
3. Place dark chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat.
4. Pour chocolate onto the prepared pan and spread evenly. Sprinkle with gingerbread mixture. Drizzle melted white chocolate over bark. Refrigerate for 1 hour or until chocolate is set.
5. Remove from pan and peel off the parchment paper. Break the bark into pieces. Store in airtight container for up to 1 week.

– Substitute your favourite nuts and dried fruit for the pistachios and cranberries if desired.

How to Make a Classic Swiss Roll

I absolutely love a Swiss roll —  it’s a versatile recipe that’s easy to prepare, quick to bake and easy to fill. You can alter the recipe slightly to have different flavours or fillings, and it is always a satisfying treat. At its core, this airy dessert is a simple sponge cake that’s rolled with jam, or whatever fillings you prefer! And I always like to add a layer of whipped cream in just for good measure.



Swiss Roll with Raspberry Jam and Whipped Cream

6 large eggs
¾ cup granulated sugar plus 1 Tbsp
½ tsp vanilla extract
¼ tsp salt
½ cup all-purpose flour, sifted

Filling (optional):
½ cup raspberry jam
½ cup whipping cream



  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper with overhanging sides.
  2. In the bowl of a stand mixer or with a hand mixer on high speed, whisk together the eggs and sugar for 5 to 7 minutes until tripled in volume. Mix in the vanilla extract.
  3. In a separate bowl mix salt and sifted flour. Fold the flour mixture into the batter.
  4. Pour the batter into the prepared baking sheet. Spread into the corners and smooth the top with a spatula. Place in the oven for 10 to 12 minutes, until golden and firm to the touch.
  5. Lay a tea towel on the counter and place a piece of parchment paper over top (the same size as your baking sheet). Sprinkle 1 tablespoon sugar over the parchment paper. Flip the Swiss roll onto the parchment paper and peel away the paper from the cake.
  6. Make a slight indent, 1 cm in from the short end of the cake. Using the parchment paper and tea towel, roll the cake into a Swiss roll while it is still warm. Leave the cake wrapped in the parchment and towel until cool. This makes it easier to roll and fill.
  7. Once cool, unroll and place an even layer of jam on the bottom of the Swiss roll. Whip cream until stiff peaks form. Spread cream on top of jam. Roll up the Swiss roll and slice!


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



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



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!

5 Halloween Party Recipes Inspired by Scary Movies

Alright, so making cute party snacks isn’t your strong suit— that’s OK! Not everyone has a steady hand (or patience) to make immaculate marshmallow jack o’ lanterns or a five-layer tombstone cake. Here are five Halloween recipes that are meant to look messy and gross, but actually taste delicious. Bonus: you can do this while already half in the bag over a witches’ brew (gin) and still impress your friends.

Halloween smoothie recipe

Camp Crystal Lake Waters, inspired by Friday the 13th
Makes about 4 cups

Welcome your guests with a shot glass filled with some murky brew.

4 cups kale leaves, stems removed and leaves torn into small pieces
2 cups sweetened almond milk
1 cup blueberries
2 Tbsp freshly grated ginger
2 Tbsp maple syrup

Place all ingredients into a blender and mix until everything is evenly blended. Pour into shot glasses and serve.

Halloween recipe red pepper hummus pita pockets

Puss-filled Wounds, inspired by A Nightmare on Elm Street
Yields: about 2 cups of hummus, enough for about 30 pitas plus leftovers.

A snack of roasted red pepper hummus served in mini pita pockets. Make things less hectic by making the hummus the night before.

2 cups canned chickpeas, drained and rinsed (or one 591ml can)
2 whole roasted red peppers
1/2 cup extra virgin olive oil
1 cloves garlic, minced
Salt and lemon juice, to taste
Two bags of bite-sized pitas

1. Combine chickpeas, roasted peppers, garlic and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.
2. Purée the ingredients until everything becomes a smooth and velvety texture and all the lumps gone. If the mix is too thick, thin it out with a bit of water.
3. Add lemon juice and salt to taste. Continue blending until everything is well incorporated. Store in an airtight container and refrigerate until ready to serve.
5. To serve, cut open a hole in the middle of the pita and stuff a spoonful of hummus inside.

