This patterned cookie from Canadian Living Cooks 2003, is actually easy to make.
Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing.
Warning: This cake is for serious chocolate and caramel lovers. It has a velvety texture, crunchy pecans, smooth whipped cream and a sophisticated caramel drizzle.
Soaked in rum and layered with juicy cinnamon apples and vanilla custard, spiced gingerbread steals the spotlight in this holiday favourite.
The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
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.
These foolproof steps take your sponge cake to new heights. Having gelatin in the whipped cream filling means the cake can be made a day ahead.
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.
