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Mint Chocolate Cake Pops

EAT, entertain By December 29, 2012 Tags: , , , No Comments

Cake pops are all the rage. Bet you didn’t know the secret is frosting! For an added touch, drizzle cake pops with melted white chocolate and coloured sprinkles. Try our Mint Chocolate Cake Pops recipe.

Serves: 20
Prep time: 30 minutes
Cook time: 1 minute
Chill time: 2 hours 30 minutes
Difficulty Level: Intermediate

Ingredients:
4 cups (1 L) prepared chocolate cake chunks
1 cup (250 mL) vanilla frosting
1-1/2 cups (375 mL) PC Decadent Mint Chocolate Chips
20 paper lollipop sticks
2 tbsp (25 mL) canola oil

Method:
Line rimmed baking sheet with parchment paper. 1. In large bowl, add cake chunks and frosting; mix together using spatula until fully combined. Spoon 2 tbsp (25 mL) mixture at a time and form into rough-shaped balls; arrange on prepared baking sheet. Refrigerate 1 hour. 2. Once chilled, roll each rough-shaped ball into a smooth round ball; refrigerate until ready to use. 3. Place chocolate chips in small glass microwave-safe bowl. Microwave on HIGH in 15 to 20 second intervals, stirring in between, for about 1 minute or until chocolate is completely melted. Dip one end of a lollipop stick ¾ -inch (2 cm) into melted chocolate; insert most of the way into a cake ball. Repeat with remaining sticks and cake balls. Refrigerate at least 30 minutes or until ready to use. 4. Meanwhile, reheat chocolate if necessary to maintain pourable consistency; gently stir in oil. Dip a cake ball into chocolate to coat completely, letting excess chocolate drip back into bowl; insert stick into a Styrofoam block or drinking glass stuffed with foil. Repeat with remaining cake balls. Refrigerate at least 1 hour before serving. Makes 20 cake pops. TIP: You can use home-made or store-bought chocolate cake and vanilla frosting.

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Dried Cranberry and White Chocolate Chip Cookies

EAT, holidays By December 28, 2012 Tags: , , , 1 Comment

Are you looking for something new to brighten up your holiday cookie plate? The Old Farmer’s Almanac Everyday Baking cookbook is bursting with recipes that will satisfy a sweet tooth, cookie exchange or dessert for a holiday gathering.
Everyday Baking features 118 original recipes by celebrated baker and longtime Almanac collaborator Ken Haedrich. A winner of the Julia Child Cookbook Award, Haedrich may be best known as the author of Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie, which was recently named one of the best baking books of the past 25 years by Cooking Light magazine.

Everyday Baking, with its handy reference section and time-tested advice sprinkled throughout, demystifies the art of baking and will inspire home bakers of all skill levels to make delicious breakfast treats, after-school snacks, and impressive desserts. The easy-to-follow recipes in Everyday Baking don’t demand unusual ingredients or abstract cooking techniques, but rather just a desire to make delicious home-baked goods completely from scratch.

Everyday Baking is available online at Almanac.com or wherever books and magazines are sold.

From The Old Farmer’s Almanac Everyday Baking cookbook (page 48)

1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light-brown sugar
3/4 cup sugar
2 large eggs, at room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sweetened dried cranberries
1 cup white chocolate chips
1 cup coarsely chopped walnuts or pecans
Optional: Fleur de sel or sea salt, just a few pinches

Using an electric mixer, cream the butter in a large mixing bowl. Beat in the sugars and eggs, one at a time, beating well after each addition. Add in the vanilla. Sift the flour, baking powder, baking soda, and salt in a separate bowl. Stir the dry mixture into the creamed ingredients, half at a time, until evenly mixed. Stir in the cranberries, white chocolate chips, and nuts. Cover and refrigerate for 1 to 2 hours (or overnight).

