This is a recipe from Lynn Lilje of Surrey, B.C. You can also use white chocolate or semisweet chocolate chips. For a festive touch, add 1/2 cup (125 mL) candied fruit to the dough. Or dip one end of each cookie into melted milk chocolate then sprinkle with dark chocolate or sliced nuts.
Hazelnuts, walnuts and pecans grace the top of this decadent indulgence. Serve with bourbon-spiked whipped cream.
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.
Dip the biscotti in either dark or white chocolate to make these cookies extra delicious.
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.
Brownies are everyone's favourite. We've just added a little twist of ice cream and a heavenly bourbon sauce.
These double-chocolate biscotti make a sweet treat for those with gluten dietary restrictions (though no one will believe they’re gluten-free!).
The chocolate sets very quickly in the refrigerator, which is also the ideal storage space for these biscotti—especially if your kitchen is warm from holiday baking.
