NYE Sweet Treat

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With a few fuss free garnishes, you can turn a classic homemade treat into a NYE dinner party worthy dessert.

As 2014 comes to an end, there are a few things I know for sure:

*no meal is complete without a sweet treat.

*the word “diet” (as in the “weight loss” definition) is not on my list of new year goals (however, crossing the finish line of my first Half Ironman IS!).

*because of the above statements, I will never be a size 6.  I love food, I love cooking and most of all, I love eating – and I have the curves to prove it!

As we ring in 2015, let’s celebrate our curves (or whatever body shape you rock), and end the holidays with a dinner party worthy chocolate sweet treat.  Like many of my recipes, this dessert is effortless to prepare, uses pantry staple ingredients, and can be enjoyed all year (minus the liquor) as a lunch box treat, or after dinner indulgence.  For a vegan/dairy free version: omit dark chocolate, 35% cream and Baileys, and garnish with fresh raspberries.  *Children may find this dish a bit rich, if so, simply stir in a bit of maple syrup to prepared pudding, or up the brown sugar to 1/3 cup (75 mL) when preparing.

From my Happy, Healthy & Hectic Kitchen to Yours, HAPPY NEW YEAR!

Dark Chocolate Pudding with Baileys Whipped Cream & White Chocolate

Don’t have Baileys on hand?  Try orange, almond or chocolate liquor.

3 tbsp (45 mL) corn starch
2 ¼ cups (560 mL) So Nice Organic Unsweetened Almond Beverage
¼ cup (60 mL) brown sugar
2/3 cup (150 mL) cocoa powder
2 oz (60g) 70% dark chocolate, finely chopped
Pinch of salt
2 tsp (10 mL) pure vanilla extract

Garnish: Baileys Whipped Cream (see recipe below), finely chopped white chocolate and Bahlsen Waffeletten Dark Biscuits.

Method

Stir together corn starch and ¼ cup (60 mL) of So Nice Organic Unsweetened Almond Beverage.  Set aside. Whisk remaining milk with sugar, cocoa powder and salt in a heavy bottom saucepan. Set pan over medium heat and cook whisking until mixture comes to a gentle boil, about 5 to 7 minutes. Whisk in corn starch mixture and whisk until mixture has thickened, about 1 to 2 minutes. Remove from heat. Stir in vanilla and chocolate. Cool slightly. Cover and refrigerate for at least 4 hours or up to 3 days. To serve: Divide pudding evenly between serving dishes.  Garnish evenly with Baileys whipped cream, chopped white chocolate and biscuits. Makes 6 servings.

Baileys Whipped Cream: 1/3 cup (75 mL) 35% whipping cream; 2 tbsp (30 mL) Baileys Irish Cream; ¼ tsp (1 mL) pure vanilla extract. Whip together all ingredients until stiff peaks form.

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Placing the finishing touches on dessert. “Wow” your guests and serve pudding in martini glasses. Or, do as a friend of mine does; in little (125 mL) mason jars and tie with ribbon. Too cute!

Recipe written & developed by Charmaine Broughton.

www.charmainebroughton.com

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Sensational Festive Sips – As Seen On Rogers Daytime Simcoe

“Yule” never drink regular hot chocolate again after trying my Sensational Festive Sips.

From my hectic holiday kitchen to yours, Merry Christmas!

Coconut Heavenly Holiday White Chocolate

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Coconut Heavenly Holiday White Chocolate

Greet your guests with a decadent hot chocolate.

4 cups (1 L) So Nice Organic Unsweetened Almond Beverage

1 small piece of vanilla bean – about 1/4 inch

3 tbsp (45 mL) Bulk Barn’s Heavenly White Hot Chocolate Mix

1 drop Club House Coconut Extract

Gay Lea Real Coconut Whipped Cream 

Garnishes: very finely chopped white chocolate; Bahlsen Waffeletten Dark Biscuits and homemade vanilla extract   

Method: Heat So Nice Organic Almond Beverage and vanilla bean over medium heat until desired temperature.  Whisk in Heavenly White Hot Chocolate Mix and coconut extract.  Remove vanilla bean and divide hot chocolate between four mugs (for jumbo servings, divide between two mugs).  Top each mug with Gay Lea Coconut Whipped Cream.  Garnish evenly with finely chopped white chocolate and biscuit.  For an adult version; drizzle homemade vanilla extract on top of each mug.

 

Warm Spiced Gingerbread Sip 

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Warm Spiced Gingerbread Sip

All the festive flavours of a traditional cookie served in a mug.

4 cups (1 L) Earth’s Own Amore Almond Dairy Blend

2 tbsp (30 mL) each; fancy molasses and brown sugar

1 tsp (5 mL) ground ginger

1/2 tsp (2 mL) ground cinnamon

pinch each; ground cloves and ground nutmeg

small piece of vanilla bean – about 1/4 inch or 1 tsp (5 mL) pure vanilla extract

Garnish: Gay Lea Real Whipped Cream; crushed gingersnap cookies and finely sliced candied ginger.

Method:  Whisk together all ingredients (except for garnishes) and heat until desired temperature.  Remove vanilla bean.  Divide evenly between four mugs (for jumbo servings divide between two mugs).  Top each mug with Gay Lea Real Whipped Cream. Garnish evenly with crushed gingersnap cookies and candied ginger.

 

Salted Dark Chocolate Spiced Cocoa  *made with So Nice Organic Almond Beverage

*click here for recipe.

