Use these versatile biscuits as a base for eggs Benedict; pile them high with pulled pork, barbecue sauce and coleslaw for an out-of-this-world sandwich; or, for a simple treat, enjoy them warm out of the oven with butter.
This indulgent loaf blends semisweet chocolate chunks with a surprising kick of cinnamon. The spiced swirl melts into a gooey interior and the crunchy streusel topping takes it up a notch.
This is just like chicken pot pie – but easier, faster and made in a skillet. If your nonstick pan has a plastic handle, wrap it in a double layer of foil to make it ovenproof.
This yummy chocolate- and nut-covered candy is relatively easy to make and incredibly delicious. Make sure to hold back a couple of shards for yourself!
These simple-to-make chocolate bits of "birch bark" look beautiful on our Vanilla and Coconut Birch Bark Cake. Watch below to see how they're made.
Known as flan throughout parts of South America and some Spanish-speaking countries, this cheater's crème caramel uses condensed milk and is a sublime as its classic namesake.
These buttery-crisp morsels filled with red pepper jelly have a hit of sweet heat to balance the sharp cheese. This recipe originated at Saskatchewan's Grandora Gardens, maker of fine pepper jellies.
The crispy crumbly texture and richness of Parmesan in these savoury biscotti make them ideal for nibbling while sipping beer.
This twist on the classic upside-down apple tart takes just 10 minutes to prep. Pop into the oven while you're eating dinner, then serve warm with a scoop of vanilla ice cream, if you like.
Although not fancy, these are really delicious. For a restaurant presentation, arrange squares on plates, dust with icing sugar and add a scoop of ice cream.
