Found at Constance Popp.
Tuesday, September 5, 2017
Monday, September 4, 2017
I am not a big fan of spicy food. Although Chatelaine calls this a Canadiana hot chocolate, I think spicy hot chocolate is a tradition from South America. Canada is a bit far north for that. But, what would a real Canadian hot chocolate be?
Monday, August 28, 2017
Sunday, August 27, 2017
Sunday, July 16, 2017
Chocolate Gooey Butter Tarts
From The Cook’s Life
Makes 24 tarts
1¼ cups plus 2 tablespoons all-purpose flour
6 tablespoons (1/4 cup plus 2 tablespoons) cocoa powder
1 cup sugar
2½ teaspoons baking powder
¾ teaspoon salt
½ cup (1 stick) butter, melted
1 8-oz. block cream cheese, room temperature
2½ cups plus 2 tablespoons powdered sugar
6 tablespoons (1/4 cup plus 2 tablespoons) cocoa
Preheat oven to 350 degrees. Lightly grease 24 muffin cups – do not use cupcake papers.
In a large bowl, mix together flour, cocoa, sugar, baking powder and salt. Mix in melted butter and egg. Press slightly less than 2 tablespoons of crust mixture into each muffin cup and set aside.
In same bowl, beat cream cheese until fluffy. Beat in eggs until well blended. In a separate bowl, whisk powdered sugar and cocoa together to break up any lumps. Add cocoa mixture to cream cheese mixture and mix well. Divide filling evenly among muffin cups, using a little more than 2 tablespoons per cup.
Bake 13-15 minutes, or until filling is mostly set and slightly puffed. The tops of the tarts will flatten as they cool. Let tarts cool in pans on a wire rack for about 15 minutes so they can firm up. Run a knife around the edge of each tart before removing it to the rack to cool completely.
Store in an airtight container for a few days, in a single layer or with parchment or waxed paper between layers, as they tend to stick to each other. Freeze for longer storage. Thaw at room temperature for a couple of hours.