Although you could actually call these “pinkieprint” cookies because they're too small for a thumbprint, you should make the well slightly bigger than you think you'll need – the space will shrink a little while baking. For variety, fill half the cookies with raspberry jam instead of the chocolate-hazelnut spread.
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
The combination of dark chocolate and caramel make these tarts irresistible.
The flavour trifecta of chocolate, star anise and orange make these biscotti sing. They're so delicious that they will vanish before your eyes.
These chewy, mildly spiced cookies are covered in a pretty crunchy coating. They may appear soft when they come out of the oven, but they will firm up as they cool.
You can use homestyle sliced white bread as an alternative to challah or egg bread. If the bread is fresh, leave the slices out for an hour or bake them in a 200°F (100°C) oven for 20 minutes.
Celebrate the season of pumpkin flavour with our pumpkin cheesecake bars that make the perfect treat to bring to your Thanksgiving festivities.
Dark maple syrups, such as medium or amber, offer deep maple flavour. Use a 12-portion mini-cheesecake pan (available through Ottawa-based Ashton Green) or follow our variation, Maple Walnut Cheesecake Squares (recipe below).
Use E. D. Smith jam because of its deep red colour and smoothness.
These are the best, most chewy peanut butter cookies you’ll ever have—we guarantee it.
