Nanaimo Bars with Loacker Chocolate wafers

Canadians have spoken and the nation’s favourite flavour is chocolate! In this year's Savour Serenity Survey conducted by Loacker, 72% of Canadians selected chocolate as their favourite sweet flavour. To help satisfy this craving for chocolate, Loacker is launching new flavours this summer, including Double Chocolate wafers.

Infused Mint Ginger Tea and Details on Trudeau Maison

I use a lot of Trudeau kitchenware and tabletop accessories and like the quality of their products because it is made to last! Trudeau Corporation has a collection of new products under their brand Trudeau Maison, which is now available at big box retailers and grocery stores in Canada such as Canadian Tire, Home Hardware, Kitchen Stuff Plus, Loblaws, London Drugs, Metro, Rona, Walmart, and more.

Red Velvet Layer Cake with Cream Cheese Frosting

The recipe for this Red Velvet Layer Cake with Cream Cheese Frosting turned out delicious and it is from this site.

Butter Chicken or Murgh Makhani

I made this Butter Chicken or Murgh Makhani recipe following the instructions on the Curry Cuisine DK book, which turned out delicious.

ProactivCHIA Breakfast Bowl

Prana Biovegan Inc. is a Quebec company that manufactures and markets healthy snacks, nuts and dried fruit, as well as chia seeds, which are all certified organic, Kosher, vegan, preservative-free, gluten-free, GMO-free, and sulfite-free. They are introducing ProactivCHIA, a new-to-market superfood, combining the traditional goodness of chia seeds with probiotics. This product promotes digestive health while nourishing the body with organic, vegan and gluten-free sources of omega-3, excellent source of B vitamins, thiamine and niacin, and a good source of riboflavin and folate, calcium, iron, magnesium, manganese, phosphorous and zinc.

Roasted Chickpeas Recipe and Win a Copy of Vegan Beans Book

I made this crunchy roasted chickpeas with 1 container of canned chickpeas. First drain, rinse and remove the moisture of the chickpeas with a paper towel. Add chillie powder, cumin, salt and 2 tbsp olive oil to the chickpeas. Spread the coated chickpeas on a baking sheet in a single layer. Bake until crispy on the middle rack of the oven for about 40 minutes in a 400F oven. Check on the chickpeas to make sure it does not burn.

Ranchified Avocado Dip

I am excited to announce that I was selected, as one of Canada's top online influencers to participate in the Hidden Valley Ranch Ranchify Recipe Challenge. We usually like having the Original and Spicy Ranch dressing with our vegetables and salads. I was thinking how I could ranchify the Original Ranch Hidden Valley dressing in a different way by incorporating seasonal ingredients, and experimented it to make this delicious, flavourful dip that my family and I enjoyed. 

To make this dip, I used

1/2 ripe avocado

3 to 4 tbsp ranch dressing

1/4 tsp salt to taste

1/4 tsp pepper to taste

paprika and celery leaves to garnish

I pureed about 3-4 tbsp of ranch dressing with 1/2 ripe avocado, salt and pepper. I piped the dip mixture into individual plates and sprinkled paprika and garnished with celery leaves. This dip tastes fabulous with baked breaded fish, steamed vegetable and bread. 

I think it is easy to incorporate the Ranch dressing into our recipes because they are flavourful and don't have an overwhelming sharp taste. Anyone who likes Ranch dressings will definitely enjoy it with vegetables and fruits such as avocado, tomatoes and more.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Apple Pudding

Cake

2 tart apples

2 tsp lemon juice

4 tsp sugar for the first part

1 cup flour

2 tsp baking powder

1/8 tsp salt

1/2 cup butter

1/2 cup sugar for the second part

1 egg beaten

1/2 cup milk

Topping

1 tsp sugar

1/8 tsp cinnamon

Mix the topping ingredients and leave it ready to sprinkle over the top of the batter before baking.

Grease and flour the pan and leave it aside.  Peel and slice the apples and sprinkle it with lemon juice.  Arrange the apple slices over the bottom of the cake pan.  Sprinkle 4 tsp sugar over the apples.

In a bowl cream the butter and sugar.  Then add the beaten egg to the mixture.  Sift the flour, baking powder, salt and add this to the butter mixture, while adding the flour alternate it with the milk.  

Spoon the batter over the apples and gently smooth the top. Sprinkle the topping ingredients and bake for 35 to 40 minutes in a preheated 350F oven.

Update: I used a 8" springform or removable pan, you can use a square pan as well.

My daughter made this apple pudding at summer camp last year. This warm delicious pioneer pudding recipe is wonderful to serve on its own or with vanilla ice cream.

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Almond Biscotti

1 cup whole almonds skinned
1 1/2 cups flour
1/2 cup vanilla flavoured sugar

1 tsp baking powder

1/2 tsp salt

2 eggs 

4 tbsp unsalted butter melted

Melt the butter in a small pan over low heat until it melts and leave it aside to cool.  

Remove the skin of the almonds by soaking it in warm water for a few minutes and it will come out easily.  Spread the almonds on a baking sheet and bake in a 350F for 5 to 10 minutes until slightly coloured, toss halfway.  Allow the almonds to cool and then chop it coarsely.

Sift the flour with baking powder and salt into a big bowl.  Stir the sugar and chopped almonds into the flour.  In a separate bowl whisk the eggs and melted butter then add it to the flour mixture.  

Use your hands and bring the ingredients together to form a dough. Turn the dough onto a floured work surface and make 2 log shapes each about 8" long.  Place the logs on a baking sheet and bake in the middle rack of a preheated 350F oven for 20 minutes.  

Remove the logs from the oven and cool slightly then transfer it to a cutting board.  Use a serrated knife and then cut the logs diagonally into 1 1/2" to 2" thick slices.  Put the biscotti on a baking sheet and bake for 10 minutes, then flip and bake for another 5 minutes.  

Cool the biscotti on a wire rack to let it harden.  To store keep the biscotti in an airtight container for over a week.

The biscotti can also be frozen, by placing the biscotti on a baking sheet and freeze until it is solid then transfer it to a freezer bag.    

This recipe is from the DK illustrated step-by-step baking book.  I really like this book because of its detailed explanations and photographs. This book gives 80 classic recipes and has about 240 variations for these classics.  We can use the details and step-by-step photographs from the classic recipes to build on different variations.  The book covers a huge range of sweets and savouries such as tarts quiches, pies, breads, cakes, cookies, meringues, soufflés and a variety of party desserts for special occasions.  

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First