Savour this show-stopping dessert featured in the "Sensational Cranberries!" collection of recipes in the October 2006 issue of Canadian Living magazine.
Chunks of chocolate cake doused in hazelnut liqueur and layered with dollops of chocolate-hazelnut pastry cream make a spectacular dessert. Gold leaf, which adds a touch of elegance, can be found in many baking supply stores.
This is a great two-person job - one can coat the apples in the delicious gooey caramel then the other can roll it in nuts. You'll need nine wooden stir sticks or chopsticks. Any caramel left in the pot after dipping can be scraped onto greased foil, cooled and cut into squares for treats.
These spiced sugar cookies are a breeze to make during the busy holiday season. We've topped them with store-bought chocolate rosettes, but chocolate-covered cashews make a tasty substitution.
Get creative when painting the glaze onto the trees. Windswept cedars, bending pines and evergreen boughs dotted with tiny bobbles look wintry and festive.
It seems no one really knows why this pull-apart loaf is called monkey bread. But we're not going to question something so delicious and fun to make! Balls of sweet yeast dough, dipped in butter and coated with cinnamon sugar, are piled high in a tube pan. The cinnamon drizzle is the icing on the cake, so to speak.
Sumptuous and sophisticated, crunchy chocolate hazelnut spread gives our layered cake a subtle nutty crunch and a glossy, lush frosting.
Please everyone with this classic moist carrot cake with cream cheese frosting. It makes a most elegant wedding cake. A garnish of beautiful fresh flowers adds a splendid touch that's worthy of the occasion. Make one batch for the top tier of the wedding cake and a double batch for the bottom one.
In Devon and Cornwall, folks argue over whether the cream or jam goes on first, but these West Country treats are winners however you serve them.
Scones are found in various guises all around Britain. Earlier versions tended to be baked as one large cake and broken into wedges later – Northumberland’s “singing hinny” is one surviving example. Scones, clotted cream and jam are a match made in heaven – or, rather, in an abbey, as this teatime delight is said to have first been offered by the monks of Tavistock Abbey in 1105 to the Earl of Devon and local workers as thanks for restoring their monastery.
