A delicate swirl of blueberry jam adds elegance to sweet, rich ice cream. Other contrasting jams, such as raspberry or strawberry, look pretty, too. Use jams that are double or higher the ratio of fruit to sugar.
Mini-muffin pans are terrific to have in the kitchen and give the perfect one-bite size to these delectable cookie cups. You can also use these pans for miniature muffins, baby brownies and other sweet and savoury tartlets.
Topped with sesame seeds, these vegan tahini cookies make a not-too-sweet treat that’s full of flavour.
Timing is everything when it comes to soufflé success and a few minutes either way in the oven can matter. An optimum melt-in-your-mouth soufflé as a slight jiggle and a centre that oozes seductively when spooned open.
Traditional holiday flavours get dressed up for this new presentation.
Glaze these with pastel colours or pipe names on them to use as place cards. Cream of tartar makes these cookies crisp, while the icing sugar makes them tender.
Here, pistachios add flecks of green to the loaf. Look for the shelled variety in the baking aisle of supermarkets or in specialty stores. Or buy 2 cups (500 mL) unsalted pistachios and shell them yourself. Slice and serve this loaf with a cup of tea.
It's handy to have a few logs of slice-and-bake cookies in the freezer, ready to pop into the oven at a moment's notice. If you have cookie lovers on your Christmas gift list, wrap a few of these shortbread logs in foil, then festive paper. Top each cookie with a peanut if you like.
This piquant sauce is also good with game, such as venison loin. The subtle spicing of the walnuts, along with the hint of cocoa, gives the sauce its striking flavour.
