Desserts Recipes (Most Popular)
With a bounty of fresh, local and super-juicy blueberries at my disposal, I twisted the traditional addition of citrus in blueberry pie by using lime and orange flavours in both the whole-wheat crust and the filling!
Adapted from http://www.vanillagarlic.com/2007/08/frenc
h-vanilla-cupcakes-with-rose.html to make a rich, eggy, creamy textured cake with all the flavour of the ice cream you know and love.
Though this recipe does not rely on eggs for a creamy mouthfeel and scoopable texture, the gelatin takes care of that problem, without the hassle of worrying about it curdling (as many of mine seem to do!). Use a good, flavourful honey you enjoy in this - I love Manuka or (the less expensive) buckwheat. This is a good option for non-vegetarians who want a nice, tart, low-fat frozen treat from their own kitchen.
Makes about 8 3/4-cup servings.
This pound-style cake made up the top layer of my dad's "Neopolitan Ice Cream" birthday cake this year. I'm a huge fan of Lorann's flavour extracts, I usually find them at Bulk Barn but candy-making suppliers will have them too.
If they're in season, substitute an equal amount of pureed fresh strawberries with 1/2 tbsp sugar for the jam.
This makes one (thick) layer.
This was my invention for my friend Magdelena's 15 year work anniversary party. It was a total secret, but it combined two of her favourite flavours - chocolate and banana - and added the benefit of a creamy peanut butter filling and a fudgy mocha frosting! The recipe makes a lot of cake - 2 10" springforms! - so plan accordingly.
Adapted from Cookie Madness to eliminate the egg and dairy, and include chocolate covered espresso beans! Talk about a double dose of antioxidants in a cookie!
Adapted from the January 2010 edition of Canadian Living. For the choux paste it's nearly impossible to get accurate volumetric measures so I defaulted to weight for the butter, flour and cocoa. Normally you would use unsalted butter in pastry, but with the bitter chocolate and spice in the cream it really heightens the richness.
Chinese five spice and super flavourful raw sugar make this make-ahead pie filling a winner! The tapioca flour here is key to the consistency in the finished pie, since it isn't affected the same way as cornstarch and flour by freezing. Makes enough for one 10" deep dish pie, or one regular 9" pie and a peach crisp! 24 1/3-cup servings
I used some of my homemade buttermilk to make this portable, lightly sweetened flax and spice cake nice and tender while a blend of cream cheese and freshly churned butter kept it moist. For contrast I flung a bit of granola on top!
Unlike any other chocolate cake you've seen, but one of the easiest to whip together - SO much aroma and flavour! Chunky peanut butter, honey and banana... with CHOCOLATE?? Yes please!
Same basic recipe as the Crisco Cookies, but with a GF flour blend that just so happens to have whole grains too!
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. If you're a vanilla lover, this is for you! They're very vanilla-y, but basic enough that you can play around with all sorts of fillings and frostings to make them your own. Try serving these plain with a "do it yourself" frosting bar for your child's next birthday party!
These cupcakes (modified slightly from the classic "Black Magic" recipe) get a wallop of flavour from cocoa, buttermilk and a hint of coffee, not to mention a hidden kick!
Tiny silver dragees are the shining attraction in these dark, deep malted-cocoa cookies. A dab of black food colouring is optional but really helps the colour pop!
Homemade sundae or "hot chocolate" syrup perfect for almost anything, including brownies for school!
Yes, this is a "cheater" recipe - using a mix - but really, some days you just need a cookie! I jazzed up the basic base with a diced red pear, organic raisins and a handful of dark chocolate chips, so the end result is anything but a boring old "box-mix" cookie!
Adapted from "Food for Friends" by Sally Pasley Vargas, this French-inspired recipe results in whole berries preserved in a caramel-like sugar syrup - certainly gem like in appearance, and with a taste just as precious! I only had enough berries for this recipe (a 1/4 batch or the original) but it turned out so well I'm saving the recipe for next year's crop!
Milk chocolate-studded gluten, egg and nut free cookies that are moist and rich... not to mention simple! Based on a recipe from glutenfreeeasily.com/chocolate-bombs-chewy
-gluten-free-grain-free-and-dairy-free/
A very slightly modified version of my Vegan Lemon Sheet Cake, this is a two-layer beauty moist and tender from coconut milk and brightly flavoured from lemon juice, zest and extract. Sandwiched with jam and coconut it's the perfect base for any decoration!
Recipe adapted from http://thetolerantvegan.com/2013/03/apple-
peanut-butter-cookies & http://jesicakes.blogspot.ca/2013/04/vegan
-apple-peanute-butter-cookies.html. This recipe makes VERY tender, soft cookies - they don't travel well but who cares - they won't make it past the kitchen door!
Use http://recipes.sparkpeople.com/recipe-deta
il.asp?recipe=2546749&ff=1, a little extra ice cream and a scoop of frosting to make these decadent truffles! Cloaked in milk chocolate and sprinkled with more non-pareils they're a fun "loot bag" option for your next birthday!
Who can resist the siren song of rich chocolate, creamy hazelnuts, crushed chocolate cookies and chewy, wholesome oat bran? All wrapped up in an eggless nibble perfect for the lunchbox. Note for milk allergies that Oreo crumbs contain whey, use your preferred substitute if necessary.
You can't go wrong with chocolate and cherries, and these are no exception! Vegan, with 100% spelt flour and no added fat thanks to homemade pumpkin and sunflower seed butter, even the frosting is good for you, and packed with hidden antioxidants!
Adapted heavily from the filling in Fifi O'Neill's "Lemon Sour Cream Pie", this curd is rich but tangy thanks to Greek yogurt and citrus juices. It reminds me of key lime pie filling, and a crispy meringue "hat" makes for a great contrast without need for a crust.
With melted and chopped chocolate (and a little kiss of cocoa!) in the batter, these rich, cakey-fudgey brownies are a hit with chocoholics everywhere. Adapted from Best Recipes Ever (cbc.ca/bestrecipes/2010/03/super-chocolat
e-chunk-fudge-brownies.html)
This Christmas cake (originally from Sienna) has a chewy, almost taffy-like texture which comed from melted chocolate, sugar, honey and (my secret ingredient) melted Tootsie Rolls. A hefty dose of cocoa powder, mincemeat, nuts and seeds gives this a flavour that's hard to resist!