Birthday Recipes (Most Popular)
This luscious, decadent cake is 100% whole grain, vegan and full of Chianti for good measure. Melted chocolate and a sprinkle of chips just ups the ante.
At home I have to limit the mnumber of eggs I use in my "random" baking - this is a great moist cake with wallops of chocolate and coffee flavour, only using one egg for 2 layers! The frosting is a sure winner too, and the combination is sublime!
THis pie has become the birthday favourite of dieters and non dieters alike and is requested at every occasion
I had a jar of gourmet, alcohol-infused chocolate sauce sitting around in my pantry and no plans to use it, until I came across a "crazy cake" recipe and decided to jack up the flavour! Along with the syrup, I added extra cocoa powder and a dash of sweet balsamic vinegar for a piquant note that's extra special. I think this is best wth just a light dusting of icing sugar on top, but you can frost it if you want.
When Andrew and I caught an episode of Ultimate Recipe Showdown on the Food Network a while back, he mentioned (several times!) that having a hazelnut-chocolate cake for his birthday would be amazing. I figured I would simplify the ingredients and method, as well as throw in a good dose of hazelnut oil and Nutella to bring the initial recipe (for Triple-Hazelnut cake) into Quintuple-Hazelnut status!
Not really samosas as the filling isn't encased in pastry and deep fried, but this recipe encompasses the best part of the spicy snack - the filling - and presents itself as a delicious meal in a bowl. Adapted from Fatfree Vegan.
A moist, buttery sponge cake, best made in an electric mixer. I love this recipe filled with Ganache Cake filling and frosted with Fluffy white frosting. But you can use any filling and frosting you would like.
This is from a great comfort foods website and from one of my favorite recipe goddesses, www.carolscomfortfoods.com and the recipe is from Demetria Clark
Makes enough filling for a 3-layer cake. Used with the Buttery Banana Cake with Buttermilk Glaze.
Don’t worry about the name of this cake… though it is a golden pound-cake style of dessert, it is by no means as dense as a brick, nor does it contain any eggs! This is the second product of my birthday / Christmas gift baking bonanza for my best friends James and Heather, whose birthdays I missed due to their school schedule and my Thanksgiving plans. This is James’ present, a rich, tangy lemon loaf cake with a light drizzle of raspberry icing. Again, a dessert I would love to have any time, if only my health would let me!
No flour in these, but cooked quinoa, cooled then blended into a perfect, decadent, delicious chocolate cake batter that nobody knows is gluten free! People RAVE over these when I bring them for pot luck, and it helps that they are healthy as well as Gluten Free!
A light peanut butter sponge cake is cooked in a can, of all things, and is the perfect foil for a raspberry and chocolate filling. I used fellow Canadian Bernard Callebaut’s dark couverture chocolate as that’s all I had on hand. Any good chocolate (or even Nutella) works nicely. A great dessert for two.
Since my friend K is allergic to walnuts and hazelnuts, her original choice of dessert (a maple-walnut cake with maple mousse) at Niagara-on-the-Lake's Cannery Restaurant was out of the question. She does love almonds though, so I brought them into the mix instead and cooked up a fantastic mousse and ganache to crown the whole thing off!
Adapted from Amanda Knauer. These gnocchi hold together best when well-chilled and sauteed before being tossed with sauce instead of being boiled. Bake the potatoes in their skins, peel and run them through a ricer for the smoothest gnocchi, and feel free to mix in your favourite seasonings too (I like a bit of paprika, garlic powder and oregano). Makes about 80 gnocchi, 4 main course servings
Adapted from Godiva's website, this is more of a rich frozen custard than an ice cream. A little amount goes a long way - and it's worth every calorie!
AKA Hazelnut and Almond Praline. Adapted from Grace Massa Langlois' book "Grace's Sweet Life", using half brown, half white sugar, a pinch of sea salt, and corn syrup
for the glucose. The coated nuts, once hardened, can be ground to crumbs or a paste for baking or simply broken into shards for decoration.
We are allergic to Wheat Flour, so here is a recipe using Quinoa Flour, or Brown Rice Flour can be used 1/2 and 1/2
mix all into blender except chocolate chips. blend and sweeten to taste.