If there's one thing we love in Montreal it's Nutella (okay fine we like hockey and beer and poutine too) but when it comes to chocolate, Nutella is definitely the way to go. Which is why when we came across these Nutella Stuffed Red Velvet Cookies we were powerless to resist.
These little baked miracles consist of generous spoonfuls of Nutella jammed inside soft and chewy chocolate chip cookies and if that wasn't enough, these cookies have a red velvet twist. These cookies are so good, that the next time you're in the cookie isle at the grocery store, you'll start yelling at a boxes of Oreos for even daring to call themselves cookies.
Here's what you'll need to make your very own Nutella Stuffed Red Velvet Cookies.
1¼ cups flour
⅓ cup cocoa
½ cup of butter
1 cup of brown sugar
½ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons red food coloring
½ cup chocolate chips, plus more for decorating
¾ cup nutella
Make the dough overnight and once you're ready to go, follow these simple instructions.
While his wife, Julie Petry, had posted that the bloodshot eyes were due to an "upper-body injury," she didn't tell curious Habs fans much more — other than saying it wasn't allergies, wasn't because he wasn't tired and wasn't the result of "a couple nights in Vegas."
He called it a "freak accident" that occurred when he put his hand on the arena's glass barrier to brace himself after skating over holes on the ice. He said his pinky finger went into the glass and his momentum pushed the rest of his body forward, breaking his finger.
"The eyes were all because when they were setting my finger back into place to put the cast on, I basically passed out and popped all the blood vessels in my eyes," Petry said.
By Friday's press conference, Petry's eyes were clear, appearing to have healed. But the haunting memory will live on — at least until the Canadiens' official store runs out of Petry "Red Eye" T-shirts.
La Maison Onyx is a pop-up that will run between July and October, giving marginalized chefs a stage to showcase their culinary expertise. Up first is Saint-Henri's Tropikàl Restobar, a Caribbean and Afro-Latin restaurant, which will be there from July 7 to July 27.
Tropikàl will be followed by Maquis Yasolo, an Afro-Québécoise restaurant in Saint-Henri. Later, MasterChef Canada’s Marissa Leon-John of Elle Jay’s Private Dining and Afro-Vegan chef Evy Mendes of Cantine Toca Toca will be serving up delicious eats.
La Maison Onyx is an initiative by DESTA Food, a Black youth network and non-profit business incubator for Black businesses.
According to a DESTA Food statement, La Maison Onyx will feature street food-style menus using local Quebec products, chef-led market tours at Jean-Talon Market, and on-site food demonstrations.
More chefs and Montreal restaurants will be announced in the coming weeks and months.
This article's cover photo was used for illustrative purposes only.
MTLàTABLE is back with set menus at your favourite eateries!
MTLàTABLE is back this year, and around 100 Montreal restaurants are participating in the city-wide food festival between June and October. You can get three-course meals at some of the city's best eateries starting at $20.
MTLàTABLE has revamped its format for 2021 complete with table d'hôte menus, fresh local produce and prizes you can win for simply dining out.
You can filter your preferences by neighbourhood, price, cuisine and more.
Contests & weekly draws
Each meal you buy at the festival's participating restaurants makes you eligible to win one of five weekly draw prizes like a $50 SAQ gift card and a $75 pre-paid VISA card to spend at the participating restaurants.
There are also eight 'Food & Fun Packages' to be won throughout the event, which include two nights in a Montreal hotel.
All you have to do is scan a restaurant's QR code every time you visit to earn a 'fork' and participate in the weekly draw.
Quebec-grown produce & food products
This year's edition of the festival will also focus on fresh seasonal harvests in Quebec, with recipes tailored to in-season produce.
In June and July, restaurants will serve dishes with beets from the Montérégie region, strawberries from Île d’Orléans and raspberries from the Eastern Townships, as well as broccoli from the Capitale-Nationale region, zucchini from the Laurentians and other green vegetables from Quebec.
In August, field tomatoes, leeks, blueberries, and green beans from across the province — from Bas-Saint-Laurent to Lanaudière — will adorn restaurant plates across Montreal.
In September and October, the fall harvest begins, and restaurants will serve soups and stews that include Quebec carrots, morels, oyster mushrooms, eggplants and acorn squash.
Autumn brings the return of apples to Quebec orchards, and restaurants will make use of locally-grown apples on their dishes toward the end of the festival.