Desserts Recipes (Most Popular)
One of my mom's old "Black Box" recipes, tender and tangy from buttermilk and rich from butter and eggs, it's nothing short of homey!
Momma never made red velvet cake like this! This is fantastic with the banana filling, or a peanut butter one!
These slice and bake cookies are tender, crumbly and rich - their tiny size is misleading! Rolled oats and dark brown sugar bring a great earthiness to the dough, and the bittersweet chocolate is a refreshing change to your usual cookie!
Makes enough filling for a 3-layer cake. Used with the Buttery Banana Cake with Buttermilk Glaze.
An easy blueberry sorbet made with Splenda. Great for the summertime when you have a sweet craving! Cook time is chill time.
A Thai-inspired tapioca pudding paired with papaya puree in a sweet and creamy pudding.
This is the cake I made for my fiance for his birthday as well as our 2 1/2 year anniversary. It hold very special memories for us.
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!
The cookies we make every Christmas, without fail. The smell of them will always bring back memories of childhood Christmases. Definitely not for dieters or diabetics, though!
All the flavours of the classic Banana Split, made into a low-fat, high-flavour cheesecake. Adapted from Cooking Light for my cheesecake-loving family. Enjoy!
The latest carrot creation from my kitchen, good plain, glazed or decadently frosted! Makes a two-layer 9" cake.
Adapted from Claire's Corner Copia in New Haven, CT. to incorporate whole grains and no eggs.
A cross between sautéed apples and the popular dessert Crepes Suzette, this is sure to please at a Fall feast.
Sweet, creamy and fruity dessert bread, studded with strawberry pieces and tinged with their juice. Inspired by a recipe posted by Henrie on GroupRecipes.com. Makes 2 loaves, 10 slices each.
An adapted version of a decadent Anna Olson recipe, this is Boston Cream Pie at it’s utmost, filled with nutty flavour and creamy custard and drenched in a chocolate ganache. You do have to start making this a day ahead though, as the custard needs to chill and the cake needs to stand overnight before assembly.
The basis for the summertime favourite: strawberry shortcake! These are the "Canadian" style of shortcake which is more of a scone, whereas in the US I usually see angel-food-cake types of bases.
A wonderful dark chocolate mint cake made very moist and low fat by the addition of prune puree! A great use for any fresh mint growing in your garden!
This is my version of a recipe available on the Alberta Egg Board’s website. It’s a delicious, light and moist cake, and one that you can serve for dessert one evening and for breakfast the next day!
True Canadian treats, buttertarts! This is my mom's recipe and I know it's great, especially using home-made pie crust for the tart shells!
From http://www.browniepointsblog.com/2005/09/2
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am/. Makes about 1 1/2 cups of sheer delicious bliss!
A Canadian cobbler with a maple syrup sauce under a rich and rustic scone-like topping. The syrup soaks in somewhat and makes it like the British Sticky Toffee Pudding.
One of my sister's all time favourite cakes was from the Rose and Crown pub in EPCOT, so this was created based off of a combination of recipes for Chocolate Guinness Cake recipes I had and with what I had on hand at the time. This is a dense cake, very rich, and doesn't need any icing though a sprinkling of icing sugar looks gorgeous!
Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian."
An interesting sweet and sour, creamy baked pie from my fiance's mom's recipe box.
Just when you thought your favourite sugar cookies couldn't get any better... along comes this excellent royal-icing like mix that is a deep dark brown with a great chocolate flavour and shine after drying hard!
This is a sweet Greek cake made with sesame seed paste (AKA tahini). It is dense, rife with raisins and nuts, and tastes something like the best oatmeal raisin cookie ever. It is also "Lenten", meaning it contains no dairy, eggs, or oil and is suitable for "fasting" days in the Greek Orthodox church.
Huge apples are coated with a bit of sugar-free syrup (since the recipient, my future MIL, is diabetic), maple extract, cinnamon and a touch of fresh ginger, enveloped in pastry and baked. To go along with Kitchen Parade's Pi Day Event I even created a new crust for me, using oatmeal and oat flour along with whole-wheat for a completely whole grain crust!
This is a fun and classic pie, featuring Ritz and saltine crackers and NO apples! It's perfect for the holidays.