Garnish: Gay Lea Real Whipped Cream; very finely chopped dark chocolate; cayenne pepper and quality sea salt.

Method:  Prepare hot chocolate according to recipe instructions.  Garnish each portion with Gay Lea Real Whipped Cream, a sprinkle of dark chocolate, and pinch each of cayenne and salt.

Mango Lassi Post Winter Workout Shake 

Refuel after a day on the slopes, snowshoeing or a long winter trail run with my Mango Lassi Shake.

Click here for recipe.

All recipes written and developed by Charmaine Broughton.  www.charmainebroughton.com

 

Christmas Dinner Entertaining Dishes – As Seen on Rogers Daytime York Region

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Teaching Jeff Moore (host of Rogers Daytime York Region) how to make Coconut Heavenly Holiday White Chocolate.

Holiday cooking and entertaining should be about one thing: tradition.  Nothing completes a festive supper like three helpings of your Great Aunt’s sausage stuffing, Grandma’s melt-in-your-mouth shortbread cookies, or one too many rum and eggnog while listening to your in-laws bicker.  However, there is no time like the “present” to add a few dapper dishes to your holiday entertaining.  The following recipes have a festive and traditional flare, with a modern day twist.

From my hectic holiday kitchen to yours, Merry Christmas!

 

Coconut Heavenly Holiday White Hot Chocolate 

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A delicious twist on a classic “hot chocolate”.

Greet your guests with a decadent hot chocolate.

4 cups (1 L) So Nice Organic Unsweetened Almond Beverage

1 small piece of vanilla bean – about 1/4 inch

3 tbsp (45 mL) Bulk Barn’s Heavenly White Hot Chocolate Mix

1 drop Club House Coconut Extract 

Gay Lea Real Coconut Whipped Cream 

Garnishes: very finely chopped white chocolate; Bahlsen Waffeletten Dark Biscuits and homemade vanilla extract   

Method

Heat So Nice Organic Almond Beverage and vanilla bean over medium heat until desired temperature.  Whisk in Heavenly White Hot Chocolate Mix and coconut extract.  Remove vanilla bean and divide hot chocolate between four mugs (for a jumbo serving, divide between two mugs).  Top each mug with Gay Lea Coconut Whipped Cream.  Garnish evenly with finely chopped white chocolate and biscuit.  For an adult version; drizzle homemade vanilla extract on top of each mug.

Caramel Covered Brie with Dried Cherries and Nuts

This divine “starter” is a guaranteed show stopper. It presents as beautifully as it tastes, and will have your guests raving for days. Serve as an appetizer, or as a cheese course with Port for an after dinner nibble.

1 cup (250 mL) packed brown sugarWow your guests with a cheese course like no other.  Serve Brie whole on a platter or serve as individual portions as seen in picture.

 

1/2 cup (125 mL) butter

1/4 cup (60 mL) corn syrup

1/2 tsp (2 mL) baking soda

Wow your guests with a cheese course like no other.  Serve Brie whole on a platter or serve as individual portions as seen in picture.
 

½ cup (125 mL) mixed salted nuts

½ cup (125 mL) dried cherries (or cranberries)

2 tsp (10 mL) chopped fresh rosemary

Pinch cayenne pepper (or to taste)

9 inch (1 kg) round double cream Brie wheel, slightly warmed

Method

Combine brown sugar, butter and corn syrup in a small saucepot. Cook over medium heat stirring only once or twice until mixture comes to a gentle boil. Continue to cook for about one minute without stirring. Remove from heat and quickly stir in baking soda. Stir in nuts, dried cherries, rosemary and cayenne. Place Brie wheel on a wooden cutting board or platter and pour caramel mixture over Brie. Serve with an assortment of crackers and fresh fruit.

*Note: this recipe was inspired by my days working as a recipe tester and developer for Dana McCauley & Associates in Toronto.     Learn more about about Dana here. Follow Dana on twitter @DanaMcCauley

Curried Cauliflower & Kale Salad

Cauliflower Salad
A flavourful show stopping holiday dish.

Impress your holiday guests with a simple, delicious and nutritious salad.

Dressing

3 tbsp (45 mL) prepared mango chutney

1 tsp (5 mL) balsamic vinegar

½ tsp (2 mL) each; minced fresh ginger, minced fresh garlic and finely grated orange zest

Salad

1 medium head of cauliflower cut into florets *should equal about 6 cups (1.5 L)

2 tbsp (30 mL) melted coconut oil, butter or vegetable oil

1 tbsp (15 mL) curry powder

½ tsp (2 mL) each; ground cinnamon and salt

Pinch cardamom

4 cups (1 L) packed baby kale leaves or chopped kale

½ cup (125 mL) whole raw cashews

1/3 cup (75 mL) dried cranberries

Method

Whisk together dressing ingredients and set aside. Preheat oven to 400 F (200 C). Toss cauliflower florets with oil, curry powder, cinnamon, salt and cardamom. Place on a baking sheet lined with parchment paper and bake for 45 minutes, tossing every 15 minutes. Remove from oven and cool. When ready to serve toss cauliflower with kale, cashews, cranberries, and reserved dressing. Makes about 6 cups (1.5 L). *Serves 8 people as a side dish.

Click here for the live video link.

All recipes written and developed by Charmaine Broughton.  www.charmainebroughton.com™   

I always have such a blast with Jeff Moore on Rogers Daytime York Region.
I always have such a blast with Jeff Moore on Rogers Daytime York Region.