Desserts Recipes (Most Popular)
These were a complete "sleeper" hit at school with the staff - moist and tender, but rich in flavour from the combined persimmon, banana and pumpkin butter I made as the base, they pair well with strong coffee or your favourite herbal tea. Adapted from http://small-eats.com/2013/12/11/pumpkin-p
ersimmon-cookies/
Adapted from 125 Best Vegan Recipes, these are moist and perfectly sweet muffins peppered with chocolate-hazelnut crispy bites instead of chocolate chips.
Rainbow Biscotti Bites are kissed with hazelnut flavour, loaded with sprinkles and dunked in white chocolate for a festive finish.
No bread should go wasted - this bread pudding is filled with the rich flavours of chocolate hazelnut spread and orange marmalade, heightened with the use of a blended-nut mylk and a sprinkle of chocolate chips
My dad loves his mincemeat tarts - and now that I make my own mincemeat every year he gets something new and unique every Christmas!
Gluten free, vegan, nut and soy free they are, but who am I fooling? They are brownies for Heaven’s sake!! If the coconut milk and vegetable oil don’t make your weight-loss angel’s hackles rise, the corn syrup, brown sugar and carob chips might!
Original recipe is from the Canadian branch of the California Walnuts Commission. I cut down the recipe since I only had one egg and tinted the shells green and the filling yellow for a Springtime feel. Note the filling does contain a small amount of alcohol.
Wondering what to do with that vegan strawberry curd you made? I whipped up simple thumbprint cookies with home-dried kiwi slices in the dough for a unique twist on the classic.
Cashews, coconut oil and tofu form a rich and creamy mixture perfect for your next carrot cake. Makes enough to generously fill and frost a 3-layer cake or 24 cupcakes.
Eggless, but rich with dairy and silken tofu, this cake also gets a little extra "pep" from butterscotch chips, oat bran and wheat germ.
Adapted from Back to Her Roots, this creamy, thick and sweet chocolate fudge-like mixture is perfect for filling cookies, whoopie pies, or (my favourite) making your own filled chocolates for the holidays! It's sugar free and even gets a boost from maca powder for extra nutrition and flavour.
Adapted slightly from Mad Hungry Cravings, this tangy pseudo-pound cake is tender and moist, with a delicate sweetness from honey and a nutty note from spelt flour. Simple enough for mid morning coffee and elegant enough to dress with frozen yogurt and berries for dessert!
Definitely NOT a diet dessert - but a winner for my mom's birthday party! With 24 oz of cream cheese, a cup of mascarpone and 10 oz of bittersweet couverture chocolate you can definitely count me in!
Adapted from Artisanal Gluten Free Cooking by Kelli and Peter Bronski to use some mini peanut butter cups along with chocolate chips. You’d never know they were gluten free – just soft, slightly cakey and delicious!
If you know Biscoff, you know Speculaas - a spicy Belgian snapper with hints of almond and rum. This is a gluten free, vegan version adapted from Artisanal Gluten-Free Cooking by Kelli and Pete Bronski and uses their great flour blend.
Thin, chewy and vegan FTW! These use my Cocoa Syrup as the full-bodied chocolate flavour, amped up by brown sugar, with crunch from Rice Krispies and moist from oil and silken tofu. Perfect to face all the allergies at school!
Cocoa Syrup: http://yummysmells.blogspot.ca/2013/03/coc
oa-syrup.html
A wonderful treat for both your heart and your tastebuds! A rich and flavourful sweet pie filling made creamy with the addition of navy bean puree! Your guests will never know, and if you use a vegan pie crust the whole dessert is vegan! Originally from the Ontario White Bean Producers, modified by me.
An Italian confection that is a cross between fruit cake, candy, and honey cakes. Italy it's also called Siena cake, and dates back to the 13th century. Most often it is served at Christmas with a port wine or brandy, I like it with a slice of soft cheese like Brie
Adapted from The Book of Jewish Food by Claudia Roden.
Your basic yellow butter cake, great for birthdays, anniversaries or anytime! Great with a dark, rich chocolate frosting, or a fruit sauce that balances out the sweetness in this dessert.
A simple, fudgy almond brownie bar made with a silken tofu and brown sugar base. Great for parties where allergies are a problem!
This is not your typical apple pie, nor does it call for your typical mustard! Use the “Mostarda di Cremona” recipe I have posted here, or buy the jarred kind from an Italian specialty market or Amazon (http://www.amazon.com/Pastacheese-Mostard
a-Di-Cremona/dp/B000LMR0QE)
The decadence of salty caramel blends effortlessly into a creamy butter base, making a perfect topping and filling for pecan, banana or chocolate cakes!
A very unusual, creamy orange cheesecake that's great for playing "guess that secret ingredient!" Gluten free as an added bonus, and rich with egg yolks and cream cheese. Recipe came from a card in Eggchef's mom's recipe box.