Halloween recipe pea soup shot glass

Regan’s Demon Vomit Shots, inspired by The Exorcist
Yields about 12 cups of soup.

Make this chilled pea soup the night before and reheat just before serving, or serve chilled with mint or basil leaves as garnish.

4 cups frozen green peas
4 cups low-sodium chicken broth
3/4 cups whole milk or cream
1 cup potato, chopped and peeled
1/2 cup white onion, minced
2 garlic cloves, minced
2 pats butter
1/2 cup grated parmesan
Mint or basil leaves, for garnish (optional)


1. In a large soup pot, melt the butter over medium heat and sauté the onions and garlic until the onions become translucent.
2. Add the chicken broth and milk. Bring to a simmer.
3. Add the peas and potato.
4. Continue to simmer. Blend the mixture until smooth. Add in the parmesan and stir until it’s all melted. Let cool completely before refrigerating in an airtight container.
5. Sprinkle with additional grated Parmesan before serving.


Bloodied Campfire Marshmallows, inspired by Cabin in the Woods
Yields about 36 bloodied marshmallows.

A sweet spread of marshmallow skewers, drizzled with coloured chocolate for your hungry guests to enjoy. This is meant to look messy and splattered, so don’t spend too much time trying to get the “blood” to drip just right. You can also make this the night before.

1 bag large size marshmallows
1/2 pound red chocolate wafers (available at bulk food stores)
1 Tbsp chocolate chips

1. Place the chocolate wafers and chips into a microwave-proof bowl that’s been wiped completely dry.
2. In intervals of 15 to 20 seconds microwave the chocolate on med/high, stirring the chocolate in between as it melts. Continue until the chocolate has completely melted and there aren’t any lumps.
3. Over a sheet of parchment paper, drizzle the melted chocolate on top of the marshmallows using a spatula, allowing it to run down the sides of the marshmallows. Allow the chocolate to harden and dry before skewering them.

Halloween party recipe LeatherfaceJerky

Leatherface Fruit Jerky, inspired by The Texas Chainsaw Massacre

This fruit leather with licorice strings is gooey, sticky and slightly slimy, perfect to gross out your guests while they pick at it.

1 package thin red or black shoelace licorice
2 cups fruit gummies of various colours and flavours

1. Place a heatproof bowl over a pot of simmering water, making sure that the water does not touch the bottom of the top bowl.
2. Pour in the gummies and stir occasionally with a rubber spatula until the gummies have melted and melded into one gooey blob.
3. In a baking tray lined with parchment paper, pour in the melted candy mixture. Using the spatula, spread the candy evenly in a rectangular shape about 1/2cm thick. Let the candy cool to room temperature then chill in the fridge for a few minutes. This will harden the candy so that it’ll be easier to peel off the parchment.
4. Remove from fridge and peel the candy off the paper. Using a pair of scissors to cut the candy into uneven, haphazard shapes.
5. Cut the licorice into short strands and place on top to replicate stitches.

Oreo Chocolate Salami

This chocolate salami is by far the easiest and most delicious no-bake dessert you’ll ever make. Despite its name, this popular sweet doesn’t contain any meat, but is named as such for its resemblance to salami. Traditionally, this tasty treat is packed with tea biscuits, tons of butter, eggs and some sort of port or alcohol, but this recipe needed a modern face-lift.


My version eliminates the eggs and alcohol, swaps out some of that butter for sweetened condensed milk, and packs in Oreos and pretzels for lots of good crunch. After chilling out for a bit, it’s rolled in icing sugar so that it really gets that cured meat appearance.


Truffle-like with tons of crunchy cookies and pretzels, it’s actually easy enough to make with the kiddies. Make it a topic of conversation by wrapping it neatly in parchment and tying the ends with butcher twine. Go that extra mile by making a pretty handwritten label for it. It would be a wonderful hostess gift!


