LCBO

1. Arrange rack in middle of oven. Preheat to 350°F (177°C). Line three baking sheets with parchment paper.

2. Melt butter in a small saucepan over low heat. Remove from heat and set aside.

3. Whisk flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.

4. In another large bowl, mix together melted butter and sugars with a silicone spatula until well combined. Add eggs, one at a time, mixing well after each addition. Stir in peppermint extract. Pour wet mixture into dry and mix until just a few streaks of flour remain. Stir in chopped dark chocolate.

5. Using a 1-oz (30-mL) cookie scoop or measuring 2 tbsp (30 mL) portions, portion dough onto prepared sheets 2 inches (5 cm) apart.

6. Bake cookies in centre of oven, one sheet at a time, until cookies are puffed and cracked, about 12 minutes. Cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with remaining dough.

7. Place chopped white chocolate in a small bowl. Microwave on high, stirring every 30 seconds, until smooth. Place melted chocolate in a disposable piping bag or zip-top bag. Cut off a small hole in tip of piping bag or corner of bag and drizzle chocolate over cookies in an organized or random pattern. Sprinkle with crushed candy canes.

8. Once chocolate has set, cookies can be stored in an airtight container at room temperature for 1 week.

Makes 30 cookies

Instructions

1. Stir peanut butter with vinegar, garlic, sugar, 1 tsp (5 mL) chili flakes, ginger, soy sauce and coriander root, if available. Stir in water and coriander leaves. Cover and let mellow at room temperature for an hour. Then taste; add more chili, if needed. Thin by stirring in tablespoons of additional water, 1 at a time until sauce can be drizzled. (Sauce can be covered and refrigerated for a week. Bring to room temperature; thin with water as needed.)
2. Preheat barbecue to medium to mediumhigh. Open chicken breasts like a book by flipping tenderloin to the side (if present). Lightly rub chicken with oil; season with several sprinkles of salt on each side. Grill 4 to 5 minutes per side or until cooked through but not overcooked and dry. (Tip: cut into thickest part of breasts to check for doneness.) Cool.
3. Liberally pour boiling water over rice noodles in a bowl. Let soak for 5 minutes or until tender. Or if using capellini pasta, break in half and cook in boiling salted water according to package directions, usually 3 to 5 minutes or until al dente. Rinse noodles or pasta under cold tap water; drain. (If making ahead, thoroughly toss with an extra drizzle of peanut oil, cover and refrigerate.)
4. Place chicken between plastic wrap; lightly pound with a mallet or rolling pin to start shredding. Then pull apart into bite-size pieces; there should be about 3 cups (750 mL).
5. Finely julienne cucumber and carrot. Thinly slice bok choy leaves including ribs; diagonally cut green onions. There should be about 6 cups (1.5 L) of cut vegetables. Toss vegetables with mint to mix. (If making ahead, cover chicken and vegetables separately and refrigerate for up to half a day.)
6. To serve, divide noodles among cool serving dishes. Layer with julienned vegetables and chicken. Drizzle with some of peanut sauce; garnish with coarsely chopped coriander. Pass remaining peanut sauce at table.

3.2.2885

1. For the cake, position rack in centre of oven. Preheat to 350°F (177°C).
 
2. Generously butter an 8-inch (20-cm) round metal cake pan. Line bottom with parchment. Dust sides with cocoa powder, tapping out excess. Set aside.
 
3. Combine sugar, water, butter and cocoa in a medium pot over medium heat. Cook, whisking occasionally, until sugar is dissolved and mixture is smooth. Remove from heat and cool 5 minutes.
 
4. Combine flour, baking powder, soda and salt in a medium bowl. Set aside.
 
5. Transfer sugar mixture to a large bowl. Whisk in milk, vinegar and vanilla until combined. Whisk in egg until smooth and glossy. Whisk in flour mixture just until a smooth batter forms and no white streaks remain (batter will be thin). Transfer to prepared pan.
 
6. Bake in centre of oven until a toothpick inserted into centre of cake comes out clean, 35 to 40 minutes. Transfer to a wire rack and cool 15 minutes. Turn out onto rack and discard parchment. Cool completely.
 
7. For the glaze, whisk icing sugar, cocoa powder, milk and peppermint extract (if using) in a medium bowl until smooth— glaze will be thick.
 
8. To finish, set cake onto a cake stand or plate. Spoon glaze over cake, starting in the centre. Using the back of the spoon, gently push glaze toward the edges so it lightly drips over. Sprinkle perimeter of cake with candy canes. Let stand until glaze has set, at least 30 minutes. Cake will keep covered at room temperature up to 3 days.

1. Slice Vidalia onion in half, then thinly slice. Separate rings and set aside. You should have about 4 cups (1 L). Slice white parts of green onions and add to rings along with garlic. Sprinkle with salt and sugar. Stir to mix.
 
2. Heat butter and oil in a large skillet over medium heat. Add onion mixture. Sauté 5 minutes, stirring often, then reduce heat to low. Continue to cook, stirring often, until onions start to caramelize, 20 to 25 minutes.
 
3. Turn cooked onion mixture onto a chopping board. Finely chop. Put in a large bowl. Thinly slice green onion tops and set aside 2 tbsp (30 mL) for garnish. Stir remainder into cooked onion. Stir in mayonnaise. While stirring, sprinkle in 3 cups (750 mL) shredded cheese.
 
4. Turn into a shallow ovenproof dish that will hold about 3 cups (750 mL). Roughly smooth the surface. Cover and refrigerate at least until cold, or up to 2 days.
 
5. About 30 minutes before serving, heat oven to 375°F (191°C).
 
6. Sprinkle cold onion dip with remaining 1/2 cup (125 mL) cheddar. Place in oven and bake until golden, 30 to 35 minutes. Sprinkle with reserved green onion and serve warm with baguette slices, chips, crackers or vegetables for dipping.

1. Set aside cup (175 mL) microgreens for garnish. Lay 4 bread slices on a cutting board. Spread with mustard. Sprinkle half the cheese on the 4 bread slices. Top each with 1 to 2 ham slices. Divide remaining greens between slices. Sprinkle with remaining cheese. Top each stack with a bread slice and press down.

2. Whisk eggs with milk, nutmeg and salt in a shallow pie plate or square baking dish.

3. Melt 1 tbsp (15 mL) butter in a large, wide frying pan set over medium heat. When butter is almost melted, dip both sides of 1 sandwich in egg mixture, allowing sandwich to soak for a maximum of 10 seconds. When both sides have been dipped, add sandwich to the frothy butter in pan. Repeat for a second sandwich. Cook until bread is golden, 3 to 5 minutes per side. Remove to plates. Repeat for second pair of sandwiches, with additional 1 tbsp (15 mL) butter.

4. Slice sandwiches in half and top with reserved greens. Serve immediately with jam alongside, if you like.