Party Recipes (Most Popular)
I found this on someone's blog, but now I can't find it again! I did find the same base recipe I used here: http://www.recipesindian.com/indian_recipe
s/indian_snacks_recipes/Butter-Biscuit
.html. If you know what blog featured the recipe, please let me know! I used half / half butter and shortening for sturdiness, added brown sugar for flavour and decorated them with pepitas and a Craisin centre. I also watched these like a hawk in the oven - they can be finicky because they contain (gluten-free) chickpea flour as part of the batter and spread like crazy!
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
We are not fans of creamy pasta salad, and in the Summer it can be dangerous to leave it out. This tangy, veggie packed version is elegant and perfect for packing.
Need a loaf to serve with your next Italian dinner? This crusty boule is packed with sun-dried olives and has just enough sourdough starter for a bit of interest. Instant yeast guarantees a rise, but this is a fairly low rising loaf.
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!
Not too sweet mini cupcakes are filled with spicy rum flavour and chewy raisins, then capped off with a swirl of frosting with it's decadent partner in crime - maple!
Who knew that sweet potatoes, cocoa, agave and semisweet chocolate could make such a delectable frosting? I adapted the recipe from http://www.sandisallergyfreerecipes.net/ch
ocolate-sweet-potato-frosting-dairy-fr
ee-refined-sugar-free/ and used it on my gorgeous ricotta cake - nobody could tell it was almost fat free!
Naturally sweet Vidalia onions get even richer and sweeter when slowly caramelized with garlic, wine and balsamic vinegar while cognac adds a touch of elegance. Try it on your next burger, or spooned over grilled steak! Adapted from the Complete Book of Small-Batch Preserving.
A gorgeous golden yellow tints these silky strands of fresh fettuccine. Whether cloaked in rose sauce, spiced as a Cacio e Pepe dish or tossed in a carbonara, They’re a rich twist on the standard fare.
Red wine and sun dried tomatoes cook down with a secret ingredient - grated cucumber - to make a hearty, rich sauce base that gets elevated with roasted plum tomatoes and thickened with tomato paste for a fruity trifecta! Makes about 3 2/3 cups (875 mL). NI is for 1/3 cup servings.
You don't get better than this intensely caffeinated bar cake studded with Coffee Crisp bar chunks and chocolate covered espresso beans!
Adapted from BBC's Simon Rimmer to make a more gout-friendly dinner option for a guest. It's tangy, light and full of delicious flavour! If purines aren't an issue use whole wheat pasta.
The perfect base for any pasta, especially my "One Day at a Time Lasagnettes"
Dark, rich and full of fruity flavour - without anything artificial or spending a fortune! Enjoy your new berry flavoured cocoa!
Hearty enough to be different from their white flour, "intestine glue" counterparts but light enough to serve as the buns they are, these are packed with triticale flour and a 12-grain cereal mix and soak up sauce like a sponge!
A cheesy version of one of my favourite dessert drinks at Caffe Demetre in Ontario, this creamy wonder combines a crisp mocha-flavoured cookie crust with rich dark chocolate and more espresso. The result will have your baristas wondering where you went!
Here’s my latest make – ahead freezer dish for my mom during the busy weeks. With the time until Christmas getting into the crunch, these are a great help! This is a great, healthy and economical recipe too, relying on whole-wheat pasta, 1% cottage cheese, frozen spinach and Textured Vegetable Protein in place of the usual suspects. Throw in a good glug of red wine and some dried herbs from your cupboard, and mangia!
This meal is lush - puy lentils have a lovely earthy flavour and keep their texture well. The ingredients list isn’t strict - if you’ve any vegetable lying around, chop them up and chuck them in. It all adds to the taste!
A slight twist on the traditional Chinese Moon Festival treat: mooncakes! These have a chocolate skin encasing a golden yellow custard filling. Edited for Imperial measurements.
This dessert has so many wonderful flavours and is so moist it might convert a non-honey-cake lover. Adapted from the Miami Herald. You can substitute chocolate chips, but chopped, premium chocolate is more delicious.
A wonderfully unusual blend of ingredients lends itself to a spectacular presentation. You've never had carrot cake like this before!
Adapted from Martha Stewart. The classic combination of rich peanut butter and dark, delicious chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated dinner guests.