Desserts Recipes (Most Popular)
This is hands-down my favourite vanilla frosting recipe - it is decadently butter-rich, not too sweet and is stable enough to stand out at a party for a few hours without melting. My picky sister gave it her seal of approval too!
Only oats go into the "flour" of these chewy cookies adapted from Alton Brown. Perfectly sweet and buttery, they're a great after school or lunchbox treat!
Celebrating the Summer with gluten free and vegan Fudge Cookie Bites! Made with a strawberry-pear sauce (or applesauce) they are a great two-bite treat for adults and kids alike!
My version of Alice's banana muffins that are featured in the book What Alice Forgot, topped with Natures Path Dark Chocolate Macaroon Love Crunch.
These mocha biscotti are laced with both brewed coffee and ground beans, and peppered with chocolate chips and cacao nibs.
This cake is unassuming on the surface, but don't let that keep you from digging in! The rich spices and complex sweetness of Turkish Spice-Candied Pumpkin combine with slightly nutty Kamut flour and pumpkin seeds for a sensational flavour and texture perfect with an afternoon coffee.
A homemade version of the soft, chewy Newfoundland cookie, packed with molasses, dates, raisins and pecans. A touch of barley flour adds an extra "rustic" feel. The name comes from the Eastern terms "lassy" (molasses) and "mogs" (soft, low rising cakes).
Who knew my grandma had such a taste for alcohol? This is a super-high-test fruitcake, combining 6 different dried fruits and 4 types of alcohol in a super-saturated mixture, spicing it up a ton of ways and baking it low and slow for over two hours. It’s a good thing it was designed for mini-loaf pans, since even with my few alterations to grandma’s original recipe (reducing the eggs and modifying the fats) it is a RICH recipe!
A chocolate and coconut graham crust holding a thick, chunky strawberry filling is hidden by a pillow of meringue, just kissed by enough flame to turn golden and marshmallowy. It's a perfect Spring-Summer celebration!
A touch of walnut oil, minced walnuts and chopped fine chocolate adds a "grownup" feel to these cookies. The secret to their chewy richness is actually in the combination of custard powder and - shhh - mayonnaise!
If you like pina coladas, these biscotti are right up your alley! Made with coconut flour, pineapple juice and a shot of spiced rum, they're perfect with a fruity tea or on their own.
Adapted slightly from
www.cookingquinoa.net/quinoa-b
rownies to use black quinoa, silken tofu and coconut milk. It's a gluten free, vegan delight!
A friend of mine has a son with celiac as well as allergies to soy, milk and tree nuts. I made a batch of this rollable, flaky pastry so he could have apple pie at the holidays too!
Candying cubes of local Winter squash makes for a divine ice cream or yoghurt topping, part of the filling for a Winter crumble or simply spooning from the jar! Exotic hints of spice bring out even more of the earthy, rich flavours too.
Adapted from Vegan Chocolate by Fran Costigan, this torte is full of orange, fruity olive oil, almond and chocolate notes that will satisfy any chocoholic - not to mention it's egg-free, dairy free and a source of whole grains! The chocolate-orange ganache on it's own is to die for too, especially if you're a Terry's fan :-)
Inspired by Donna Quan (the Toronto District School Board Director)'s Oatmeal Cookies, as seen in the Toronto Star, these are chewy, hearty cookies with less sugar and cholesterol than the originals, and more flavour too!
This naturally gluten free, vegan and whole grain snack is a decadent treat to pack for road trips, gift at the holidays or snack on during your favourite team's game!
I added a little bit of home-rendered, organically-sourced tallow and some tangy cream cheese to my standard tofu-based chocolate chip cookie recipe, packing in a ton of chocolate candy for good measure and using half oat flour for a velvety, chewy-soft texture. There is just the *tiniest* hint of savoury flavour that makes these truly stand out!
These crisp cookie sticks are gluten, egg, nut, refined sugar, soy and corn free - and have a glug of Butterscotch Schnapps for good measure!
Adapted from Joanne Fluke’s Lake Eden Cook Book, I used dried pineapple in these soft, biscuit-like cookies along with the crushed, Truvia for half the sugar, silken tofu for the eggs and both coconut and whole wheat flours for a rich nutty taste.
These cookies are vegan thanks to soy cream cheese, earth balance and homemade egg replacer - not to mention accidentally vegan gummies!
A sweet, fruited cake with it's roots in Morocco, lightened to meet Western waistlines.
This chocolate – strawberry – orange cake is my entry to RKhook’s “Stop the Traffick” Chocolate Competition, which focuses on the use of fair-trade and slavery free chocolate to make decadent desserts.
This recipe comes from the Province of Chieti and explains how to make the traditional Christmas sweets. It takes time to make but only (maybe) 10 seconds to eat!
Deliciously nutty with the added bonus of bananas... it's like my favourite sandwich in a brownie form!
Inspired by a dessert offered at Table 8 in Miami, these rich brownies take on new character with rich mascarpone cheese and smooth, creamy peanut butter.
Good ol' Nutella is at it again - this time I turned the decadent combination of the chocolate-hazelnut spread and sweet, creamy bananas into a panful of chewy, almost brownie-like bars. Vanilla yogurt and a touch of milk keep things nice and tender!