The Ultimate Chocolate Chip Cookies
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
This moist cake tastes like a blend of two of our country's most-loved doughnut flavours: sour cream and maple-glazed.
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!
Drop cookies make a fuss-free base for these delightful sandwiches, as there's no rolling out or cutting required. The trick to getting the most uniform, round cookies is to rotate them between your palms before coating them in sprinkles. You'll find white nonpareils in bulk-food stores.
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.
A favourite in the Test Kitchen, this cake is a classic that never goes out of style.
This stunning layer cake will make an extraordinary ending to any Thanksgiving meal. Your guests will love the unique combination of spiced pumpkin cake and rich, buttery chocolate icing.
This traditional fruitcake pleases even people with fruitcake prejudices. Make it at least one month ahead to allow the cake to steep in rich flavours before icing.
Answering the question "How does your garden grow?" has never been sweeter or more spectacular. If you like, add a seed packet and trowel to your "garden."