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  • May's Amazing Cooking Club Results: Anna Olson's Sour Cream Apple Coffee Cake

    (Angela S.' scrumptious cake and Amanda K.'s spectacular donuts) Oh My Gosh!!! Was this not the most delicious CCC ever?! OK, that might be rhetorical, but I read nothing but positive results from everyone that participated. I'm also happy to say that I officially joined the club! I made it not once, but twice! You see I wasn't happy with my first attempt, finding it too dry, which meant that I had to try it again - I couldn't claim defeat! And boy am I glad that I did. I really missed out on the rich moist texture of the cake. And the flavour, sweet yet slightly tart, it was perfect. I could've eaten it all day! Thanks Anna for your Sour Cream Apple Coffee Cake . Definitely a keeper. (Katherine S.'s tempting masterpiece) I'd like to also congratulate Doug M. for winning this month's challenge. He was able to turn this cake into a gluten-free-friendly dessert! Enough chit chat, let's show off some of these gorgeous pictures you all so graciously took. You need to upgrade your Flash Player to 9 or greater Related: Check out April's CCC Results: Laura Calder's Creme Caramel Visit Our Cooking Club Challenge blog page Post your CCC masterpieces in the photo gallery

  • May Cooking Club Challenge: Anna Olson's Sour Cream Apple Coffee Cake

    I would like to start off with a brief apology, I've been encountering some technical difficulties and couldn't post this up sooner, so sorry. Now on with the show! I am so amazed by these results! 473 votes in total, the winner with a whopping 193 votes is Anna Olson’s Sour Cream Apple Coffee Cake . Following is Michael with 147 votes for his Double Vanilla Cake with Dark Chocolate Frosting (ahem, my pick,) and Ricardo trailing behind with 133 votes for his Chocolate Carrot Cake . But I can’t be sad because all three choices are winners (can you tell I’ve got a sweet tooth?) So all I’m really trying to say is that I hope you’ll join me in making Anna’s Coffee Cake by month’s end and post your wonderful pictures in our gallery wall for everyone to enjoy… and drool over! P.S. May is Mom Month and it would be lovely if you baked this cake for your mom, especially since Mother’s Day is around the corner (May 9th.) I’m not pushing, I’m just saying! Two additional points: Check out the comments page from Anna's recipe, lots of great feedback! On the comments page someone asked about assembly directions for the Sour Cream Apple Coffee Cake. I’ve added those directions below. (In case you'd like to see them take a look at Anna’s Sour Cream Coffee Cake .) **Please note that the email address has changed, and you’ll be sending your CCC images to moi, Val at community@foodnetwork.ca ...................................... Here's how the Cooking Club Challenge works: Make this month's recipe: Anna Olson’s Sour Cream Apple Coffee Cake Create the recipe either to a "T" or add your creative flair ** Email us ( community@foodnetwork.ca ) a picture (jpg format) and a short descriptive paragraph - no more than 50 words before month's end for your chance to win! ...................................... Sour Cream Apple Coffee Cake: Yield 6 Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods. Ingredients: Cake 1/2 cup unsalted butter, room temperature 1 cup sugar 2 eggs 1 teaspoon vanilla 1 cup sour cream 2 cups all purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt Apples & Topping 1/4 cup brown sugar 1 tablespoon all purpose flour 1 teaspoon cinnamon 1/2 cup walnut pieces 1 tablespoon unsatled butter, melted 2 cups apples, sliced, such as Mutsu or Granny Smith Directions...

  • Your April Cooking Club Challenge: Laura Calder's Creme Caramel

    We are making Laura Calder's Creme Caramel for April's Cooking Club Challenge . Majority of you picked it over Anna Olson’s Lemon Pound Cake and Ricardo’s Light Tiramisu (see poll below). Good choice. That's the one I voted for as well. I've never made Creme Caramel before but like you I'm up to the challenge. <a href="http://answers.polldaddy.com/poll/2962230/" mce_href="http://answers.polldaddy.com/poll/2962230/">Which dessert do you want to make for April's Cooking Club Challenge?</a><span style="font-size:9px;" mce_style="font-size:9px;"><a href="http://www.polldaddy.com" mce_href="http://www.polldaddy.com">online surveys</a></span> Be sure to check out the mouth-watering photos from last month's Cooking Club Challenge: Michael Smith’s Jerk Chicken Here's how the Cooking Club Challenge works: Make the chosen monthly recipe: Laura Calder's Creme Caramel Feel free to follow it to a "T" or add your own creative flair. Email us (blogATfoodnetworkDOTca) a picture (in .jpg format and no more than 1MB) ) and a short descriptive paragraph of no more than 50 words before the end of each month for your chance to win prizes! Thanks to our new site, you can share tips and opinions immediately with fellow challengers. No need to wait until the end of the month. ------------------------------------------- Laura Calder's Creme Caramel Ingredients: 1 cup sugar (for the topping) 2 cups fresh whole milk 1 vanilla bean 6 eggs 1/2 cup sugar pinch nutmeg (optional) Directions: 1. Heat the oven to 325°F/160°C. Bring a full kettle of water to the boil, and turn off the heat (this is for the water bath later). 2. Dissolve the sugar for the topping in a saucepan with...

