Pineapple Upside-Down Cake with Dark Rum Sauce
Pineapple cake and coffee make a nice ending to a tropical feast.
Pineapple cake and coffee make a nice ending to a tropical feast.
Cinnamon and sugar make these cookies smell like everyone's favourite holiday breakfast. For best results, drizzle with glaze shortly before serving.
Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products.
Crisp, delicate sandwich cookies are elegant standouts on any plate of dainties. To make the preparation even easier, drizzle chocolate over single wafers, then top each with an almond.
These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
A moist cake with fall flavours. For Halloween season, instructions are below to turn this cake into a graveyard scene!
These blondies have all the flavour of fruitcake, but they take just a fraction of the time to make. Soaking the fruit and nuts in rum gives them a subtle boozy flavour without the need to soak the finished product in spirits for a month.
