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Announcing the Chatelaine Cooking Club!

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4. Chatelaine Kitchen Makeover, Full Kitchen

Photo by Roberto Caruso

Join in on the delicious fun and participate in our brand new Chatelaine Cooking Club!

How does it work? Once a month we send out the call for you to recreate a winning dish we’ve selected from the current issue of Chatelaine.

Then what? All you do is chop, stir, cook or bake it up, snap a photo of your culinary prowess, send it to us, and check back at Chatelaine.com to see if you’re featured in our Chatelaine Cooking Club gallery!

How to post your pic?

Once you have your photo, you can post it one of three ways (make sure you’re not on a private setting):

Instagram_Icon_MediumFollow us on Instagram, then post your photo using @ChatelaineKitchen

twitter-bird-white-on-blueFollow us on Twitter, then tweet us your photo with the hashtag #ChatelaineKitchen

fbLike us on Facebook, then message us your photo

Get your photos posted by next Thursday at noon to be considered for the club’s gallery the following day, which will be featured with the next week’s recipe!

Quick photo tips: Don’t use a flash, natural light is best. Just place your plate near a window and shoot away. Don’t bother using props – they’ll detract from the featured food. Overhead is always nice, close-ups work well, and get in close so we can see what’s cookin’!

Let’s get started! Here’s your first challenge:

Chocolate Diablo Cookies

From Vancouver’s Tacofino Cantina food truck (and featured in the new Eat St. Cookbook), these delectable cookies include a touch of cayenne to spice up your snack time!

Prep 15 min
Total 40 min

Chocolate-diablo-cookies-recipe-633x660

1 1/2 cups all-purpose flour
1 cup cocoa powder, preferably Fry’s
1 tsp baking soda
1/2 to 1 tsp cayenne pepper
1 tsp cinnamon
1 cup chocolate chips or chunks
2 eggs
1 cup brown sugar
1 cup granulated sugar
1/2 cup canola oil
3 tbsp ginger juice or grated fresh ginger
1 tbsp vanilla
1 tsp kosher salt or granulated sugar

PREHEAT oven to 375F. Lightly spray 2 baking sheets with oil.

SIFT flour with cocoa powder, baking soda, cayenne and cinnamon in a large bowl. Stir in chocolate chips.

WHISK eggs in a medium bowl. Whisk in both sugars, oil, ginger juice and vanilla. Stir into flour mixture until combined.

USING a 1/4 cup measure, scoop 6 portions of dough onto each baking sheet. Flatten cookies slightly with the bottom of the measuring cup. Sprinkle dough with salt or sugar.

BAKE 1 pan at a time in centre of oven until cookies start to crack, 11 to 13 min. They should still be fudgy in the middle. Cool on racks.

Makes 12 cookies.