Tag Archives: baking-therapy

Homemade marshmallows with hot chocolate

Cozy up With a Cup of Hot Chocolate Topped With Homemade Peppermint Vanilla Marshmallows

These Baking Therapy homemade peppermint vanilla marshmallows are soft, fluffy and they melt into the perfectly gooey topping on your hot cup of cocoa. Try different flavours like coconut or almond and make a big batch to gift over the holidays. Once you try homemade marshmallows, there’s no going back to store-bought!

Homemade marshmallows with hot chocolate

Peppermint Vanilla Marshmallows With Hot Chocolate

Prep Time: 20 minutes
Rest Time: 2 hours
Total Time: 2 hours, 20 minutes
Servings: 16 marshmallows

Ingredients:

Marshmallows
¾ cup cool water, divided
6 tsp gelatin
2 cups granulated sugar
⅔ cup light corn syrup
½ tsp salt
½ tsp peppermint extract
1 Tbsp vanilla extract
¾ cup icing sugar

Hot Chocolate
2 cups coconut milk
2 cups almond milk
¼ cup maple syrup
1 tsp vanilla extract
¼ tsp salt
4 oz semi-sweet chocolate, chopped

Homemade marshmallows ingredients on kitchen counter

Directions:

1. Line a 9×9 square pan with parchment paper and grease generously with neutral oil or spray. Set aside.

2. In the bowl of a stand mixer with the whisk attachment, add ½ cup water, sprinkle over gelatin and let sit for 5 minutes.

Related: Coffee and Hot Chocolate Recipes to Warm Your Belly This Fall

3. In a medium saucepan over medium-high heat, bring to a boil sugar, corn syrup, ¼ cup water and salt. Once the mixture starts to boil, let bubble for 1 minute. Remove from stove and transfer to a bowl with a spout.

4. With the mixer on medium-low, slowly stream in the hot sugar liquid. Once the liquid is in, turn the mixer to high and whisk for 10 minutes until the mixture is nice and fluffy. Whisk in the peppermint and vanilla extract.

Homemade marshmallows gelatin in mixing bowl

5. Transfer the marshmallows to the square pan, making sure to brush any tools you use with oil to avoid sticking. Smooth out the top using an offset spatula. Finally top the marshmallows with another sheet of greased parchment paper and let set for at least 2 hours at room temperature.

Homemade marshmallows batter

6. Remove the marshmallows from the pan. Brush a sharp knife with oil and slice the marshmallows into 16 squares, making sure to brush the knife with oil after every cut. Dust the marshmallows generously with icing sugar, making sure to cover every surface.

Homemade marshmallows cut on table

7. For the hot chocolate, in a medium saucepan on medium-high heat, whisk together coconut milk, almond milk, maple syrup, vanilla and salt. Once the mixture is hot, add the chopped chocolate and whisk until melted. Continue to heat, whisking constantly until the mixture thickens.

Homemade marshmallows with hot chocolate

Like Sabrina’s peppermint vanilla marshmallows recipe? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.

Gingerbread doughnuts on white plate

These Gingerbread Doughnuts With a Cinnamon Glaze Can Be Made in Under 30 Minutes

I love nothing more than a quick, easy dessert you can whip together in under 30 minutes. And these Baking Therapy gingerbread doughnuts are just the ticket. They will be sure to get you in the festive spirit, as they have all the flavours and spices of a classic gingerbread cookie — but in doughnut form! All you need are a few essential tools you probably already have in your kitchen and these doughnut pans. Topped with a cinnamon glaze for a hint of sweetness, because let’s be real: who doesn’t love a glazed doughnut?

Gingerbread donuts on white plate

Gingerbread Doughnuts With a Cinnamon Glaze

Prep Time: 15 minutes
Bake Time: 8 to 10 minutes
Total Time: 23 to 25 minutes
Servings: 16 doughnuts

Ingredients:

Doughnuts
1 ½ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
¾ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp ground nutmeg
¼ tsp salt
½ cup brown sugar
¼ cup grapeseed oil or any neutral oil
½ cup buttermilk
1 large egg
1 tsp vanilla extract
3 Tbsp molasses

Cinnamon Glaze
1 ¼ cups icing sugar
¼ tsp ground cinnamon
⅛ tsp ground ginger
½ tsp vanilla extract
5-6 Tbsp heavy cream

Gingerbread doughnuts ingredients on kitchen counter

Directions:

1. Preheat oven to 375°F. Grease 2 doughnut pans with oil or butter. Set aside. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Whisk in the brown sugar until evenly distributed.

2. In a measuring cup, measure out the grapeseed oil and buttermilk. Whisk in the egg, vanilla extract and and molasses.

Related: Party-Worthy Doughnut Recipes

3. Create a well in the centre of the dry mix and pour in the wet ingredients. With a spatula, stir the ingredients together until just combined, don’t over-mix. Transfer the batter to a piping bag or simply spoon the mixture into the doughnut pan until just below the fill line.

doughnut batter in doughnut pan

4. Bake in the oven for 8-10 minutes until a toothpick, when inserted, comes out clean. While the doughnuts are still hot, invert the pan and gently tap on the counter to remove the doughnuts. Let cool completely on a wire rack.

doughnuts cooling on wire rack

5. For the cinnamon glaze, in a small bowl, whisk together the icing sugar, cinnamon, ginger and vanilla extract. Begin with 4 Tbsp of heavy cream, whisking until well combined. Add 1 Tbsp at a time until the mixture has reached your desired consistency for dipping.

6. Dip the doughnuts, one at a time, into the glaze until the tops are fully coated. Add holiday sprinkles if you’re feeling festive!

doughnuts being dipped in cinnamon glaze

doughnuts with glaze in doughnut pan

Like Sabrina’s doughnut recipe? Try her chocolate eggnog sandwich cookies,  sticky toffee pudding and pumpkin pie squares with candied pecans.

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Glass of milk next to pile of chocolate eggnog sandwich cookies

These Chocolate Eggnog Sandwich Cookies Will Surely Get You in the Holiday Spirit

I can’t help but get excited when I start to see the store aisles fully stocked with sweet eggnog, as it signals the most magical time of year! And what better way to get in the holiday spirit than whipping up a batch of these Baking Therapy chocolate eggnog sandwich cookies? They’re chocolatey, soft and filled with a creamy eggnog frosting. Put on your favourite holiday playlist and get baking.

