Stripey Chocolate Peanut Butter Loaf

A simple batter-layering technique yields fun results in this quick bread recipe. Kids will love the way the stripes emerge as the batter settles into the pan. We're pretty sure you'll love it, too.

Peppermint Patty Sandwich Cookies

The combination of peppermint and chocolate is a holiday winner. The dark chocolate dough is ideal for cutting into all sorts of holiday shapes, such as holly. (From "Festive Cookies" in the December issue of Canadian Living.)

Gluten-Free Ginger-Spiced Snickerdoodles

Crispy edges and a soft, chewy centre—what’s not to love? These sweet and spicy gluten-free treats are bound to become a favourite. See below for our cream cheese sandwich variation.

The Ultimate Chocolate Chip Cookies

Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.

Hot-Smoked Salmon

If your grill has a smoker pan or insert, follow the manufacturer's instructions rather than using the foil packet described below. To give the fish a stronger, more pleasing smoke flavour, we used hickory wood chips.

Blueberry Cream Layer Cake

Watch out, strawberry shortcake—this sweet and tangy blueberry dessert might just become the new go-to summer treat. Double the blueberry mixture and use the extra (which can be refrigerated for up to 5 days) to top scones or brioche.

Pumpkin Sticky Buns

Gooey sticky buns are perfect for a crowd on a cosy holiday morning. These may sound like they'd be over-the-top sweet, but they're well balanced. The earthy pumpkin – in both the dough and the filling – reins in all that brown sugar goodness.

Smoked Trout and Shallot Quiche

Mild and rich smoked trout is special enough for a festive brunch tart.

Pumpkin Japanese Cheesecake

Double Trouble Dark Chocolate Caramel Cake

Decadent, layered with caramel and topped with a thick chocolate icing, this cake is a little time-consuming, but well worth the effort. The key to perfect caramel is to just let the sugar and water cook to amber and never walk away during the colour stage.