Double the chocolate, double the deliciousness. This easy no-bake pie is worth indulging in second helpings (maybe more).
Don't worry about leftovers; scones freeze well and are perfect for breakfast. Devonshire cream (a clotted cream from England) is very thick and rich and does not require whipping. Look for small jars in the dairy section of the grocery store.
Add restaurant pizzazz by drizzling chocolate sauce onto each plate before adding the cheesecake.
Jewel-toned cranberries add tartness to an otherwise sweet and buttery nut filling. Cranberries are available year round in the produce and freezer sections of most supermarkets.
These buttery-crisp morsels filled with red pepper jelly have a hit of sweet heat to balance the sharp cheese. This recipe originated at Saskatchewan's Grandora Gardens, maker of fine pepper jellies.
These bite-size meatballs are tossed in a retro sweet and sour sauce that everyone will love. Grenadine, a syrup that you can find in the drink section of your grocery store, helps give this sauce its signature bright red colour. Keep the meatballs hot in a small slow cooker set on warm or in a chafing dish set over a flame.
For a fun gift for families, test kitchen manager Heather Howe wraps this moist brownie cake in cellophane and presents it along with a tub of vanilla ice cream and a jar of chocolate sauce.
A wok is great for cooking this, because everything is done evenly and you won't make a mess when stirring.
A crunchy almond streusel takes this show-stopping free-form pie to a higher level. Make it with locally grown strawberries, since the flavour and texture of the filling depends on the quality of the berries.
