Party Recipes (Most Popular)
My adaptation (some would say bastardization) of the most infamous Dorie Greenspan recipe out there, perfect chocolate butter cookies! A good tip for making even cookie slices that won't flatten on one side is to stick the logs of dough into a paper towel tube - just push the chilled dough through it as you slice! If you freeze this dough (which it does nicely), don't bother defrosting it before baking — just slice the logs with a serrated knife and bake the cookies and extra minute! Cookies will keep at room temperature for up to 3 days; they can be frozen for up to 1 month. I give both the weight and volume measurements since I prefer the weights when baking but know that most people use the volume for day-to-day.
Using my "Richer Ricotta" as a base, this is a light but very flavourful alternative to cream cheese frosting that works wonders on carrot, spice or coffee cake! You can even use it to fill cannoli in a pinch.
Salbitxada sauce is a classic Spanish accompaniment for Summer dishes. Thick, spicy, salty and rich, it's made of ground nuts, peppers, garlic and tomatoes with a glug of olive oil and aromatics thrown in. Baked onto salmon fillets, it is a unique and exotic Catalan main.
The rich flavour of tomatoes and garlic combined with the delicious nuances from lime basil and fresh oregano make this "Italian Salsa" a perfect party starter!
This is awesome on it's own as a snack, but try it as a topping on vanilla ice cream or yogurt for an "a la mode" experience too!
A mix of homemade fig and peach jams add luscious flavour and moisture to this cocoa-based tea cake. Mesquite flour and maca powder add even more richness, while cacao nibs add crunch and chocolate chips add bursts of sweetness!
There's no shortage of lime flavour in these cakey bars! Tangy sour cream and the zest of four limes make a deliciously citrusy base, while custard powder adds just a hint of "key lime pie" element. A liberal drizzle of lime-infused glaze seals the deal!
Strawberry Caramel Sundae Sauce is unlike anything you've topped ice cream with before! Don't stop at dessert though - those breakfast waffles are calling!
A Heritage family tradition, a really yummy snack that always disappears fast!
If you love tapenade, you will love this spicy olive pate flavoured with roasted garlic and Fontina cheese. Yield: 1 ½ cups
Something I whipped up for my grandma's birthday dinner / going away party this weekend. My grandparents are off to Spain tomorrow and are taking a side trip to Tangiers, so what better way to celebrate!
A creamy vegan sauce that's delicious over pasta and seitan strips or a big bowl of steamed veggies and rice. Add pepper flakes to taste - I like it nice and spicy!
These stuffed peppers are very tasty, colourful and easy to make. Increase or decrease the number of jalapenos according to how hot you want the dish to be!
This is a salsa-like, colourful veggie-packed dip that can be whipped up in minutes. Try it with fresh vegetable sticks or pita. Adapted from a Weight Watchers magazine. Yields about 1/4 cup per serving, about 3 cups total.
Recipe adapted from one developed at Big Black Dog (http://bigblackdogs.blogspot.com/2008/07/
pucker-up-baby.html). Definitely on the tart side of things, but wonderful as a Summer refresher.
I know what you're thinking - who makes a fresh loaf of bread just to let it stale into crostini bases?? Well, I was actually looking for a simple, fast-mixing bread for a (forthcoming) pasta dish requiring toasted bread chunks, and I wanted something with a ton of flavour! I wasn't disappointed, and though I wouldn't reccommend making sandwiches with this (the loaf, at any rate, is tiny!) croutons, bruschetta, crostini or even panzanella salad are perfect uses! Serving size is for crostini rounds.
I had a KAF recipe for yeasted crackers, which yielded a result that was more "biscuit" than "cracker" but still delicious. It pairs perfectly with my Brilliant Bean Dip too!
Deliciously crunchy breadsticks are perfect for an appetizer or accompaniment to a Mediterranean dinner. Packed with the bright flavours of fresh rosemary and Kalamata olives, they can stand alone or pair beautifully with dips like baba ghanoush or hummus. Top them with fresh Parmesan for an extra gourmet twist!
Minced garlic cooks in a mixture of white wine and white wine vinegar before being strained, sweetened with honey and lemon-thyme sugar and gelled with no-sugar-needed pectin. It's perfect with a cheese and cracker plate or smearing on a toasted bagel.
Almost 300g of assorted chocolate candy goes into these dense, fudgy bars of awesome. The best part is you can use anything and everything in your candy stash that you feel tastes good with chocolate!
Every time I think of the phrase "Kraft Dinner" I can only ever think of the Barenaked Ladies song "If I had $1,000,000", and it's fancy Dijon ketchups. That's what inspired me to make this homemade tomato condiment - taking things up a bit on the luxe scale with sundried tomatoes, mulato chiles, balsamic vinegar, tamari and red wine.
If you're as big a fan of Cinnabon as I am, but want a little more portability for your craving, these crunchy, spicy-sweet pretzels are the ticket!
Sweet heat! homegrown habanero peppers and apple juice make a killer pepper jelly with less sugar thanks to Pomona’s Pectin.
Hard candy, made opaque with white food colouring and tinted with a bottle of gel dye, gives these baby apples a "painted" appearance. Just remember not to bite - unless you want broken teeth!
I didn't think it was possible to do it, but a combination of arrowroot and tapioca starches with lightly sweetened watermelon puree made for a perfectly spreadable, buttery curd perfect for baking or toast!
If you grew up in Canada in the 60s, you'll remember Lucky Elephant Popcorn. I took the whimsy of the pink candy coated crunchies and added extra flavour with a dash of cherry extract. I made a more "brittle" form of the treat by processing the popcorn to crumbs too, turning it into a hand-held snack.