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Recipes

Crispy Rice Squares

BT Calgary | posted Tuesday, Nov 17th, 2015

Prep 15 minutes
Set 1½ hours
Serves 12

Ingredients:

  • ½ cup almond butter or sunflower seed butter
  • ½ cup coconut oil1⁄3 cup honey, maple syrup, or coconut syrup
  • ¼ cup raw cacao powder
  • ½ tsp pure vanilla extract
  • Pinch of sea salt
  • 4 cups crispy brown rice cereal, puffed quinoa,
  • puffed amaranth, or other dry cereal of choice1⁄3 cup coarsely chopped almonds,
  • dry roasted (omit for Nut-Free option)
  • ¼ cup ground f lax seeds
  • ¼ cup cacao nibs
  • ¼ cup unsweetened shredded dried coconut

 

Method:

1. In a large saucepan over medium heat, melt the
almond butter, coconut oil, honey, cacao, vanilla,
and salt together.
2. Once melted, stir in the cereal, almonds, f lax,
cacao nibs, and coconut. Stir until thoroughly
mixed.
3. Lightly oil a 9- x 12-inch glass dish with coconut
oil and spread the mixture out evenly. Press down
with the back of a spatula until firmly pressed
together. Place in the freezer for 1½ hours until
hardened and then cut into squares and serve.
These will melt apart if you leave them out too
long. Word to the wise.

Courtesy The Undiet Cookbook

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Magic Cookie Bar

BT Calgary | posted Tuesday, Nov 25th, 2014

squares

Magic Cookie Bar

Ingredients:

In a 10” square pan

Base:

  • Butter, melted – ½ cup
  • Corn flakes, crushed – 2 cups
  • Sugar  – 3 Tablespoons

Filling:

  • Chocolate Chunks – 1 cup
  • Coconut – 1 ½ cups
  • Pecans, chopped – 1 cup
  • Sweetened Condensed Milk – 14 oz

 Method:

  1. Mix base ingredients together and pat into 10” square pan
  2. Pour over each ingredient separately
    1. Chocolate
    2. Coconut
    3. Pecans
    4. Drizzle condensed milk over all
    5. Bake for 25 minutes

Courtesy Crave Cupcakes

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Double Chocolate Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

 

cookies

Double Chocolate Thumbprint Dough

 Ingredients:

  • Butter – 1 cup
  • Sugar – 1/3 cup
  • Flour – 1 ½ cups
  • Cocoa – ¼ cup
  • Vanilla Extract – 1 teaspoon

Method:

  1. Heat the oven to 300F.
  2. Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3. Add the vanilla extra and mix until combined.
  4. While the butter and sugar are creaming, measure the flour and cocoa and whisk to combine.
  5. Slowly add the dry ingredients and combine until a smooth dough is formed.
  6. Scoop small tablespoon portions of dough and roll into a ball.
  7. Place cookie balls on a cookie sheet a few centimeters apart.
  8. With a round teaspoon, press down into the cookie to form a “thumbprint”.
  9. Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  10. When cool, fill with milk chocolate ganache.

 

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

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Vanilla Thumbprint Dough

BT Calgary | posted Tuesday, Nov 25th, 2014

cookies

Vanilla Thumbprint Dough

Ingredients:

  • Butter – 1 cup
  • Sugar – 3 Tablespoons
  • Flour – 2 cups
  • Vanilla Extract – 1 teaspoon

Method:

  1.   Heat the oven to 300F.
  2.   Place butter and sugar in a mixer and beat until light and fluffy and warm.
  3.   Add the vanilla extra and mix until combined.
  4.   Slowly add the 2 cups of flour and combine until a smooth dough is formed.
  5.   Scoop small tablespoon portions of dough and roll into a ball.
  6.   Place cookie balls on a cookie sheet a few centimeters apart.
  7.   With a round teaspoon, press down into the cookie to form a “thumbprint”.
  8.   Bake for 20-22 minutes or until the bottoms are lightly golden brown.
  9.   When cool, fill with milk chocolate ganache.

Milk chocolate Ganache

Ingredients:

  • Milk Chocolate – ¾ cup + 1 tablespoon
  • Whipping Cream – ¼ cup
  • Corn Syrup (optional) – 2 tsp

 Method:

  1. Place milk chocolate chunks in a bowl and set aside.
  2. Bring the whipping cream just to a boil.
  3. Pour the hot cream over the milk chocolate chunks. Let sit for 5 minutes.
  4. Stir with a spatula until well mixed and no lumps are visible.  Cover with plastic wrap and refrigerate until set.
  5. To use: warm up slowly and gently to a pipeable consistency.

