A gingersnap cookie crust, spiced pumpkin cheesecake filling and whipped cream cloud topping make this heavenly fall dessert absolutely irresistible. Even the most devout pumpkin pie purists will be converted!
This colourful vegetable lasagna will delight vegetarian guests — and even the most dedicated meat eaters, too — with its rich flavours. You can save time by using 4 cups (1 L) of store-bought pasta sauce instead of making the tomato sauce.
Wow your guests with this winner of a pumpkin pie made all the more special by its decorative border. Use three-quarters of the pastry to make the checkerboard border and use the rest to make jam-filled tarts with the kids. Or use the extra pastry to make the braided or leaf border variation. Top slices with the maple-spiked whipped cream topping.
Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
Scrumptious layers of carrot cake, pineapple, candied walnuts and a luscious cream cheese custard make these tiny trifles a must-try for carrot cake lovers. Make them a day ahead and simply add the garnish before your guests arrive.
Mini mincemeat tarts get a modern update with the addition of figs, dried cranberries and honey.
We've added a subtle blend of spices to basic shortbread for extra festive flavour. If you wish, omit the spice to adapt the dough to an endless number of recipes.
Christine Cushing, this year’s recipient of the Junior League of Toronto’s Culinary Trailblazer Award shares one of her family favourite recipes with you - her Dad’s Moussaka!
Speckled with chocolate eggs and whimsical dots
of Magic Frosting, our best and prettiest carrot cake sweetens up Easter in the most delightful way.
Apple pie is a fall favourite. Here, we've made the iconic comfort food even better with a combo of sweet and tart apples, plus our technique for a perfectly domed crust every time.
