For the Brownie Layer: 4 eggs 1 cup (250 mL) brown sugar packed ½ cup (125 mL) softened butter ¾ cup (175 mL) cocoa powder ½ cup (125 mL) Nutella ⅓ cup (75 mL) flour Nutella Cheesecake Layer: 8 ounce (225g) softened cream cheese ½ cup (125 mL) Nutella ½ cup (125 mL) sugar 2 eggs Method: Preheat oven to 350ºF (180ºC) Cream together softened butter and brown sugar. Beat in Nutella and eggs. Add flour and cocoa until combined. In a separate bowl, beat together cream cheese, Nutella, sugar, and eggs. Scrape the brownie batter into the bottom of an 9×9 pan, and spoon the Nutella cheesecake mixture over the top of the brownie batter. Smooth the cheesecake carefully over the brownie layer with a spatula. Bake for 50-55 minutes, the centre of the brownies will be set, but a cake tester won’t come out dry. Cool completely to set up before you cut it into squares.
This is a great quick weeknight soup, that doesn’t require a long slow cook. Serves: 4 to 6 Ingredients: 1lb (500 g) lean ground beef 1 onion, diced 1 minced clove garlic 2 bay leaves 1/2 tsp (2 mL) dried thyme 1/2 tsp (2 mL) marjoram 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) pepper 1 pinch ground cloves 3 cups (750 mL) chopped cabbage 2 carrots, thinly sliced 2 celery stalks, sliced 4 cups (1L) sodium-reduced beef stock 2 cups (500 mL) water 1/4 cup (60 mL) tomato paste 2 Tbsp (30 mL) Vegemite 1 cup (250 mL) cooked rice Method: In large soup pot, brown beef over medium-high heat, breaking up with back of spoon. Spoon off any excess oil. Add onion, garlic, bay leaves, thyme, marjoram, salt, pepper and cloves, stirring often, until onion is softened, about 5 minutes. Stir in cabbage, carrots and celery; cook, stirring, for 3 minutes. Add stock, water, tomato paste, and Vegemite. Bring to boil; reduce heat, cover and simmer until cabbage is tender, about 15 minutes. Stir in rice and heat through, about 2 minutes. Discard bay leaves.
This isn’t a traditional BBQ or southwest pulled pork recipe - not at all… It’s however full of fabulous flavour, and perfect for sandwiches. Makes: 8 to 10 servings INGREDIENTS 2 Tbsp (30 mL) coarse salt 1 Tbsp (15 mL) ground chili powder 1 tsp (5 mL) ground cinnamon 4-ish Lb. (2 Kg) pork butt 2 Tbsp (30 mL) vegetable oil 8 medium garlic cloves 2 medium chiles 2 medium yellow onions 600 mL stout 1 Tbsp (15 mL) cider vinegar Method: Pre-heat the oven to 300°F (180ºC). Combine salt, chili powder, and cinnamon. Coat pork butt with 1 tablespoon of the vegetable oil, then rub all sides with the spice mixture. Let sit at room temperature for 30 minutes. Heat remaining oil in a Dutch oven over medium-high heat until just starting to smoke. Add pork and brown on all sides, about 15 minutes total. Remove to a plate and discard all but 1 tablespoon of the fat in the pot. Reduce heat to medium and add garlic, chiles, and onions. Cook until softened,but not browned. Increase heat to medium high, add pork back to the pot along with the beer. Bring to a boil, cover, transfer to the oven, and cook until pork is tender and falls apart, about 3 hours. Remove the pork from the pot to a serving platter and remove any skin, fat & bones, shredding the pork with two forks. Use a strainer to separate the remaining onions & chiles from the liquid left in the pot, then mix with the shredded pork. Remove any fat from the liquid and add about a cup to the pork, add the cider vinegar and stir to combine. Serve on buns, with slaw, or in tacos...
Creamy thick and rich… great for a cool winter evening. Serves 8 Ingredients: 1 lb (500g) thick-sliced bacon 1 onion 2 ribs celery 1 clove garlic 2 Tbsp (30 mL) all-purpose flour 3 russet potatoes 1 Tbsp (15 mL) dry mustard 2 tsp (10 mL) paprika 3 cups (750 mL) low-sodium chicken stock 1 Tbsp (15 mL) Worcestershire sauce 1 tsp (5 mL) hot sauce 4 cups (500g) sharp Cheddar 2 cups (500 mL) 35% cream (AKA: whipping, heavy) Minced scallions for garnish Method: Dice and cook bacon in a large pot over medium-high heat until crisp. While that's cooking dice onion, celery, & garlic. Remove bacon with a slotted spoon to a paper-towel-lined plate; set aside. Pour off all but 2 Tbsp. fat. Add onion, celery, and garlic to pot and sweat over medium heat until onion is softened, about 5 minutes. Dice the potatoes. Stir in flour and cook 1–2 minutes. Add potatoes, dry mustard, and paprika, then cook, stirring to coat potatoes, 1 minute. Stir in broth, Worcestershire, and Tabasco. Bring to a boil, and reduce heat to medium-low, partially cover and cook until potatoes are soft, 10–15 minutes. Coarsely mash potatoes, then stir in Cheddar and cream until Cheddar is melted, 2 minutes. Remove soup from heat, garnish with bacon and scallions.
