Chocolate Fudge Brownies with Salted Caramel Sauce

These brownies are rich, super moist, fudgy, unbelievably addictive and oh so chocolaty. Definitely, a dessert that is worthy of being made every day.

Minus the Salted caramel Sauce, these brownies pack extremely well into lunchboxes and are a terrific late-night snack.


  1. Preheat the oven to 350°F. Line an 8-inch square cake pan with parchment paper.
  2. Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, stirring after each interval. Set aside the remaining chocolate chunks.
  3. In a large bowl, beat together the melted butter and sugar with an electric hand mixer until smooth. Beat in the eggs and vanilla until the mixture is fluffy and light in colour, 1 to 2 minutes.
  4. Whisk in the melted chocolate (make sure it is not too hot or it will cook the eggs), then sift the flour, cocoa powder and salt over the mixture. Fold to incorporate the dry ingredients, being careful not to overmix, as this will cause the brownies to be more cake-like in texture.
  5. Fold in the reserved chocolate chunks. Scrape the batter into the prepared baking pan and smooth the top. Bake for 20 to 25 minutes, until fudgy and set. Remove from the oven and cool completely in the pan. The brownies can be stored, covered, at room temperature for up to 3 days.


  • While the brownies are cooling, in a small saucepan, heat the sugar and water over medium heat to melt the sugar. Continue cooking and swirling (not stirring) the sugar until it turns amber. Whisk in the sea salt and cream. The mixture will briefly bubble up violently. Continue whisking until the sauce is smooth, about 2 minutes. Stir in the butter and vanilla. When the sauce is creamy and smooth, remove from the heat. Allow to cool. If not using right away, the sauce can be stored in a sealed container for up to 1 week.


  • Serve the brownies topped with a scoop of vanilla ice cream and a drizzle of warm salted caramel sauce.


Chocolate Fudge Brownies

8 ounces (225 g) good-quality semisweet chocolate

¾ cup (1½ sticks) unsalted butter, melted 1¼ cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

¾ cup all-purpose flour

¼ cup cocoa powder 1 teaspoon kosher salt

Salted Caramel Sauce (makes about 1 cup)

1 cup granulated sugar

¼ cup water

1 teaspoon sea salt

¾ cup heavy (35%) cream

3 tablespoons unsalted butter 1 teaspoon vanilla extract

Vanilla Ice Cream (page 219), for serving

Turkey Cheddar Biscuit Pot Pie

Pot pie is the ultimate cozy comfort food. In this recipe, tender poached cubes of turkey nestle in a rich, thick cream sauce decked out with carrots, potatoes and onions, all topped with our famous cheddar cheese biscuits. The biscuits are perfect on their own and will become an everyday family favourite in your home, too.


  1. In a food processor, combine the flour, sugar, baking powder, pepper, baking soda and salt. Pulse to blend. Add the butter and pulse until a fine meal forms. Transfer the mixture to a large bowl. Stir in the cheese. Cover and chill in the refrigerator for at least 20 minutes. The dough can be prepared to this point up to 4 hours ahead.
  2. Mix up to 1 cup of buttermilk into the dough to bind it. Turn the dough out onto a floured surface and knead gently until combined, about 10 turns. Using a rolling pin, roll out the dough to ¾-inch thickness. Using a 3-inch cookie cutter, cut out biscuits. Reroll the dough scraps and cut additional biscuits. You should have at least 12 biscuits. (To bake biscuits on their own, preheat the oven to 400°F. Arrange the biscuits on an ungreased baking sheet. Brush with the egg wash. Bake until golden brown and firm to touch, about 18 minutes. Serve warm.)


  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the turkey and season well with salt and pepper. Cook, stirring occasionally, until the turkey is lightly browned on all sides, 4 to 5 minutes total. (The turkey will not be cooked through.) Transfer the turkey to a large bowl.
  3. Return the skillet to medium heat and add 2 tablespoons of the butter, the onion, carrots and celery and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the vegetables to the bowl of turkey.
  4. In the same skillet, over medium heat, combine the remaining ½ cup butter and the flour. Stir together until mixed well. Slowly whisk in the chicken stock, making sure you whisk well to avoid lumps. Bring to a boil, then add the cream, potatoes, thyme and rosemary. Add the turkey and cooked vegetable mixture and any juices from the bowl. Season with salt and pepper and simmer, stirring occasionally, until the potatoes and turkey are cooked, 8 to 10 minutes. Remove the thyme and rosemary. sprigs. Gently ladle the filling into a large casserole dish.
  5. Evenly top the filling with 12 biscuit dough rounds. (You will have extra biscuits that can be baked separately.) Brush the biscuits with the beaten egg and bake until the biscuits are golden and the gravy mixture is bubbling, about 20 minutes. Cool slightly before serving.


