Tag Archives: baking therapy

Apple oatmeal cookies on a cooling rack

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.

chocolate sandwich cookies

These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

Looking for a quick and easy summer baking idea? Say hello to this simple yet sophisticated homemade version of your favourite creme-filled chocolate cookies. They’re soft, chewy and best served with a cold glass of milk. To get that striking dark chocolate look and feel, try jet-black cocoa powder – don’t worry if you don’t have any though, traditional cocoa powder works great too. The real question is: Will you dunk, twist, or lick them?

chocolate sandwich cookies

Creme-Filled Chocolate Sandwich Cookies

Prep Time: 10 minutes
Bake Time: 5-8 minutes
Total Time: 15-18 minutes
Servings: 14 sandwich cookies

Ingredients:

Chocolate Cookies

1 ¼ cup all-purpose flour
½ cup cocoa powder
1 Tbsp cornstarch
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup brown sugar
½ cup (1 stick) unsalted butter, room temp
1 large egg

Filling

1 stick unsalted butter, room temp
½ cup coconut oil
2 cups icing sugar
1 tsp vanilla extract

Ingredients for chocolate sandwich cookies

Directions:

1. For the chocolate cookies: Preheat oven to 375F. Line 2 cookie sheets with parchment paper, set aside.

2. In a medium bowl, sift together flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, on medium-high speed, cream together brown sugar and butter until combined. Add egg and mix until fully incorporated, 1 minute. Turn off mixer, add the dry ingredients and start mixing on low, gradually increasing to medium until the dough starts to come together, about 2 minutes.

4. Scoop 1-inch balls of dough, roll between your palms to create a smooth ball and slightly flatten to about 1/2-inch thickness. Space the cookies at least 2 inches apart on prepared cookie sheets, bake for 5-8 minutes until the edges are set and the tops begin to crack. Remove from oven and let cool on cookie sheets for 5 minutes before transferring to wire rack to cool completely.

Assembly for chocolate sandwich cookies

5. For the filling: In the bowl of a stand mixer with the paddle attachment, cream together the butter and coconut oil. Add the icing sugar and mix until creamy. Finally mix in the vanilla.

6. To assemble: Scoop 1-2 tsp of filling on to the bottoms of half the cookies and top with the remaining cookies.

chocolate sandwich cookies cooling on a wire rack

Like Sabrina’s cookie sandwiches recipe? Try her mochi donuts or her chocolate peanut butter skillet cookie.

Campfire s'mores ice cream being scooped into cone

This No-Churn Campfire S’mores Ice Cream Will Be on Repeat All Summer Long

Nothing says summer like making s’mores, am I right? This Baking Therapy no-churn campfire s’mores ice cream is super easy to make. It combines brown sugar graham crackers that soften to the perfect cake-like texture, sweet chocolate folded into a toasted marshmallow cream. This treat will definitely be on repeat all summer long. Added bonus: it only requires eight ingredients!

Campfire s'mores ice cream being scooped into cone

No-Churn Campfire S’mores Ice Cream

Prep Time: 30 minutes
Rest Time: 8 hours or overnight
Total Time: 8 hours, 30 minutes
Servings: 8-10

Ingredients:

3 cups heavy cream
3 cups mini marshmallows, toasted
8 sheets graham crackers
¼ cup (½ stick) of butter
¼ cup brown sugar
Flaky sea salt
1 300ml can condensed milk
¼ cup chopped semi-sweet chocolate

Campfire s'mores ice cream ingredients on countertop

Directions:

1. In a saucepan, over medium heat, bring the heavy cream to a simmer.

2. Spread the marshmallows in a single layer on a cookie sheet. With a blow torch or with the oven set on broil, toast the marshmallows until they are completely charred on the outside. Reserve 1 cup of marshmallows for later. Add the remaining marshmallows to the heated cream , stir until completely melted into the mixture. Transfer to a glass bowl, cover with plastic and place in the fridge to chill, about 2 hours.

Person using a blow torch to toast marshmallows

3. Place the graham crackers on a cookie sheet in one single layer. In a saucepan, over medium heat, melt the butter and brown sugar. Bring the mixture to a boil and let bubble for 1 minute. Remove from heat and pour directly over the graham crackers. Smooth into one thin layer and sprinkle flaky salt on top. Set aside to cool. Once cool, break up into small pieces.

Graham crackers laying on baking tray to make campfire s'mores ice cream

4. In the bowl of a stand mixer, whisk chilled cream mixture to medium peaks, may take a little longer to whip up. Stream in the condensed milk and whip until mixture is thick and creamy. Make sure not to over-whip.

