Flavourful swirls of chocolate in the middle of a classic favourite that's baked then bathed ia a warm fudgy sauce guarantee its irresistible popularity for Hanukkah or any other special occasion.
Marinated strawberries add glamour to a no-fail orange sponge cake. For a nonalcoholic syrup, replace the sherry with pulp-free orange juice.
Welcome a dramatic new dessert to your fall table this year. Our creamy pumpkin cheesecake, glowing russet brown with easy-to-make caramel topping or shards, will add pizzazz to a bountiful feast.
The subtle yet remarkable flavour of Earl Grey tea makes these cream-filled cookies truly unforgettable. Feel free to substitute with your favourite looseleaf tea for an entirely new flavour.
This adorable dessert is an elegant way to end your meal. You can find kataifi, a finely shredded pastry dough, in Mediterranean and Middle Eastern grocery stores, as well as many major grocery retailers—look for it next to the phyllo in the freezer section. To keep the nests crisp, fill them with mousse at the last minute.
Spring showers bring the delightful surprise of a rainbow that brightens any gathering. Making the batter and icing once then dividing it for colouring makes it easy.
These precious little sandwich cookies are as delicious as they are pretty. It may seem like a lot of rose water in the filling, but don't worry – it only adds a hint of floral flavour. Be sure to add the liquid to the icing slowly and gradually so that it doesn't separate. Use a pretty fluted cookie cutter to make these stand out on your cookie tray.
Slice-and-bake cookies are great for time-pressed cooks because there's no rolling or cutting out shapes—simply form the dough into a log, chill and slice.
For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.
This traditional fruitcake pleases even people with fruitcake prejudices. Make it at least one month ahead to allow the cake to steep in rich flavours before icing.
