Monday, September 25, 2017

Chocolate Butter Tarts

Found on the Food Network Canada site. 

I had these on the way home from Meaford, Ontario. This recipe seems the most like the butter tarts I had then. They were hard to share but I thought of eating all that sugar and calories myself... didn't seem like a very good idea. 

Tuesday, September 5, 2017

Monday, September 4, 2017

Chatelaine's Canadiana Hot Chocolate

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?

Sunday, July 16, 2017

Chocolate Butter Tarts with Creamcheese

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 egg
1 8-oz. block cream cheese, room temperature
2 eggs
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.

Sunday, July 2, 2017

Chocolate Cake with Roses

I can't find a source for this image. It turns up on Pinterest often but the links are broken, or just refer to other image linking sites.

This is a great looking cake!