We love the versatility of this cake: Make it a trendy naked cake and have extra icing for creating cake pops (see tip below), or go to town and generously cover each layer with fudgy maple icing.
Whipped cream and chocolate curls crown layers of chocolate cake, Morello cherries and chocolate mousse. Look for sour cherries preserved in light syrup in jars at delis and supermarkets. If you prefer not to make the chocolate curls, just grate 2 oz (60 g) chocolate instead.
These sticky buns only look elaborate. If you prep everything the day before, all that's left to do is pop them in the oven.
From applesauce to caviar, 11 tempting toppings take latkes from simple to sensational.
To simplify dinner prep, bake and freeze these rolls in advance—if you can resist eating them fresh out of the oven. The secret to their divine texture is to use just enough flour to keep the dough from sticking to your hands.
Take note chocolate lovers and cake bakers (even novices), this curl-coated cake is surprisingly straightforward to make. A hint of raspberry complements the bittersweet chocolate. Garnish the cake with fresh raspberries, if you like. Quality chocolate, such a Lindt, Valhrona or Callebaut, gives the smoothest creamy texture to the filling and icing.
Anne Kerekes was born in Hungary in 1926 and immigrated to the rural coal-mining community of Wayne, Southern Alberta, at the age of 2. The frontier spirit survives in Anne as she bakes weekly for her children, grandchildren, and great grandchildren. When you drop by her house make sure you sneak a treat from the cookie drawer, which is always full.
From: NFB.ca/bread
Sourdough can claim to be the original bread as it's made with spongy starter, the leavener used in making bread before cake and granular yeasts were commercially available. Although it's not a last-minute project — the starter and the bread need time to develop the distinctive tangy taste — this crusty, chewy loaf is actually easy to make and well worth the time. And if you feed the starter regularly, you can enjoy making this bread for years to come.
This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.
Take a break from traditional holiday desserts with these tart citrus cookies. For best results, use freshly squeezed lemon and lime juice in the icing.
