Thursday, 10 July 2014

Nut Free Butter Tart Squares

These raisin-packed squares have the flavour of individual butter tarts, but are quicker and easier to make.


  • oil for baking pan
  • 2 cups all-purpose flour, divided
  • 1/4 cup brown sugar
  • 1/2 cup unsalted butter, at room temperature
  • 4 eggs
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 2/3 cup granulated sugar
  • 2/3 cup corn syrup
  • 2 cups raisins


  • Preheat oven to 350F. Lightly oil a 9×13-in. baking pan. Stir 1 1/2 cups flour with brown sugar and butter in a bowl until well blended. Press mixture firmly into the bottom of prepared pan. Bake in centre of oven until light brown and set, 12 to 14 min. Transfer to a rack to cool slightly.
  • Whisk eggs with vanilla and salt in a bowl until foamy. Whisk in granulated sugar. With a wooden spoon, gradually beat in remaining 1/2 cup flour. Stir in corn syrup and raisins. Pour filling over base.
  • Return to oven, baking until the edges start to pull away from the sides of the pan, 20 to 23 more min. Transfer to a rack to cool completely. The squares will sink slightly and the filling will set when cool.
  • Store, covered, in the refrigerator for up to 4 days or freeze for up to 6 months.

Originally published in the Walmart Live Better May 2014 issue

Egg-free Chocolate Chip cookies


  • oil for baking pan
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 1/4 cups lightly packed brown sugar
  • 1/3 cup 2% milk
  • 1 1/2 tsp vanilla extract
  • 2 cups dark chocolate chips or coarsely chopped dark chocolate chunks


  • Preheat oven to 350F. Lightly spray a baking sheet with oil. Stir flour with baking soda and salt in a medium bowl. Beat butter with sugar in a large bowl until creamy, about 1 min. Beat in milk and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
  • Scoop 1-tbsp portions, and place 2 in. apart on prepared sheet. Don’t press down, as the cookies will spread as they bake.
  • Bake in centre of oven until cookies are golden around the edges, 8 to 10 min. Transfer sheet to a heatproof surface and leave for2 min, then move cookies to a rack to cool completely. Allow baking sheet to cool before repeating with remaining dough (or use a second prepared sheet). Cookies will keep well in a covered container at room temperature for up to 2 days.


To make-ahead, form dough into a thick disc and wrap well; refrigerate up to two weeks or freeze for up to a month.
Originally published in the Walmart Live Better May 2014 issue.
Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila,

Wednesday, 9 July 2014

Dairy Free Almond Butter Cookies


Move over peanut butter – these nutty cookies made with almond butter will become your family’s new fave.

Preparation time:
20 minutes
Total time:
50 minutes
4 dozen cookies

by 0

dairy-free almond butter cookies
Photo: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Jay Junnila,

2 cups all purpose flour
1tsp baking soda
1/2 tsp salt
1 cup natural almond butter
1/2 cup canola oil
1 cup packed brown sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1/4 cup granulated sugar
Preheat oven to 350F. Stir flour with baking soda and salt in a medium sized bowl. Whisk almond butter with oil in a large bowl, then whisk in the brown sugar until creamy (about 1 min)
Using a wooden spoon, beat in the egg, egg yolk and vanilla. Gradually stir in flour misture until just combined.
Scoop about 1 tbsp of the dough and roll it into a ball. Place on a large baking sheet. Repeat, keepin the cookies approximately 2 in apart.
Bake in center of the oven for 3 mins. Remove from oven. Dip a fork into the granulated sugar and press a criss cross pattern on each cookie ball. Continue baking for 8 more mins.
Transfer sheet to a rack and let cool for 2 mins. Cookies will look undercooked but will continue to bake on the hot sheet as they sit. Transfer the cookies to a rack to cool completely, and continue with the next batch with the cooled cookie sheet.

Wednesday, 23 April 2014

Bourbon-Vanilla Milkshake Shooters

Here is another fun party drink I found in the January edition of Chatelaine magazine.