Prep Time: 10 minutes
Cooling Time: 3 hours
Makes: 10-12 servings

200 g good quality dark chocolate (85% cocoa)
½ cup sweetened condensed milk
3 Tbsp unsalted butter
Pinch of salt
1 heaping cup roughly chopped Oreos (about 10)
½ cup roughly chopped salted pretzels
¼ cup roughly chopped tea biscuits or graham crackers
Icing sugar

1. Melt the chocolate, sweetened condensed milk and butter in a heat-proof bowl over a pot of lightly simmering water. Mix often to be sure the chocolate is melting evenly. It may start look like it’s separating, but that’s OK. Season with a pinch of salt and mix.


2. As soon as the chocolate is melted, combine with the Oreos, pretzels and tea biscuits.


3. Transfer the mixture to a long piece of plastic wrap and form it into a salami-shaped log. Wrap super tightly with plastic wrap and place it in the fridge for about 3 hours to set.


4. Unwrap and dust with icing sugar or roll in sifted icing sugar. Keep wrapped in the fridge until ready to serve. This will keep, if wrapped well, for up to 5 days.

Spooky Eyes Chocolate Bark

When I was a kid, I stretched trick or treating for as many years as I could. It wasn’t until I was verging on my late teens before I finally felt too old. There was nothing better than getting free candy, munching on it all night long, and having a huge stash at your disposal to enjoy for weeks to come.


Now that I’ve grown way past the acceptable age of trick or treating, I look for other ways to get my candy fix.


This year, I’m making Halloween chocolate bark, combining my love for Halloween treats and chocolate into one delicious treat. The tiny eyes are super easy to make and add a touch of spookiness to this tasty chocolate bark.



The chocolate:
3 cups chocolate chips
½ cup–1 cup assorted Halloween chocolates (depending on size)

The eyes:
1 egg white
1 ½ cups icing sugar
Black gel food colouring


1. Place the chocolate chips in a heat-resistant bowl. Place bowl over top of pot of simmering water to create a double broiler. Let chocolate melt, stirring occasionally.
2. Pour melted chocolate on a parchment lined baking sheet. Using a spatula, spread chocolate evenly into a large rectangle of even thickness. Place Halloween candy all over melted chocolate.
3. In a medium-sized bowl whisk egg white until frothy. Whisk in icing sugar until a smooth, white icing is formed. Place half of icing into a Ziploc bag or piping bag. Cut off a small corner of the bag or tip of the piping bag. Pipe two dots, for eyes all over the Halloween chocolate bark. Dip a q-tip into black gel food colouring and dot eyes on the white dots of icing.
4. Let set in the fridge for 30 minutes. Break bark into small pieces for eating, sharing or giving as gifts for Halloween!

Chocolate Pumpkin Truffle Pops

It’s much easier than you think to eat clean leading up to Halloween, and still satisfy your sweet tooth.

Try making these easy chocolate pumpkin truffle pops for your Halloween party and watch them disappear right before your eyes — without any tricks! Filled with natural peanut butter, shredded coconut, dates and vegan chocolate chips, these waist-friendly pops are also great for an afternoon snack or after-dinner treat.


Prep Time: 15 minutes
Makes: 10

¼ cup coconut flour
¼ cup canned organic pumpkin pie mix
5 medjool dates, pitted
2 Tbsp natural peanut butter (or substitute another nut butter)
¼ tsp vanilla powder (optional)
Pinch sea salt
¾ cup vegan chocolate chips
½ Tbsp coconut oil
¼ cup chopped pecans
¼ sweetened shredded coconut

1. In a food processor, combine coconut flour, pumpkin pie mix, dates, peanut butter, vanilla powder and sea salt until it forms a ball of dough.
2. With your hands, roll balls approximately 1 ¼” in size and poke truffle pop sticks into each ball. Set them on a dish or baking sheet lined with parchment paper while you melt the chocolate coating.
3. Melt chocolate chips with coconut oil in a double boiler or mixing bowl over a pot filled with a small amount of boiling water. 4. Stir until just melted and smooth, and remove from heat.
5. Dip the truffle pops in the melted chocolate and swirl to coat evenly. Use a spoon to get chocolate coating near the base of the ball. Allow excess to drip off before standing them upright.
6. Sprinkle coconut and/or pecans all over the chocolate, and using a piece of Styrofoam, place the truffle pop sticks in the 7. Styrofoam to stand upright in the fridge.
8. Refrigerate for at least 30 minutes to let the chocolate set. Keep truffle pops in the fridge until serving.

