Crazy Crunch


This easy combination of popcorn and nuts is the perfect snack to enjoy with your kids or grandkids while watching your favorite movies! It is also a wonderful hostess gift to bring when you’re invited for dinner (the kids may break into it early).

Crazy Crunch
Serves 10
This easy combination of popcorn and nuts is the perfect snack
Print
Ingredients
  1. 8 cups (2 L) popped popcorn
  2. 1-1/3 cups (325 mL) pecan halves
  3. 2/3 cup (150 mL) almonds
  4. 1-1/3 cups (325 mL) sugar
  5. 1 cup (250 mL) butter or margarine
  6. 1/2 cup (125 mL) corn syrup
  7. 1 tsp (5 mL) vanilla
Instructions
  1. On a baking sheet lined with parchment paper, mix together popcorn, pecans and almonds. In a saucepan, combine sugar, butter, corn syrup and vanilla; bring to a boil over medium-high heat. Boil for 10 to 15 minutes or until a light caramel color. Pour over popcorn mixture, mix well and spread evenly to dry.
  2. Makes about 10 cups (2.5 L).
Adapted from Best of Bridge Holiday Classics
Adapted from Best of Bridge Holiday Classics
The Best of Bridge http://www.bestofbridge.com/
You need to add a widget, row, or prebuilt layout before you’ll see anything here. 🙂

Emily’s Favorite Chocolate Cupcakes

Emily’s Favorite Chocolate Cupcakes are delicious and so easy to prepare. You can make them gluten-free so everyone can enjoy the sweetness. When it comes to personalizing these fluffy mini cakes, there are so many options: sprinkles, fresh fruit, chocolate chips, candy, truffles or any creative touch you can think of. The cupcakes can be made two days ahead.

 

Emily’s Favorite Chocolate Cupcakes
Print
Ingredients
  1. 1 tbsp (15 mL) ground flax seeds (flaxseed meal)
  2. 3 tbsp (45 mL) cold water
  3. 1 cup (250 mL) all-purpose flour or gluten-free flour mix
  4. 1 cup (250 mL) granulated sugar
  5. 1/2 cup (125 mL) unsweetened cocoa powder
  6. 1/2 tsp (2 mL) baking soda
  7. Pinch salt
  8. 3/4 cup (175 mL) hot water
  9. 1/3 cup (75 mL) canola oil
  10. 2 tsp (10 mL) vanilla
  11. Vanilla Butter Icing
  12. 2 cups (500 mL) powdered (icing) sugar
  13. 1/2 cup (125 mL) butter, softened
  14. 1 tbsp (15 mL) heavy or whipping (35%) cream (approx.)
  15. 1 tsp (5 mL) vanilla
Instructions
  1. Preheat oven to 375°F (190°C) and place paper liners in a 12-cup muffin pan. In a small bowl, stir together flax seeds and cold water; let stand for 5 minutes or until thickened. In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. Whisk in flaxseed mixture, hot water, oil and vanilla until well combined. Divide batter evenly among muffin cups. Bake for about 15 minutes or until a tester inserted in the center of a cupcake comes out clean. Let cool completely in pan on a wire rack before icing.
  2. Icing: In a bowl, using an electric mixer, beat powdered sugar, butter, cream and vanilla, adding more cream as necessary and beating until creamy and smooth. Spread over cupcakes.
Notes
  1. Tip: Store cupcakes (without icing) in a large, sturdy airtight container at room temperature for up to 1 week. Store iced cupcakes lightly covered with plastic wrap in the refrigerator for up to 2 days.
  2. Dairy-Free Icing Variation: Replace the butter with vegan butter substitute and substitute almond milk for the cream.
The Best of Bridge http://www.bestofbridge.com/

Chocolate Raspberry Truffle Squares

 

