Cranberry Caramel Sugar Cookies by Rosie Berger

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These are definitely the hit of the season, according to my loved ones! I also ate four for breakfast. Don’t judge.


1 cup sugar

1/2 cup softened butter

1 egg

1 tsp vanilla extract

2 1/4 cups flour

1/2 tsp baking powder

1/4 teaspoon salt

1-1.5 cups roughly chopped fresh cranberries

1 cup Crunch Caramel Sugar


  1. Preheat oven to 350. Line 1 or 2 cookie sheets with parchment paper

  2. Cream butter and sugar with electric mixer

  3. Add vanilla and egg, mix on medium until smooth

  4. Separately, combine dry ingredients

  5. Gradually add dry ingredients to wet until combined

  6. Add cranberries, mix until your dough turns pink!

  7. On a floured surface, bring dough together and form into a disk. Wrap in plastic wrap and chill for 30 minutes.

  8. Roll dough (with plenty of flour) to 1/4 inch thick (there’s a lot of dough, so I tend to do it in batches)

  9. Use a 2 inch cookie cutter to cut shapes

  10. Place 1/2 inch apart on cookie sheets.

  11. Sprinkle each cookie generously with Crunchy Caramel Sugar

  12. Bake for 10-12 minutes, until caramel is melted and cookies are JUST getting slightly golden on the bottom (I like to poke on on the edge. If it’s mostly firm, it’s done)!

  13. Remove from oven, transfer to cooling rack or plate and sprinkle again with caramel sugar (not as much as before they baked. Just enough to give a bit of texture).

Makes approx. 45 cookies

Festive Chocolate Cheesecake Tart with Gingersnap Crust and Cran-raspberry Coulee by Rosie Berger

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Layers of chocolatey-ganachy-cheesecakey-fruity goodness in this tart. These fillings make enough to fill a 12” tart dish (like the one pictured) PLUS another 7x11 dish (it’s a fairly shallow tart, which is ok since the flavours are pretty rich)!



2.5 cups gingersnap crumbs

1/2 cup butter, melted

Cheesecake layer

2 bricks cream cheese, softened

1/4 cup whipping cream

2 tsp cornstarch

1 cup granulated sugar

2 eggs

1 tsp vanilla extract

Ganache layer

1/2 cup butter

12 oz of Unsweetened baking chocolate

1/3 cup whipping cream

1/2 granulated sugar (feel free to add a bit more if you like things a bit sweeter)


1 pint raspberries

1.5 cup of cranberries (fresh or frozen)

1/3 cup water

1.5 tsp grapefruit zest

2 tsp ground cloves


  1. Preheat oven to 350

  2. Mix crumbs and butter in a bowl until crumbs stick together

  3. Spread evenly in dishes, including up the sides press down with hands

  4. Blind bake for 15 minutes, until crust turns dark gold and begins to bubble. Remove and let cool until your cheesecake filling is ready (about 20 mins)

  5. While baking your crust, add cream cheese to bowl and use electric mixer to whip and soften

  6. Add whipping cream, mix until fluffy

  7. Mix in sugar and cornstarch

  8. Mix in eggs (one at a time) and vanilla until smooth

  9. Pour & spread cheesecake mixture over crusts, 1-2 cm deep

  10. Bake for 20-30 minutes, until firm. Remove and set aside

  11. In a double boiler, melt butter (instead of a double boiler, use a larger pot of simmering water about 1/3 full with a smaller pot resting on top (be careful it doesn’t let any water in)

  12. Once butter is melted, add chocolate and stir until combined. Careful not to let the chocolate burn

  13. Stir in whipping cream

  14. Pour & spread over cheesecake layer

  15. Add coulis ingredients to a medium pot, stir together and turn heat to medium, until water begins to boil

  16. Turn heat down to medium low, let simmer and stir occasionally until berries are very soft and liquidy.

  17. Strain over a heatproof bowl, pressing all the berry goodness through until only seeds and peels remain (they can be thrown out)

  18. Use a spoon (or a squeeze bottle, if you’re feeling fancy) to distribute the coulis across the tarts.

  19. Refrigerate tarts until right before serving, garnish with fresh sugared cranberries.

Autumn Pulled-Pork Slow Cooker Stew by Rosie Berger

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Sweet, bright, savoury, warm, yummy.  Enjoy!


3lbs pork loin roast

2 tbsp butter

Salt + pepper

1 tsp paprika

1 tsp nutmeg

1 large red onion, chopped into chunks

5-6 small apples cut into half-inch cubes

2 tbsp ground cinnamon

4 stalks of celery, sliced

1 cup of dried cranberries

For the sauce

2 cloves garlic, minced

400ml crushed tomatoes

½ cup pure maple syrup

¼ cup apple cider vinegar

3 tbsp worchestershire sauce

2 tsp ground mustard seed

3 tbsp paprika

1 tbsp nutmeg

1 tsp cloves

2 tsp salt

2 tsp black pepper

1 tsp chili powder

2 bay leaves

2 cinnamon sticks


1. Heat a large, non-stick pan with butter on medium-high heat

2. Pat pork dry on both sides, sprinkle with salt, pepper, paprika, and nutmeg.  Add to pan, in two batches if necessary.  Sear on both sides until brown (about a minute on each side). Add to slow cooker.

3. Add chopped veggies to slow cooker

4. Combine sauce ingredients, stir until combined.

5. Pour sauce evenly into slow cooker

6. Top with bay leaves and cinnamon sticks

7. Set slow cooker to low for 8 hours

9. At 7 hours, remove pork and shred with 2 forks.  Add back into slow cooker and stir everything together.

10. Remove + serve (preferably with warm bread and butter... yum)!

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