5. Fold in the reserved toasted marshmallows and half of the graham cracker pieces.

Related: Easy Ice Cream Sandwich Recipes for a Sweet Summer Treat

6. To assemble, grab your loaf pan, add in half of the whipped cream mixture. Sprinkle half of the remaining graham crackers and half of the chopped chocolate. Top with the rest of the whipped cream followed by the remaining graham crackers and chocolate. Cover with plastic and freeze for at least 6 hours or overnight.

Campfire s'mores ice cream ready for the freezer

Like Sabrina’s campfire s’mores ice cream? Try her no-churn ice cream cake or her no-fry fried ice cream.

Fried ice cream on brown plate

This No-Fry Fried Ice Cream Needs Just 5 Ingredients (Yes, Really!)

One of the easiest (and delicious) cool treats to try this summer is this Baking Therapy no-fry fried ice cream that uses just 5 ingredients: corn flakes, cinnamon, brown butter, salt and your favourite ice cream, although I’m partial to this vanilla, chocolate, peanut butter swirl. It’s crunchy, creamy, sweet, salty all in one bite — and without all the mess of frying!

Fried ice cream on brown plate

No-Fry Fried Ice Cream

Prep Time: 5 minutes
Cook Time: 15 minutes
Rest Time: 15 minutes
Total Time: 35 minutes
Servings: 8

Ingredients:

1 pint of ice cream
5 cups corn flakes, crushed
6 Tbsp butter, browned
½ tsp cinnamon
½ tsp salt
Caramel sauce for topping (optional)

Fried ice cream ingredients on countertop

Directions:

1. Scoop 2-inch balls of ice cream onto a cookie sheet lined with parchment paper. Place into the freezer.

2. Place the corn flakes in a plastic bag and crush into small bits.

Related: This Dreamy No-Churn Ice Cream Cake Requires Less Than 10 Ingredients

3. In large saucepan over medium heat, melt the butter. Continue to cook and stir the butter for 8-10 minutes until the milk solids begin the turn a golden brown colour. Add in the crushed corn flakes, cinnamon and salt and continue to cook for another 5 minutes until the corn flakes are well coated and golden. Remove from heat and transfer to a cookie sheet to cool, about 10-15 minutes.

4. Roll the ice cream balls in the corn flakes, making sure to cover the entire surface. Serve immediately as-is or with a drizzle of caramel sauce.

Ice cream being rolled in corn flakes

Fried ice cream with caramel sauce on top

Like Sabrina’s no-fry fried ice cream? Try her lemon poppy seed coconut buns or her Vietnamese coffee popsicles.

Ice cream cake on plate next to bowl of raspberries

This Dreamy No-Churn Ice Cream Cake Requires Less Than 10 Ingredients

If you’re a big fan of sweet and tangy, this summertime treat is for you. This Baking Therapy raspberry almond ice cream cake is made up of layers of creamy no-churn ice cream, graham cracker crumbs and a tangy raspberry sauce. The no-churn ice cream comes together really quickly and the combination of tart raspberries with sweet cream will keep you coming back slice after slice. Make this sweet treat, it’ll keep you cool all summer long. Added bonus: this easy ice cream cake recipe requires less than 10 ingredients.

Ice cream cake on plate next to bowl of raspberries

Raspberry Almond Ice Cream Cake

Prep Time: 30 minutes
Cook Time: 10 minutes
Rest Time: 8 hours or overnight
Total Time: 8 hours, 40 minutes
Servings: 8-10

Ingredients:

4 cups frozen raspberries
⅓ cup icing sugar
4 Tbsp lemon juice (about 1 lemon) + zest of  1 lemon
1 ½ cup graham cracker crumbs
¼ cup sliced almonds, toasted
¼ tsp salt
6 Tbsp melted butter
1 300ml can sweetened condensed milk
2 tsp vanilla extract
2 cups heavy cream

Ice cream cake ingredients on countertop

Directions:

1. Line a 10-inch loaf pan with enough plastic wrap to fold over the top to cover the cake. Place in freezer.

2. In a saucepan, over medium heat, add the raspberries, icing sugar and lemon juice. Cook until raspberries have browned down and the sauce begins to thicken, about 10 minutes. Strain through a fine sieve and set in the fridge to cool slightly.

3. In a medium bowl, mix together graham cracker crumbs, almonds, salt and butter until it resembles wet sand. Set aside.

