Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products.
The tartness of the tamarind tempers the sweetness of honey in these fall-off-the-bone ribs. Serve with a side of creamy potato salad—and make sure you have plenty of napkins on hand!
Honey and milk give this loaf its subtle sweetness and soft crumb.
Tarte au sucre is a typical Quebec recipe you will find on the menu at L'Échaudé in Quebec City. Slim wedges, attractively garnished with fresh fruit and a swish of crème anglaise, intrigue visitors and satisfy locals who cherish memories of their mothers' versions.
A little chicken goes a long way with a wealth of healthy vegetables that kids will gobble up. They'll love the sweet-and-sour flavours of this nice gloppy sauce, which is perfect over rice. If you don't have a microwave oven, serve the crunchy bean sprouts raw.
How do you make something as good as banana bread taste even better? Turn it into soft, moist blondies and cover them with a sweet cream cheese icing! For an extra-special touch, add a cup of chopped walnuts or chocolate chips to the batter before baking.
A shortbread crust makes easy work of these pretty little tarts. Simply roll the dough into balls to press into mini muffin cups -- no finicky pastry to roll and cut. Plus, the buttery crust pairs wonderfully with the citrusy zing of the filling.
Sweet and oh so cute, these little steamed desserts are anything but old-fashioned.
From the town of Trier in southwestern Germany, these lattice-topped bars are like elegant little spiced raisin and almond pies.
Colourful cinnamon-scented cookie lollipops make welcome treats for home or clubs. They also make a fun edible Halloween centrepiece by inserting the sticks into a pumpkin or squash. You'll need thirty 6-inch (15 cm) lollipop sticks.
