Prep time: 45 minutes. Cook time: 20 minutes.
Real Recipe adapted from our RealFoodToronto.com staff.
There’s absolutely no question – butter tarts are a definitively Canadian dessert. They’re a classic baked treat enjoyed during the holidays and adored by all. Ooey-gooey or just plain runny; that sticky-sweet filling keeps you coming back for more!
The filling that overflows the pastry hardens quickly and sticks to the pan, so be sure to remove the tarts and let cool as directed. Alternatively, you can always count on family members to hang around the kitchen waiting to eat the tarts that stick and break 😉
Growing up, we always had a pear tree in the backyard, and with that, more pears than we knew what to do with. That encouraged us to unearth new ways to enjoy their plump, juicy flesh, including poaching them in a fortified wine like Marsala, this perfectly sweetened wine from Sicily.
The effect is a light, bold-tasting holiday dessert with fragrant spices that instantly tells guests they’re in for a real treat.
I wanted to partake in the fun in my own signature style, which you likely know by now is to make it into a smoothie. Since the popular “PSL” doesn’t actually have any pumpkin in it, I’m giving you this easy and delicious recipe that obviously includes fall’s signature squash as a main ingredient.
Beside the fact that it’s packed with fibre, beta carotene and healthy fats from coconut, flax and hemp, the other great thing about my PS smoothie is that is can easily be served hot as well.
If you make homemade cranberry sauce, you know how dead easy it is. You can make it with just two ingredients if you want: cranberries and orange juice. A little bit of time on the stove and you’re done.
The leaves haven’t started turning yet, but there is a definite chill in the evening air and the bountiful fall harvest will soon be making its appearance at the markets. The fall harvest is one of my favourites and with cooler temperatures and a wonderful variety of nourishing and comforting foods, this is the time of year I love being in the kitchen.
Winter squashes are one of my favourite foods of the season, particularly the pumpkin. Pumpkin is versatile and works really well in both savoury and sweet dishes. Whether it’s pumpkin soup or pumpkin pie, it’s super tasty and nicely packs a healthy, nutritional punch.
Have you been devouring as many local strawberries as me? There is nothing quite like biting into a small, ripe and super sweet and juicy strawberry. Sort of like enjoying my first cob of corn of the summer, I always anticipate strawberry season. It doesn’t last too long, so it justifies eating copious amounts while you can get your hands on them, as local berries are always the best!
I have been eating strawberries on my salads, in smoothies, oatmeal and just straight up, but I was inspired to make some sort of healthy sweet treat with them as well.
I wanted to create something that would satisfy my sweet tooth, but be filled with good, real food ingredients that would be great for snacking on any time of the day.
I had tried out other recipes for brownies and found they were really eggy and I don’t like it when I can taste the egg. I never used to like chocolate because it gave me headaches but since making these brownies I don’t get headaches anymore. Try these brownies and let me know how you like them. Just a tip I find when I put them in a container after coming out of the oven they stay more moist.