Related: Naturally Bright Dishes That Celebrate All Things Pink

4. In a large bowl, mix together the condensed milk and vanilla extract, set aside. In the bowl of a stand mixer, whip the heavy cream to stiff peaks, about 5 minutes. Fold in ¼ of the whipped cream to the condensed milk to lighten the mixture, then add the remaining whipped cream. Divide this mixture equally into 2 bowls. To one half, add about 3 Tbsp of raspberry sauce and ⅓ cup to the other half. Mix to combine.

5. Remove the loaf pan from the freezer and add the lighter coloured cream to the pan. Layer half of the graham crumb mix. Then add the other whipped cream mixture. Top with the remaining raspberry sauce and finally the rest of the graham crumb mix. Fold the plastic wrap over top and freeze for 8 hours or overnight.

Ice cream cake being made

6. When you are ready to serve, run the outside of the pan under warm water for 5-10 seconds to easily lift out of the pan. Slice and enjoy!

Ice cream cake on plate next to bowl of raspberries

Like Sabrina’s ice cream cake recipe? Try her no-bake key lime pie icebox cake or her Vietnamese coffee popsicles.

Galettes on serving plate

Drop off a Batch of These Mini Potato and Leek Galettes to Mom (She Deserves It!)

Mother’s Day may look a little different this year — and while we might not be gathering in large groups to celebrate mom or the mother figure in our lives, it doesn’t mean that we can’t still show her we care. Drop off a batch of these Baking Therapy potato and leek galettes! They’re flaky, cheesy and drizzled with sweet honey. Made with homemade chive pie dough (store-bought dough works too!) and layered with creamy fontina cheese, caramelized leeks and yellow potatoes that crisp up around the edges. These individual galettes transport really well and heat up perfectly in a toaster oven!

Savoury potato and leek galettes on countertop

Potato and Leek Galettes

Prep Time: 45 minutes
Rest Time: 1 hour
Bake Time: 22-28 minutes
Total Time: 2 hours, 13 minutes
Servings: 6 galettes

Ingredients:

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

Caramelized Leeks
1 Tbsp butter
2 Tbsp olive oil
3 leeks, sliced
Salt to taste

Assembly
4 oz cream cheese, softened
1 cup fontina cheese, shredded
¼ cup Parmesan cheese, grated
4 yellow potatoes, thinly sliced
Olive oil, for tops
1 egg for egg wash
Flaky sea salt
Honey for garnish

Equipment:

Breville Smart Oven Air Fryer, Amazon, $500 or KitchenAid Digital Countertop Oven, Amazon, $150.

Savoury potato and leek galette ingredients on countertop

Directions:

1. For the pie dough: in a large bowl, whisk together flour, sugar, salt. Add the butter and rub between your fingers to break it up into pea-sized pieces. Add in chopped chives. In a separate bowl, mix together the water and apple cider vinegar. Add 8-10 Tbsp of the water-vinegar mixture to the flour and mix with a fork until the dough starts to come together, dough will feel a little dry. Transfer to plastic wrap, form into a disc and chill for 45 minutes.

2. For the caramelized leeks: in a non-stick skillet over medium-heat, melt the butter and add olive oil. Add the leeks, salt to taste and saute for 15-20 minutes until the leeks are soft. Set aside to cool.

Related: Mother’s Day Gift Guide: Gift Ideas for Every Budget

3. Preheat oven to 425°F, line 2 baking sheets with parchment paper.

4. Divide the pie dough into 6 equal portions. Roll out to about 8 inches in diameter. Spread about 1 Tbsp cream cheese, leaving about 1 inch from the edge. Add 2 Tbsp caramelized leeks, sprinkle on fontina cheese, Parmesan and layer on the sliced potatoes. Fold the edges over the potatoes, pleating as you work your way around. Stagger on baking sheets and freeze for 15 minutes.

Savoury potato and leek galettes on countertop being assembled

Savoury potato and leek galettes on countertop before baking

5. Drizzle the tops of the potatoes with a little olive oil, brush dough with egg wash and add a pinch of flaky salt. Bake for 22-28 minutes until the dough is golden brown. Serve with a drizzle of honey.

Savoury potato and leek galettes on countertop

Like Sabrina’s galettes? Try her pork bao buns or her soft pretzels.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Chickpea pancakes with fruit and maple syrup

You Won’t Believe These Fluffy Chickpea Pancakes Are Totally Gluten-Free

Can you think of a better way to start the day than with a stack of fluffy pancakes? These Baking Therapy chickpea pancakes are gluten-free and come together in no time. Bananas are mashed and folded into the batter to give the pancakes a touch of sweetness and the buttermilk helps give it height and a slight tang. Whip up a batch this weekend, you won’t regret it!

