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  • Bake Off Results: Classic Chocolate Chip Cookies

    It's the happiest time of the year, and nothing spreads holiday cheer (or any kind of cheer, really) like classic chocolate chip cookies. This recipe by Anna Olson was a hit, and we're thrilled to see the different ways that you all made it your own. Thanks to everyone who submitted photos, and a huge congrats to Sarah R, whose chocolate chip cookie cups stole our hearts. Check out all the entries below!

     

     

     

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  • November Bake Off: Classic Chocolate Chip Cookies

    Who doesn't love some good ol' chocolate chip cookies? This month, we challenge you to get back to basics and make these delicious Classic Chocolate Chip Cookies.


    choc chip cookies 

     

    Ingredients: 

    ½ cup unsalted butter, at room temperature

    ½ cup packed light brown sugar

    ½ cup granulated sugar

    1 large egg, at room temperature

    1 teaspoon vanilla extract

    1 ¼ cups all-purpose flour

    1 tablespoon cornstarch

    ½ teaspoon baking soda

    ½ teaspoon salt

    1 ½ cups chocolate chips

    1 cup lightly toasted, coarsely chopped pecans (optional)

     

    Directions: 

    1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.

    2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).

    3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.

    4. Preheat the oven to 325 F. Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.

     

    Here's how Bake Off works: 
    •You make the recipe (follow it or add your creative flair) 
    •Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before December 18th at 9am ET for your chance to win! We are giving away cookbooks and fun Food Network Canada swag!

     

     

     

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  • Bake Off: Pumpkin Swirl Cheesecake Squares

    Between Thanksgiving and Halloween, we're willing to bet that you have a pumpkin or two lying around in October. For this month's Bake Off, tap into your artistic side and show us your best photo of this gorgeous Pumpkin Swirl Cheesecake Squares
     

    pumpkin cheesecake 

    Ingredients:

    Crust:

    1 cup all-purpose flour

    ¼ cup packed light brown sugar

    ⅓ cup cool unsalted butter, cut into pieces

    Pumpkin Cheesecake:


    ½ package brick cream cheese, at room temprature

    ¾ cup sugar

    1 cup pure pumpkin purée

    2 tablespoons all-purpose flour

    ½ teaspoon baking powder

    ½ teaspoon ground cinnamon

    1 whole egg, at room temperature

    1 egg yolk

    Cheesecake Swirl:

    ¼ package brick cream cheese, at room temperature

    1 ½ tablespoons sugar

    1 egg yolk

    ½ teaspoon vanilla extract

    Directions: 

     

    1. Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan.

    2. For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively, this base can be made by hand, blending the butter into the flour and sugar using a pastry cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just a little brown at the edges. Cool while making the filling.

    3. Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside.

    4. For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar. Stir in the egg yolk and vanilla until smooth.

    5. Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.

    6. The squares will keep, refrigerated, for up to 3 days.

     

     

    Here's how Bake Off works:
    •You make the recipe (follow it or add your creative flair) 
    •Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before November 13th at 9am ET for your chance to win! We are giving away cookbooks and fun Food Network Canada swag!


      

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  • Bake Off Results: Banana-Cranberry Sticky Buns

    Fall is finally in full swing, and to get into the spirit of the season, we offered up a delicious Banana-Cranberry Sticky Buns recipe for last month's Bake Off. Some of you stayed true to the recipe, and some of you added your own flair by topping the buns with things like peanut butter or pumpkin seeds. Delicious!

    Congrats to Katina T for winning last month's Bake Off! Check out the rest of the submissions below.

     

     


     

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  • Bake Off: Banana-Cranberry Sticky Buns

    Fall is creeping in, meaning it's time to throw on another sweater and cozy up to a steaming hot cup of coffee. Of course, no coffee break is complete without a sweet snack, and this month, we urge you to try these delicious Banana-Cranberry Sticky Buns. You can stay true to the recipe, or switch up the ingredients to give these sticky buns your own personal touch. Submit your photo and blurb to be considered for the prize (Food Network Canada swag, autographed by our chefs!).
    sticky buns 

    Ingredients:

    Dough

    2 teaspoons quick-acting yeast

    1 cup mashed ripe bananas

    2 tablespoons unsalted butter – room temperature

    2 egg whites

    ¼ cup skim milk powder

    3 tablespoons brown sugar

    ½ teaspoon salt

    1 cup whole wheat flour

    2 cups all purpose or bread flour

    Filling

    6 tablespoons brown sugar

    2 teaspoons ground cinnamon

    ¼ cup unsalted butter, melted

    ¾ cup dried cranberries (or raisins)

    Sticky Bottom

    4 tablespoons unsalted butter + 1 teaspoon for pan

    ¾ cup packed brown sugar

    Sugar Glaze
     
    ½ cup confectioner’s sugar

    ¼ cup heavy (whipping) cream

    1 teaspoon vanilla extract

    Directions:

    1. In a large bowl mash the bananas with the butter to form a very soft, ever-so-slightly liquid paste. Combine the yeast with this and let stand at room temperature, allowing the yeast to dissolve (about 5 minutes). Add the egg whites, skim milk powder, brown sugar, salt and flours and stir with a wooden spoon until a rough mass forms.

