Party Recipes (Most Popular)
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!
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 Rosie’s 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/
This lower-sugar, spicy-sweet jelly gets extra zip from home-grown hot cherry and Thai chiles. I played up the "exotic" note with pomegranate juice in place of cranberry and added a shot of white wine vinegar too.
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!
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.
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".
Tangy, a little sweet and a touch spicy, this chutney is a perfect way to use up the end of the season's green tomatoes. Dried fruit and cider vinegar add sweet and sour, while the onions and garlic team with hot peppers, cumin and mustard seed for a savoury note.
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!
Sure, it's a bit of a carb fest - potatoes on pizza! - but you can't beat the incredible flavour you get from a simple, crispy crust, topped with roasted garlic, onions and chevre, not to mention three types (and colours) of potato!
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.
All-natural ingredients and Medjool dates combine to form a luscious, rich vegan chocolate-mocha cake with the healthful properties of spelt flour.
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.
Flavourful and tender marinaded lamb chops grilled to perfection. Would be great alongside a couscous or rice pilaf!
This chocolate – strawberry – orange cake is my entry to RKhook’s “Stop the Traffick” Chocolate Competition, which focuses on the use of fair-trade and slavery free chocolate to make decadent desserts.
If necessity is the mother of invention, then Union Square Cafe's tuna burgers are one of our menu's most successful children. To complement the sweet-hot tuna burger flavours, choose a fruity white wine. It's also great with an ice cold glass of beer!
Roasted tomatoes, artichoke hearts, asparagus and (believe it or not) romaine lettuce form the body of this delicious, low-carb lasagne delight. Protein comes in the form of garlicky low-fat cottage cheese and silken tofu that have been pureed into a gorgeous white sauce filled with paprika, oregano and fresh basil! Recipe adapted from Ricardo Larivee.
Inspired by a dessert offered at Table 8 in Miami, these rich brownies take on new character with rich mascarpone cheese and smooth, creamy peanut butter.
All the flavours of the classic Banana Split, made into a low-fat, high-flavour cheesecake. Adapted from Cooking Light for my cheesecake-loving family. Enjoy!
Also known as New York Specials (at least according to my 1935 cookbook) these are a maple-flavour bar cookie like a Nanaimo bar. Very rich, cut small pieces!
Wonderful chocolate layer cake which is soaked in Kirsch liqueur, with cherry filling. Very rich, but for best results use full-fat sour cream and real unsalted butter, it makes a difference!
What do you get when rich chocolate, toasted macadamia nuts and berries combine? A delightful, rich and flavourful flourless wonder that will leave your guests craving the recipe!
A simple mash-up of homemade ricotta and overripe bananas fills a whole wheat shortbread crust and is topped with an eggless strawberry curd. Creamy and sweet but still light - and low in added sugar!
Naturally sweet and nutrient filled coconut water teams up with tart lime juice and a hint of agave for sweetness, while frozen summer berries make for flavourful "ice cubes" and garnish.
Adapted slightly from All You Knead is Bread by Jane Mason. Using dark soy sauce instead of salt, it has a unique Asian flavour that meshes well with the nutty black rice. I used whole wheat bread flour and added stevia and coconut extract too for a kick! This is a fun "project" bread to make - it's not going to be an everyday loaf, since it's too low-rising for the toaster or to make proper sandwiches - but it's delicious and healthy to boot!