This family favourite from Diane Zajac of Peterborough, Ont., has appeared on her Christmas table for about 20 years.
This tender, fluffy cake can be made ahead then refrigerated or frozen until ready to be decorated.
Surrender to the sumptuousness of chocolate with this decidedly delicious dessert. It's even more luxurious when you part the top and slip in a scoop of vanilla ice cream or raspberry sorbet.
You can fill the thumbprint in these cookies with other jams, too. Or before baking, press an unblanched almond into the cookie instead of making an indentation.
Here's a gorgeous ending that's sure to make a splash: layers of chocolate and passionate pink mousse surrounded by chocolate cake ribbons and iced with chocolate ganache.
This light and airy cake is the perfect end to any summertime meal, especially with the divine combo of strawberries and rhubarb.
Fireworks, friends and food. Throw a party for Canada Day and serve this special strawberry maple-leaf flag cake. Start with a 13- x 9-inch (3.5 L) sponge cake (recipe follows), or use your favourite recipe for white cake of that size, and completely cover it with whipped cream. Then form the outside red borders and distinctive maple leaf with sliced strawberries. Be sure to refrigerate the cake until sparkler time, then cut it and toast our birthday.