So Delicious

Chocolate Raspberry Truffle Squares
Delicious Chocolate Raspberry Truffle Squares
Print
Ingredients
  1. Brownie Base
  2. Three 1-oz (30 g) squares unsweetened chocolate
  3. 1/3 cup (75 mL) butter
  4. 1/4 cup (60 mL) raspberry jam
  5. 2 large eggs
  6. 1 cup (250 mL) granulated sugar
  7. 1 tsp (5 mL) vanilla
  8. 1/2 cup (125 mL) all-purpose flour
  9. Topping
  10. 2 tbsp (30 mL) heavy or whipping (35%) cream
  11. 2 tbsp (30 mL) raspberry jam
  12. 2 tbsp (30 mL) butter
  13. Four 1-oz (30 g) squares semisweet chocolate, chopped
  14. 1 cup (250 mL) fresh raspberries
Directions
  1. To make base: Preheat oven to 350°F (180°C). Line an 8-inch (20 cm) square pan with foil; grease and set aside. Combine chocolate, butter and jam in a saucepan. Stir over low heat until smooth. Remove from heat. In a large bowl, beat eggs until foamy. Mix in sugar, vanilla and chocolate mixture. Stir in flour, just until blended. Spread batter evenly in pan and bake for 20 to 35 minutes or until set. Let cool completely in pan on a wire rack.
  2. To make topping: Combine cream, jam and butter in a saucepan. Heat to a simmer, stirring constantly until melted. Remove from heat and add chocolate, stirring until smooth. Let stand until cool but still soft, about 30 minutes.
  3. Spread topping over brownie base. Immediately top with raspberries and chill until cold. Cut into small squares.
The Best of Bridge http://www.bestofbridge.com/

Lavender Butterscotch Blondies

Dried lavender — the kind that can be added to baked goods to give it a distinctive flowery taste — is becoming more and more readily available across the country. But once you’ve got your hands on a jar of these little purple buds, what do you do with it? A little bit of lavender goes a long way; the flavour is strong and you have to make sure it complements your other ingredients. That said, if the flavour appeals to you, a pinch of lavender can take an otherwise ordinary dessert from plain to special occasion-worthy.

We’re big fans of blondies. Like brownies, they’re chewy and delicious, but without the fudgey-ness there’s more room to play with different flavours and add-ins. These blondies combine lavender with good ol’ butterscotch chips for an easy, but slightly fancier treat. Read More

Pineapple, Rhubarb, Watermelon and Mango Sorbets

Sorbet is so simple to make – and the flavour is amazing

 

Pineapple, Rhubarb, Watermelon and Mango Sorbets
Print
Ingredients
Simple Syrup
  1. 1 1/2 cups water
  2. 1 1/2 cups berry sugar
Pineapple Sorbet
  1. 1 large whole pineapple, peeled and cored
  2. 2 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Rhubarb Sorbet
  1. 5 cups diced rhubarb
  2. 1 1/4 cups simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Watermelon Sorbet
  1. 1/4 medium-sized watermelon, skin and seeds removed
  2. 1 cup simple syrup
  3. 3 Tbsp. freshly squeezed lemon juice
Mango Sorbet
  1. 3 ripe mangoes, peeled
  2. 1/2 cup simple syrup
  3. 2 Tbsp. freshly squeezed lemon juice
Instructions
To make Simple Syrup
  1. In a small saucepan bring water and sugar to a boil. Simmer until sugar has dissolved. Yields 2 1/2 cups.
PINEAPPLE SORBET
  1. Cut pineapple into chunks and puree in food processor. Mix 2 1/2 cups pureed pulp with simple syrup and lemon juice. Strain through sieve. Freeze in a 9″x13″ glass baking dish or an ice cream maker. When solid, break into pieces and pulse in chilled food processor until smooth. Store in plastic container in freezer for up to 2 weeks.
RHUBARB SORBET
  1. Puree rhubarb in food processor. Strain through sieve or cheesecloth, pressing to extract all of the juice. Discard pulp. Mix juice together with simple syrup and lemon juice and freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
WATERMELON SORBET
  1. Cut watermelon in pieces and puree in food processor. Mix 3 cups of puree with simple syrup and lemon juice. Freeze in a 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet.
MANGO SORBET
  1. Cut mango pulp from pit and puree in food processor. Mix 1 3/4 cups mango puree with simple syrup and lemon juice. Strain through sieve. Freeze in 9″x13″ glass baking dish or an ice cream maker. Process as for Pineapple Sorbet
The Best of Bridge http://www.bestofbridge.com/

If Superman is so clever, why is his underwear on the outside?

A Sunday Suppers Favourite – Browned Butter Blondies

A pan of blondies can be stirred together in 5 minutes and slid into a warm oven as everyone sits down to eat; when it’s time for dessert, it’s ready. If you like, bake them in a 9-inch (23 cm) round cake pan and serve in slightly fancier wedges, with a scoop of ice cream.

Read More