Desserts Recipes (Most Popular)
Wheat (but NOT gluten), nut and refined sugar free, these vegan chocolate cupcakes are given a delicious dose of cherry juice and a touch of balsamic vinegar for an added boost. Pureed black cherries help lower the fat content and add to the flavour too! A not too sweet cocoa frosting caps them off, and their tiny size keeps the guilt low too! A bonus is that all the cupcake prep can be done in a food processor
Another, slight adaptation of the classic Marshmallow Creme style of fudge, this is made with natural-style peanut butter, homemade marshmallow fluff, peanut flour and a touch of powdered sugar - all in the microwave!
Peeled local peaches are enrobed in a peach nectar and vanilla syrup thickened with a pectin containing sugar. Perfect for your next pancake breakfast or ice cream dessert!
A bar for the true chocoholic, adapted from http://www.somethingswanky.com/fudgey-choc
olate-chunk-brownies/. Between melted semisweet chocolate, chocolate liqueur and cocoa powder in the batter and the cup and a half of chunks peppering it, these are dark, rich and fudgy!
This vegan, super-shiny cocoa frosting sets up like soft fudge and has a delicate hint of coconut flavour. It's perfect for pouring on a pan of brownies, or dipping the tops of muffins and cupcakes.
These decadent, tender cookies get their richness from cottage cheese , whey powder and a protein-fortified milk, and have added nutrients from chickpea and oat flour. The decadence comes from a hefty helping of chocolate!
My mom's birthday cake this year was a double chocolate sour cream cheesecake with a pureed cherry swirl. Rather than a crumb crust base, I baked a chocolate and port-soaked cherry cookie, which provided a bit more sturdiness when serving. For presentation, I ringed the bottom with dark Belgian chocolate wafers and topped the whole lot off with chocolate covered cherries!
Caramel lovers will rejoice when they bite into one of these tender, fluffy scones. Packed with caramel sauce, caramel extract and caramel sprinkles, there's no escaping the decadence!
With caramel sauce, caramel sprinkles and rich, toasted nuts and a hint of banana flour, this banana loaf needs no oil or butter to taste decadent!
These spiced sesame and date muffins have a secret ingredient... Turnip puree! Trust me - you'd never know, and they are to die for!
These are a great grown up version of the fig cookies and date squares from your childhood. You will end up with a bit of extra, baklava-inspired filling, but it is excellent served with cheese or on toast, and will disappear quickly from your refrigerator.
These cookies are aptly titled - not only are they school safe (no peanuts or tree nuts) and full of brain-boosting flax and fruit, but we also make these every year in the classroom as part of our Thanksgiving lunch preparations.
Caramel bits, chocolate chips and hemp seeds pack these whole-grain oatmeal cookies, creating treats so decadent you'll never realize they're made without butter, oil or eggs!
A hybrid ice cream and frozen yogurt, made for my junior Home Economics class this week. How can you say no to cake batter and sprinkles?
While not visually impressive, these red wine brownies made with an easy home-made mix taste ethereal and will delight any chocolate - or red wine - lover!
Leftover Challah bread soaks up a rich cocoa-infused custard before being topped off with chopped chocolate and baked to delicious, almost brownie-like perfection. The only thing that would make it better is a scoop of vanilla ice cream on top!
A squiggle of royal icing is the perfect topper for these whole grain biscotti with an authentic "old fashioned doughnut and a coffee" flavour.
Adapted from http://www.cookiemadness.net/2011/04/small
-batch-butterscotch-whole-wheat-biscotti/
A dense, hearty, sweet loaf filled with raisins and candied fruit and spiced with the warm flavours of the Caribbean, this is definitely the cake to make if you want to escape from the cold, blustery weather!
Cocoa and chocolate almond or rice milk add a double whammy of flavour to the whole-grain mix of flours and flaxseed in this quickbread. Zucchini adds an intense, rich moisture that lasts for days and makes a slice perfect with mid morning coffee.
An egg and nut free (but sinfully rich-tasting) vanilla cupcake recipe gets doctored up with Halloween nonpareils before baking up. A jaundice-yellow frosting with a coloured chocolate iris and gel icing blood get everything into the spirit!
Asian Pear and Cranberry Crisp is so easy thanks to a topping of pre-made granola. Its a comforting dessert or (mostly) healthy breakfast!
A springform pan is the perfect vessel for this giant, chewy, Snickers-filled chocolate cookie. A dusting of sugar on the top adds a little extra sweetness, since there's only 1/3 cup in the dough itself!
The BEST way IMHO, to make chocolate dipped fruit when it's supple and deliciously sweet all on it's own in season. If they aren't available in season (like most of the year), try dried mango and papaya strips with the same effect. Delicious!
In early Atlantic Canada, the "lassy mog" was a classic home-baked treat. Its charming name is derived from the local dialect for the region's widely used sweetener, molasses ("lassy") and a small, low-rising cake ("mog").
These are so easy and fun to make, they're perfect for kid's bake sales at school too.
Easy, delicious and heart healthy to boot, made with all natural butter and rich walnuts and almonds.