Curling Stone Sandwich Cakes

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.

Kugelhopf Baba au Rhum

Enjoyed at breakfast in Alsace, this bread is also seen on the dessert table. Baba au Rhum is a derivative, and when baked in a kugelhopf or Bundt pan then soaked in rum syrup, it's a spectacular dessert.

Brown Sugar Rounds

Brownie Bow Ties

Tender cream cheese dough surrounds apricot-studded fudgy brownies. They take a bit of time to put together so bake one tray while assembling the second.

Firefly Tarts

Playful and bright, these tarts come to life as fireflies with the help of lime curd–lit bottoms and almond wings. To carefully remove the tart shells from the pan, cover them tightly with a kitchen towel, invert and tap the edge of the pan on the counter to release the shells. Eat any remaining filling right out of the bowl. It's that good!

The Ultimate Pecan Pie

This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.

Sunny-Side Cupcakes

Celebrate spring (or even April Fool's Day) with fun cupcakes. The lemon curd surrounded by cream cheese icing makes them look like sunnyside- up eggs. How cute!

Strawberry Buttermilk Panna Cotta

Buttermilk makes this cool no-bake custard wonderfully tangy and creamy. The flavour of the berries is key, so use local in-season fruit.

Salted Chocolate Millionaire Bars

Use Himalayan pink salt for a pop of colour!

Chocolate Ginger Biscotti

These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.