Chickpea pancakes with fruit and maple syrup

Banana Chickpea Pancakes

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12-14 pancakes

Ingredients:

1 banana
2 large eggs
2 Tbsp maple syrup
1 cup buttermilk
2 Tbsp butter + more for frying
1 ¼ cup chickpea flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Chickpea pancakes ingredients on countertop

Directions:

1. In a large bowl, mash the banana. Whisk in the eggs, maple syrup, buttermilk and butter. Sift in the chickpea flour, baking powder, baking soda and salt. Mix until the batter comes together.

Chickpea pancakes batter

2. Heat a non-stick pan over medium-low to medium heat. Melt about ½ Tbsp butter in the pan, scoop in about ¼ cup of pancake batter, cook for 2-3 minutes until the edges begin to set and the tops are bubbly. Flip and cook for another 1 minute. (To keep pancakes warm while cooking, place on a baking sheet in a 250°F oven).

Related: Unique and Tasty Ways to Eat Chickpeas

3. Top with berries and a drizzle of maple syrup!

Chickpea pancakes with fruit and maple syrup

Like Sabrina’s chickpea pancakes? Try her lemon poppy seed coconut buns or her rhubarb and sour cream streusel muffins.

Lemon poppy seed buns on countertop

Brighten Your Day With These Easy Lemon Poppy Seed Coconut Buns

Baking bread (or buns) may seem a little intimidating with kneading and proofing, but it doesn’t have to be! These Baking Therapy lemon poppy seed buns come together really easily — in less than two hours. They’re soft, fluffy and filled with a sweet coconut filling. Similar to making cinnamon rolls, but the dough is knotted, so you get lemon, poppy seed and coconut in every single bite. Yum yum!

Lemon poppy seed buns on countertop

Lemon Poppy Seed Coconut Buns

Prep Time: 15 minutes
Rest Time: 1 hour, 15 minutes
Bake Time: 20-25 minutes
Total Time: 1 hour, 55 minutes
Servings: 8 buns

Ingredients:

Lemon Poppy Seed Buns
3 cups all-purpose flour
3 Tbsp sugar
1 Tbsp instant yeast
¼ tsp salt
3 tsp poppy seeds
2 tsp lemon zest
1 cup milk, warm
4 Tbsp butter, melted
1 egg, beaten

Coconut Filling
½ cup shredded coconut
¼ cup cornstarch
¼ cup sugar
Pinch salt
1 Tbsp lemon juice
1 egg yolk
1 tsp vanilla extract

Egg Wash
1 egg

Lemon Glaze
2 cups icing sugar
4-5 Tbsp lemon juice
½ tsp vanilla extract
2 tsp lemon zest

Lemon poppy seed bun ingredients on countertop

Directions:

1. In the bowl of a stand mixer, add the flour, sugar, instant yeast, salt, poppy seeds and lemon zest. Whisk to combine. Add the warm milk, butter, egg and give it a quick mix with a fork to get the dough going. Attach the dough hook and mix for about 5 minutes until the dough is smooth and elastic. Transfer to a clean, large bowl, cover with plastic wrap and set aside to proof for 35-45 minutes, until doubled in size.

Lemon poppy seed bun dough on countertop

2. Prepare the filling: in a bowl, mix together the coconut, cornstarch, sugar, salt, lemon juice, egg yolk and vanilla. Mix to combine and set aside.

3. Line two baking sheets with parchment paper.

Related: Healthy Baking Recipes for When You’re Bored at Home

4. Transfer the dough to a lightly floured surface. Roll the dough into a rectangle, about 16 x 14 inches. Spread the filling evenly over top. Fold the dough over onto itself, you should have roughly 8 x 14-inch rectangle. With the folded edge closest to you, cut the dough into 8 equal portions, using a knife, pizza or pastry cutter. Grab one strip of dough, hold the ends and twist them in opposite directions and tie into a knot. Place the knotted buns 2-inches apart on baking sheets.

Lemon poppy seed bun dough on countertop

Lemon poppy seed buns being formed by hand

5. Cover with plastic and let rise for 20-30 minutes until doubled in size. Preheat oven to 350°F.

6. Whisk 1 egg and brush the tops of the buns. Bake for 20-25 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.

7. Prepare the glaze: whisk together the icing sugar, lemon juice, vanilla and lemon zest. Drizzle over top and enjoy!

Lemon poppy seed buns on countertop

Like Sabrina’s lemon poppy seed coconut buns? Try her key lime pie cupcakes or her rhubarb and sour cream streusel muffins.

