To achieve the super-soft texture of these chocolaty cookies, a little sour cream goes a long way. Drizzle the finished cookies with milk chocolate instead of white, if desired.
A log of slice-and-bake cookies is handy as a novel hostess present, or to stash in the freezer for refreshing supplies as needed.
Toasting the oats is the key to making these drop cookies absolutely irresistible, as it deepens the flavour and crisps up the texture.
Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
These mouth-watering muffins are not only moist and sweet, but they’ve also got serious crunch!
Rugalahs are one of the most requested Hanukkah cookies, now popular year-round. When the nut and fruit crescents bake, they ooze ever so slightly, and this rich filling gets crisp and caramel-like around the crescents.
Pull this mildly seasoned, comforting chili together in minutes. It's loaded with veggies and lean protein—perfect for growing minds and bodies.
Make the filling on Sunday, then just add the topping today while the oven heats. Milk in the filling and in the biscuits adds calcium. Serve with salad.
This old-fashioned favourite features a custard filling and crumbly topping.
Basic shortbread gets jazzed up with pistachios and cardamom in this recipe. The rose water gives the icing a lovely floral note.
