Take a break from traditional holiday desserts with these tart citrus cookies. For best results, use freshly squeezed lemon and lime juice in the icing.
You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
This intensely rich dark chocolate cake is for grown-ups only (but you can find the recipe for our kid-friendly version, Spiced Chocolate Bundt Cake, below). We used Cabernet Sauvignon for its balance of deep fruity and black pepper flavours, but you can use whatever type of red you have on hand. A sprinkling of our Candied Sage gives the cake an extra-special finish.
This brunch treat is made by forming the dough in the traditional à tête style (individual buns with a smaller dough ball, called a "head," on top), so everyone gets a serving with the perfect mix of dark-golden exterior and soft, buttery interior. Serve with our Orange Cardamom Butter (link to recipe, below).
This spooky project has no base, so battery-operated flameless tea lights can be placed inside to cast an eerie glow through the windows and door. Leave the edges untrimmed after baking to give the shack its run-down look – perfect for Halloween.
Decorating sugar gives these snowmen a frosty glimmer. Tuck a couple of the cookies into a small clear bag, tie on a festive ribbon and attach the bags to gifts for a special homemade touch.
Finish off a baby shower with a pretty baby-themed cake that you can personalize for the mom-to-be. To serve, remove the top block and cut it vertically into five slices, then repeat with remaining blocks. For a more colourful finish, you can pipe different colour borders on some of the blocks, as in our photo.
With googly eyes and a spiky-toothed grin, this spider attracts plenty of attention. Simple decorating techniques make this a great novelty cake for parties, classrooms or after-school-club treats.
Serve up this decadent pairing of cheesecake and carrot cake topped with vanilla frosting for the best of both dessert worlds.
A combo of whole wheat and white bread flours gives these loaves an airier texture than straight-up whole wheat flour would. When you're dusting the work surface with flour, use white bread flour, not whole wheat, to ensure the perfect balance.
