Watch out, strawberry shortcake—this sweet and tangy blueberry dessert might just become the new go-to summer treat. Double the blueberry mixture and use the extra (which can be refrigerated for up to 5 days) to top scones or brioche.
This biscuit-topped pulled pork from the oven is one of our cosiest comfort food recipes. Enjoy with salad on the side for a complete meal.
Decadent, layered with caramel and topped with a thick chocolate icing, this cake is a little time-consuming, but well worth the effort. The key to perfect caramel is to just let the sugar and water cook to amber and never walk away during the colour stage.
This Italian dessert - part trifle, part fresh cheesecake - became a favourite in the 1980's and lingers fondly on menus of resaurants such as Grano in Toronto. It's also a bestseller at Pusateri's, Toronto's premier fine-food grocery store. This recipe is originally fram Grano and uses homemade cake, but you can substitute store-bought giant ladyfingers.
Chocolate-orange is a classic holiday flavour combination. The bright candied zest on top perfectly complements the chocolate chunks hidden within the cake.
We love coffee, and anything coffee flavoured—so trust us when we say these little bites of delight need to be in your recipe repertoire.
This rich torte is filled with gooey caramel and crunchy nuts – perfect matches for chocolate. You don't need a candy thermometer to make the caramel, but you will need to keep an eye on it, so make sure that you have all your ingredients handy before you start cooking. For a special touch, sprinkle a pinch of fleur de sel over each slice before serving.
One cookie is just fine, but a cookie within a cookie is so much better! Tucked inside each of these tender chocolate goodies is a cool peppermint candy cane dough which makes every bite an absolute delight.
These sandwiched cake cookies actually have nothing to do with pie. In fact, they seem more closely related to cupcakes, and their frosting-like filling makes them simple and easy to eat!
