Picture this: a rich, brownie-like chocolate cake topped with chocolate mousse, whipped topping and garnished with even more chocolate. Sound divine? It is! Italian meringue gives the mousse a light, fluffy texture without the addition of gelatin. If you can include dairy in your dessert, substitute whipped cream for the nondairy whipped topping.
Even in Nanaimo, B.C., the origin of the Nanaimo bar is contested. One thing we can all agree on, though, is that Canadians love this triple-layered treat. Over the years, creative Canucks have used the traditional elements of this dessert in Nanaimo bar–flavoured martinis, cupcakes and more. We've married it here with an éclair to create an especially rich pastry.
This velvety smooth and tangy cheesecake is so delicious that it's hard to believe there is anything light about it. Reduced-fat cottage cheese, light cream cheese and Greek yogurt team up to rival the original full-fat version without giving up any flavour or texture. Omit the candied lemon zest for an even lighter version of classic New York cheesecake.
Pies aren't usually among the gluten-free goodies in grocery stores. This all-purpose crust solves that problem. The pastry is delicate, so roll it out between sheets of parchment paper to keep it from crumbling. That will also make transferring it to the pie plate a cinch. Dust the paper lightly with tapioca flour between rolls if you find the pastry is sticking to it.
Make the happy day even more special by serving an elegant dark chocolate cake that will make chocolate lovers rejoice. Make one batch of the cake recipe for the top tier of the wedding cake and a double batch for the bottom one.
Tangy lemon curd, light g?ise sponge layers, whipped cream and crunchy cookie streusel make this torte the ultimate lemon cake experience. Garnish with fresh or Candied Lemon Slices.
All over eastern Europe, the poppy seed and honey combination is ubiquitous in breads and pastries during the holiday season. The trick to maximizing the unique flavour of the poppy seeds is to boil and then grind them in a food processor. This brings out the oils in the seeds and turns the filling into a paste. This wreath brings that one-of-a-kind filling to the surface to shine. Moving the rolled-up dough can be difficult, so be sure to roll it up and shape it on the pan that will go into the oven.
This three-tiered one-bowl celebration cake features fluffy layers of sponge, a cream filling and a scattering of fresh berries.
Here's a gorgeous ending that's sure to make a splash: layers of chocolate and passionate pink mousse surrounded by chocolate cake ribbons and iced with chocolate ganache.
I am going to say it outright: this is the best chocolate chip cookie I have EVER made.
I can typically control myself when it comes to indulging in all my home baking, but this time around I inhaled about 1/3 of the batch before I even realized what was going on! I’ll let you in on the two secret ingredients as to why these cookies are so addictively delicious: firstly, they contain espresso powder. You’ll want to make sure it’s instant espresso powder not just ground espresso, it should be the kind that dissolves completely into liquid. Espresso intensifies the flavour of chocolate, so you should consider adding it into your favourite chocolate cakes as well!
Second, sprinkling large flake sea salt onto these cookies as soon as they come out of the oven is an absolute game changer. Salt in general is the ingredient that brings all the flavours together, but both the texture and flavour of those little salty flakes as you eat this cookie will have you coming back for more. I baked these while I was in New York and found chocolate “morsels” at their grocery stores; these seem to just be an alternative name to chocolate chips, but they tend to be larger, so consider using these if you manage to find them, or large semi-sweet chocolate chips to add to that chocolate decadence. With the addition of nutty browned butter and toasted pecans, this is sure to become your favourite cookie recipe too!
