Ok Relish friends, you've been so good all month. Have you noticed we've been feeding you recipes with a nod to healthy eating this month - from whole grains to bright greens? However, we take a break during this regularly scheduled time to give you something sweet and delicious. Our friends at Meyer Cookware have established relationships with many Canadian chef's and celebrities - Chef Michael Smith being one of them. Today's recipe is one he developed for Meyer but also speaks to our desire to cook what's in our refrigerator or freezer this month. Instead of using fresh, hard and tasteless strawberries, try using frozen. They are picked and processed ripe in season and they are delicious with a bit of cooking. It will satisfy your craving for Ontario strawberries while you await true summer berries.
A twist on a classic can be a beautiful thing, and adding hot chocolate mix to a Nanaimo bar really works! Nestled between the traditional coconut base and the melted chocolate topping is a layer of hot chocolate - spiked custard icing. When the bars are topped with mini marshmallows, the hot chocolate twist is complete.
Halloween is not looking like it will be a door-to-door activity this year. So here's a fun cookie to make with the kids. Donna-Marie used to make these with her kids when they were younger, including some fun "mummy" hot dogs, which they still talk about and love, even in their twenties!
All brownies are not created equal. I have eaten many a brownie in my day, and while anything caramel is my jive, I really do love chocolate brownies. It seems to be my go to treat for dropping off to friend or neighbour when a pick-me-up is needed, I can whip up a batch when heading to the cottage or off for a hiking weekend and I always seem to have the ingredients on hand if I just REALLY need some chocolate! Follow our recipe plus tips mixing and lining your pan with parchment paper successfully. Enjoy!