Glass of milk and stack of chocolate eggnog sandwich cookies

Chocolate Eggnog Sandwich Cookies

Prep Time: 25 minutes
Bake Time: 8 to 10 minutes
Total Time: 33 to 35 minutes
Servings: 15 cookies

Ingredients:

Chocolate Cookies
1 ½ cups all-purpose flour
½ cup cocoa powder
¼ tsp baking powder
1 tsp baking soda
¼ tsp salt
1 ½ sticks butter, room temperature
1 ½ cups dark brown sugar
1 large egg
1 large egg yolk

Eggnog Filling
1 ½ sticks butter, room temperature
2 cups icing sugar
3 Tbsp eggnog
¼ tsp ground nutmeg
1 tsp vanilla extract

Ingredients for chocolate eggnog sandwich cookies on kitchen counter

Directions:

1. Preheat oven to 375°F. Line two cookie sheets with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar for about 1 minute. Add the egg and egg yolk, one at a time, and beat together until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.

Related: 20 Best Edible Gifts Under $20 That’ll Make Anyone’s Holiday Sweeter

3. Add the dry ingredients and mix until just combined, scrape down the bowl again and mix for another 10 seconds. Using a 1-inch cookie scoop, scoop balls on the lined cookie sheet. Round out the cookie balls by rolling them between the palms of your hands. Place in the freezer for 15 minutes to chill.

Chocolate eggnog sandwich cookie dough rolled into balls on baking sheet

4. Place the cookies 2 inches apart and bake for 8-10 minutes until the cookies have spread and tops begin to crack. Let cool on sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Chocolate cookies cooling on baking tray

5. While the cookies are cooling, whip up the frosting: in the bowl of a stand mixer with the whisk attachment, whisk the butter until airy, about 2 minutes. On low speed, gradually add the icing sugar. Add the eggnog, nutmeg and vanilla extract and whisk on high for 1 minute until light and fluffy.

6. Transfer filling to a piping bag with a star or round tip. Pipe the filling on the bottoms of half the cookies, place another cookie on top to create sandwiches.

Glass of milk next to a pile of chocolate eggnog sandwich cookies on wire cooling rack

Like Sabrina’s chocolate eggnog sandwich cookies? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

Cranberry bliss bars on cooling rack

Whip up Those Popular Coffee Shop Cranberry Bliss Bars in Less Than 1 Hour

You know those popular coffee shop cranberry bliss bars that come out every holiday season? Buttery shortbread dotted with dried cranberries, topped with a sweet cream cheese icing — and sometimes are just a little too sweet? Well, these Baking Therapy cranberry bars are inspired by those, but even better! This soft and buttery pistachio shortbread is topped with fresh, tart, in-season cranberries that are bursting with flavour. Finished with a sweet and addictive white chocolate, cream cheese icing. Need I say more?

Cranberry bliss bars on cooling rack

Cranberry Bliss Bars

Prep Time: 15 minutes
Bake Time: 35 to 40 minutes
Total Time: 50 to 55 minutes
Servings: 12 bars

Ingredients:

Shortbread
1 cup (2 sticks) unsalted butter, room temperature
½ cup icing sugar
2 cups all-purpose flour
½ cup crushed pistachios
¼ cup cornstarch
¼ tsp baking powder
¼ tsp salt
1 tsp lemon zest

Filling
2 cups fresh cranberries
½ cup granulated sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
1 tsp lemon zest
1 tsp vanilla extract

Icing
⅓ cup (60g) white chocolate, chopped
¼ cup unsalted butter, room temperature
4 oz cream cheese, room temperature
¾ cup icing sugar
3 Tbsp milk

Cranberry bliss bar ingredients on kitchen counter

1. Preheat oven to 350°F. Line and grease 9×9 square pan. Set aside.

2. First, whip up the shortbread. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the flour, pistachios, cornstarch, baking powder, salt and lemon zest. Beat on low until just combined, texture will be crumbly. Reserve 1 cup of mixture for the crumble, press remaining dough firmly into bottom of pan.

Cranberry bliss bars base

3. Now for the filling: in a medium bowl, toss together cranberries, sugar, cornstarch, lemon juice, lemon zest and vanilla extract. Evenly distribute the cranberries onto the cookie layer. Top with the reserved cookie dough and pack down firmly.

Cranberry bliss bars cranberry layer

4. Bake in oven for 35 to 40 minutes until the top is golden brown. Let cool completely in the pan before slicing.

Cranberry bliss bars cooling on rack

5. For the icing: place the chopped white chocolate or chips in a small bowl and microwave in 30-second intervals until melted, stirring often. Set aside to cool slightly.

Related: 12 Coffee and Hot Chocolate Recipes to Warm Your Belly This Fall

6. In the bowl of a stand mixer with the whisk attachment, cream together the butter and cream cheese. Gradually add in the icing sugar and whisk on high to combine. Add the melted white chocolate and milk and whisk on high for another 30 seconds. Transfer to a piping bag and drizzle over top.

Piping bag icing top of cranberry bliss bars

Like Sabrina’s cranberry bliss bars? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

Apple cider coffee cake on white tray

This Apple Cider Coffee Cake is the Sweet, Warm and Comforting Recipe You Need

Apple cider is the perfect fall drink: it’s sweet, warm and comforting — and it’s extra delicious when baked into a coffee cake. This Baking Therapy apple cider cake consists of layers of tender cake made with fresh pressed apple cider and layered with a sweet, cinnamon crumble. This apple cake recipe is best enjoyed with a hot cup of coffee, tea, hot chocolate or better yet — warm mulled apple cider!

Apple cider coffee cake on white tray

Apple Cider Coffee Cake

Prep Time: 40 minutes
Bake Time: 40 to 45 minutes
Total Time: 1 hour and 20 minutes
Servings: 8 to 10

Ingredients:

Crumb Topping
½ cup all-purpose flour
¾ cup brown sugar
2 tsp ground cinnamon
¼ tsp salt
6 Tbsp butter, room temperature

Apple Cider Cake
2 cups apple cider
5 Tbsp butter, room temperature
¼ cup vegetable oil
¾ cup granulated sugar
½ brown sugar
2 large eggs
2 cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ cup Greek yogurt

Apple Cider Glaze
1 ½ cups icing sugar
4 Tbsp apple cider
½ tsp vanilla extract

Apple cider coffee cake ingredients on kitchen counter

Directions:

1. Preheat oven to 350°F. Line and butter a 9-inch round springform pan.

2. In a heavy bottom saucepan on medium-high heat, reduce 2 cups of apple cider to half, about 20 minutes. Set aside to cool.