    2. Scrape it all together with a bench scraper and transfer to a lightly floured work surface. Knead until it is smooth and elastic, adding more flour if necessary, about 5 minutes. The dough should be soft but not sticky.

    3. Form the dough into a ball and transfer to a lightly oiled bowl and cover the bowl with plastic wrap. Allow to rise in a warm, draft-free spot (on top of the fridge works really well) until it doubles in size – about 1 ½ hours.

    4. Make the filling: in a small bowl, combine the brown sugar and cinnamon. Set aside.

    5. Punch down the risen dough and turn out onto a lightly floured work surface. Roll out to a 14- by 9-inch rectangle. Brush the surface of the dough with the melted butter, then sprinkle evenly with the cinnamon-sugar combination and the dried cranberries or raisins. Beginning at the long side, roll jellyroll style. Pinch to seal seam and set aside, covered in a warm spot while you make the sticky bottom.

    6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan. Cut the buns into 12 pieces, about 1 ½ inches wide and arrange, cut side up in the pan with the sugar-butter mixture. Cover and let rise in a warm, draft-free place for 30 to 45 minutes (or over night in the fridge) or until doubled in volume.

    7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or until caramel is bubbling and tops are slightly browned. Meanwhile, make glaze: in a small bowl, stir together the confectioner’s sugar, cream and vanilla until the sugar dissolves and the mixture thickens slightly. When the rolls come out of the oven, allow them to cool slightly and then drizzle with the glaze while they are still warm. Pull apart and serve warm. 


     

    Dough 2 teaspoons quick-acting yeast 1 cup mashed ripe bananas 2 tablespoons unsalted butter – room temperature 2 egg whites ¼ cup skim milk powder 3 tablespoons brown sugar ½ teaspoon salt 1 cup whole wheat flour 2 cups all purpose or bread flour Filling 6 tablespoons brown sugar 2 teaspoons ground cinnamon ¼ cup unsalted butter, melted ¾ cup dried cranberries (or raisins) Sticky Bottom 4 tablespoons unsalted butter + 1 teaspoon for pan ¾ cup packed brown sugar Sugar Glaze ½ cup confectioner’s sugar ¼ cup heavy (whipping) cream 1 teaspoon vanilla extract
    Read more at http://www.foodnetwork.ca/recipe/banana-cranberry-sticky-buns/9388/#c7Ymvo2xWVStXWib.99 
    To Assemble 1. In a large bowl mash the bananas with the butter to form a very soft, ever-so-slightly liquid paste. Combine the yeast with this and let stand at room temperature, allowing the yeast to dissolve (about 5 minutes). Add the egg whites, skim milk powder, brown sugar, salt and flours and stir with a wooden spoon until a rough mass forms. 2. Scrape it all together with a bench scraper and transfer to a lightly floured work surface. Knead until it is smooth and elastic, adding more flour if necessary, about 5 minutes. The dough should be soft but not sticky. 3. Form the dough into a ball and transfer to a lightly oiled bowl and cover the bowl with plastic wrap. Allow to rise in a warm, draft-free spot (on top of the fridge works really well) until it doubles in size – about 1 ½ hours. 4. Make the filling: in a small bowl, combine the brown sugar and cinnamon. Set aside. 5. Punch down the risen dough and turn out onto a lightly floured work surface. Roll out to a 14- by 9-inch rectangle. Brush the surface of the dough with the melted butter, then sprinkle evenly with the cinnamon-sugar combination and the dried cranberries or raisins. Beginning at the long side, roll jellyroll style. Pinch to seal seam and set aside, covered in a warm spot while you make the sticky bottom. 6. Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan. Cut the buns into 12 pieces, about 1 ½ inches wide and arrange, cut side up in the pan with the sugar-butter mixture. Cover and let rise in a warm, draft-free place for 30 to 45 minutes (or over night in the fridge) or until doubled in volume. 7. Bake in a preheated, 350 F oven for 25 – 35 minutes, or until caramel is bubbling and tops are slightly browned. Meanwhile, make glaze: in a small bowl, stir together the confectioner’s sugar, cream and vanilla until the sugar dissolves and the mixture thickens slightly. When the rolls come out of the oven, allow them to cool slightly and then drizzle with the glaze while they are still warm. Pull apart and serve warm.
    Read more at http://www.foodnetwork.ca/recipe/banana-cranberry-sticky-buns/9388/#c7Ymvo2xWVStXWib.99 
    Here's how Bake Off works:
    •You make the recipe (follow it or add your creative flair) 
    •Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before October 16th at 9am ET for your chance to win! We are giving away cookbooks and fun Food Network Canada swag!


      

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