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.
Serve this rustic deep-dish pie at a fall get-together. Its dramatic presentation — right in the cast-iron skillet — is intriguing.
Calling all hot chocolate lovers! We’ve taken the drink of the holiday season and turned it into one scrumptious cookie.
Crisp on the outside and gooey in the middle, these flaky turnovers are a cinch to make.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Sliced log cookies are so irresistible that you'll want to make two batches — one for the cookie exchange and one for home.
Tart grapefruit gives refreshing flavour to these savoury shortbread cookie bars. Gradually add the food colouring to the glaze, alternating between red and orange, until you get a light coral colour. The tint will intensify as the glaze dries, so stop adding food colouring when it's a touch lighter than your desired shade.
While a good shortbread cookie is worth the trip to the bakery, we (and many of our readers) love to get into the kitchen and create our own. This recipe combines the simplicity and melt-in-your-mouth goodness we adore in a shortbread recipe. Work quickly to cut the cookies out, since even the heat from your hands will soften this buttery dough.