3. In the mean time, prepare the crumb topping, work together the flour, brown sugar, cinnamon, salt and butter until it clumps together like wet sand. Set aside.

Apple cider coffee cake crumbs in bowl

4. In the bowl of a stand mixer with the whisk attachment, whisk together the cake ingredients: butter, oil, granulated sugar, brown sugar and eggs for 5 minutes until light and fluffy.

5. Sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves in a small bowl. Stir together the reduced apple cider, as well as the Greek yogurt. With the mixer on low speed, alternate adding small amounts of the flour mixture and apple cider mixture, beginning and ending with the dry ingredients. Make sure to scrape down the sides and bottom of the bowl.

Related: 20 Fall Desserts That Can Totally Double as Breakfast

6. Transfer half the batter to the prepared cake pan. Sprinkle on half the crumb topping. Top with the remaining cake batter and finish with the rest of the crumb topping. Bake for 40 to 45 minutes until a toothpick inserted into the centre comes out clean. Let cool completely on wire rack.

7. Prepare the glaze by whisking together the icing sugar, apple cider and vanilla extract. Drizzle on cooled cake and enjoy.

Slice of apple cider coffee cake

Like Sabrina’s apple cider coffee cake? Try her sticky toffee pudding and pumpkin pie squares with candied pecans.

This Spooky S’mores Bars Recipe is the Perfect Halloween Treat

Whether you’re hosting a small get together or looking for a sweet activity to make with the kids, these Baking Therapy spooky s’mores bars are the perfect Halloween treat. They are sure to satisfy any sugar craving with the delicious layers of graham cracker cookie, crunchy meringue, rich chocolate and cute, but scary marshmallow ghosts. Have a boo-tiful and safe Halloween!

Sppoky s'mores bars on table

Spooky S’mores Bars

Prep Time: 40 minutes
Bake Time: 26-28 minutes
Total Time: 1 hour and 8 minutes
Servings: 12-16 bars

Ingredients:

Marshmallow Meringue
2 egg whites
½ cup granulated sugar
½ tsp cream of tartar
½ tsp vanilla extract

S’mores Bars
1 ½ sticks brown butter
1 ¼ cup all-purpose flour
1 ¼ cup graham cracker crumbs
1 tsp baking powder
¾ tsp salt
¾ cup brown sugar
1 egg
½ cup milk chocolate chips
½ cup semi-sweet chocolate chips
2 Tbsp cocoa powder

Sppoky s'mores bars ingredients on table

Directions:

1. For the marshmallow meringue: in the bowl of a stand mixer, whisk together the egg whites and sugar and place over a double boiler. Whisk constantly until the sugar dissolves and the mixture is hot to the touch, about 5-8 minutes.

2. Remove from heat, mix in the cream of tartar and vanilla. Place in stand mixer with the whisk attachment and whisk on high for 8-10 minutes until the mixture is light, glossy and the bottom of the bowl has cooled to room temperature. Transfer to a bowl and set aside.

Related: Celebrate Halloween at Home This Year With This Gourmet Miso Caramel Corn

3. Preheat oven to 350°F. Grease and line a 9×9 square pan.

4. In a heavy bottom saucepan, melt the brown butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown and nutty, about 8-10 minutes. Transfer the brown butter to a glass bowl and set aside to cool slightly.

5. Whisk together the flour, graham cracker crumbs, baking powder, and salt. Set aside.

Related: 12 Dead-Easy Halloween Cocktails You Need to Try This Year

6. In the bowl of a stand mixer with the whisk attachment, cream together the brown butter and brown sugar. Add the egg and whisk on medium-high for 5-10 minutes until light and airy. Add the dry ingredients and mix until just combined. Transfer half the dough to the pan and with your fingers press the dough firmly into the bottom.

Sppoky s'mores bars dough

7. Spread on half the marshmallow meringue, sprinkle with milk and semi-sweet chocolate chips. To the remaining dough, add cocoa powder and toss to mix. Layer the dough on top of the chocolate chips and pack it lightly into the pan.

Sppoky s'mores bars in process of being made

Sppoky s'mores bars chocolate layer

8. Bake for 26-28 minutes. Remove and let cool completely before removing from the pan.

9. Transfer the remaining marshmallow meringue to a piping bag with a round tip. Once the cookie bar has cooled, pipe on the ghosts. Pipe a ball shape for the head and pull out for the body, tapering off the end as you gradually decrease pressure. Melt a few chocolate chips and using a toothpick, draw on the eyes.

Sppoky s'mores bars marshmallow meringue being piped on bars

10. With a blow torch, lightly toast the meringue for a smoky campfire taste.

Sppoky s'mores bars on table

Like Sabrina’s spooky s’mores bars? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies

Ingredients:

½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter

Directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

Hasselback apple with scoop of vanilla ice cream and drizzling of toffee sauce

You’ve Got to Try These Delicious Hasselback Apples Topped With Coconut-Oat Streusel

Apples are such a versatile fruit with so many variations and endless ways to prepare them. These Baking Therapy Hasselback apples feature sweet honey crisp apples (my fave!) that are sliced open like a fan and topped with a delicious coconut-oat streusel. Serve with a drizzle of toffee sauce and a heaping scoop of vanilla ice cream. Perfect for any get together this fall season. Bet you’ve never had apples like this before!

Hasselback apples on white plate

Hasselback Apples With Coconut-Oat Streusel

Prep Time: 15 minutes
Bake Time: 32 minutes
Total Time: 47 minutes
Servings: 6

Ingredients:

Apples
3 Honeycrisp or Pink Lady apples
2 Tbsp butter, melted
2 Tbsp brown sugar
½ tsp cinnamon

Topping
3 Tbsp butter, room temperature
3 Tbsp brown sugar
¼ cup oats
2 Tbsp flour
2 Tbsp shredded coconut
½ tsp cinnamon
½ tsp vanilla extract
Pinch of salt

Hasseback apple ingredients: apples, brown sugar, cinnamon, etc.

Directions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Peel the apples, cut in half lengthwise and with a melon baller, scoop out the core. Place the apples core side down and cut thin vertical slices all the way around, making sure not to cut all the way through.

Peeled and cut apples laying on pan

3. Mix together the butter, brown sugar and cinnamon and brush on the tops of the apples. Cover with foil and bake for 20 minutes until softened.

