Orange Chocolate Sauce

Serve this rich chocolate sauce with poached fruit, ice cream, crêpes or freshly baked profiteroles. Or, for a thoughtful gift, spoon the sauce into a small glass jar and adorn with a festive ribbon. Attach a label with instructions to keep it chilled, and include a best-before date.

Cranberry White Chocolate Tarts

Flaky pastry cups get royal treatment with this rich, creamy filling.

No-Bake Chocolate Pretzel Clusters

These decadent drops are incredibly easy to prepare, making them perfect for a last-minute cookie exchange. The chocolate-dipped pretzel topping adds an easy, festive flair.

Caramel Steamer

The caramel sauce recipe makes more than is needed for two drinks. Refrigerate the remaining sauce to make more steamers or to serve over ice cream or other desserts. If you have a milk frother, you can use it in place of the stovetop method.

Sage Pastis Spritz

This sophisticated, effervescent cocktail is tailor made for serving with seafood. Pastis is an anise-flavoured liqueur with herbaceous undertones. Originating from France, it’s typically diluted with water and served as an aperitif, but it’s also delightfully crisp when paired with fresh sage, tangy citrus and a splash of bubbly.

Baked French Toast with Berry Compote

Soaking the bread before baking gives the French toast a light, souffle-like texture.

Amaretto Cheesecake

This is a favourite of Canadian Living web food editor Christine Picheca's mom, Angie. Use a rolling pin to crush the amaretti cookies for the crust; a food processor makes the crumbs too fine.

Very Special Bread Pudding with Orange Crème Anglaise

Chocolate Hazelnut Pots de Crème

With a hint of hazelnut, this creamy, rich custard in everyone's favourite flavour is an elegant make-ahead dessert.

Cappuccino Trifles

This finale marries festive flavours in personalized portions.