This combination of two favourite sweet treats – cupcakes and ice cream cones – is the best of both worlds. When packing them to transport, snuggle them into a cookie tin, then insert a few toothpicks into cones around the edge of the tin and one in the centre to support some plastic wrap so you don't mar the icing.
This treat tastes like a cross between traditional peanut brittle and sesame crisps. Salted nuts add a nice contrast to the sweet, sticky corn syrup. For the best results, be sure to use an accurate digital candy thermometer.
Sugar-free hard candies are available in a variety of flavours and colours; use an assortment to make these classic holiday cookies.
Pepitas (green pumpkin seeds) and sesame seeds add crunch to these bite-size biscotti.
The caramel melts while cooking and coats the apples when this cake is turned out.
These soft and cakey molasses cookies are rolled in coarse turbinado sugar for a pleasant crunch and an extra hit of sweetness.
Natural peanut butter with no added sugar is our choice for the cake, particularly delicious with its streusel centre of roasted peanuts, butter and sugar.
Layers of almond cake, whipped cream and the delicious Mexican sauce called cajeta, served on individual plates, make a sweet, sensational dessert.
Topped with sesame seeds, these vegan tahini cookies make a not-too-sweet treat that’s full of flavour.
