brownies

Milk & Cookie Brownies

Milk & Cookie Brownies excerpted from Broke Vegan: Speedy: Over 100 Budget Plant-based Recipes in 30 Minutes or Less by Saskia Sidey. Photography by Jo Sidey.

Broke Vegan: Speedy: Over 100 Budget Plant-based Recipes in 30 Minutes or Less by Saskia Sidey

With over 100 quick and easy plant-based recipes using supermarket staples, along with hints and tips for making vegan meals in no time at all, Broke Vegan: Speedy will have you cooking delicious dishes time after time that save money and help the planet.

With easy weekday lifesavers, dishes you can rustle up in 15 minutes and even more special dishes for when you want to impress, Broke Vegan: Speedy is the essential guide to serving plant-based meals on a budget—fast.

Whether you’re taking part in Veganuary for the first time, making the move from veggie to vegan or just trying to make your money go further, Broke Vegan: Speedy will bring variety and flavour to your meals in no time, without having to spend a fortune. (more…)

Dark Chocolate Espresso Cookies

Dark Chocolate Espresso Cookies, Crazy for Cookies, Brownies, and Bars: Super-Fast, Made-from-Scratch Sweets, Treats, and Desserts by Dorothy Kern.

You can be a world-class cookie baker, making perfect-every-time cookies that everyone loves. It’s not a crazy idea at all, with Crazy for Cookies, Brownies, and Bars as your guide.

Author Dorothy Kern is one of the most trusted and widely read baking bloggers on Earth—and with good reason. Her tested-to-perfection recipes are easy to make, scrumptiously delicious, and full of creative new flavour ideas. In these pages, she serves up more than 85 recipes, each with its own colour photo.

Dorothy shows you how to make cookies in batches big or small and offers expert tips on how to store them so they stay fresh for a long time. What’s more, she guides you in taking your cookie skills in new directions, into the delectable world of brownies (lots of different kinds of brownies!), blondies, shortbreads, shortcakes, cookie cakes, and more. Her book includes cookies that range from traditional favourites to all-new concepts:

Seriously the Best Chocolate Chip Cookies
Trail Mix Oatmeal Cookies
Dark Chocolate Espresso Cookies
Nana’s Drop Sugar Cookies
Fruity Pebble Cookies
Chocolate Peanut Butter Potato Chip Cookies

Beyond the cookies, you’ll love the recipes for:

Brown Butter Pecan Blondies
Cookies ’n’ Cream Mud Bars
Caramel Crunch Bars
Bacon and Caramel Brownies
Vanilla Lovers’ White Chocolate Brownies
Fruit Tart Cookie Cups
Birthday Cookie Cake

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Double Chocolate Raspberry Brownie

Green Kitchen: Delicious and Healthy Vegetarian Recipes for Every Day

In The Green Kitchen, bestselling authors David Frenkiel and Luise Vindahl share over 100 vegetarian recipes for the family favourites which feature in their own kitchen every day of the week.

From quick, delicious weekday breakfasts and dinners, to more elaborate meals for weekend celebrations, this is food that will make you look and feel great.

Start with the staples such as Big-batch Tomato Sauce, Rice Crêpe Batter and Lazy Lentils and you’ll have the building blocks for some standout meals throughout the week. The weekend recipes are delightfully uncomplicated: from Lemon Ricotta Lasagne and light yet indulgent Va-va-voom Donuts.

The Green Kitchen sets a new standard in modern and inspiring vegetarian and gluten-free recipes. (more…)

Park Avenue Brownies

Park Avenue Brownies, Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan. Photography by Mark Weinberg.

Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan From James Beard Award-winning and NYT best-selling author Dorie Greenspan, a baking book of more than 150 exciting recipes

Say “Dorie Greenspan” and think baking. The renowned author of thirteen cookbooks and winner of five James Beard and two IACP awards offers a collection that celebrates the sweet, the savoury, and the simple.

Every recipe is signature Dorie: easy—beginners can ace every technique in this book—and accessible, made with everyday ingredients. Are there surprises? Of course! You’ll find ingenious twists like Berry Biscuits. Footlong cheese sticks made with cream puff dough. Apple pie with browned butter spiced like warm mulled cider. A s’mores ice cream cake with velvety chocolate sauce, salty peanuts, and toasted marshmallows. It’s a book of simple yet sophisticated baking.

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No-Bake Brownies

No-Bake Brownies, Quicker Thank Quick by Pamela Salzman, photography by Amy Neunsinger.

Quick Than Quick

Pamela Salzman, beloved Los Angeles-based cooking instructor and author of Kitchen Matters, is back with a collection of quick, delicious meals that don’t compromise on flavour or nutrition. In Quicker Than Quick, Pamela shares an arsenal of cooking class-tested, family-approved, easy, healthful recipes that will have you covered through breakfast, lunch, and dinner. These inventive sheet pan dinners, stovetop skillet meals, Instant Pot recipes, and quick versions of time-consuming comfort foods require minimal hands-on time and don’t use exotic, hard-to-find ingredients.

Equally useful are the techniques and tricks that teach you great ways to hack your meals, without sacrificing quality. With recipes customizable for a range of diets (vegan, vegetarian, gluten-free, dairy-free, grain-free, Paleo, and nut-free), as well as suggestions for how to repurpose almost every recipe in the book and general ideas for using up leftovers, Quicker Than Quick will make your cooking like a snap — and your local fast food delivery obsolete.

Pamela Salzman’s Quicker Than Quick: 140 Crave-Worthy Recipes for Healthy Comfort Foods in 30 Minutes or Less is available at Amazon.com and Indigo.ca. (more…)

Cookbook Review: Gather

Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works.

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Interview with a Chef: Sheila Lynch of Three Tarts Bakery

White Chocolate, Cranberry and Toasted Pistachio Tart

I discovered Three Tarts Bakery a few years back. It started with one tart: White Chocolate, Cranberry and Toasted Pistachio. You would think that the sweetness of the chocolate would overpower the other flavours. Wrong! The tangy cranberries make themselves heard and the pistachios lend a nice crunch allowing an insinuation of nuttiness.

I then began my exploration of the cookies. While chocolate chip, oatmeal and shortbreads cookies generally get all the glory, I prefer the less vaunted “decorated cookies.” Three Tarts is a temple to the art of decorated cookies. Miniature edible masterpieces done in artful symmetry. There’s something about biting off a bunny’s ear or chomping on the tail of a whale that just fills me with joy. (more…)

Book Review: Williams-Sonoma Gluten-Free Baking

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I know what you’re thinking. I’ve succumbed to the ever-present fad that is gluten-free. Let me assure you that I have done no such thing. But for many people, living with a gluten intolerance or sensitivity is serious business.

According to the CDHF, more than 330,000 Canadians are believed to be affected by celiac disease (a condition where people’s immune systems react to gluten found in wheat, rye and barley). In the U.S., that number is a staggering 1 in 133 Americans, or about 1% of the population (according to the NFCA).

With the help of Williams-Sonoma, gluten-free expert and author Kristine Kidd released her eighth book, Gluten-Free Baking, featuring 80 recipes that are naturally gluten-free. Ms. Kidd is a gourmet chef and was the food editor at Bon Appétit magazine for 20 years. After adopting a gluten-free diet due to an intolerance, she set to work developing recipes in her own kitchen, exploring an array of gluten-free whole grains with the goal to create baked goods with great flavour and texture.

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