Chewy, crunchy and sticky—these fruity, chocolaty bites have it all! A mix of jam and dried fruit in the filling delivers maximum cherry flavour without being overly sweet.
This delicious cake has a shiny mirror-like raspberry glaze that will wow guests at your holiday party. Chill on a baking sheet just in case any of the raspberry glaze leaks through the springform pan.
Switch up your usual graham cracker or chocolate crumb cheesecake crust with our festive gingersnap version. To make gingersnap crumbs, whirl whole cookies in a food processor. If you like, add a white chocolate curl garnish.
This indulgent maple-infused custard is made even sweeter by adding a seasonal buttery pear topping. To ensure that the custard is set in time for dessert, make the pots de creme well in advance of your guests' arrival.
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
A thick layer of creamy mint icing is sandwiched between a crumbly chocolate cookie base and smooth dark chocolate ganache in these irresistible squares.
Junior chefs will love this delectable treat because they can make it on their own (though an adult should lend a hand when cooking the raspberry purée). Everyone will delight in the summery taste and silky smooth texture of the filling. The key to beautiful, even swirls is to patiently spoon alternating dollops of the lemon and raspberry batters over the crust.
Raspberry puree and syrup add festive colour and flair to this classic Italian dessert. To suit the bowl used in the photograph, we arranged the second layer of raspberries, lady fingers and puree so they did not touch the edge of the bowl.