Courtesy Crave Cupcakes

 

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Almond Butter Bites

BT Calgary | posted Monday, Jun 16th, 2014

These two-bite treats are a fabulous snack for athletes of all ages. They are super quick
and easy to make, plus there is no baking required! Double the batch and keep them in
the freezer for snacking on the run.

Ingredients:

  • ½ cup almond butter*
  • ¼ cup honey, pure unpasteurized
  • ¼ cup coconut flour
  • 3 tbsp ground flax seed (or ground hemp seed)
  • ¼ tsp sea salt, Himalayan
  • ½ cup whole rolled oats
  • ¼ cup hemp seeds
  • ¼ cup dark chocolate,
  • carob or cacao chips
  • *Raw almond is ideal if available, or try other nut butters.
  • *Use Sunbutter (sunflower seeds) for a nut-free variation.

Method:

  1. In large bowl mix together almond butter, honey, coconut flour, ground flax and sea salt until well blended.
  2. Next add the oats, hemps seeds and chocolate chips, and use your hands or a large spoon to mix the dough until everything is thoroughly combined.
  3. Then choose squares or balls:
  4. Squares: Press the entire mixture evenly into an 8 x 8 pan. Sprinkle the shredded coconut on top and press it lightly into the surface.
    b. Balls: Use a tablespoon to scoop out portions and roll into one inch balls using your hands. Roll the finished balls into cacao, shredded coconut or hemp seeds.
    4. Store in the fridge or freezer until you are ready to eat them.

Makes 18 bites.

Courtesy 2-time Olympic speed skater… and certified nutritionist Michelle Giangualano, www.bundlesofenergy.com

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Chocolate Candy Apples

BT Calgary | posted Monday, Jun 9th, 2014

apples

The famous tastes of the midway are recreated in SAIT’s Culinary Campus kitchen. Be creative with your toppings for this recipe, add chopped candy bars, marshmallows, sprinkles and more!

 

Ingredients

  • Granny Smith apples
  • Chocolate
  • Chopped nuts or candy
  • Candy apples dowels
  • Parchment paper

Method

  1. Remove wax from apples: In a deep saucepan, bring water to a boil. Using a slotted spoon, quickly dip the apple in the hot water. Remove from water and dry thoroughly.
  2. Skewer apples
  3. Melt & prepare chocolate
  4. Dip apple into chocolate
  5. While chocolate is still wet, dip the coated apple into chopped nuts or candy. Place apple onto parchment to set.
  6. Drizzle with contrasting chocolate as desired

 

 

Courtesy SAIT Culinary Campus.

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Jelly Donut Ice Cream Bowl

BT Calgary | posted Monday, Jun 2nd, 2014

Prep Time: 5 minutes

Makes: 1 sundae

Ingredients

  • ¼ cup (50 mL) chopped strawberries
  • ¼ cup (50 mL) Smucker’s Sundae Syrup Strawberry Flavoured Syrup
  • ¼ cup (50 mL) chopped glazed donuts
  • ½ cup (125 mL) strawberry ice cream or frozen yogurt
  • Whipped cream
  • Icing sugar
  • Additional strawberries for garnish

Directions

  1. Combine strawberries and strawberry syrup.
  2. Top ice cream with donuts and strawberry topping.
  3. Garnish with additional strawberries and icing sugar.

 

Courtesy Smucker’s

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Magic Shell Dipper Pops

BT Calgary | posted Monday, Jun 2nd, 2014

Prep Time: 5 minutes + 2 hours freezing time

Makes: 1 pop

Ingredients

  1. 3 tbsp (45 mL) Smucker’s Magic Shell Chocolate Flavoured Topping
  2. ½ cup (125 mL) vanilla ice cream or frozen yogurt, softened
  3. Sprinkles

Directions

  1. Place 1 tbsp (15 mL) Smucker’s Magic Shell on the bottom of 4 oz disposable cup.
  2. Top with ½ of ice cream, insert wooden stick and then top with 1 tbsp (15 mL) of Smucker’s Magic Shell, remaining ice cream and remaining Smucker’s Magic Shell.
  3. Freeze until firm, about 2 hours.
  4. Cut cup away from ice cream and roll in sprinkles to garnish.

 

Courtesy Smucker’s

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