Frosted with velvety smooth chocolate icing, this chocolate cake is a dessert irresistible to cocoa lovers! Top with fresh strawberries or other fruit.
Be sure to use in-season apples that are firm, sweet and somewhat tart. The cake alone is dairy-free. If you're making this for a kosher meal or for someone with a dairy intolerance, drizzle the cake with warmed honey rather than the honey caramel sauce.
A brown butter spread gives flaky spiced pumpkin scones nutty flavour and an extra touch of sweetness. Overworked dough can become tough when baked; for the flakiest pastry, knead it just until the dough comes together.
Jam-filled cookies are an absolute delight during the holidays especially when they’re as pretty as these.
White and dark chocolate batters swirl together in this ganache-glazed cake. Serve with chocolate whipped cream or ice cream.
A creamy, flavourful coconut icing conceals the surprise lime curd filling in these tropical cupcakes. When removing the cupcake centres, reserve the leftover cake to make cake pops. You'll find coconut extract in the baking section of most grocery stores.
For extra flair, decorate the top with curls of white chocolate, which are a snap to shave with a vegetable peeler.
Ribbon-shaped cookies are the perfect addition to charity fund-raisers and events. Decorate in coloured icing to reflect your favourite cause -- pink for breast cancer, red for HIV/AIDS, white for violence against women or yellow to honour our Armed Forces.
These blueberry-studded cookies are a staff favourite at Canadian Living headquarters. Finely ground almonds replace some of the flour in the dough, adding extra nutty flavour.
