Pina Colada Cheesecake
Jul 14, 2005
This tall, creamy cheesecake has a delightfully retro feel. A pinch of allspice in the batter adds a hint of the tropics. The pineapple topping is best if made just before serving.
Tender turnovers are perfect to exchange with friends, so why not host a preholiday appetizer exchange to do just that? Have everyone create a variety of fillings, then bake a selection of flavours to swap.
This simple method for cooking cheesecake means a less-fussy water bath and no cracked tops. Lining the underside of the slow cooker lid with paper towels keeps the moist heat in while also preventing condensation from dripping onto the cakes. If you use canning jars, these individual cakes are easy to take to a dinner party; just screw on the lids, tote them in a cooler and garnish before serving. Cost: $1.60/serving
Freshly grated orange rind brightens the flavours of this loaf, and marzipan carrots lighten the look. Doubling the parchment paper keeps the outside from darkening too much.
Special enough for guests, these dainty tarts are delicious enough that people will be asking for the recipe.
This is former pastry chef Eric Arpin's re-creation of the French classic Tarte Tatin. Serve with ice cream.
Welcome a dramatic new dessert to your fall table this year. Our creamy pumpkin cheesecake, glowing russet brown with easy-to-make caramel topping or shards, will add pizzazz to a bountiful feast.
A marzipan pumpkin patch turns a splendid pie into delicious whimsy.
These are ideal dunked in a cup of coffee or tea. Or serve alongside a glass of Vin Santo or other dessert wine. Use blanched or unblanched almonds.
