Desserts Recipes (Most Popular)
Insanely simple, yet so decadent I dare you to eat a second helping.
This is my little "desperation" snack when I was craving cheesecake - I can't tolerate the fat in the conventional recipe, but this blends the flavours of cheesecake and ice cream, so it works out well!
These are thin, chewy brownies with three "shots" of extra flavour in them - one of Kahlua, one of espresso, and a healthy addition of "chocolate shot" - the pure chocolate sprinkles you get in higher-end ice cream places and bakeries! The "roux-like" method of making the dough appealed to me - I found it on Vegweb and used it as my base.
My mom's birthday choice this year, as a homage to the WDW trip we didn't take! This is a dense, moist, intensely rich chocolate cake with the ever popular addition of Guinness for body and depth of flavour. Filled with a cinnamon-laced cream cheese icing before being glazed with a sinfully rich ganache, a tiny slice will satisfy for sure. Good thing that the flavour gets better with age! Use full-fat, high-quality ingredients with this recipe, though - you will certainly notice!
Adapted from Stephchows (http://stephchows.blogspot.com/2009/01/bl
ack-eye-pea-cake.html) who got it from Bittersweet's blog
Cocoa powder, chocolate chips AND Nutella packed into a gigantic package, and coconut too?? I know, I know - but there's no overkill with cookies, is there! This makes 8 large cookies!
Sweet, fresh Ranier cherries fill a layered brownie-like confection with a bottom of peanut butter and oat batter and a crown of Nutella brownie!
A low-fat turnabout on one of my favourite desserts! Delicious and moist with a slightly crispy top
These luxurious little desserts are like gooey flourless chocolate pudding cakes. Perfect for Valentine's Day!
Great, rich and tender vegan chocolate cake that is easily baked off in ramekins or miniature bundt tins, or a traditional pan.
Another lightened version of carrot cake, made moist with vanilla yogurt, apple butter, pineapple and buttermilk for a great tangy dessert that cries out for a cup of tea. The carrots are pureed rather than grated in this version.
This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, Easter candy, etc! Anything goes and pretty much is up to your imagination!
If you are not the camping sort, here is a decadent version of the classic: s’mores! It tastes remarkably similar, is egg-free (but do use good butter or butter-flavour stick margarine) and you eat it in a civilized manner, on a plate, with a fork. It's all the fun of camping without any of the fun of camping!
This is a delicious version of everybody’s favorite coffee cake, moist and rich-tasting, but with much less fat than usual. You can use reduced-fat soy products, if you wish. Makes a 10” tube cake. Adapted from Bryanna Clark Goagan’s “The Fiber for Life Cookbook”.
Yes, the ingredient list is long-winded and rather complex looking, but its mostly just the plethora of different grains and seeds that go into these delicious, chewy cookies! The nuts, grains and seeds add a touch of crunch and a whole other texture to the traditional oatmeal cookie, not to mention a whack of nutrition!
My first tester batch for my Recipe Development class - the assignment is to take a recipe and create a new one that meets a certain goal. I chose to make a kid-friendly, vegan brownie that was very high in protein, therefore suitable for those who were patients recovering from surgery, trauma or chemotherapy. Not diet brownies for sure!
Adapted from Easy Home Cooking Magazine... summery flavour and very low fat!
Just when you think you've seen everything - truffles with tofu! Well, have no fear - these beauties taste nothing like tofu and are chock full of protein and healthy fats. The chocolate doesn't hurt either!
"Cat's tongues" are oval butter cookies, with a blonde center and lightly browned edges. The name refers to the shape of these cookies.
Adapted from CHOW. Tasty lime, cherry and green tea get frozen and blended into a delicious slushie!
Adapted from www.domesticgoddess.ca and made with a lot of love for eggchef. This is incredibly rich and sweet, a little taste goes a LONG way!
An unusual, sweet pudding-type dessert made from red lentils, coconut milk, spices and dried fruits. Vegetarian, vegan, gluten-free and a wonderfully exotic addition to any Middle Eastern themed dinner!
A great banana-bread inspired cake with sweet dates and mashed plantains in amongst traditional Jamaican spices. Great as a single layer cake or use 2 cake pans and sandwich a tropical jam in between!
Also known as Salara, I found this fantastic looking recipe here on Cookery Corner: http://cookerycorner.blogspot.com/2007/09/
amish-friendship-bread-salara.html, and played around with a few of the ingredients, bringing this bread to an even higher level of decadence! Makes 12 swirl buns or about 20 bread slices (2 small loaves).
Miniature candy-shelled chocolate eggs nestle in rich cocoa batter nests studded with colourful candies and chocolate chips.
The secret behind this rosy pink tea loaf's moisture and tender crumb? My home-made fruit dip made with cream cheese and yogurt!
Just like any creamy frosting, you should store this (and any cakes iced with it) in the fridge. It's rich and delicious, not to mention low in fat and a good source of antioxidants! Will frost top and sides of a 9" round or square cake.