Eggplant and Spinach Lasagna

This colourful vegetable lasagna will delight vegetarian guests — and even the most dedicated meat eaters, too — with its rich flavours. You can save time by using 4 cups (1 L) of store-bought pasta sauce instead of making the tomato sauce.

Citrus Éclairs

Chocolate Mousse Passover Cake

Picture this: a rich, brownie-like chocolate cake topped with chocolate mousse, whipped topping and garnished with even more chocolate. Sound divine? It is! Italian meringue gives the mousse a light, fluffy texture without the addition of gelatin. If you can include dairy in your dessert, substitute whipped cream for the nondairy whipped topping.

Cinnamon Polka Dot Mitten Cookies

You'll be the star of your cookie exchange with these cute little mittens. To make the polka-dot pattern, apply the dots with a toothpick just after the white icing is spread on the cookies.

Olive and Fennel Bread

Crusty on the outside, this Italian-inspired loaf has a wholesome chewy texture inside. It uses a biga, an Italian starter, similar to a French levain but much drier. It's easy to make and just takes a few minutes the day before baking; just make sure your bowl is large because it will rise quite high while it stands overnight.

Beaver Cupcakes

These treats are quick and easy to make and decorate. So keep the kids as busy as a beaver with an afternoon of fun.

Dark Chocolate Bûche de Noël

A traditional holiday recipe, this popular Yule log is a cinch to make in stages, ready to assemble the day before serving.

Cheddar and Chipotle Focaccia

This focaccia dough is moist and a bit difficult to handle at first. It needs a long kneading (easiest in a stand mixer) and a rise overnight in the refrigerator to come together in texture and flavour. To prevent the dough from taking on any fridge odours, place the covered bowl in a plastic bag. Whole spelt flour gives a wonderful and subtle nutty boost to the flavour of the white flour; you could replace it with whole wheat flour, if you prefer. To prepare the chipotle peppers, soak them in boiling water until softened, about 15 minutes. Remove stems; split and seed.

Profiteroles

This impressive bakery speciality is easier to make than it looks. And once you've mastered choux pastry, you can pipe it into a number of different shapes to make éclairs and other tasty treats.

Kouign Amann

This impressive treat from the Breton region of France is made by folding together layers of pastry that have been spread with butter and sprinkled with sugar. As they bake, the butter and sugar create a crispy, caramelized crust outside and a gooey sauce inside.