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Peanut Butter Crispy Brown Rice Bars Trump Hate and Hunger

Recipe: Peanut Butter Crispy Brown Rice Bars When events in the U.S. makes you woozy, satisfy your hunger for something healthy, real and honestly nostalgic with a crispy rice peanut butter square. By Louise Crosby (January 29, 2017) OTTAWA, ON --  If you’re a person who aspires to making the world a better place, doing good, not harm, then you’ll be having a hard time stomaching what’s going on south of the border right now. It sinks you soooooo low, makes you feel angry, astounded, outraged, depressed, and, as a Canadian, powerless to do anything about it apart from wearing a pink pussy hat and marching on the street. Which, in Ottawa, was fantastic, by the way. So for mental health purposes, what do you do? You take a Donald Trump-free day, hop in the car, pick up Mom and sister Doritt, and head for the country, Mom with her sketch pad because she painted watercolours all her life and, at almost 91, isn’t about to stop, and you with your camera, because taking ...

Steamed Maple Puddings transcend presentation insecurities

Food: Recipes - Steamed Maple Puddings They may not come out as pretty as a Donna Hay concoction, but even a less-photogenic maple steamed pudding is a sweet, soulful pleasure that's hard to beat By Louise Crosby Ok, here’s the story. I was so seduced by the photo of steamed maple pudding in Donna Hay’s gorgeous book The New Classics that I had to make it, had to share the recipe with you. I LOVE maple syrup and I LOVE pudding, so the combination seemed winning. What wasn’t winning, however, was the time I spent running around kitchen stores looking for the right ramekins, the way my puddings didn’t slip cleanly out of those ramekins like Donna’s but were raggedy around the edges, and the way the maple syrup sauce did not run down the sides of the puddings in an enticing way but sunk right into the cake batter. And finally, I whipped the cream a little too hard, so it sits atop each pudding like a hat rather than relaxing downwards, all creamy and luscious. Some ...

Pecans make a Mexican Wedding Cake

Food Christmas can make anyone a nutcase, but this delicious cookie recipe offers a case in how specific nuts are used in various regional cuisines By Louise Crosby We no longer exchange gifts at Christmas in my extended family, except for the little ones. That simplifies things: no need to shop malls, get stuck in traffic, or go into debt. It leaves me, at least, free to get serious about baking. This year’s baking bonanza started with these powdery Mexican Wedding Cakes from Alice Medrich’s Chewy, Gooey, Crispy, Crunchy, Melt-In-Your-Mouth Cookies. They aren’t actually cakes, they’re cookies, and according to Medrich they go by many names depending on what kind of nuts you put in them: if you’re using pecans, you have Wedding Cakes, or polvorones; if almonds are your choice, you have Viennese crescents or Greek kourabiedes. Walnuts produce Russian tea cakes. I’ve also seen them called Butter Balls and Melt-a-Ways, Snowballs and Sandies. Whatever you want ...