Paul Ribey's pie has a lustrous top and sweet, mildly spicy filling. Serve with a dollop of whipped cream, and be sure to refrigerate leftovers.
These moist, easy-to-make muffins are good hot, but stash a few leftovers in the freezer for quick morning reheating.
If there were an award for over-the-top desserts, this triple-chocolate treat would take the cake. It's pure heaven on a spoon, with layers of white and dark chocolate custard, fudgy brownies and totally decadent chopped-up chocolate bars.
High-domed golden panettone is the traditional Christmas dessert bread all over Italy and in every Italo-Canadian community. Lavish with golden raisins, citrus peel, eggs and butter, it epitomizes the richness and generosity of the season.
Soaked in rum and layered with juicy cinnamon apples and vanilla custard, spiced gingerbread steals the spotlight in this holiday favourite.
If you love the traditional Black Forest cake, this trifle is for you. We love the flavour and aroma of cherry brandy, but you can also use kirsch.
This fresh-tasting dessert is made with a tart rhubarb sauce that offsets the sweetness of the fresh strawberries and zippy citrus custard. Use a bar zester to create beautiful orange zest curls for the garnish.