4. Meanwhile, prepare the streusel topping. In a bowl, combine butter, brown sugar, oats, flour, coconut, cinnamon, vanilla extract and salt. With a fork, work the mixture together until it forms a crumble.

Related: The Pioneer Woman’s Irresistible Apple Desserts

5. Remove the apples from the oven. If there is a lot of liquid in the pan, strain and top the apple with streusel, making sure to get it between the apple slices. Bake at 425°F uncovered for 10-12 minutes until the streusel is bubbly and golden brown.

6. Enjoy with a drizzle of toffee sauce and vanilla ice cream.

Hasselback apples on baking pan

Like Sabrina’s baking? Check out her ginger molasses cookies, sticky toffee pudding and pumpkin pie squares with candied pecans.

These Pumpkin Pie Squares With Candied Pecans is the Fall Dessert You’ve Been Craving

It’s fall! Which means, it’s time to celebrate with a pumpkin dessert. Pumpkin bars, cookies and loaves are among my favourite, but you can’t forget the most important of all — pumpkin pie. These Baking Therapy pumpkin pie bars have a rich and smooth filling blended with warming spices like cinnamon, ginger and clove, as well as a gingery cookie crust. Serve with fresh whipped cream and spiced candied pecans for a little crunch. Once you try these babies, I promise you’ll be hooked!

Pumpkin Pie Squares With Spiced Candied Pecans

Prep Time: 15 minutes
Bake Time: 90 minutes
Total Time: 1 hour and 45 minutes
Servings: 12 to 16 squares

Ingredients:

Crust
1 cup gingersnap cookie crumbs
1 ⅓ cup (9 full sheets) graham cracker crumbs
¼ cup brown sugar
¾ tsp ground cinnamon
7 Tbsp butter, melted

Filling
⅔ cup brown sugar
2 eggs
2 egg yolks
1 can (300 ml) sweetened condensed milk
3 ⅓ cup (796 ml can) pumpkin puree
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
2 tsp vanilla extract
½ tsp salt

Pecans
½ egg white
2 Tbsp granulated sugar
2 Tbsp brown sugar
1 tsp cinnamon
¼ tsp salt
½ tsp vanilla extract
1 ½ cups whole pecans

Directions:

1. Preheat oven to 350°F. Line and grease a 9-inch square pan.

2. Start making the crust. Pulse the gingersnap cookies and graham crackers into a fine crumb in a food processor or use a resealable plastic bag and crush with rolling pin. Add to a bowl with brown sugar, cinnamon and melted butter. Mix together until it resembles wet sand. Transfer to pan, press mixture down and bake for 10 minutes.

Related: Our Baking Expert Reveals 10 Baking Supplies You Can’t Live Without

3. While the crust is baking, whip up the filling. In a large bowl, whisk together the brown sugar, eggs and egg yolks. Add the condensed milk, pumpkin puree, cinnamon, ginger, nutmeg, cloves, vanilla and salt. Whisk until fully combined.

4. Pour the filling over the crust and bake in the oven for 20 minutes, then lower the oven to 325°F and bake for another 30 minutes. The centre should be firm and the sides will start to pull away from the pan. Let cool completely in pan.

5. Whisk together egg white,  sugar, brown sugar, cinnamon, salt and vanilla. Toss in the pecans. Bake at 300°F for 25-30 minutes, stirring every 15 minutes.

6. Slice into 12 or 16 squares and serve with fresh whipped cream and candied pecans for crunch.

Like Sabrina’s baking? Check out her ginger molasses cookies and the best ever sticky toffee pudding.

This No-Bake Key Lime Pie Icebox Cake is the Perfect Summer Treat

As the weather gets warmer, all I want is ice cream and sweet treats that will keep me cool. This Baking Therapy key lime pie icebox cake is made up of layers of creamy vanilla ice cream, a tangy lime curd and graham crackers that soften to the perfect cake-like texture. The best part is, you won’t even have to turn on the oven!

Key Lime Pie Icebox Cake

Prep Time: 30 minutes
Rest Time: 8 hours or overnight
Total Time: 8 hours, 30 minutes
Servings: 8 to 10 pieces of cake

Ingredients:

2 cups white sugar
4 large eggs
2 egg yolks
1 ¼ cup fresh lime and lemon juice (6 limes, 2 lemons)
¼ tsp salt
¾ cup (1 ½ sticks) unsalted butter
2 cups heavy cream
150 mL condensed milk
1 tsp vanilla extract
16-20 graham cracker sheets

Directions:

1. In a medium saucepan, whisk together the sugar, eggs, yolks, lime and lemon juice and salt. Heat over medium-high heat, whisking constantly until hot to the touch. Whisk in 1 Tbsp of butter at a time until the curd begins to thicken. Bring back to a boil, then remove from heat.

2. Strain the lime curd through a fine sieve and into a bowl or shallow dish. Cover with plastic directly on the curd to prevent a skin from forming. Place in the freezer for 20-30 minutes to chill.

3. In the bowl of a stand mixer, whisk the heavy cream and condensed milk until medium peaks, add the vanilla and whip until stiff peaks. Make sure not to over-whip.

Related: No-Bake Cookies You Can’t Mess Up (Because Ovens Are Overrated)

4. Line a 10-inch loaf pan with parchment paper with a 1-inch overhang to easily lift the icebox cake out of the pan once its’ frozen. To help the parchment paper adhere to the loaf pan, lightly grease with vegetable oil.

5. Layer one layer of graham cracker on the bottom of the pan. Spread about ½ cup of the ice cream followed by the lime curd, about 1/3 cup. Continue layering until you fill the loaf pan. You should have about 4-5 layers.

6. Cover with plastic wrap and freeze for at least 8 hours or overnight until completely firm.

7. When you are ready to serve, run the outside of the pan under warm water for 10 seconds to loosen the parchment. Using the parchment paper overhang, pull the icebox cake out of the pan. Slice and enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Celebrate Canada Day With These Mini Bagels (and Epic BLT Bagel Board!)

When you think of Canadian cuisine, you likely think of poutine, maple syrup, smoked salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Mini Bagels

Prep Time: 40 minutes
Rest Time: 10 hours (or overnight) plus 10 minutes
Bake Time: 13-15 minutes
Total Time: 11 hours
Servings: 15 mini bagels

Ingredients:

Dough
250ml warm water
2 tsp honey
2 tsp active dry yeast
3 cups bread flour
1 Tbsp neutral oil
1 ½ tsp salt
¼ cup white sesame seeds (optional)
¼ cup black sesame seeds (optional)

Boil
1 Tbsp baking soda
2 Tbsp honey

Directions:
1. In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

2. Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

Related: 12 Canadian First Nations Recipes to Make for National Indigenous Peoples Month

3. Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

4. Remove the tray from the fridge and let come to room temperature, about 30 minutes.

5. Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

Related: Snack Plates Are the Easy Dinner Option You Need This Week

6. To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

7. Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for 13-15 minutes until lightly golden brown.

8. Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and dijon mustard.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

Cheese, meet your new BFF: sourdough discard crackers. With just a few ingredients, you can turn your sourdough discard into crispy, buttery, delicious crackers to enjoy with literally everything. Make these crackers, throw together a cheeseboard, you can thank me later.

Sourdough Discard Crackers

Prep Time: 5 minutes
Bake Time: 32 minutes
Total Time: 37 minutes
Servings: 1 cup crackers

Ingredients:

½ cup sourdough discard
2 Tbsp butter, melted
¼ tsp salt
¼ tsp freshly ground black pepper
2 tsp sesame seeds

Directions:

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.

2. In a medium bowl, mix together the sourdough discard, melted butter, salt and pepper.

3. Spread the discard onto the parchment paper in one thin layer. Sprinkle with sesame seeds.

4. Bake in the oven for 10 minutes, pull out the pan and cut into pieces with a knife or pizza cutter. Continue to bake in the oven for another 20 to 24 minutes until golden on the edges.

5. Cool completely on a wire rack.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Celebrate Pride Month With This Colourful Rainbow Crepe Cake

While celebrating Pride may look a little different this year, you can still live it up at home with this colourful rainbow crepe cake. In this Baking Therapy recipe, there are 24 layers of soft crepes between layers of light whipped cream. It may look intimidating at first, but once you’ve mastered making crepes, stacking it into a cake is pretty easy (and fun)!

Rainbow Crepe Cake

Prep Time: 30 minutes
Rest Time: 3 hours
Cook Time: 25 minutes
Total Time: 3 hours, 55 minutes
Servings: 6 to 8 pieces of cake

Related: 25 Yummy Rainbow Foods to Celebrate Pride

Ingredients:

6 eggs
3 ¼ cups whole milk
3 Tbsp oil
1 ¼ tsp salt
2 Tbsp sugar
2 ¼ cups all-purpose flour
Gel food colouring
4 Tbsp butter, melted
2 cups heavy cream
½ cup icing sugar, plus extra for dusting
2 tsp vanilla extract
¼ cup your favourite jam, plus extra for topping
Fresh berries (optional)

Related: LGBTQ+ Terms You Keep Hearing and What They Mean

Directions:

Crepes
1. In a blender, mix together the eggs, milk, oil, salt and sugar. Add the flour and pulse until just combined. Chill in fridge for at least 1 hour or overnight.

2. Divide the crepe batter into 6 bowls/cups, mix in the gel food colouring to your desired pigment.

3. Heat a 9-inch non-stick frying or crepe pan over medium-low heat. Brush lightly with melted butter, pour in ¼ cup of batter at a time, swirling the batter around to cover the pan with one thin layer. Cook for 30-45 seconds. Flip and cook for another 15-30 seconds. Transfer to a tea towel to cool. Continue until you’ve cooked all the crepes. Set crepes aside to cool completely.


Filling

1. In the bowl of a stand mixer or with a hand mixer, whip together the cream, icing sugar and vanilla until medium peaks, making sure not to over-whip.

2. Divide the whipped cream in half and fold in your favourite jam into one half.

Assembly
1. Layer the crepe cake on the dish you’ll be serving it on. Start with one crepe, spread on about 2 Tbsp of the whipped cream, layer another crepe on top, again with the cream (alternating between the plain and jam-flavoured cream) until you’ve used up all the crepes.

2. Let set in the fridge for at least 2 hours to set before slicing.

3. For the final touch, spread a thin layer (about 2 Tbsp) of your favourite jam on the top of the cake, layer on fresh berries and dust with icing sugar.

Tip: For a completely flat top, halfway through chilling the cake, invert the cake onto a flat dish or plate. When you’re ready to serve, invert the cake back onto your desired dish.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

This Impressive 12-Layer Chocolate Cake is Made With a Single Pan

Would you believe that this 12-layer chocolate cake was made with a single 9-inch cake pan? You better believe it! Rich layers of buttercream sandwiched between moist chocolate cake, my Baking Therapy dessert is a chocolate lover’s dream. Plus, making it is a piece of cake!

12-Layer Chocolate Cake

Prep Time: 15 minutes
Rest Time: 30 to 60 minutes
Bake Time: 38 to 42 minutes
Total Time: 1 hour, 20 minutes to 2 hours
Servings: 6 to 8

Ingredients:

Cake
2/3 cup cocoa powder
¾ cup freshly brewed coffee
½ cup whole milk
¼ cup sour cream
2 tsp vanilla extract
¼ tsp salt
1 ¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ cup (1 stick) unsalted butter, room temperature
1 ¼ cup white sugar
2 eggs
1 egg yolk

Buttercream
2 ½ cups icing sugar
½ cup cocoa powder
Pinch salt
1 ¼ cup (2 ½ sticks) unsalted butter, room temp
½ cup semi-sweet chocolate chips, melted
2 to 3 Tbsp heavy cream
¾ tsp vanilla extract

Milk Soak
¼ cup whole milk
1 tsp vanilla extract

Directions:

Cake

1. Preheat oven to 350°F. Line and grease a 9-inch round cake pan, dust with cocoa powder, set aside.

2. In a bowl, whisk together cocoa powder and hot coffee. Let sit for a couple minutes. Stir in milk, sour cream, vanilla extract and salt.

3. Sift the flour, baking powder and baking soda.

Related: 25 Sinful Chocolate Desserts That Are Worth the Indulgence

4. In the bowl of a stand mixer with the paddle attachment, cream together butter and sugar until creamy and light. Add the eggs, one at a time, making sure to mix well after each addition. With the mixer on low, add the wet ingredients and dry ingredients in two additions, ending with the dry. Making sure to scrape down the sides of the bowl.

5. Transfer the batter to the prepared cake pan. Bake for 38 to 42 minutes until a toothpick, when inserted, comes out clean. Cool in pan for 15 minutes. Then invert, remove from pan and let cool completely.

