Sweet Potato Gnocchi in Mushroom Butter Sauce

Gnocchi may seem difficult to make, but they're not. Just a little mixing and kneading yields tender nuggets of dough. Bake the sweet potatoes and purée the flesh in a food processor for the best texture. Garnish with a few curls of Romano or Parmesan cheese if you like.

Pepparkakor

Have a batch of these pretty and crispy Swedish ginger thins ready to go so you can munch on them all holiday season long. 

Flaky Apple Galette with Oat Streusel

This free-form pastry tastes just as delicious as apple pie—but with no upper crust or fluting to worry about, it's forgiving to make. The crispy oatmeal streusel helps insulate the filling while baking, keeping the apples juicy. Serve at room temperature or warm with a scoop of vanilla ice cream.

Classic Pumpkin Pie With Yogurt Whipped Cream

Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling. 

Apple Cinnamon Turnovers

Brown butter adds rich, nutty flavour to these flaky apple-stuffed pastries. We love the combination of apple and Cheddar, but if you'd prefer strictly sweet turnovers, simply omit the cheese.

Chocolate Hazelnut Baklava

This twist on the honey-nut pastry version has the added appeal of milk chocolate in the filling. An offset spatula makes removal from the pan flawless.

Brined Turkey With Potato & Parmesan Stuffing

Tasty Tourtière Turnovers

Double Chocolate Hot Cross Buns

A combination of our two favourite Easter treats, hot cross buns with chocolate are extra delicious. Purists, worry not—we’ve also included the option to add dried fruit!

Sweet Potato Gnocchi with Cashew Cream Sauce