Give your favourite java head a double shot of espresso: a brownie made with espresso and topped with a chocolate-covered espresso bean.
This recipe comes together quickly – so quickly, in fact, that you'll never buy a cake mix again. You can crush candy canes into a fine powder in a food processor, or look for it at a cake decorating store around the holidays.
Serve with: Barley pilaf. Pork tenderloin is an extremely lean cut of meat with no waste. Coating the pork in ground porcini mushrooms gives it a delicious mushroom-flavoured crust.
Chef Tawfik Shehata, of Vertical Restaurant in Toronto, shares this Egyptian-style falafel, which uses fava beans instead of chickpeas. It's one he enjoyed throughout his childhood.
These easy last-minute cookies are crisp and sugary outside. Look for coarse granulated sugar in your local bulk-food store.
This all-purpose cake, made without butter or eggs, is so moist and easy to make that you will use it again and again. When frosted, it keeps well in the refrigerator for up to 24 hours. When not frosted, it freezes well for up to one month.
These treats make beautiful gifts, if you can keep from eating them all!
Nothing says decadence like a light, airy chocolate mousse. The sweet, creamy flavour of the milk chocolate and the deep, rich taste of the dark chocolate give this mousse the best qualities of both.
