The inside-out version of this classic square offers a classy white chocolate top with a rich dark chocolate centre. Use a vegetable peeler to make the chocolate shavings.
With a decadent chocolate ganache centre and luxurious dairy-free dark chocolate coating, these vegan truffles are a treat that can be enjoyed by all.
Cinnamon, cardamom and cloves lend a fragrant Massaman Thai curry its complex mild flavour. A mortar and pestle are traditionally used to make curry paste, but we've eased the process by using a food processor to blend the ingredients into a smooth base for the dish.
We've turned the classic B.C. bar into an easy three-step pie—all without the need of an oven! Custard powder gives softened ice cream the same taste as the bar's signature creamy filling; pour it over a nutty crust and top with ganache for a minimal-effort dessert that wows.
The pride of Nanaimo, B.C., these bars have a crumb base layered with a creamy custard filling and a chocolaty topping. Best served at room temperature, the bars keep well refrigerated or frozen.
These tender, shortbread-like dulce de leche--filled sandwich cookies are popular in South and Central America.
Thai red curry paste is full of flavour but less spicy than its green counterpart. The result is a rich, creamy dinner that spells comfort in every bite.
Vanilla wafer cookies, raspberry filling and white chocolate lighten up the traditional colour – and flavour – of the classic Nanaimo bar.
Cranberry Lemon Squares are made possible by foraging in the wild for the signature ingredient. For Southerners, this recipe also works very well with cultivated cranberries, quartered so they are the same size as the tiny ones so well hidden somewhere outside Yellowknife.