Preheat the oven to 350 degrees Fahrenheit. Lightly butter two large baking sheets or line them with parchment paper. With lightly floured hands, shape the dough into 1-1/2-inch-diameter balls. Place the balls on the baking sheets, leaving about 2-1/2 inches in between. Optional: sprinkle a tiny pinch of fleur de sel over each ball, literally just about 5 granules on each cookie. Bake one sheet at a time on the center oven rack for about 17 minutes (this sounded like a long time to me, but because the dough was cold, it was perfect!). When done, the edges of the cookies should be golden brown and the centers much less so. Cool the cookies for 5 minutes on the baking sheet and then transfer them to a rack to cool completely. Makes about 30 cookies.

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Champagne Shrimp and Angel Hair

EAT, family meals By December 28, 2012 Tags: , No Comments

Shrimp, the number one consumed seafood in North America, lends a most elegant flair to holiday meals.  The traditional holiday favourites of turkey and beef tenderloin are being joined by delicate and delicious, elegant shrimp.  It’s not the holidays without cakes and cookies, Menorahs and mistletoe, parades and parties, Santa and… SHRIMP!

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Goat Cheese and Fig Crostini

EAT, snacks By December 28, 2012 Tags: , , , No Comments

This fig and prosciutto hors d’oeuvre uses dried figs- cheaper than fresh and available year-round. You can make the baguette toasts earlier in the day and store them in an airtight container at room temperature.

Serves: 14 (2 per person)
Prep time: 10 minutes
Cook time: 6 minutes
Difficulty Level: Easy Wow

1 Baguette, cut in 28 slices each ½-inch (1 cm) thick
6 tbsp (90 mL) extra virgin olive oil
1 pkg (300 g) Soft Unripened Goat’s Milk Cheese
3 tbsp (45 mL) 35% whipping cream or milk
½ tsp (2 mL) freshly ground black pepper
¼ tsp (1 mL) salt
¾ cup (175 mL) finely chopped dried figs (about 7)
1 pkg (125 g) Prosciutto

1. Preheat oven to 350°F (180°C). Place baguette slices on baking sheet. Brush both sides with 3 tbs (45 mL) of the olive oil. Bake in centre of oven for 6 minutes, turning once, or until slightly crisp. Cool on baking sheet.

2. Meanwhile, in large bowl, stir together goat cheese, cream, pepper and salt until softened. Stir in figs.
3. Spread goat cheese mixture evenly over baguette slices, using about 1 tbsp (15 mL) per slice. Drizzle crostini with remaining 3 tbsp (45 mL) olive oil. Tear each slice of prosciutto into four pieces; arrange one piece decoratively onto each crostini.

Makes 14 servings

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Mint Chip Semifreddo

EAT, family meals By December 26, 2012 Tags: , , No Comments

Semifreddo is an Italian frozen dessert that is served frozen hard on the inside but softened on the outside. Freeze the whole bowl and scoop it out as you would ice cream, portion it before freezing, or pack into a loaf pan lined with plastic wrap and cut into slices after it’s frozen. Any way you serve it, let it temper (stand at room temperature for a few minutes) to soften a bit before serving.

Serves: 10
Prep time: 10 minutes
Cook time: 5 minutes
Chill time: 6 hours
Difficulty level: Easy Wow

1-1/2 cups (375 mL) PC Mint Chocolate Chips, roughly chopped
1 can (300 mL) PC Sweetened Condensed Milk
2 cups (500 mL) 35% whipping cream
½ cup (125 mL) toasted hazelnuts, coarsely chopped

1.Place half of chocolate chips in medium microwave-safe bowl. Microwave on HIGH for 20 seconds; stir. Repeat until chocolate has completely melted. Stir in sweetened condensed milk. Set aside.

2. In bowl and using electric mixer, whip cream until stiff peaks form. Fold into chocolate mixture. Add hazelnuts and remaining chocolate chips; gently fold just until combined. Cover and freeze for 6 hours. (You can portion into individual serving dishes before freezing.)

