Desserts Recipes (Most Popular)
Filled with more stuff than a thrift store, this dense, slightly sweet whole-grain quickbread is low in added fat and incorporates the goodness of chia, tofu, flax, fruit, veggies and good ol' Californian walnuts!
Taking a cue from the popular "cake pop" phenomenon, these use Limoncello Buttercream and a touch more Limoncello to bind almond biscotti crumbs that get rolled into balls and coated in white chocolate.
A lower-sugar, whole wheat crust and sugar free "jam" filling make for rich yet light tasting miniature desserts, perfect for your next soiree. Shortbread pastry (adapted from The Rosies Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book)
Capped with a Limoncello-spiked glaze!
Moist from homemade ricotta, zingy from the zest of four Meyer lemons (and 1/4 cup of their juice!) and even on the border of nutritious with spelt and quinoa flour, these muffins are a great mid-morning snack that can be fancied up with a swirl of frosting for dessert!
Inspired by http://www.healthyfoodforliving.com/meyer-
lemon-ricotta-muffins/
The large-scale conglomeration of my favourite pie dough, my mom's Apple Square topping and a new apple pie filling I whipped up with a blend of Pyure stevia baking blend, regular sugar, cinnamon and cornstarch.
My "experimental" recipe for my experiments with PureVia's Granulated sweetener... it's a vegan version of the Crisco "Ultimate Sugar Cookie" that I made with Ener-G egg replacer and coconut milk and jazzed up with a pinch of nutmeg. Gotta say, I liked making this 100% sugar free dough a whole lot more than the sugar-filled one - it came together easier and baked flatter without spreading!
But how did they taste compared to the original? Stay tuned to yummysmells.blogspot.com to find out!
These mini cakes are dark, dense and rich - just sweet enough (with a complex sugar profile from xylitol, stevia, glycerin and brown sugar), and with a touch of fruity elegance from cherry jam. A nutty note from coconut oil, quinoa and adzuki beans seals the deal on these gluten free, vegan wonders. This is rich, so a tiny piece satisfies!
I adapted this moist, low(ish) fat cake from The Newlywed Cookbook by Robin Miller, baking the topping (which I added pecans and almonds to) onto the top of the cake rather than sprinkling it on after baking. It's a wonderful morning snack!
I wanted to make the toddlers at school something pink in honour of Valentine's Day, since the older kids were getting a taste of my Red Velvet Popcorn. Leftover sushi/sticky rice, a mix of stevia and sugar, whole milk and a few beaten eggs cooked together into a creamy mix that got a punch of colour, flavour and nutrition from frozen raspberries!
Adapted slightly from Alice Medrich's Sinfully Easy Delicious Desserts. If you're a vanilla lover, this is for you! If using this on a vanilla cake, try adding a pinch
of nutmeg to the mixture for an extra bit of dimension.
Adapted from www.momstestkitchen.com/2012/12/hot-cocoa-
cookies.html, these babies have bittersweet chocolate chips, fudge sundae sauce, hot chocolate mix and chocolate extract in addition to flavourful coconut oil and mini marshmallows
Bubble sugar is an easy decoration made from cooked sugar that adds a beautiful touch to cakes, cupcakes, and pastries. Play with the alcohol you use to change the subtle flavouring of the finished candy - I love using a mix of Grand Marnier and Kahlua for chocolate cake decorations, or a coconut rum when making it to garnish a lime pie. Adapted from Grace Massa Langlois' book "Grace's Sweet Life".
Beer, cocoa, malted milk powder and barley flour all get to play in this intense, rich, 5-layer tower of decadence. The kicker? Caramelized beer and Godiva liqueur in the filling!
Vegan, VERY low fat, whole grain, but it doesn't taste healthy!! This loaf is incredibly moist, full of fruity flavour and has little pops of sweet and spicy ginger just for kicks. This concoction also makes great jumbo muffins (bake at 350F for 25 minutes). Note: THIS DOES CONTAIN GLUTEN, JUST NOT WHEAT.
A delectable combination - I took my standard, egg-free recipe for pumpkin cheesecake (which uses silken tofu as a binder) and swapped in some of my decadent homemade apple butter for the pumpkin!
Modified from Philadelphia: http://www.cookingwithphilly.ca/philadelph
ia2/page?PagecRef=609&currpage=5&rid=600
Salty pretzels and peanut butter form a delicious and savoury crust for a chili-spiked, sweet ribbon of ganache hiding under a decadent cheesecake. It's like all the planets align! Start at least 24 hours ahead, though.
Adapted from Michele Morris, author of the blog Cooking With Michele: http://cookingwithmichele.com/2009/10/appl
e-cinnamon-shortbread-cookies/
Chocolate cake will never be the same again! This sour cream cake is dark, rich and super sinful, incorporating both a good dose of Hobgoblin beer and espresso. The cream cheese filling and frosting has a reduced beer caramel shot in it as well, just for kicks!
Makes 2 crisps in 6oz ramekins. Adapted from Maria and Josh Lichty's recipe at http://lichtyfamilyblog.blogspot.com/2009/
07/recipe-for-cherry-crisp.html.
A rich and tangy citrus batter with a good dose of honey envelopes sweet pieces of fresh strawberries and a nutty crunch from poppyseeds. Perfect snacking cake for the next BBQ or picnic as it needs no frosting!
Essentially a hazelnut variation of the Raspberry Ganache Fudge Cake from the book "Anis Raw Food Desserts" (Ani Phyo), found on VeganEpicurean - a wickedly sweet carob and date cake with a delicious fudge frosting is totally raw and gives you all the Omega-3s you could ever want!
This unique blend of sweet berries, tart rhubarb and creamy bananas brings the best of Summer to your table. The tapioca flour allows you to make this pie when you have the ingredients fresh and locally available and freeze it, as it won't separate! I use a half whole wheat flour mixture for my pastry crust, though you can certainly use your favourite recipe or even storebought dough.
Serving this in martini glasses makes an elegant finish to any special night - I made this for the first time for my Mother's Day gift (a full-out dinner) to cap off the meal with something light after she had my Summer Pasta With Broccoli Rabe And Croutons. The NI is if you use all the granola topping, I only wound up using half between the two glasses. *Note: Everything can be made ahead and assembled just before serving!
This is a bit of a fiddly recipe, relying on the simultaneous creation of two separate batters, but the result is worth it in the end. Creamy milk chocolate gets swirled with a rich, deep bittersweet batter for a subtle but delicious contrast. For the epitome of decadence you can frost them with white chocolate icing!
A slightly sweet, spicy and tangy fruit bread with a slight earthy flavour and gorgeous colour from grated beets. Good for breakfast, or with some tea mid-day.
A triple chocolate, no-bake cream pie with a graham and peanut butter crust makes for the ultimate in decadence! Cook time is chill time.
An adaptation of a recipe from Classic Canadian Cooking by Elizabeth Baird. Spicy sweetness with a bit of a kick!