These simple-to-make chocolate bits of "birch bark" look beautiful on our Vanilla and Coconut Birch Bark Cake. Watch below to see how they're made.
These pops make an adorable edible centrepiece on your Thanksgiving table. Small gingersnap thins fit neatly in a measuring cup; if you're using bigger cookies, break them into 1-inch (2.5 cm) pieces to fit in the cup. To make the crumbs, pulse the cookies in a food processor, or put them in a plastic bag and crush them with a rolling pin, until they're crumbly but not powdery.
These adorable Easter chicks are made out of coconut macaroons, and transformed into cute animals with the addition of a few candies. For added effect, plate the chicks next to dyed, cracked eggshells.
This recipe is approximately 40 years old. I like to serve it with either canned cherry pie filling or whipping cream (or both).
These easy no-bake cake pops make a great project for kids. Hit up your local bulk-food store for decorating sugar, dragées and sprinkles in assorted holiday colours. You’ll need 16 lollipop sticks—use them to also punch holes into a block of foam, then stand the cake pops upright once you get them onto the sticks for easy decorating.
Spring showers bring the delightful surprise of a rainbow that brightens any gathering. Making the batter and icing once then dividing it for colouring makes it easy.
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Nostalgic for peanut butter and hungry for chocolate? Here they are together in a no-bake pie that lives up to your fondest memories.
