Goat Cheese Souffle
Jul 14, 2005
This recipe makes enough for an 8-inch (2 L) square pan of brownies, but you'll want to tuck it away to use on cakes and cupcakes, too.
Kary's tip: Granish with store-bought cigar cookies and fresh raspberries.
A hidden layer of decadent chocolate and a thyme-infused crust add surprising bursts of flavour to this twist on classic lemon meringue pie.
"Making a pie in a large jelly roll pan means you can easily serve a crowd. Plus, a slab is so much simpler to transport and slice without making a mess. Talk about a win-win!" — Gilean Watts, Food specialist
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.
Scrumptious layers of carrot cake, pineapple, candied walnuts and a luscious cream cheese custard make these tiny trifles a must-try for carrot cake lovers. Make them a day ahead and simply add the garnish before your guests arrive.
This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.