  • March Cooking Club Results: Michael Smith's Jerk Chicken

    (Gorgeous pieces of jerk chicken cooked up by Katherine Silcock) You tried it and you loved it! I don’t think Michael Smith can create a bad recipe, at least not according to you, our lovely CCC participants. Though I haven’t made this recipe, sigh, I know and as my punishment I just took away the cookie I was about to eat (well I tried to, but the cookie won!) I will do my best to participate in the next challenge. Aside from my non-cooking/snacking behaviour, many of you did attempt Michael Smith’s Jerk Chicken . I noticed some participants were initially skeptical and others upset, as the recipe lacked a few authentic spices and flavours that bring life to what is known as jerk chicken. However, many changed their tune after tasting his version of the dish. With that, I am happy to report that you all had very positive responses to share. For example, Mardi M.'s (pictured left) hubby noted that this chicken wasn't "real jerk" because they didn't have chipotle peppers on hand. However, as you can tell from her photo, it still worked out! Mardi said that the chicken had spice and bite while being extremely flavourful and moist. As for Wendy M. (pictured right) well, this was her first experience with the Cooking Club Challenge, and I think we've got a keeper! So glad to have you join us, and I'm so happy to hear you had amazing results. Moist, juicy, flavourful, easy and fun to do - words that are music to our ears! And here is the showcase of all of your hard work! Bon Appetit! Be sure to look through the photo gallery to see who's going to receive a cookbook for this month. You need to upgrade your Flash Player to 9 or greater Be sure to check out April's options for the Cooking Club Challenge! Related: Check out March's CCC Mid-Month Round Up Visit Our Cooking Club Challenge blog page Post your CCC masterpieces in the photo gallery

  • February's CCC Mid-Month Round Up

    People have been dazzling us with these incredible pictures of their personal Shockolate Cheesecake creations. So don't you think it's time you got started on this low(er) fat healthier alternative? After you dive into these pictures I'm sure you'll run to your grocer to pick up the ingredients which are listed below. Thanks Michelle H . who decided to create her own low fat recipe for the brownies and spruce up her dish by dipping some raspberries in white chocolate. I do agree, it is a great contrast to the cake. Way to show your love Maxine L ! The perfect dessert for Valentine's weekend. I heart your cake decorations! "Holy Chocolate Batman!" Go Laura V . that is the best opening line. Happy to hear that this recipe is a keeper. So now that you've seen this recipe come to life, don't you think it's time you too make it? Here's how the Cooking Club Challenge works: Make the chosen monthly recipe: Greta and Janet Podleski's Shockolate Cheesecake. Feel free to follow it to a "T" or add your own creative flair. Email us (blogATfoodnetworkDOTca) a picture (in .jpg format) and a short descriptive paragraph of no more than 50 words before the end of each month for your chance to win prizes! Thanks to our new site, you can share tips and opinions immediately with fellow challengers. No need to wait until the end of the month. Shockolate Cheesecake Yield: 16 Ingredients 1 box (15.5 oz/440 g) low-fat brownie mix (such as Betty Crocker Fudge Brownies) 2 cups 1% cottage cheese 1 cup light sour cream (not fat-free) 1 package (8 oz/250 g) light cream cheese, at room temperature 1 cup granulated sugar 1/3 cup unsweetened cocoa powder 1/4 cup all-purpose flour 6 ounces (170 g) semi-sweet chocolate squares, melted and cooled slightly (see Tip) 1 cup fat-free egg substitute or 4 whole eggs 1 teaspoon vanilla 1 cup fresh raspberries Melted chocolate for drizzling (optional) Directions 1. Spray a 9-inch springform pan with cooking spray. Prepare brownies according to package directions, baking in springform pan instead of regular cake pan. Brownies should bake in 20 to 25 minutes. 2. Remove pan from oven and reset temperature to 325ºF. Set brownie crust aside to cool slightly while you prepare filling. 3. To make filling, whirl cottage cheese, sour cream and cream cheese in a blender until perfectly smooth. Scrape out mixture into a large mixing bowl. In a small bowl, sift together sugar, cocoa and flour. 4. Gradually add sugar mixture to cream-cheese mixture and beat...
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