Makes 10 servings

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Creamy BC Spot Prawn Chowder With poached egg and Smokey Chicharon

EAT, family meals By December 26, 2012 Tags: , , , , , , , , No Comments
On 22nd Nov, the Vancouver Aquarium was transformed into a culinary battleground as 12 of Vancouver’s top chefs competed to create the best sustainable chowder before a crowd of hungry seafood lovers. After the last bowls of chowder were sampled, a panel of esteemed judges crowned Chef Chris Whittaker of Forage Restaurant the 2012 Vancouver Aquarium Ocean Wise Chowder Chowdown Champion. In a surprising sweep, Chef Whittaker’s chowder was also chosen as the winner of the People’s Choice Award.
Chef Whittaker won over the celebrity judges and the crowd with his irresistible recipe for Creamy Spot Prawn Chowder with Poached Egg and Smokey Chicharon, featuring white wine, leeks and bacon.

And here is the recipe Creamy BC Spot Prawn Chowder With poached egg and Smokey Chicharon:

1/3 cup Salted Butter
¾ cup bacon (cut into batons)
2 cups Diced Celeriac
2 cups Diced Tomato
2 cups Diced Onion
1 cup Diced Carrots
1 cup Diced Leeks
¼ cup Flour
½ cup White Wine
3 cups Spot Prawn Stock
1 ½ cups Cream
1 ¼ cups Diced German Butter Potato
1 tsp Finely Chopped Italian Parsley
1 tsp Finely Chopped Thyme
½ tsp Riesling Vinegar
20 piece Wild BC Spot Prawns (split in half)
Salt and White Pepper to taste

Heat sauce pan over medium heat and add bacon and butter. Once melted and bacon has begun to render, add celeriac, onion, leeks and carrots. Saute until vegetables become translucent and add flour and mix until incorporated. Cook for about five minutes on low hear and then deglaze with white wine. Once alcohol is cooked off (about 1 minute) add prawn stock and turn heat back up to medium. Add heavy cream and diced tomatoes and potatoes. Cook for an additional 30 minutes on a gentle simmer and then add riesling vinegar, parsley and thyme. Stir in the raw prawns and cook for an additional 2 minutes. Season with salt and white pepper.

Serves 4 – 6

For the Chicharon

1 pound pork skin (fat removed and diced)
3 cups water
1 tsp salt

Place all ingredients in pot and bring to boil. Cook for at least 30 minutes. Strain and dry in 180f oven for 6 hours or until completely dry. Place in 350f frying oil until they puff nicely. Remove and season with salt. At this point we lightly smoke with applewood chips for 10-15 minutes.(optional)

Place chowder in bowl of your choice and garnish with soft poached egg and chicharon.

Try these salmon chowder bread bowls next.

Vancouver Aquarium’s Ocean Wise™ Program

The Ocean Wise symbol next to a seafood item is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. With over 3,100 Ocean Wise partner locations across Canada, Ocean Wise makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come. www.oceanwise.ca
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Crock-pot-Vegetarian-Lasagna

Slow Cooker Quinoa Vegetarian Lasagna

EAT By December 6, 2012 Tags: , , , , , , , 1 Comment

Give a cheer for the slow cooker! This recipe is great for those hectic days when you are driving one child to hockey practice and the other to a music lesson. Leftovers are fabulous the next day; it’s a great big pot of love.  This recipe by Linda Reasbeck, PHEc and other fabulous vegetarian dishes can be found in the new Vegetarian’s Complete Quinoa Cookbook (Whitecap Books).

NOTE: Catelli’s Healthy Harvest line features whole-grain lasagna noodles. Be sure to choose a pasta sauce that lists tomatoes as the first ingredient.

