This small honey cheesecake creates a big “buzz” with its ultracreamy texture. Have the cream cheese, eggs and sour cream at room temperature and you'll achieve greatness.
This classic French tart is rustic, simple and a perfect showcase for Canada's wild blueberries and local peaches. You can use half wild and half cultivated blueberries as an economic alternative.
Weekends are the perfect time for baking a special dessert – especially when it's as easy and spectacular as this. If the apples are large, you can reduce them to two. To make your own pastry, see Quick Puff Pastry.
This traditional English dessert, made with stewed fruit and whipped cream, tastes decadent but has a lovely light texture. For a quick treat, cook the rhubarb the day before, then simply whip the cream and assemble before serving. If fresh rhubarb isn't available, you can substitute the same amount of thawed frozen rhubarb—just thoroughly pat it dry.
This cheesecake, baked in a rectangular pan, suits buffets to a T. Just cut the squares and arrange on a festive platter. To dress up the squares, a little oval of whipped cream wouldn't be amiss, especially if you call on the licorice flavours of the cheesecake by adding a splash of sambuca. Then add a sprinkle of candy-coated fennel seeds (available in South Asian groceries) or thinly sliced pastel and black licorice allsorts. Or focus on the chocolate and serve with a pitcher of Silky Bittersweet Chocolate Sauce.
This yogurt pie is so incredibly easy to put together and makes a refreshing dessert to end any summer barbecue. You can switch up the fruit depending on what's in season: it's delicious with blackberries, blueberries or ripe peach slices. The best part? No oven required.
Instead of the usual spaghetti and meatballs in tomato sauce, add some excitement to your weeknight dinner with this twist. You can find fresh pasta refrigerated in the deli section of the grocery store. Serve with green beans or asparagus.
A pandowdy is like a deep-dish fruit pie with a biscuit topping that bakes into a flaky crust. Serve at room temperature or warm (with ice cream), breaking the crust into the fruit when serving.
Words can't do justice to marshmallows, drizzles of chocolate and caramel, and a creamy chocolate cheesecake.
Summer’s in full swing, so there’s no excuse not to enjoy a super delicious chilled dessert. This epic ice cream sundae boasts a flavour mash up you’ve got to try. You can thank us later!
