Calling all royal family fans! This light raisin cake with lemon elderflower cream cheese frosting is as posh as it gets without breaking the bank.
In the mood for a royal recipe? Then you’ll love these scones with macerated strawberries, created by Chef Darren McGrady, former personal chef to Queen Elizabeth II.
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!
This recipe by Top Chef Canada’s Andrea Nicholson, in partnership with Greenfield Natural Meat Co., is the perfect summer meal for Canadians. Plus, the bacon and turkey are antibiotic and hormone-free!
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.
Peanut butter cupcakes? You bet. They’re surprisingly delicious, and kids of all ages will love them. The mini peanut butter cups also eliminate the need to add frosting.
At first glance, this looks like a scrumptious cake, but slice it and your guest will see an equally scrumptious meat loaf. Surprise someone on April Fool’s Day or make it for dinner as a great conversation piece.
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.
What would the holidays be without chocolate bread pudding? This dessert is easy to make, and you probably have most of the ingredients in your pantry already!
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.
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.
Carrots are super-rich in the disease-fighting antioxidant beta-carotene, which your body uses to make vitamin A.
Warm flavours of a holiday dessert favourite come together in this creamy breakfast oatmeal.
To save time on those busy mornings, these waffles can be made beforehand and frozen, then popped into the toaster as part of a complete breakfast.
Using inexpensive but delicious ingredients, David Chang, chef at Bespoke Craft Foods in Liberty Village, puts a spin on the classic chicken liver pate by pairing it with a lovely wild blueberry compote.
This recipe by Luis Valenzuela of Carmen, a popular Toronto restaurant, combines delicious wild blueberries and earthy quinoa to make an out-of-this-world dessert.
For those who prefer white chocolate, this delicious and moist cake recipe is just right. And to top it all off? Thick, velvety cream cheese icing.
This turn on the classic brunch dish marries the mild spinach-like flavour of chard with the richness of a quiche, and it’s oh-so easy-to-make!
Whether it’s fresh, frozen, or canned, pumpkin meat is high in fibre, an unbeatable source of beta-carotene, and ever-so out of season!
This simple pancake is made with the most fabulous, rich strawberry topping. Enjoy!