MON - FRI 10 - 6 | SAT 10 - 5 | SUN 12 - 4







Peanut Butter Chocolate Cherries



1 jar of cherries with stems ( they only come in small jars) drain and keep 2 tbsps. juice

1 cup peanut butter

1 1/2 cup icing sugar

2 tablespoons melted butter

2 tablespoons cherry juice from the jar

2 cups of semi-sweet chocolate




Combine peanut butter, icing sugar, melted butter and cherry juice in the Cuisinart until it comes together like a ball. Knead the dough and make into round balls. Poke a hole in the dough and put the cherry in with the stem on the outside. Mould the dough around the cherry until nice and smooth. Do this with the rest of the cherries on a parchment lined cookie sheet or one lined with a silpat. Refrigerate for 6 hours or overnight.

Melt the chocolate. Pick up the cherries by the stem and dip in and put back on lined cookie sheet and refrigerate for an hour. Enjoy!!




Sometimes in the jar of cherries you will find some cherries without stems. I mould the dough around the cherry without the stem.


Sometimes I melt some white chocolate and swirl it on the cherry with a fork and refrigerate until dry. 

Recipe yields approximately 35


Available at d.a.Niels Gourmet Kitchenware






Yummy Spaghetti Sauce


6 cloves of garlic, minced

2 onions, chopped

2 tbsps. oil

1 red, yellow or orange pepper

3 cups mushrooms, sliced

2 pounds ground beef, lean

28 ounce can diced tomatoes

2 - 5 1/2 ounce tins tomato paste

1/3 cup Chianti

1 tbsp. salt

1/2 tsp. pepper

1/2 tsp. oregano

1/2 tsp. dry basil

1/2 tsp. sugar

4 bay leaves



Mince the garlic, chop up the onions. Brown garlic and onions slowly in hot oil in a Staub Cocotte for 5 minutes. Slice the pepper into small pieces and slice each mushroom into 4 or 5 slices and add to the Cocotte and cook another 5 minutes. Take a strainer and pour the vegetables into it to strain the liquid. With the vegetables draining take the minced meat and brown for about 10 minutes or until no longer red. Next take the meat out out of the Cocotte and drain in a strainer also. Put the vegetables and meat back into the Cocotte add the rest of the ingredients and simmer for 2 hours. When sauce is done remove the bay leaves.



This recipe yields 8-10 portions. Freezes well.

You can use any type of pasta. Enjoy!


Staub Cocotte: Available at d.a.Niels Gourmet Kitchenware





Brenda’s Tip:

My niece recently had a party and she asked me to make Macarons. I had tried these before and had some trouble with them. I decided to use the Macaron Kit by Mastrad. This time they came out perfect. I made different flavours with different fillings. I used the recipes in the enclosed booklet. The Macaron Kit includes a large silicone baking sheet with the size of the Macaron outlined on it. It also comes with a silicone pastry bag, 6 piping and decorating nozzles, 1 cap and 1 clip to preserve mixture between batches. This is an easy kit to use with great recipes to try!


Macaron Kit:  Available at d.a.Niels Gourmet Kitchenware

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Oreo Cheesecake Bites


  • 3 cups Oreo baking crumbs
  • 1/2 cup unsalted, melted butter
  • 4 pkgs. ( 8 ounces each) cream cheese softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 4 large eggs, room temperature 
  • 4 ounces semi-sweet chocolate
  • 4 ounces white chocolate
  • 1 box of Oreos



  • Preheat the oven to 325 degrees.
  • Line a 9x13 inch baking pan with foil, with ends extending over the sides. 
  • Combine the crumbs and melted butter and pat it down in the 9x13. 
  • Bake for 8 mins. 
  • Take it out to cool.
  • In a large bowl with the electric mixer beat the cream
  • cheese and gradually add the sugar until blended. 
  • Add the sour cream and vanilla; mix well. 
  • Add eggs, one at a time, beating after each until well blended. 
  • Chop 12 Oreo cookies or more if you like. 
  • Gently stir into batter; pour over crust.
  • Bake the cheesecake 35-40 minutes until the sides are set and the centre is almost set. 
  • Cool completely on the wire rack.
  • When the cheesecake is completely cooled cover with Saran Wrap and refrigerate for at least two hours
  • When chilled remove the cheesecake using the foiled overhang and cut the cheesecake into bite-sized pieces.
  • Place the cheesecake bites on a wax or parchment lined baking sheet, 
  • Melt the semi-sweet chocolate and white chocolate in separate bowls. ( I use the microwave on 50 percent power,  stirring frequently). 
  • Pour the melted chocolate into a ziplock bag, one for the semi-sweet chocolate, and one for the white chocolate. 
  • Snip a small corner off the corner of the bags and drizzle the chocolate over the cheesecake bars. 
  • Chill the bars until ready to serve. 


  • Alternately, the drizzled bites can be frozen in an air tight container up to a month. 
  • Let them defrost in the refrigerator and serve chilled.
  • You can always chill the cheesecake for more then 2 hours. I left the cheesecake in the refrigerator overnight. The next day I cut it up and iced them.
  • ENJOY!!!!

9 x 13 inch baking pan : Available at d.a.Niels Gourmet Kitchenware


Chocolate Chip Pie


2 eggs
1/2 cup flour
1/2 cup white sugar
1/2 cup brown sugar
1 cup butter or margarine melted and cooled
1 tsp vanilla
1 cup chocolate chips
1 cup chopped walnuts or pecans
1 9" pie crust 


1/2 litre whipping cream
1/2 tsp vanilla
1/4 cup icing sugar


Beat eggs in mixmaster and add rest of ingredients in order, except for topping. Pour into pie crust and bake in a pie plate for 50 - 55 minutes. It should be gooey in the middle. Remove pie from oven and let cool completely. Whip the whipping cream with vanilla and icing sugar. Decorate the pie.  

Brenda’s Comments:

 There are a few things in my kitchen I can't live without, my  Kitchenaid   mixer, my Cuisinart, my juicer, my French rolling pin and

now a new discovery Fox Run Pie Crust Bag !!! Want to save time   rolling out  pastry dough for a pie? Buy one of these. You unzip the

pie crust bag, dust with flour and place dough inside. Zip up the bag.  Use a rolling pin to form a perfect circle pie crust. It keeps your rolling  pin and counter clean. To clean it, you hand wash. What a great


Emile Henry Pie Plate & Fox Fun Pie Crust Bag 


AVAILABLE at  d.a.Niels Gourmet Kitchenware



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Chocolate Skor Trifle


1 recipe of your favourite chocolate cake made in a 9x13 ; Cut up into small squares.

1 box large instant chocolate pudding ;  follow the directions on package

1 box small instant chocolate pudding ;  follow the directions on package

1 litre whipping cream

1 jar creme fraiche optional

1/2 cup icing sugar

8 Skor bars cut into little pieces

Butterscotch sauce



In a large bowl, whip the the whipping cream with the icing sugar until soft peaks form. Gently fold in the creme fraiche. Continue beating until the whipping cream is stiff. In a large trifle bowl, place a layer of the cut up cake on the bottom. Place a thick layer of the chocolate pudding on top of the cake. Top with a layer of the whipped cream mixture, then an even layer of the Skor. Repeat the process, finishing with the whipped cream and Skor. Pour some dollops of butterscotch sauce on the top. Chill overnight.




I have never combined creme fraiche with whipping cream before and I was surprised by the rich flavour of the whipping cream. You can certainly leave it out if you choose.


Trifle Bowl: Available at d.a. Niels Gourmet Kitchenware