If the cookie dough becomes too soft to roll out, just pop it back in the fridge for a couple of minutes.
Chunks of buttery shortbread and a sweet butterscotch ripple make this ice cream taste just like Canada's favourite tart. If you like raisins or pecans in your butter tarts, swirl a small handful into the ice cream when you add the butterscotch and the cookies.
Three forms of maple add just the right amount of sweetness to these simple cookies. Maple sugar is available in the baking aisles of large grocery stores or in gourmet food shops. Use leftover maple sugar to flavour coffee and oatmeal or in place of white sugar in selected dessert recipes.
The chocolate sets very quickly in the refrigerator, which is also the ideal storage space for these biscotti—especially if your kitchen is warm from holiday baking.
Store a log of this oatmeal raisin dough in your freezer so you can enjoy freshly baked cookies at a moment's notice.
This cake is a guaranteed crowd-pleaser, not only for its sweet, zingy and mouthwatering flavour but also for its show-stopping appearance.
These double-chocolate biscotti make a sweet treat for those with gluten dietary restrictions (though no one will believe they’re gluten-free!).
A simple batter-layering technique yields fun results in this quick bread recipe. Kids will love the way the stripes emerge as the batter settles into the pan. We're pretty sure you'll love it, too.
In cooking, a sponge is a batterlike mixture that becomes foamy. Here it makes lightweight but not airy doughnuts.
