Get great recipe ideas by creating your flavour profile.
Here's our favourite recipe for easy vanilla cookies: Heart-Shaped Painted Sugar Cookies. Cut cookies into your favourite shapes; they don't have to be hearts. A can of store-bought frosting and some food colour can make this recipe a fun, edible painting project for the kids, or skip the frosting for a quick cookie recipe full of great vanilla flavour.
Spices should have a strong aroma, potent taste, and vibrant color! If your spice or herb doesn't meet these freshness standards, check the "best by" date on the bottle. Here's everything you need to know.
For extra crispy wings in the oven, baking powder, a higher cooking temp, and a baking rack will do the trick!Pat 2 1/2 pounds of fresh chicken wings dry with paper towels. Toss wings with a mixture of 1 tablespoon baking powder along with your favourite dry seasonings. Place a cooling rack on a large shallow baking pan lined with foil and spray the rack with no stick cooking spray. Arrange wings in a single layer on the rack. Bake in a preheated 450°F oven for about 55 minutes, turning wings halfway through cooking. This prep makes super crispy wings that hold their texture even after saucing with our favourite Frank's RedHot!
Here's a link to get started. You can explore cuisines and learn about the traditional spices and seasonings for each one.
Here is a great recipe for Marshamallow Frosting: Beat 1 cup (250ml) heavy cream, 1/2 cup (125ml) marshmallow creme, 1/4 cup (60ml) confectioners’ sugar, and 1/2 teaspoon (2ml) Club House® Pure Vanilla Extract in large bowl with electric mixer on low speed 3 minutes. Scrape sides and bottom of bowl with spatula. Beat on high speed 3 to 5 minutes or until light and fluffy.
For a quick white shortening-based frosting, try this: Beat 1 cup (250ml) vegetable shortening in large bowl with electric mixer on medium speed until creamy. Mix in 1/2 teaspoon Club House® Pure Vanilla Extract. Gradually beat in 1 package (450g) sifted icing sugar, 1 cup (250ml) at a time, on low speed until well blended. Add 2 to 3 tablespoons (30 to 45 ml) milk; beat on medium speed until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.
For a simple buttercream frosting, beat 1 cup (2 sticks/227g) butter and 1 tablespoon (15ml) Club House® Pure Vanilla Extract in large bowl until light and fluffy. Gradually add 1 box (450g) icing sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add 2 tablespoons (30ml) milk; beat until light and fluffy.
Here's a great recipe for our Ultimate Vanilla Frosted Cupcakes.
Looking for a delicious scratch made chocolate cake? This one will impress: Ultimate Chocolate Cake
Make creative twists on your kids favourites with these recipes to keep lunch and dinner fresh and fun:
Poultry is a blank canvas and takes on flavor in a lot of ways. Marinades and dry rubs or seasonings are easy ways to add flavour using products you already have at home.
To create even more flavour you can layer flavour by using a marinade as your base flavour layer then adding a rub or seasoning on top. Also considering adding another layer by creating a finishing sauce or glaze using French’s Yellow or Spicy Brown Mustard or use your favourite Stubbs sauce to finish.
For fast flavour, try our:
Try these spices and herbs in your next batch of scrambled eggs- garlic, onion, turmeric or chives! Check out this recipe for a Savoury Greek Scrambled Egg Breakfast Bowl
Roasted or grilled fresh vegetables are a great addition to family meals! Try some these Test Kitchen Favorites to bring color, crunch and flavour to the table. Don’t have a grill? Use the same recipe and roast the veggies in 400°F oven for equally as delicious results.
If you want dinner in one simple step, try some of these sheet pan dinner recipes that include veggies and proteins in one simple step!
Add a pinch of whole thyme leaves (up to 1/4 teaspoon in place of bay leaves in any soup or stew recipes. Thyme and bay leaves share a similar savoury earthy flavour profile that includes menthol and eucalyptus with a minty background. Thyme is a bit more assertive than bay leaves so just a pinch will do and the flavour will develop as the soup or stew simmers.
For a standard 9-inch (23cm) quiche, use 3 eggs and 1 1/2 cups (375ml) of milk or cream.
Test kitchen Tip: The secret weapon to making a solid quiche is to add a whisper of Club House® Nutmeg to the custard mix.
For a quick dry rub using pantry staples try:
Use the rub on 1 pound (500g) of meat such as chicken, beef or pork Want to make a marinade? Add a little soy sauce, honey or light brown sugar and green onion to make a paste.
Yes, you can! Here is an easy recipe for making homemade buttermilk
If you're looking for a quick swap for mayo in chicken or egg salad, try using sour cream--you can even thin it out a little with a splash of milk or white vinegar, if you want. Greek yogurt is a great swap as well. You can substitute in equal proportions and add a pinch of salt to even out the flavour.