1 can (19 oz/540 mL) mixed beans, well rinsed and drained
2 2/3 cups (650 mL) pasta sauce
2/3 cup (160 mL) canned diced tomatoes
3/4 cup (185 mL) quinoa, rinsed and drained
2 tsp (10 mL) Italian seasoning
1 tsp (5mL) dried oregano leaves
8 uncooked lasagna noodles, preferably 100% whole grain
1 cup (250 mL) sliced white or cremini mushrooms
2 cups (500 mL) cooked chopped spinach leaves, well drained (or 10 oz/300 g frozen chopped spinach, thawed and well drained)
2 cups (500 mL) fat-free cottage cheese
2 cups (500 mL) grated mozzarella cheese

Method:
Grease a 6­quart (6 L) slow cooker with canola oil.

In a medium bowl, combine the mixed beans, pasta sauce, diced tomatoes, quinoa (yes, it’s uncooked!), Italian seasoning and oregano. Mix well and set aside.

Place one layer of noodles on the bottom of the slow cooker, breaking to fit.

Top with half of the bean–pasta sauce–quinoa mixture.

Top with half of the mushrooms, and half of the spinach.

Top with half of the cottage cheese.

Repeat the layers: noodles, bean–pasta sauce–quinoa mixture, mushrooms and spinach, cottage cheese.

Top with all of the mozzarella cheese.

Cover and cook on Low for 5 hours. (See photo 6.)

To serve:

Let sit for 5 minutes, then scoop out servings. Serve with a mixed green salad.

Makes 10 servings

One serving = 1/10 of the lasagna

Nutrition per serving

322 calories, 17 mg cholesterol, 7 g fibre, 3 g saturated fat, 47 g carbohydrates, 22 g protein, 6 g total fat, 579 mg sodium, 7 g sugars

Excellent source of folate, vitamin D and iron.

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Mexi Meatless Shepherd’s Pie

EAT, family meals By December 6, 2012 Tags: , , , , , , , No Comments

When the Vegetarian’s Complete Quinoa Cookbook arrived at the UrbanMommies offices we got very excited!  It is often difficult to find great recipes for vegetarians.  This Mexican inspired meatless Shepherd’s Pie is packed with healthy ingredients and huge flavour.

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Thanksgiving Tips from Martha Stewart Weddings Darcy Miller

EAT, holidays By November 21, 2012 Tags: , , , , , , 2 Comments

I have been infatuated with Darcy Miller, Editorial Director of Martha Stewart Weddings from the first time I ever saw a luscious spread in the magazine and was planning my own wedding.  (I drove my wedding planned nuts, BTW. “But in Martha Stewart I saw….”)

We know how important entertaining is in terms of role modelling for your kids.  As a child I remember holiday ‘children’s tables’ that made me feel special and kept me on my best behaviour during special occasions.  So who better than Darcy Miller to demonstrate affordable and easy ways to create a gorgeous Thanksgiving table.

Darcy shares tips and deals with us so that you can create her show-stopping look in your own home.  We’re sure you must already get it in your RSS feeds but in case you want some last-minute tips, here are her ideas on the Martha Stewart Living website.

Happy Thanksgiving, and may your children embrace the memories that they will pass on to their own kids one day.

 

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Homemade Fruit Rollups Recipe

Homemade Fruit Roll-ups Recipe

EAT, lunches, snacks By November 16, 2012 Tags: , , , , , , No Comments

Do your kids love fruit roll ups, but you don’t love that store bought ones are mostly just sugar?! Our Homemade Fruit Roll-ups are a fantastic snack and a great activity to make with the kids.  Better yet?  When you make them yourself you save money and know exactly what ingredients are going into the kids’ lunches.

Homemade fruit roll-ups recipe

2 cups organic strawberries (or other fruit)
¼ tsp cinnamon

  • Blend the fruit until smooth, then spread onto a Teflex sheet or a parchment-lined baking sheet.
  • If using a dehydrator, dehydrate at 105 degrees F for 8-10 hours or until the fruit is pliable and easy to peel from the sheet.
  • If using an oven, leave it on at the lowest temperature until the fruit is dry (times will vary depending on the oven).
  • Cut into strips and store in a glass container in the refrigerator.

From My Edible Advice

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