Don't worry if a few crêpes aren't perfectly round; just layer the less attractive ones in the centre of the cake and no one will be the wiser. A bar zester makes perfect, delicate strips of rind and comes in handy when preparing the orange zest topping.
Candied maple walnuts sprinkled among the cake layers add a pleasing crunch to this towering treat.
Thinly sliced cappocola (spicy cured pork) from the deli counter adds colourful curls to the top of this spinach-and-red-pepper quiche. In a pinch, you can use chopped prosciutto instead.
This show-stopping creation is guaranteed to impress your guests this holiday season.
This impressive bakery speciality is easier to make than it looks. And once you've mastered choux pastry, you can pipe it into a number of different shapes to make éclairs and other tasty treats.
This year, consider opting for a whimsical rocking horse rather than a traditional gingerbread house. It's a full afternoon's activity and children will delight in decorating it. Leave it on display throughout the holidays. Build the horse on a foil-lined inverted jelly roll pan or large cake board. Use the extra dough to make cookies, or freeze it for up to one month.
We've added a subtle blend of spices to basic shortbread for extra festive flavour. If you wish, omit the spice to adapt the dough to an endless number of recipes.
No ugly sweater party is complete without these themed cookies! The gaudier the better, so let the kids' imaginations run wild with endless candy and colour combinations. Reserve some of the icing to use for decorating, and pipe stripes and patterns onto the sweaters, if desired.
Even in Nanaimo, B.C., the origin of the Nanaimo bar is contested. One thing we can all agree on, though, is that Canadians love this triple-layered treat. Over the years, creative Canucks have used the traditional elements of this dessert in Nanaimo bar–flavoured martinis, cupcakes and more. We've married it here with an éclair to create an especially rich pastry.
Apple pie is a fall favourite. Here, we've made the iconic comfort food even better with a combo of sweet and tart apples, plus our technique for a perfectly domed crust every time.
