Mini Cupcakes with Pistachios & Raspberries
Delicate tiny cupcakes get a flavourful boost with orange blossom water, pistachios and raspberries.
Delicate tiny cupcakes get a flavourful boost with orange blossom water, pistachios and raspberries.
These soft chewy doughnuts make for the tastiest dessert to offer up this fall.
Wild rice is native to Canada, and it's an important part of the nation's food history. Using a blend of brown and wild rice, such as Lundberg Wild Blend, gives this classic dessert a
boost of fibre and a slight chewiness. If you love ginger, top the pudding with extra crystallized ginger.
Although this is not your grandmother's ordinary eggnog recipe, it is equally warm, rich and festive. The rum extract adds the familiar flavour, and you can omit the alcohol for a kid-friendly version. For an extra-indulgent twist, grate dark chocolate over the foamy top.
As you stir this creamy white hot chocolate with the peppermint stick, it slowly melts, adding extra minty flavour. Use a food processor or resealable plastic bag and rolling pin to crush the candy cane.
Making the dough in a bread machine makes it slightly puffier than one made by hand.
A thin slice of rich marble cake is a fitting end to this first-night dinner. Wrap any leftover cake well and serve it with tea and coffee throughout the weekend. If stored in an airtight container, the cake can be made two days in advance.
This gorgeous bread wreath does double-duty: It's a warm pull-apart roll for guests to enjoy and an attractive centrepiece to anchor the table. Serve with our Garlicky Basil Butter.