If you're just looking for an easy and tasty sandwich spread, French's Mustard is great, or try mashed avocado or a spread of hummus.
Have some free time on your hands and feel like making your own? Try this recipe for homemade mayo! It's simpler than you think.
Voila, Mayonnaise! (You can also use pasteurized egg yolk in place of the raw egg yolk.)
Once you have your base mayo, try spicing it up! Our Chipotle Mango Mexican Style Street Corn, is a fan favourite. Or try adding Chipotle Chili, mustardor your favourite BBQ sauce.
Although it's slightly sweeter and less pungent in flavour, Onion Powder can be used as a quick substitute for Garlic Powder. If you have granulated garlic, you can grind it into a finer powder, or use it as is, at half of the amount suggested in the recipe. If you have Garlic Salt, you can also use this as a direct substitution, but omit about 1/2 teaspoon of salt if it's added to the recipe. 1/8 teaspoon of Garlic Powder is equal to about 1 clove of fresh garlic. If you happen to have shallots on hand, you can use about 1 teaspoon of minced shallots per 1/4 teaspoon of Garlic Powder called for in a recipe.
A great heavy cream substitute is coconut cream. If you don't have coconut cream on hand either, you can make your own heavy cream substitute. Place 1/4 cup of cooled melted butter and 3/4 cup of cold milk in a small bowl; mix well with a wire whisk. If you want it to be a little thicker, stir in 1 tablespoon of flour. This substitute for heavy cream will work well in cooked applications, but will not whip like regular heavy cream.
Another easy way to make a substitute for heavy cream is to add 2 tablespoons of cornstarch to 1 cup of milk; whisk thoroughly and use for cooked applications. For a vegetarian alternative, combine 2/3 cup of soy milk with 1/3 cup of olive oil; whisking thoroughly to combine. As a direct substitution, try using half-and-half in place of heavy cream. Half-and-half will whip, but will not be as thick. Make sure to chill your bowl and beaters before whipping.
Yes, you can--IF your recipe calls for baking powder. Self-rising flour is a mixture of all-purpose flour, baking powder, and salt. Self-rising flour will work for recipes that call for 1/2 tsp to 1 tsp. baking powder per cup of flour. When making the substitution, just omit the baking powder from the recipe, since it is already in the flour.
Here's the short answer: Yes! you can substitute--For every cup of cake flour called for in the recipe, use 1 cup of all-purpose (AP) flour, minus 2 tablespoons. Replace the 2 tablespoons of AP flour with 2 tablespoons corn starch or arrowroot powder.
Here's why: The main difference between all-purpose flour and cake flour is the amount of protein--cake flour has a lower protein content. Cake flour is also finer and lighter, so it gives cakes a lighter texture and helps them rise. Basically, protein in flour turns to gluten. Since AP flour has a higher protein content than cake flour, there is more gluten production which gives a denser texture; but it can still be used in its place. You will just need to add some cornstarch or arrowroot, which helps inhibit gluten formation when baking.
In most recipes you may substitute whole wheat for all-purpose flour without issue. When it comes to baking, swapping equal amounts may result in dense baked goods, and sometimes the flavour will be slightly different. We recommend experimenting with the ratio of whole wheat flour to all-purpose flour when baking. Start by replacing 1/3 of the all-purpose flour with whole wheat flour (i.e. 1/3 whole wheat and 2/3 all-purpose per cup of flour needed) and gradually increase to a half and half blend of each flour, if you find you like the texture and taste of your finished recipes.
If you just need 1/2 an avocado, leave the pit in the center and rub the exposed surface with lemon or lime juice. Wrap tightly with plastic wrap and store in a small airtight container. If you're working with mashed avocado, stir in about 2 teaspoons of lime juice and press plastic wrap onto surface of avocado mixture and cover bowl tightly.
You can, but frozen herbs will never have the same flavourful impact as fresh unfortunately – finely chop your herbs and roll them tightly into a log shape then wrap in plastic wrap and freeze. No bias here or anything, but for the best flavour after fresh, you’re better off using dried Parsley and Tarragon.
We don’t recommend freezing sour cream when used as a topping because you will unfortunately lose the creamy consistency. We haven’t tested this, but you could try stirring the sour cream into the burrito filling – while you won’t have the creamy topping, the tangy flavour of the sour cream will still come through.
Sure, you can freeze fresh ginger! Your best bet is to grate the ginger finely with a microplane or box grater first. Freeze in 1 tablespoon portions for easy use in recipes. However, our ground ginger is also a great substitution for fresh when you run out! Use about 1/4 teaspoon of Ground Ginger in place of 1 tablespoon of fresh ginger.