Cheddar cheese Biscuits (makes at least 12 biscuits)

2 cups all-purpose flour

1 tablespoon granulated sugar 2½ teaspoons baking powder 1 teaspoon black pepper

½ teaspoon baking soda

½ teaspoon kosher salt

6 tablespoons cold unsalted butter, cut into ½-inch pieces

1¼ cups grated extra-sharp cheddar cheese

1 cup cold buttermilk, or as needed 1 egg, beaten

Turkey Pot Pie

2 tablespoons olive oil

12 ounces (340 g) boneless, skinless turkey breast, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

2 tablespoons + ½ cup unsalted butter, at room temperature, divided

1 cup diced white onion

1 cup diced peeled carrots 1 cup diced celery

½ cup all-purpose flour

3 cups Roasted Chicken Stock (page 237 or store-bought)

½ cup heavy (35%) cream

1 cup peeled and diced Yukon Gold potato

1 sprig fresh thyme

1 sprig fresh rosemary

Spaghetti Squash Pad Thai 

Spaghetti squash is insanely fun to eat, no matter your age. Scraping the flesh to create long noodle-like threads is like raking a little garden, but way more satisfying and delicious. Not only is spaghetti squash a fun food, it is loaded with potassium, vitamins C and A and other antioxidants. Adding to the appeal, it is low in calories—about forty calories in one cup cooked—as well as fat, sodium and carbohydrates. This tasty alternative to pasta is also high in fibre to keep you feeling full longer.

Instead of topping the squash with a typical tomato sauce, the sweet, sour, tangy flavours of pad Thai—predominantly from tamarind—heighten this dish in a new and unexpected way. capping it off with crisp bean sprouts, peanuts and cilantro make it as delectable as the restaurant version we love so much. 


1. Heat the canola oil in a medium saucepan over medium heat. Add the shallots and cook, stirring occasionally, until tender, 2 to 3 minutes. Add the pineapple, ginger and honey and cook, stirring occasionally, until caramelized, about 5 minutes. Transfer the mixture to a blender.

2. Add the tamarind date paste, soy sauce, Sriracha sauce and fish sauce and blend until well mixed. Strain the sauce through a fine-mesh sieve into a small bowl and set aside. 


3. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.

4. Carefully cut the spaghetti squash in half lengthwise and scoop out and discard the seeds. Place the squash cut side up on a prepared baking sheet. Season with salt and pepper, cover with foil and roast until tender, 35 to 40 minutes.

5. Meanwhile, spread the tofu on the second prepared baking sheet. Drizzle with 2 tablespoons of the canola oil and season with salt and pepper. Roast until golden brown, about 15 minutes.

6. Heat a large skillet over high heat. Add the remaining 1 tablespoon canola oil, shallots and garlic and cook, stirring frequently, until softened, about 3 minutes. Add the carrots, bell pepper and baked tofu. Cook until the vegetables are tender, another 2 to 3 minutes. Add the spinach and green onions and cook until the spinach begins to wilt, 1 to 2 minutes. Pour 2 tablespoons of the pad Thai sauce into the pan and toss to coat.

7. Using a fork, carefully scoop the squash out of the skin, reserving the shells. Add half of the squash noodles to the pan, toss, and cook for 1 minute. Stir in the remaining noodles and pad Thai sauce. Add the bean sprouts and toss together.

8. To serve, spoon the squash filling into the squash shells and arrange on a serving platter. Garnish with peanuts, cilantro and lime wedges. 


Pad Thai Sauce

2 tablespoons canola oil

2 tablespoons finely diced shallots

½ cup diced pineapple

2 tablespoons finely diced peeled fresh ginger

2 tablespoons honey

3 tablespoons Tamarind Date Paste (page 234)

2 tablespoons soy sauce

2 teaspoons Sriracha sauce

1 teaspoon fish sauce 

Spaghetti Squash and Tofu

1 spaghetti squash

Kosher salt and freshly ground black pepper

1 package (12 ounces/350 g) extra-firm tofu, drained and diced

3 tablespoons canola oil, divided

4 shallots, thinly sliced

3 large cloves garlic, minced

2 carrots, peeled and cut into matchsticks

1 red bell pepper, thinly sliced

2 cups packed baby spinach

4 green onions, thinly sliced on the diagonal

1 cup bean sprouts 


Chopped unsalted peanuts

Fresh cilantro leaves

Lime wedges 

Spätzle with Bacon and Gruyère

If you have never made spätzle, get ready to make it rain! This tiny, tender egg noodle is made by grating the dough into boiling water. At home, we use a perforated hotel pan, but using a colander or sieve yields the same pro results.

