This cake is a guaranteed crowd-pleaser, not only for its sweet, zingy and mouthwatering flavour but also for its show-stopping appearance.
Crystallized ginger and shredded coconut add a delightful twist to this traditional Jewish cookie. The savoury cream cheese dough complements the sweet jam filling, which caramelizes nicely as the pastries bake.
This classic pie uses sugar, or pie, pumpkins, which are abundant in the fall. They are much smaller than jack-o'-lantern pumpkins; one average-size sugar pumpkin will yield enough purée for just a single pie.
Freezing meatballs already in the sauce a few days or weeks ahead makes them an easy one-pot appetizer on the day you need them. You can easily substitute lean ground beef or chicken for the pork. Don't miss the link to our video tutorial on this recipe below.
Sweet white chocolate pairs perfectly with the tart pomegranate seeds. To make a nonalcoholic version, substitute pomegranate juice for the pomegranate liqueur. Use a vegetable peeler to create long shavings of white chocolate to top the trifle. If substituting pound cake for the golden vanilla cake, add up to 1/3 cup more pomegranate liqueur.
This is a recipe from Lynn Lilje of Surrey, B.C. You can also use white chocolate or semisweet chocolate chips. For a festive touch, add 1/2 cup (125 mL) candied fruit to the dough. Or dip one end of each cookie into melted milk chocolate then sprinkle with dark chocolate or sliced nuts.
Brownies are everyone's favourite. We've just added a little twist of ice cream and a heavenly bourbon sauce.
These blueberry-studded cookies are a staff favourite at Canadian Living headquarters. Finely ground almonds replace some of the flour in the dough, adding extra nutty flavour.
