Desserts Recipes (Most Popular)
Slightly adapted from Jenny of Picky Palate's Double Chocolate Covered Pretzel Peanut Butter Cookies, I didn't have chocolate covered pretzels but I compensated by adding some decadent semisweet chips instead. The salty, crunchy snap of the pretzels and the bitterness from the cocoa powder perfectly balance the white chocolate pieces too.
Add a touch of tropical flair to your morning brew - if you add some coconut milk to your coffee it makes the perfect dunk!
If coffee and chocolate just aren't your thing (wait... who is that?), or your guests are sick of the stuff after months of truffles and mid-shopping espressos, why not bust out the green? Sure, green tea has caffeine, and these are sugar cookies, but these are laced with coconut too, and aren't anything like what you'd pick up at the grocery!
This loaf cake is rich with the flavours of cinnamon, maple and molasses and studded with fruity bursts of apples and raisins. If you have time, soak the raisins in either apple juice or orange liqueur overnight for an incredible flavour experience!
A chewy, nutty and caramelly bar cookie that will take your tastebuds to high heaven. Treat yourself or your gluten-free friends to this delicious creation.
These are SINFULLY rich, without seeming like you just ate a stick of butter. The ricotta and buttermilk make for a moist, tender cake that plays off the chunks of dark chocolate perfectly. Adapted from http://www.mydiversekitchen.com/2010/08/pa
neer-ricotta-pound-cake.html
Recipe adapted from the blog "Our Best Bites" who in turn modified it from America’s Dairy Farmers. These are soft, chewy and spicy bites, each one filled with the concentrated nuances of fresh apple cider and cultured butter. For the best flavour, I find either direct from the orchard or organic bottled cider best to use in this recipe.
This is a traditional Mennonite dessert that I found in a box of paraphernalia from the St. Jacob's farmers market. I grow both ground cherries and grapes, so it seemed like a unique way to use them that wasn't jam!
Gluten free, nut free, vegan and definitely red - these brownies are adapted from www.munchinwithmunchkin.com/2012/02/03/hea
lthy-vegan-red-velvet-brownies/ and are a
fudgy, fruity and earthy treat everyone can enjoy! Since everything can be done in the food processor, there's only one thing to clean!
A mix of traditional Japanese and Italian sweets makes for a delectable dessert or snack - whether freshly made or frozen!
A bit less of a devil's food than your standard, sugar-packed C&C, but still decadent and sweet! Maca powder is an ancient Peruvian energy booster and contains significant amounts of amino acids, carbohydrates, and minerals including calcium, phosphorous, zinc, magnesium, and iron. It's also packed with the vitamins B1, B2, B12, C and E. It's an adaptogen as well - supporting the body's defenses against both physical and mental weakness (including stress!) by aiding adrenal and pituitary gland health. The beans provide creaminess and a ton of blood-sugar controlling fibre, potassium, calcium, iron, folate and vitamins A and C.
Adapted from the Rosie's Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book. These bars have a simple whole wheat vanilla shortbread crust and are piled high with diced fresh rhubarb in a light egg-flour custard. Not too sweet, they're a great addition to the backyard BBQ.
So simple, yet it's a perfect gift to make for those who have everything - including a sweet tooth!
For those of us who like our peanut butter cookies with a little more texture than the others. I used homemade "jammy bits" (baking pureed cranberry sauce to make a thick fruit leather) but you can also use whatever dried fruit you have on hand - just chop it if it's bigger than a raisin.
I made these lemon, blueberry, oat and white chocolate chip muffins for the Father's Day breakfast at school, boosting the "power" of them with some vanilla protein powder and low fat yogurt and adding a bit of childlike whimsy with Cheerios! Adapted from http://www.myrecipes.com/recipe/blueberry-
power-muffins-with-almond-streusel-100
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For a luxurious, tangy-sweet pudding, beat a few tablespoons of this into your favourite yoghurt. For the perfect decadent cake or doughnut filling, chill it at least an hour to thicken.
With only cashew butter for oil and riddled with chopped nuts, this gluten free chocolate cake is beyond delicious! A good dose of zucchini (and some Zapple Butter for good measure) keep it moist and tender - perfect for a weeknight dessert!
Adapted from the indolent cook. These are simple, not too sweet, snow white gluten and egg-free cookies that are both slightly chewy and crisp on the outside.
Adapted from Cookin’ Canuck, these have less sugar, fat and cholesterol than the bakery or coffee shop versions, and are whole grain and spice packed to boot!
Ever come home from a week or weekend away only to find a few items you forgot to take languishing on your kitchen counter? Me too. For us, it's usually bananas - but all the better for banana bread!
Adapted slightly from Hannah Kaminsky's book Vegan Desserts, my version is a bit on the "healthier" (not to mention weirder!) side of sweet. A mix of pureed grapes and KALE find a home in the batter, along with stevia and spelt flour. While Hannah's version uses almond extract and pine nuts, I had neither on hand so used slivered almonds instead. The result is a delicious, moist, fine-textured cake perfect for capping off an Italian feast.
A deliciously gluten-free recipe reminiscent of Rice Krispie treats, but made with puffed millet and without marshmallows! The squares have a complex butter-caramel flavour and a crown of chocolate chips for good measure.
You don't get better than this intensely caffeinated bar cake studded with Coffee Crisp bar chunks and chocolate covered espresso beans!
I think the title says it all! This was what my mom and I came up with for this year's birthday bash... it's vanilla to the max, but the cake itself is not super sweet - we left that for the decadent filling, frosting and ganache!
The filling for California Walnut Meringues With Limoncello Buttercream, which is perfect for any cakes, cookies or truffles needing a citrus zing.