What makes spätzle stand out from other pasta are its pillowy consistency (similar to gnocchi, but not as dense or chewy) and its ability to take on bold flavours. Lots of caramelized onions, bacon and Gruyère cheese transform the spätzle into a creamy dish so good that it might move up the ranks to a main.

1. In a large bowl, whisk together the milk and eggs. Add the flour, salt and pepper and mix together until smooth. Cover and refrigerate for 30 minutes.

2. Bring a large pot of salted water to a boil. Hold a colander with large holes over the water. Add about half of the batter to the colander, press it into the simmering water using a rubber spatula and cook the noodles until firm, 2 to 3 minutes. Immediately transfer the spätzle to a baking sheet and drizzle with the olive oil to coat lightly. Repeat to use the remaining batter, then drain.

3. In a large skillet over medium-high heat, cook the bacon until light golden brown, 3 to 4 minutes. Reduce the heat to low, add the onion and cook, stirring occasionally, until caramelized, 10 to 12 minutes. Add the spätzle, Gruyère and dill and toss together. Season with salt and pepper. Transfer to a large serving dish.


1 cup whole milk or water

4 large eggs

2 1/4 cups all-purpose flour

2 teaspoons kosher salt, more for seasoning

1/4 teaspoon freshly ground black pepper, more for seasoning

1 tablespoon olive oil

2 slices thick-cut bacon, diced

1 yellow onion, thinly sliced

1/2 cup grated Gruyére cheese (about 2 ounces/57 g)

2 tablespoons chopped fresh dill

Beef Lo Mein

Make it yourself with my delicious recipe below or pick up my Waterview Market Meal Kit! Serve in 20 minutes, with no preparation! Each frozen Meal Kit includes all of the pre-chopped components and sauces. My Waterview Market Frozen Meal Kits are available in four flavours Butter Chicken, Beef Lo Mein, Shrimp Stir Fry, and Lemon Garlic Chicken Pasta. Each meal kit will provide rich flavour profiles inspired by me. Available across Canada at Sobey’s, Safeway in  Western Canada, Sobeys in Ontario and Maritime locations.


(Serves 4)


  • 12 ounces flank steak or sirlion
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon baking soda


  • 2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon chili sauce


  • 1 pound fresh lo mein noodles
  • 2 cloves garlic, minced
  • 1 carrot, julienned
  • 1 red bell pepper, julienned
  • 1/2 cup mushrooms, sliced
  • 1 cup snap peas
  • 2 cups bean sprouts
  • 2 tablespoons vegetable oil
  • 2 scallions, julienned, white and green parts separated

Slice the beef into thin strips against the grain. Place the sliced beef in a small bowl with baking soda, corn starch, soy sauce, and oil. This step will make the beef tender and flavorful, with a glistening look. Set aside to marinate for 30 minutes.

Prepare the lo mein sauce by combining the soy sauce, oyster sauce, sesame oil, sambal olek in a small bowl. 

Cook the noodles according to package instructions until they’re al dente, and drain thoroughly. Set aside.

Place your wok over high heat until it’s smoking lightly. Add 1 tablespoon of vegetable oil to coat the wok, and add the beef so it’s all in one layer on the hot wok surface. Sear each side for about 30 seconds. Remove the beef from the wok and set aside.

Add another tablespoon of oil, along with the garlic, carrots, peppers, and mushrooms. Stir-fry for 30 seconds.

Add the white parts of the scallions. Stir-fry for another 20 seconds, and then add everything together for another 30 seconds.  Add the prepared noodles and the pre-mixed sauce.

Continue stir-frying with a scooping motion until the sauce is evenly distributed, making sure to scrape the bottom of the wok to prevent the noodles from sticking. High heat and a well-seasoned wok should also prevent any sticking.

Next, add the snow peas, mung bean sprouts, and beef (along with any juices that may have collected in the bowl). Continue stir-frying until the noodles are heated through and everything is thoroughly mixed.

Toss in the green parts of the scallions, and taste the lo mein. Plate and serve with homemade chili oil or hot sauce on the side!

Waterview Market Meal Kits

I invite you to enjoy my line of Waterview Market Frozen Meal Kits available in four flavours Butter Chicken, Beef Lo Mein, Shrimp Stir Fry, and Lemon Garlic Chicken Pasta. Each meal kit will provide rich flavour profiles inspired by me. Available across Canada at Sobey’s, Safeway in  Western Canada, Sobeys in Ontario and Maritime locations.

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