Buttercream

1. Sift together the icing sugar, cocoa powder and salt.

2. In the bowl of a stand mixer with the whisk attachment, whip the butter for 2 minutes until light and creamy. On low speed, add the icing sugar mixture in two batches. Add the melted chocolate, cream and vanilla. Whip on medium-high for 1-2 minutes until light and creamy.

Tip: You can make the buttercream ahead of time and store in the fridge. Before you’re ready to use, bring the buttercream to room temperature, rewhip for 1-2 minutes until light and creamy.

Related: This Healthy Chocolate Chip Cookie Recipe Will Change Your Life

Assembly

1. Prepare the milk soak by mixing the milk and vanilla extract. Transfer the chocolate buttercream to a piping bag, with or without a tip works.

2. Using a cake leveler or serrated knife, level off the top of the cake. Cut the cake in half and then cut each half into three even layers. Finally, cut the cake into quarters, this will give you 12 layers/triangles.

3. Start with one layer, brush on the milk soak, pipe on one even layer of chocolate buttercream and layer on the next layer of cake. Continue layering cake, milk soak, buttercream, ending with the cake layer. Chill in the fridge for 15 to 30 minutes to firm up the buttercream. With the remaining buttercream, ice the outside of the cake. Place in fridge for at least 30 minutes to set. Slice and enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Two Classic Desserts Join Forces in These Delicious Tiramisu Cream Puffs

My Baking Therapy cream puffs are inspired by one of my all-time desserts — tiramisu! Infused with coffee, filled with a luxurious, but light mascarpone cream and dipped in the easiest chocolate ganache ever. If you love tiramisu, I know you’re going to devour this handheld treat. How can such a simple combo of two desserts be so delicious?

Tiramisu Cream Puffs

Prep Time: 35 minutes
Rest Time: 30 minutes
Bake Time: 40 minutes
Total Time: 1 hour, 45 minutes
Servings: 16 to 18 cream puffs

Ingredients:

Cream Puffs
½ cup whole milk
½ cup coffee
½ cup (1 stick) unsalted butter
2 tsp white sugar
½ tsp salt
2 tsp espresso powder
1 cup all-purpose flour
4 extra-large eggs, room temperature

Egg Wash
1 egg
1 Tbsp milk

Mascarpone Cream
1 cup mascarpone
1 ½ cup heavy whipping cream
6 Tbsp icing sugar
1 tsp vanilla extract
3 tsp water (optional)
1 tsp gelatin powder (optional)

Chocolate Ganache
½ cup heavy whipping cream
¼ tsp espresso powder
6 oz semi-sweet chocolate, chopped

Directions:

1. Preheat oven to 400°F. Line a cookie sheet with parchment paper, set aside.

2. Start your cream puff dough: in a medium saucepan, add milk, coffee, butter, sugar, salt and espresso powder and bring to a boil over medium-high heat. Once the mixture is bubbling, take off the heat, add the flour in all at once and mix to combine. Place it back on the heat and cook for 1-2 minutes until the dough starts to come together and forms a thin film at the bottom of the pan. Transfer to the bowl of a stand mixer to cool for 5 minutes.

3. Using the paddle attachment, add the eggs, one at a time, mixing well after each addition. The dough will be smooth, shiny and thick, but pipeable. Transfer the dough to a piping bag with a ½ to ¾ tip or opening. Hold the piping bag upright and pipe the dough into 2-inch peaks about 2 inches apart. Dip your finger in some water and smooth out the peaks on top.

4. Whisk together the egg and milk for the egg wash and brush the tops of the dough. Bake in the oven for 20 minutes, then rotate the pan, turn down the oven to 325°F and continue to bake for another 15 to 20 minutes until golden and crisp on the outside. Transfer to a rack and let cool completely.

5. In the bowl of a stand mixer with the whisk attachment, whisk together the mascarpone and heavy cream on medium speed to combine. Add the icing sugar and vanilla and whisk on high until the peaks are stiff. Make sure not to over whip or the mixture will start to separate.

Optional: To stabilize the cream filling, bloom the gelatin in water, let sit for 5 minutes then heat in the microwave for 10 seconds. Add 1 tsp to the cream when it has reached the soft peak stage.

Related: 21 Italian Desserts You Need to Try Before You Die

6. Transfer the mascarpone cream to a piping bag. Using a paring knife, cut an X at the bottom of the puff, insert the piping tip and fill the puff. You will be able to feel the puff fill with the cream.

7. Heat the ganache’s heavy cream over the stove. Dissolve the espresso powder and pour mixture over chopped chocolate. Let sit for 1 to 2 minutes to warm through, then stir together until thick and velvety.

8. Dip the tops of the cream puffs into the chocolate ganache and let set on a cooling rack. Alternatively, you can slice the cream puffs in half, pipe the cream into the centre like a sandwich.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

These Flaky Strawberry Rhubarb Cheesecake Pastry Pockets Are So Fun to Make

It’s rhubarb season! What better way to celebrate this wonderful fruit than with homemade jam to enjoy on just about anything? For this week’s Baking Therapy recipe, I’m making strawberry rhubarb cheesecake pastry pockets. They’re flaky, sweet, a little tart and so fun to make. These are definitely my new favourite spring treat.

Strawberry Rhubarb Cheesecake Pastry Pockets

Prep Time: 45 minutes
Resting Time: 1 hour
Bake Time: 18 to 20 minutes
Total Time: 2 hours, 5 minutes
Servings: 6 pastry pockets

Ingredients:

Dough
2 cups all-purpose flour
1 Tbsp white sugar
¾ tsp salt
1 cup (2 sticks) unsalted butter, chilled and cubed
1 cup ice water
3 tsp apple cider vinegar

Jam
2 cups strawberries, chopped
1 cup rhubarb, chopped
1 cup raspberries
½ cup white sugar
¼ cup maple syrup
Juice of 1 lemon (about 2 to 3 Tbsp)
1/8 tsp salt
2 Tbsp vanilla extract

Cheesecake
½ cup cream cheese, room temperature
¼ cup icing sugar

Egg Wash
1 egg
1 Tbsp milk

Glaze
2 Tbsp cream cheese, room temperature
1 Tbsp milk
1 cup icing sugar
1 Tbsp strained jam (from above)
½ tsp vanilla
Sprinkles (optional)

Directions:

Dough
1. In a large bowl, whisk together the flour, sugar and salt. Add the chilled, cubed butter and work into the flour by rubbing between your fingers until you have pea-sized bits throughout.

2. In a measuring cup, mix together the ice water and apple cider vinegar. Adding a Tbsp at a time, mix into the flour mixture. The dough should hold when pressed together (it’s okay if the dough looks slightly dry, it will hydrate while it rests).

