Desserts Recipes (Most Popular)
Gooey, decadent, rich butter tarts are a Canadian national treasure. The pastry melts away to a sweet custard filling with a silken tofu base and bites of chewy raisins. Not health food, but food for the soul!
My Colombian schoolmate made these sweet, caramelly plantains (or Plátanos Calados) and served them in arepas. Traditionally they're eaten with queso fresco as dessert.
Spicy, bitter, sweet and tipsy all describe this decadent sauce. It's a great addition to a homemade spicy BBQ glaze, poured over ice cream or even used as a fondue dip (for cheese, fruit or pound cake!). Mulling spices traditionally include cinnamon, allspice, cloves, mace and cardamom - it is commonly available in the spice section of grocery stores.
I figured carrot cake's been done every which way, most often crowned with that glorious tangy cream cheese frosting. But what about turning it on it's head (literally) - a tangy cheesecake with a carrot juice glaze and sprinkle of raisins (or walnuts) and coconut?
While it might not be July yet, you can enjoy a summery “Christmastime” with all the yummy treats the cold, dark months also bring. Call it “extending the harvest”, call it crazy, or just call it what it is – plain good food.
For all the Nutella lovers out there - this is basically the solid version of the decadent spread! The mixture of it with three types of chocolate, sweetened condensed milk and chopped hazelnuts is made even better by swirling in Frangelico!
For a little textural dimension in the filling to pair up with the new chilli, cinnamon and cocoa blend I made up, I tossed walnuts and crunchy honey-sweetened granola with the spice. Heavily adapted from the "Cinnamon Swirl Bread" on the blog What Megan's Making.
Adapted from an Elizabeth Baird recipe to get rid of the eggs and bump up the flavour! If you use a presweetened, canned apple butter (check the label - I made my own), taste it first for its sweetness and spice level before adding more sugar, cinnamon and allspice.
Slightly adapted from http://kitchen-confidante.com/leftover, these are a hit with my Italian family this Holiday season!
Chopped dark chocolate and toasted hazelnuts made their way into the loaves of double-chocolate hazelnut plantain/banana bread I put together. I didn't realize that the bag of black, banana-looking (and unlabelled) fruit was actually the starchy plantains and bananas, but it worked out well in this application anyway! Being so ripe they lent almost a pumpkiny note to the sweet cakes.
Nothing but good fat in these rich, double chocolate and cherry brownies - and the chocolate-coconut frosting packs an avocado punch too! Brownie adapted from http://www.flickr.com/photos/veganfeast/46
73005754/in/photostream/, frosting adapted from http://thevoraciousvegan.blogspot.com/2009
/12/raw-double-fudge-brownies.html
A unique cobbling together of fruits, vegetables, nuts and seeds make for an incredibly rich, moist (and low fat!) vegan cake that's perfect for either breakfast or dessert!
Cherry cheesecake and chocolate are two of my most favourite things in the world - what better then to combine them into an egg-free, super rich delight?
There's no getting around it - these bites are unlike anything you have *ever* tried. For one thing, they are gluten free, nut free and completely vegan. But secondly, these carob-battered cookies are sugarless too: the dates and stevia serve an ample job of sweetening! Keep in mind the flavour won't be like your standard chocolate cookie base, though: these are definitely bittersweet, and the stevia has a licoricey undertone that's not necessarily unpleasant.
Time for a break? These gluten free, vegan gingerbread biscotti are crunchy, spicy and perfect with a cuppa. The dough is a breeze to work with and is in no way gritty thanks to the use of tenderizing pineapple juice and my Artisanal GF Flour.
This dessert is a vanilla base (with custard powder) peppered with graham cracker crumbs, coconut and chocolate sprinkles. You'll never guess the secret ingredient!
A few vegan sweet potato biscotti go perfectly with afternoon tea. These are 75% whole grain and studded with pecans and dried cranberries.
Norwegian Kakemenn are soft sugar cookies that aren't too sweet - perfect for decorating with icing!
This brownie mix makes rich, chewy brownies and by swapping the liquid you can make a variety of treats
These red wine and dark chocolate cookies are a socially acceptable, gluten free and vegan way to indulge in a tipple at work!
Any thick puree of fruit (or fruit and vegetables!) works for this snacking cake - I love using my Honeyed Carrot Cake Butter, but apple, peach or pear work just as well.
Home roasted pumpkin puree combines with rich cream, butter and spices for a luxurious, chewy caramel perfect for the holidays! I made mine vegan with coconut milk and Earth Balance, but my recipe offers the option for the dairy-philes out there!
Recipe slightly adapted from Vegan Chocolate by Fran Costigan. Stevia sweetened dark chocolate, orange juice and zest and a spoonful of tahini meld into to-die-for spheres of candy rolled in sesame seeds for extra texture.
LOTS of vanilla bean flavour fills these tender slice-and-bake cookies, thanks to vanilla sugar, vanilla seeds, vanilla extract and of course the Vanilla Bean Nordica Smooth Cottage Cheese I had to review! They make divine sandwiches with homemade Gianduja Crème Filling, and you can slice off just as many as you need at a time!
I was faced with a rather gratuitous amount of homemade buttercream left over from school, and rather than freeze it all I scooped a few cups of it into a bowl with cocoa, flour, an egg and all the dregs in my pantry to create these rich, moreish treats! Adapted from http://angrybakery.com/cookies/drop-cookie
s/what-can-i-do-with-leftover-frosting
-make-cookies/
This is a decadent-tasting way to start your day - a rich custard soaks into dried-out, 100% whole grain bread and pan-fried before being topped with buttery, caramelized bananas. It's like New Orleans at home!
I whipped these up to take to a charity bakesale - a vegan flaxseed and oatmeal brownie-like base, topped with a delicious, fresh blueberry filling before being topped with some old-fashioned oats and baked until nice and toasty. They freeze beautifully too, so make lots in season!