For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.
A festive box filled with these soft, chocolaty candy cane cookies makes a great gift for the host during the holiday season. For a polished look, be sure to let the icing outlines dry completely before filling in the stripes.
These are ideal dunked in a cup of coffee or tea. Or serve alongside a glass of Vin Santo or other dessert wine. Use blanched or unblanched almonds.
Nothing says winter like a fir tree heavy with snow, except maybe these shortbread triangles, heavy with cranberries and pistachios. Blanching pistachios in boiling water makes it easy to slip off their brown skins to reveal the bright green nuts underneath. The slightly moist nuts will also stay green longer in the oven, instead of toasting and turning brown before the cookies are fully baked.
This elegant sandwich cookie with sweet filling is much more impressive than difficult to make. For the photo, we scraped a few white chocolate shards onto the tops.
Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling.
When leaves begin to change colour in the fall, it's a reminder that freshly picked apples are in abundance. Serve a slice of this classic treat topped with a scoop of vanilla ice cream.
These traditional Spanish fried pastries are often served con chocolate (with chocolate). Accompany them with our rich milk chocolate sauce, or take it up a notch and add a mug of hot chocolate for dipping.
