Talk about fluffy pancakes! Chef Lynn Crawford shares one of her favourite recipes that can easily be made for brunch or breakfast.
Pumpkin pie meets brownies. The best of two worlds collide with this crowd-pleasing indulgence, creating the sweetest finale to the perfect meal.
This ultimate chocolate donut with a white chocolate strawberry glaze uses Green & Black’s Organic, a chocolate of excellence and deserving of Mom’s everywhere!
Delicate cupcakes like these are sure to disappear at your next potluck or bake sale! Grated lemon peel and sour cream turn these from ordinary “white” cupcakes into sophisticated treats.
Waffles are a sweet substitute for bread, while ready-cooked rotisserie chicken makes for fast and simple assembly. Dip this scrumptious sandwich in maple syrup for added decadence.
Who doesn’t love a clubhouse sandwich? This reboot of a classic adds gooey marble cheese and creamy avocado to three layers of pan-seared bread for a crispy finish.
The kids won’t wrinkle their nose up at this sushi. Using fruit leather and crisped rice cereal, this is a sweet treat sure to please!
These edible decorations are very sturdy and can be hung on the tree or just about anywhere. But be sure to make the holes before you bake the cookies.
To make these double-decker beauties, you will need both large and small star-shaped cookie cutters.
This dough is perfect for creating people, animals, or just about any shape your child wants to decorate.
This modern take on a classically elegant meal is perfect for the holidays.
Who doesn’t love cheesecake? This recipe takes everyone’s favourite dessert and turns it into a coffee cake. And your guests will undoubtedly love it!
This coffee cake recipe is a variation of one a close friend and I make for our home-baking business. I’ve used raspberries and blueberries in place of the rhubarb with winning results.
This is my favourite cake to make for last-minute occasions. I also make it to give to friends because it always turns out just right, and it’s made with ingredients I normally have on-hand.
My sister-in-law made this coffee cake with fresh blueberries we picked while vacationing at her cottage one summer. I’ve used frozen berries at home with wonderful results.
Incorporate fresh berries into your dessert to keep the meal vibrant and light on your palette.
A deep-crimson soup, loaded with seasonal veggies.
Use a half-and-half combination of butter and oil to maintain rich flavour while cutting back on the saturated fat that could hurt your heart.
Feeling adventurous? Try this recipe that combines rich venison medallions with sautéed apple slices and wild blueberry sauce.
Make your holiday feast complete with a spin on the traditional pumpkin pie. Your guests won’t believe this delicious pie is a reduced-calorie dessert.