The white chocolate ganache that glazes this classic loaf is a nice departure from the more traditional icing sugar glaze usually found on tea loaves. Our technique of layering the frozen blueberries keeps them from dyeing the batter purple, making each slice a delicious contrast of moist cake and juicy berries.
Make your own gold medal–winning curling stones by sandwiching a cool, minty filling between two soft, cakey, chocolaty cookies and topping them with a gummy handle. If the coating chocolate is a little too thick to spread, stir in a few drops of vegetable oil to thin it.
Frosted with velvety smooth chocolate icing, this chocolate cake is a dessert irresistible to cocoa lovers! Top with fresh strawberries or other fruit.
With three layers of lemon, this citrus-infused cake is simple, sweet and oh-so stunning.
Studded with chocolate chips and laced with fruity flavour, this pudding reaches perfection under a dollop of vanilla yogurt or ice cream. Serve either warm or cold.
This fruity dessert takes only minutes to prepare, making it a lovely finish to a weeknight meal. Cornmeal adds a bit of crunch to the classic biscuit topping.
Cooking the shallots until caramelized creates the flavour base, and their subtle sweetness naturally balances out the sharp blue cheese. If you're not a fan of blue, try extra-old Cheddar instead.
The sweet-tart cranberry almond compote is tamed by the fluffy richness of the biscuits. For a twist, instead of topping the compote with a dollop of lightly sweetened whipped cream, try cr?me fra?che or whipped mascarpone. Toast almonds in a skillet over medium heat, shaking the pan often, for about 5 minutes, while the cranberry mixture is cooking.