3. Transfer the dough onto plastic wrap. Using the plastic, press to form the dough together into a square shape. Wrap tightly and chill in the fridge for at least 30 minutes.

Related: Savour All the Bright Flavours of Spring With These Strawberry Rhubarb Pie Bars

Jam
1. In a large saucepan, add the strawberries, rhubarb, raspberries, sugar, maple syrup, lemon juice and salt. Cook on medium-high for about 20 minutes, stirring constantly until the berries break down and the mixture starts to thicken.

2. Remove from heat, stir in the vanilla. Transfer to a dish and put into the freezer for 15 to 20 minutes to chill quicker.

Cheesecake
1. Mix together the cream cheese and icing sugar, set aside.

Assembly
1. Lightly flour your work surface and roll out the dough to about 12 by 12 inches and trim off the edges.

2. With a knife or a pastry cutter, cut the dough into 12 rectangles, about 3 inches by 4 inches. Transfer the dough to parchment paper.

3. Whisk together the egg and milk for the egg wash. Brush the borders of 6 rectangles with egg wash.

4. In the centre of each of those rectangles, dollop about 1 to 2 Tbsp of jam and 1 Tbsp of cheesecake filling. Make sure to save 1 Tbsp of jam for the glaze.

5. Roll out the remaining 6 rectangles, to they’re slightly larger than the bottom pieces. Place them on top and press down along the edges with your fingers. Take a fork and crimp the edges all the way around to seal.

6. Freeze for at least 30 minutes and preheat oven to 400°F.

7. Brush the tops with egg wash and with a fork, poke the tops of the pockets to create a few vents. Bake for 18 to 20 minutes until lightly brown.

8. Transfer to a cooling rack.

Glaze
1. Whisk together the cream cheese, milk, icing sugar, strained jam and vanilla until smooth and viscous. If it’s too thick, add a little more milk.

2. Spoon on top of cooled pastry pockets. Add sprinkles if you desire. Enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Transform Those Overripe Bananas Into This Impressive Upside-Down Cake

With the world turning to banana bread these days, I wanted to take it to the next level. How, might you ask? Imagine for a moment if banana bread and sticky toffee pudding had a baby — and you’ll get this delicious Baking Therapy upside-down banana cake. It’s moist, covered in the most delicious toffee sauce and looks pretty impressive if you ask me! I know you have a bunch of overripe bananas lying around your kitchen, so what are you waiting for?

Banana Upside-Down Cake

Prep Time: 20 minutes
Bake Time: 45 to 50 minutes
Total Time: 1 hour and 10 minutes
Servings: 6 to 8 pieces of cake

Ingredients:

Toffee Sauce
6 Tbsp unsalted butter
1 cup brown sugar
1/3 cup heavy cream
½ tsp ground cinnamon
Pinch salt
1 tsp vanilla extract
2-3 bananas, sliced

Banana Cake
2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¾ tsp ground cinnamon
½ tsp salt
½ cup brown sugar
¼ cup unsalted butter, melted
¼ cup neutral oil
1 large egg
1 cup buttermilk, room temperature
1 cup mashed bananas (about 2-3 bananas)
1 tsp vanilla extract

Directions:

1. Preheat the oven to 350°F.

2. In a medium saucepan on medium-high heat, whisk together the following toffee ingredients: butter, brown sugar, cream, cinnamon and salt. Bring to a boil and let bubble for 1 minute. Remove from heat and whisk in the vanilla extract. Pour 2/3 of the mixture to a 9-inch pan and set aside to slightly cool.

3. Arrange the sliced bananas tightly on top of the toffee sauce in the pan.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

5. In a large bowl, whisk together the brown sugar, melted butter, oil, egg, buttermilk, mashed bananas and vanilla extract until smooth.

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips and a Recipe!)

6. Fold the dry ingredients into the wet and mix until just combined. Transfer the batter to the pan and distribute evenly so that the bananas are not disturbed. Smooth out the top and bake for 45 to 50 minutes until golden brown and a toothpick when inserted into the centre comes out clean.

7. Cool on a wire rack for 10 minutes.

8. Run a knife around the perimeter of the pan to release the cake. Place a plate slightly larger than the pan on top and wearing oven mitts invert the pan quickly. If the cake is stubborn, insert a knife on the side of the pan to release the suction. Serve with fresh whipped cream or vanilla ice cream and a drizzle the remaining toffee sauce.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

Treat Mom to These Buttery Lemon Scones With a Tangy Lemon Curd

Every year for Mother’s Day, I make my mom scones. This year, while I can’t celebrate with her in person, I’m keeping the tradition alive and dropping these off so we can enjoy them together, but separately (over video chat). These Baking Therapy lemon scones are buttery, super easy to make and just scream springtime! Spread on a healthy layer of the tangy lemon curd to take these scones to a whole new level.

Lemon Scones

Prep Time: 15 minutes
Rest Time: 45 hours
Bake Time: 15 minutes
Total Time: 1 hour, 15 minutes
Servings: 18 x 2-inch rounds or 8 triangles

Ingredients:

Scones
3 cups all-purpose flour, plus more for dusting
3 Tbsp white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, cubed and chilled
1 ½ Tbsp lemon zest (about 3 lemons)
225 ml buttermilk
1 egg
1 Tbsp vanilla extract

Egg Wash
1 egg
1 Tbsp milk

Related: How to Make The Perfect Banana Bread Every Time (Plus Freezing Tips 

Directions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the butter to the mix by rubbing/crumbling it between your fingers. Work quickly so the butter stays cold, you want pea-sized bits throughout. Add the lemon zest.

2. In a medium bowl, whisk together the buttermilk, egg and vanilla extract.

3. Create a well in the middle of the dry mix and pour in the buttermilk mixture. With a fork, start to work the dry ingredients into the wet until the dough starts to come together, it will be a bit shaggy at this point.

Related: Celebrate Mom With This Epic Mother’s Day Brunch Waffle Platter

4. Transfer the dough onto a lightly floured surface, flour your hands and begin to press the dough together. Form a rectangle, about one inch thick. Cut the dough in half and stack it on top of one another. Repeat the process three times, dusting with flour if the dough gets too sticky.

5. Finally, roll out the dough to about ¾ inch thick. Using a 2-inch cookie cutter or a knife, cut out your scones. Make sure to press straight down, this will ensure the scones will rise straight up as they bake.

