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