30 mini marshmallows (optional)
3 cups vanilla ice cream
1/2 cup bourbon
1/2 cup 3% milk
1/2 tsp vanilla
melted white chocolate (optional)
sprinkles (optional)


PREHEAT broiler. Line a baking sheet with parchment.
ARRANGE marshmallows on baking sheet 1 in. apart. Broil in top third of oven until golden, 30 sec to 1 min. Let cool, about 5 min.
COMBINE ice cream with bourbon, milk and vanilla in blender. Whirl until smooth.
BRUSH a thin layer of white chocolate around rims of 10 small glasses, then dip chocolate rims into sprinkles to coat.
POUR milkshake into glasses and top each with 3 mini marshmallows.

Nutrition (per Serving)
Protein2 G
Carbohydrates12 G
Fat5 G
Fibre1 G
Sodium38 Mg

Mini Skor Cheesecakes

I looove cheescake. These little gems I found in the Chatelaine magazine this past January are the perfect mini desserts so I won't feel guilty after I eat one. I really like a taste of something sweet after my dinner.


1 1/4 cups graham-cracker crumbs
1/4 cup unsalted butter, melted
250-g brick cream cheese, at room temperature
1/3 cup granulated sugar
2 eggs
2 tbsp 35% cream
1 1/2 tsp all-purpose flour
1/2 tsp vanilla
1/4 cup melted semi-sweet chocolate
1/4 cup Skor bits


PREHEAT oven to 325F. Line a 24-cup mini-muffin tin with cupcake liners.
STIR graham-cracker crumbs with butter in a small bowl until crumbs are moist. Press 2 tsp of mixture into each liner, covering the bottom and pushing up the sides.
BEAT cream cheese with sugar in a medium bowl, using an electric mixer on medium speed, until creamy. Reduce speed to low, then add eggs, 1 at a time, beating well after each addition. Add cream, flour and vanilla until smooth.
FILL each cup with 1 tbsp cream cheese mixture.
BAKE in centre of oven for 10 min, then reduce heat to 275F. Continue baking until filling is set, 10 min. Let cool completely, 30 min.
DRIZZLE with melted chocolate and Skor bits, if desired. Keeps well, refrigerated, up to 1 day.

Nutrition (per Serving)

Protein3 G
Carbohydrates18 G
Fat16 G
Fibre1 G
Sodium148 Mg

Strawberry Pop Rocks Martini

This fun drink was in the Chatelaine magazine this past January. Great for your next get together!


Pop Rocks candy
light corn syrup
2 oz vanilla vodka
3 oz creme de cacao
2 oz strawberry purée
Strawberry purée
10 strawberries, halved
2 tbsp sugar
1 tbsp water


MASH strawberries with sugar and water in a small saucepan over medium. Boil, reduce heat and simmer 2 min. Strain through a fine-mesh sieve, discarding pulp. Cool completely.
POUR candy into a shallow bowl. Rub rim of a martini glass with corn syrup, then dip into candy. Combine vodka, creme de cacao and strawberry purée in a cocktail shaker half filled with ice. Shake well and strain into prepared glass.

Serves 1.

Brilliant Brownies - Gluten Free

I found this recipe in my Chatelaine magazine this past January. These look deeeeeeelicious!

Dark and fudgy brownies are always a hit — plus, they’re easier to make and healthier than trendy cake pops, cronuts or cupcakes. Our gorgeous January cover model isn’t just rich, gooey and incredibly chocolatey, it’s also lower in fat than a traditional brownie and really high in fibre (a whopping 3 g per square!). To gild these gluten-free brownies, turn them into s’mores and bring one of summer’s favourite tastes into a cold winter’s day.

2 1/2 cups icing sugar
2 100-g pkg ground almonds, about 2 cups
2/3 cup unsweetened cocoa powder, preferably Fry’s
1/8 tsp salt
4 egg whites
2 tsp vanilla

PREHEAT oven to 350F. Line the bottom and sides of an 8 × 8-in. pan with parchment, letting it hang over the edges of pan.
WHISK sugar with almonds, cocoa and salt in a large bowl. Stir in egg whites and vanilla. Batter will be thick. Scrape into prepared pan. Smooth top.
BAKE in centre of oven until top of brownie is shiny and crispy and a cake tester inserted in centre comes out almost clean, 40 to 45 min. Run a knife around sides of pan. Use parchment to lift brownie out and let cool completely on a rack.

Nutrition (per Serving)
Protein4 G
Carbohydrates23 G
Fat7 G
Fibre3 G
Sodium32 Mg