Dotted with chocolate and pistachios, this after-dinner treat begs to be dipped in tea.
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.
This tropical wonder fruit stars in many favourite dishes, sweet and savoury alike. Packed with nutrients and super delicious, coconut promises to leave you hydrated and feeling great.
Spiced dough wrapped around a hazelnut-and-almond filling creates impressive cookies. Slicing the logs after baking makes them easy large-batch cookies.
These double-chocolate biscotti make a sweet treat for those with gluten dietary restrictions (though no one will believe they’re gluten-free!).
Rice vermicelli is easy to find among the Asian noodles in an increasing number of grocery stores. You can substitute 2 cups (500 mL) rinsed drained cooked vermicelli pasta.
Chunks of buttery shortbread and a sweet butterscotch ripple make this ice cream taste just like Canada's favourite tart. If you like raisins or pecans in your butter tarts, swirl a small handful into the ice cream when you add the butterscotch and the cookies.
Chopping the dates for these squares is easier, and less messy, if you use kitchen shears or scissors to cut them.
