Desserts Recipes (Most Popular)
A Greek-style frybread made with rice flour, honey and Feta cheese. Original recipe from "Bread-Making" By the Greek philosopher Chrysippus in the second century B.C. Recopied into "The Philosopher's Banquet" by Athenaeus in the second century A.D. (This recipe has gone through the ages!) Recipe "modernization" found in "The Philospher's Kitchen" by Francine Segan.
A simple-to-prepare, not too sweet gluten-free muffin that you can dress up with a blueberry sauce and whipped cream for dessert, or grab on the go in the morning. They freeze well, too.
Downright decadent and sinfully rich, this hot chocolate recipe calls for heavy cream and whole milk. Any substitution simply isn’t right! No need for spices or other flavours when you have real chocolate and cream.
These start-from-a-mix brownies are jam-packed with every sweet flavour imaginable... peanuts, butterscotch, marshmallows and chocolate cookies!! Great way to stretch a single box mix.
A filling and frosting recipe I devised for some Valentines day cookies. Works equally well as a doughnut filling!
The tiramisu recipe I concocted for a special, out of the blue bakery order. This does include a raw egg, so be warned.
An interesting, light and moist coffee cake that actually contains coffee! The cultured butter is a must for flavour.
Adapted from a recipe by Dorie Greenspan's Baking: From My Home to Yours.
A spicy ginger cake made with fresh peach puree and a touch of molasses sandwiches a decadent fruit compote for a great dessert that bridges the seasons! Can be wrapped and frozen for up to 6 months, also can use frozen peaches for the winter!
I haven't made this recipe yet but my mom has been telling me about how much she wants a slice like the ones she's had out at pricey restaurants with her Japanese co-workers!
A copycat version of the delicious tie-dyed cheesecake that Walt Disney World's Pop Century Resort serves. Delightful and rich vanilla cheesecake on a red velvet crust!
The typical British type of "pudding", like a moist cranberry spice cake. Wonderful warm and comforting Autumn dessert. The vanilla sauce is truly decadent, even over chocolate ice cream!
A delicious limey "butter"cream frosting to top the Thai Milk Cake. Just to go with the cake's veganism, the frosting was made with stick margarine, but you purists can use the real thing!
A simple, sweet way to use up the last bits and pieces of the Christmas food lying around the house! An orange glaze is wonderful on these, but they're awesome plain for breakfast too.
An unlikely cast of characters here - black beans, blackened bananas, stevia extract and no flour! Don't be put off by the weird list, though -these things are fudge to the extreme and absolute heaven on a plate.
The quintessential chocolate lover's dessert, made suitable for those who cannot tolerate eggs or dairy, or who follow vegan lifestyles.
All-natural ingredients and Medjool dates combine to form a luscious, rich vegan chocolate-mocha cake with the healthful properties of spelt flour.
This is a wonderfully tart lemon poppy-seed cake that has the added benefit of being mixed in the pan it’s baked in. No messy bowls to wash!
This cake is very different to the usual pound cake recipes. It calls for rosewater, which you can find in Middle Eastern grocery stores (if not your regular grocery). You could also substitute orange flower water for the rosewater if desired.
According to tradition Count Amadeo di Savoia offered this cake to Charles of Luxembourg in 1438 and was nominated Duke and Imperial officer, thus beginning the rise to power of the future kings of Italy.
Adapted from Anna Olson, these are very much the Christmas cookie - studded throughout with gorgeously bright and clear candied cherries. You can't use maraschinos in syrup for this - look for the dry-packed glace kind. Store in an airtight container for up to 2 weeks or freeze up to 3 months.
Jam and almond thumbprint cookies, made with ground nuts, oil and oats in addition to corn and malt syrups. Adapted from a recipe by the monks at Tassajara Zen Mountain Center in California, which is unfortunately under massive overhaul after the forest fire devestation.
A single-layer, quick and vegan cake that I made to turn into the now infamous "cake balls". I wanted the flavours to be strong enough to compete with the dark chocolate I have covering them.
You cannot deny that these brownies are "fudgy" - not only are they dense bars, but they're full of fudge candy! These will send you to the moon and back - and a great way to use the extra fudge you bought at the fair!
These are practically a health food - no added fat, whole grain, hardly any sugar, and full of antioxidant-rich cocoa and mood-lifting chocolate chips! Who needs a better excuse?
Sweet sugar cookies get a "candy-like" flavour from brown sugar and butterscotch flavouring, and a vibrant rainbow of colours from the good old bottles of food colouring. It's a perfect Halloween treat.
Who needs chocolate chips when you can have these - simply bursting with coconut and butterscotch chips!
LorAnn's flavourings are extremely potent, so don't go overboard if you use them. It's fine to leave them out, though they do add the extra "oomph" in this recipe. It'll seem like there isn't enough dough to hold all the chips and coconut, but it will be okay - just be sure to space them out well - no more than 6 to a sheet - because they spread!