Apples and cinnamon in a cookie! Couldn’t be better. Makes about 6 dozen. Ingredients: 2 cups all purpose flour 1 Tbsp ground cinnamon 1 tsp baking soda 1/2 tsp salt 1 cup softened butter 1 cup packed brown sugar 1 cup granulated sugar 2 eggs 1 tsp pure vanilla extract 2 cups quick-cooking oats 1 cup chopped pecans 1/2 cup chopped dried apples Method: Preheat oven to 350°F. Cream butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Mix flour, cinnamon, baking soda and salt in a bowl then set aside. Gradually beat flour mixture into butter / egg on low speed until well mixed. Stir in oats, pecans and apples. Drop by rounded tablespoons onto ungreased baking sheets. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks to cool completely.
A twist on the traditional French Onion Soup - this time we ramp up the flavour with a good stout beer. Serves 6 to 8 3 Tbsp (45 mL) butter 2 Tbsp (30 mL) olive oil 6 Lbs (3 Kg) yellow onions 4 cloves garlic 1 Tbsp (15 mL) dried thyme 1 Tbsp (15 mL) flour 2 x 300 mL bottles stout 4 cups (1L) low-sodium beef broth 4 cups (1L) low-sodium chicken broth Salt and pepper to taste 2 Tbsp (30 mL) Vegemite / Marmite 1 small baguette 2 Oz.(55g) Gouda, shredded 2 Oz.(55g) Gruyère, shredded 2 Oz.(55g) Emmentaler, shredded Method: Thinly slice all of the onions... Heat butter and olive oil in a large, dutch oven over low heat. Add the onions, and slowly cook until they are soft and a deep brown mahogany colour. This process will take at least an hour or more and you can't rush this process! Add the sliced garlic and the thyme, and continue to cook, about 10 more minutes. Add the flour to the onions, and stir until well blended. Add the beer, beef broth, and chicken broth, then bring to a boil. Reduce heat to a simmer, and cook for 30 to 45 minutes. Meanwhile… heat the oven to 400°F. Slice the baguette into ½" slices and arrange on a baking sheet. Mix together the shredded cheeses, and cover each slice with some of the cheese. Bake in the oven until the cheese has melted and browned in spots. Serve the soup topped with two cheese-covered baguette slices.
Nothing says tropical TIKI like a Pina Colada served in a pineapple… Trevor from Tipicular Fixin's shows you how to wow your guests with this special cocktail. 2oz El Dorado Deluxe Silver 6 year old rum 1.25oz Pineapple Juice 1oz Coconut Cream 1bar spoon of superfine sugar Pineapple cored
Perfect recipe for the cool fall and winter evenings. You can make up a pot on the weekend and send it as lunch all week. ½ lb. (250g) thick-cut bacon 1 medium yellow onion, diced 3 green onions, diced 2 celery ribs, diced 1 red bell pepper, diced 1 tsp (5 mL) fresh thyme 5 cups fresh or frozen corn kernels ½ tsp (2 mL) pure chipotle chile powder 2 cups (500 mL)half-and-half 2 cups (500 mL) low salt chicken broth 1 large russet potato, grated coarse salt Chop up the bacon and cook in a 5 or 6 quart Dutch oven or other heavy soup pot over medium-high heat until browned and crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined bowl, and pour off all but 2 Tbsp of the rendered bacon fat. Return the pot to medium-high heat and add the onion, the white half of the scallions, celery, bell pepper, and thyme. Cook, stirring occasionally, until the vegetables begin to soften. Add the corn and cook until softened. Mix in the chile powder and cook for 30 seconds. Add the half-and-half and chicken broth and bring to a boil. Stir in the grated potato, lower heat to medium cover with a lid and continue cooking until the potato is cooked through, about 10 minutes. Season to taste with salt and garnish with the reserved bacon and scallions.
Moist and rich - this everything you could want from a pound cake. Ingredients 1½ cups (375 mL) cake flour 2½ tsp (12 mL) baking powder 1 tsp (5 mL) coarse salt ¾ cup (175 ml) butter, room temperature 1½ cups (375 mL) ricotta 1½ cups (375 mL) sugar, plus 1 tablespoon 3 large eggs 1 tsp (5 mL) pure vanilla extract 1 orange, zested ½ tsp pure almond extract Method: Preheat oven to 350ºF (180ºC). Grease a 9" x 5" x 3" loaf pan with butter. In a bowl whisk together the flour, baking powder, and salt. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Cream in the eggs 1 at a time. Mix in the vanilla, orange zest, and almond extract until combined. Stir in the dry ingredients,in two additions, until just mixed. Pour the batter into the prepared pan and bake until a tester comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Allow the cake cool in the pan for 10 minutes then gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing. Yield: Serves 10 to 12.
Trevor from Tipicular Fixin's give you tips to create the perfect classic Barcardi Mojito. 2oz Bacardi Superior rum 4 lime segments (half lime) 8 to 12 fresh mint leaves 2 barspoons of superfine sugar Soda water 3 mint sprigs and sugar cane for garnish