Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing.
I thought about making a healthier version of lasagna with vegetables instead of pasta and thought of using eggplant instead of the lasagna noodles to come up with "Moussagna" (Moussaka and Lasagna combined). I've eliminated the bechamel sauce to cut back on the fat and used the tomato based sauce from the lasagna recipe to make it low fat. I also used low fat cottage cheese instead of the full ricotta cheese.
Thighs work well in this new main-course take on a popular appetizer because they stay moist during cooking. Serve with Coriander Chutney.
Fresh peaches at the market are a sure sign that summer is here. And there's no better way to celebrate than with our Ultimate Peach Pie. A hint of vanilla in the filling brings out the best in the peaches, and a sprinkling of cornmeal in the flaky pastry adds a satisfying crunch. Be sure to bake the pie on a baking sheet to catch any juices that spill over.
Profiteroles, or cream puffs, are light, egg-rich French pastries that puff up beautifully in the oven. Use large piping bags to pipe the pastry and the cream.
Resembling snowy holly berries, the sugared cranberries add a wintery touch. They take 12 hours to soak, so be sure to start them a day ahead.
Barbara Reiss, husband, Ed, and daughter, Pam, are the owners and operators of Desserts Plus, a popular restaurant and catering firm in Winnipeg. Here they share a favourite Rosh Hashanah dessert, which we've adapted slightly for the home kitchen. This impressive torte has the winning combination of hazelnut, chocolate and coffee and goes well with a dairy lunch or dinner.
Pretty in pink with a delightful sweet-tart taste, these marshmallows add a nice pop of colour to your holiday dessert table. Using frozen berries makes this recipe convenient and inexpensive.
Marshmallow-like on the inside and beautifully rustic on the outside, this elegant twist on Easter-egg nests will take your dessert menu to new heights.