6. Place the scones on a lined cookie sheet and place in the freezer to firm up for 30-45 minutes.

7. Preheat oven to 375°F.

8. Mix together the egg wash ingredients and brush the top of the scones with it. Bake in the oven for 12-15 minutes, depending on the size of your scones, until they rise and are beautifully golden brown on the edges.

Tip: You can make these scones ahead of time. Once the scones are frozen on the cookie sheet, transfer to a freezer-friendly plastic bag or container. Bake from frozen for 12-15 minutes.

9. Serve immediately with your homemade lemon curd or your favourite jam.

Tangy Lemon Curd

Prep Time: 5 minutes
Rest Time: 2-4 hours
Cook Time: 10 minutes
Total Time: 2 hours, 15 minutes to 4 hours, 15 minutes

Ingredients:
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lemon juice (about 3 lemons)
Pinch salt
1 stick butter

Directions:

1. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, lemon juice and salt. Bring the mixture to a boil, stirring constantly. When the mixture starts to bubble, whisk in the butter, one Tbsp at a time. Bring the mixture to a boil again and let it bubble for 1 minute.

2. Remove from heat and strain the lemon curd. Place plastic wrap directly on the curd and refrigerate until it sets, about 2-4 hours.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

White Chocolate Funfetti Cookies Make for the Perfect Emergency Cookie Stash

There’s one thing I always have in my freezer: an emergency cookie stash. These Baking Therapy white chocolate funfetti cookies are the perfect sweet treat, especially when you have a sudden sugar craving. They’re the ideal cookie: crispy edges and chewy inside. Start your emergency cookie stash today, you’ll thank me later.

White Chocolate Funfetti Cookies

Prep Time: 20 minutes
Resting Time: 20 minutes
Bake Time: 12 to 14 minutes
Total Time: 52 to 54 minutes
Servings: 13 cookies

Ingredients:

1 cup (2 sticks) unsalted butter, plus more as needed (approx. 2 Tbsp)
1 tsp espresso powder (optional)
1 tsp hot water (optional)
¾ cup brown sugar
¾ cup white sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ¾ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
¾ tsp kosher salt
¼ cup sprinkles
1 cup white chocolate, chopped

Directions:

1. Line two cookie sheets with parchment paper.

2. In a medium saucepan, melt the butter on medium-high. Cook the butter, swirling occasionally until it turns golden brown. Transfer the brown butter to a measuring cup and add more butter, one Tbsp at a time, to reach 1 cup mark (about 2 Tbsp). Set aside to cool slightly.

3. Dissolve the espresso powder in 1 tsp of hot water.

Related: Our Top Chocolate Chip Cookie Recipes for a Better Week Ahead

4. In the bowl of a stand mixer, whisk together the brown sugar, white sugar and brown butter. Add the eggs one at a time and whisk until well combined. Add the espresso and vanilla extract.

5. In a medium bowl, sift the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet and mix until just combined. Fold in the sprinkles and white chocolate. With an ice cream scoop, portion the dough onto the cookie sheets leaving 2 inches between each cookie. Place cookies in the fridge to chill for 20-30 minutes.

Tip: If you’re freezing the cookies for later, put the tray in the freezer for 30 minutes. Then transfer to a freezer-friendly bag or container. When you’re ready to eat them, bake straight from the freezer for 13-15 minutes.

6. Preheat oven to 350°F.

7. Bake the cookies, straight from the fridge, for 12 to 14 minutes until the cookies are golden brown. Cool on pan for 2 minutes and then transfer to a wire rack. Enjoy with a cold glass of milk!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

Do you have that one recipe you turn to again and again? The one your family always requests when it’s their birthday? For me, this is that cake. This Baking Therapy recipe is super moist, simple to whip up and full of delicious treats like pecans, coconut and one of my super-secret ingredients — fresh pineapple! And if you make a double or triple batch, you can always turn this single layer treat into an impressive tiered cake.

Carrot Cake With Cream Cheese Icing

Prep Time: 15 minutes
Bake Time: 30 minutes
Total Time: 45 minutes
Makes: 9 servings

Ingredients:

Cake
2 tsp white vinegar
100 ml whole milk
1 ½ cup all-purpose flour
1 tsp baking soda
½ tsp kosher salt
1 tsp ground cinnamon
½ tsp ground ginger
½ cup granulated sugar
½ cup brown sugar
1/3 cup grapeseed oil (or any neutral oil)
5 Tbsp butter, melted
2 large eggs
1 tsp vanilla extract
1 ½ cup carrots, grated
1/3 cup toasted pecans, chopped
1/3 cup fresh pineapple, chopped
1/3 cup shredded coconut

Glaze
1/3 cup brown sugar
3 Tbsp whole milk
3 Tbsp butter
Splash vanilla

Icing
¼ cup unsalted butter, room temperature
4 oz cream cheese, softened
1 ½ cup icing sugar
½ tsp vanilla
Pinch salt
1 Tbsp heavy cream

Directions:

Cake
1. Preheat oven to 350°F. Line a 9×9-inch square pan with parchment paper and grease with oil. Set aside.

2. In a small bowl, stir together the white vinegar and milk, set aside to curdle.

3. Sift the flour, baking soda, salt, cinnamon and ginger.

4. In a large bowl, whisk together the sugar, brown sugar, oil and butter. Whisk in the eggs, one at a time and mix well after each addition. Add the milk mixture and vanilla. Mix the dry ingredients to the wet until just combined. Fold in the carrots, pecans, pineapple and coconut.

Related: Our Most Crave-Worthy Carrot Cake Recipes in Every Form

5. Transfer the batter to the prepared pan, pushing it into the corners and smooth out the top. Bake in the oven for 28-32 minutes until golden brown and when a toothpick inserted into the centre comes out clean.

Glaze
1. In a small saucepan, combine the brown sugar, milk, butter and vanilla over medium-high heat. Once the mixture starts to bubble, turn the heat to medium-low and simmer for about 3-4 minutes until the mixture thickens. Remove from heat.

Icing
1. In the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth. Add the icing sugar, vanilla, salt and cream and beat for 1 minute on medium speed.

Assembly
1. Cool the cake in the pan for 10-15 minutes. Transfer to a wire rack and brush on the glaze while the cake is still warm. Let the cake cool completely before icing the cake. Garnish with sliced carrot hearts and mint leaves, chopped pecans or shredded coconut. Enjoy!

Like Sabrina’s baking? Check out her easy recipe for soft rolls.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.