See more from hot for food on their YouTube channel.

Vegan Pumpkin Scones with Maple Glaze

With fall comes pumpkin spice-flavoured everything and we just couldn’t resist. These light and fluffy vegan pumpkin scones are sweetened with maple syrup and topped with a luscious maple glaze, making them a pretty decadent breakfast or coffee break treat you can feel good about!


Prep Time: 20 minutes
Cook Time: 14 minutes
Makes: 12


1 ½ Tbsp ground flax
3 Tbsp water
3 cups whole-wheat flour
2 tsp baking powder
1 ½ tsp cinnamon
½ tsp ground ginger
½ tsp sea salt
¼ tsp cloves
¼ tsp nutmeg
¼ tsp all spice
7 Tbsp cold coconut oil
1 cup maple syrup
½ cup pumpkin purée
½ cup non-dairy milk
1 tsp vanilla extract

Maple Glaze:
1 ½ cups powdered sugar
2 Tbsp non-dairy milk
½ tsp maple extract
¼ cup whole pecans

1. Pre-heat oven to 425°F
2. Combine ground flax with water and refrigerate for 10 minutes to set and thicken.
3. In a large mixing bowl, combine whole-wheat flour, baking powder, sea salt and spices.
4. In another mixing bowl combine maple syrup, pumpkin purée, non-dairy milk and vanilla extract, and set aside.
5. Take 7 Tbsp of cold coconut oil and add to flour mixture. Using a pastry blender, cut the cold oil into the flour until it resembles a crumb-like texture.
6. Add thickened flax mixture into bowl with liquid ingredients and stir to combine.
7. Create a well in the middle of the dry mixture and pour in the liquid ingredients. 8. Fold a few times until the dough just comes together, and then place it onto a lightly floured surface.
9. Using your hands, shape dough into a long rectangle that’s approximately 1 ¼” thick and 4” wide. Make alternate diagonal cuts along the rectangle to cut out 12 triangles.
10. Bake scones on a parchment lined baking sheet for 12-14 minutes.
11. Once the scones are out of the oven, place on a wire rack to cool. Toast whole pecans for a few minutes on a baking sheet to get them golden brown and fragrant and once cool to touch, you can chop them into smaller pieces.
12. To prepare the glaze, mix together with a whisk or hand mixer the powdered sugar, non-dairy milk and maple extract.
13. To glaze the scones, dip the tops into the bowl of glaze and allow excess to drip a little. Place back onto the wire rack (some glaze will drip down the sides). Be sure to sprinkle with chopped pecans right away so they stick and allow them to dry.
14. Store scones in airtight container at room temperature.

See more from hot for food on their YouTube channel.

Zucchini Bread with Pecans

Zucchini bread is the perfect high-fibre treat – it can be enjoyed for breakfast, as a snack or light dessert. This delicious recipe can easily be made gluten-free, so sub in your favourite wheat-free flour and get ready to enjoy!


Prep Time: 15 minutes
Cook Time: 55 minutes
Serves: 12

1 1/4 cups =all-purpose flour
1 cup whole-wheat flour
2 Tbsp ground flax
1/2 cup brown sugar
1 Tbsp  baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 cup finely shredded zucchini
3/4 cup milk
1/2 cup canola oil
1 egg
1/2 cup chopped pecans

1. Preheat the oven to 350°F. Grease a 9 x 5-inch loaf pan and set aside. Stir the all-purpose flour with the whole-wheat flour, ground flax, brown sugar, baking powder, cinnamon, baking soda and salt in a large bowl.
2. Combine the zucchini, milk, oil and egg in a separate bowl. Stir the wet mixture into the dry mixture until just combined. Gently fold in the pecans. Scrape the batter into the prepared pan.
3. Bake for 55 to 60 minutes or until a tester comes out clean when inserted into the centre. Transfer to a wire rack to cool for 10 minutes. Remove from the pan and cool completely.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Lifestyle Blog Network family.