Easter egg hot chocolate bombs

These Easy 6-Ingredient Easter Egg Hot Chocolate Bombs Are Almost Too Pretty to Eat

Swap out those mini chocolate eggs for these beautiful Baking Therapy Easter egg hot chocolate bombs! They are filled with a sweet homemade cocoa mix and fluffy marshmallows. Pour warm milk over them and watch them “explode” with chocolatey goodness. Because you can’t celebrate Easter without lots of chocolate, right?

Easter egg hot chocolate bombs

Easter Egg Hot Chocolate Bombs

Prep Time: 20 minutes
Rest Time: 15 minutes
Total Time: 35 minutes
Servings: 6

Ingredients:

¾ cup icing sugar
½ cup cocoa powder
1 cup instant skim milk powder
¼ tsp salt
4 cups melting chocolate wafers, in various colours
2 cups mini marshmallows

Equipment: 

Semi-Sphere Silicone Chocolate Silicone Mold, Amazon, $23.

Easter egg hot chocolate bomb ingredients

Directions:

1. For the hot cocoa mix: in a bowl, sift the cocoa powder and icing sugar. Whisk in the instant skim milk powder and salt. Set aside.

2. For the chocolate bombs: add the melting wafers to separate bowls and melt either using a double boiler or in the microwave in 30 second intervals, be careful not to overheat. Dip a clean paint brush into the melted chocolate and create designs in each mold. Place in the freezer for 5 minutes to set.

Easter egg hot chocolate bomb in silicone mold

3. Add about 2 Tbsp of melted chocolate to each cavity and using the back of a small spoon help guide the chocolate up the sides. Place back in the freezer for 5-10 minutes until set. Carefully remove from the chocolate molds and set aside.

Related: Delightfully Easy Easter Desserts That You Can Enjoy All Spring

4. To assemble, warm a non-stick saucepan over low heat. Fill half the molds with 2 Tbsp hot cocoa mix and 1 Tbsp mini marshmallows. To seal, place one half sphere, seam side down on the non-stick pan for 2 seconds to melt slightly. Cover the bottom halves with the top halves to create one complete sphere. Place the chocolate bombs in a mug and pour 2 cups of hot milk over the egg. Stir and enjoy!

Easter egg hot chocolate bombs being made

Easter egg hot chocolate bombs being made

Easter egg hot chocolate bomb in cup with milk being poured on top

Like Sabrina’s Easter egg hot chocolate bombs?  Try her rhubarb and sour cream streusel muffins or her gluten-free quinoa chocolate cake.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

rhubarb and sour cream muffins in pan

Celebrate Spring With These Sweet Rhubarb and Sour Cream Streusel Muffins

You know spring is near with the first sight of rhubarb. These Baking Therapy rhubarb sour cream muffins are soft, sweet and studded with tangy rhubarb. The sour cream adds to the tender crumb and the brown sugar streusel lends the perfect crunchy texture. This recipe comes together easily (just 35 minutes!) — and if you’re not a fan of rhubarb, simply swap in for your favourite springtime fruit.

rhubarb sour cream muffins in pan

Rhubarb and Sour Cream Streusel Muffins

Prep Time: 10 minutes
Bake Time: 25-35 minutes
Total time: 35-45 minutes
Servings: 8 large or 16 regular muffins

Ingredients:

Streusel
½ cup brown sugar
⅓ cup flour
⅓ cup rolled oats
Pinch salt
4 Tbsp butter, room temperature, but still cool

Muffins
1 ½ cup all-purpose flour
½ cup rolled oats
1 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 large egg
6 Tbsp butter, melted and cooled
½ cup sour cream
⅓ cup milk
1 tsp vanilla bean paste (or extract)
1 cup rhubarb, diced into small chunks

rhubarb sour cream muffin ingredients on countertop

Directions:

1. Preheat oven to 375°F. Line large or regular muffin tins with paper cups.

2. For the streusel: in a medium bowl, combine the brown sugar, flour, roll oats and salt. Work the butter into the dry ingredients with your fingers until it’s incorporated and crumbly. Set aside.

Related: These Muffin Recipes Will Turn You Into a Baking Person

3. For the muffins: whisk together the flour, rolled oats, sugar, baking powder, baking soda and salt. In another bowl, whisk together the egg, melted butter, sour cream, milk and vanilla.

4. Create a well in the centre of dry ingredients and add the wet ingredients. Using a spatula, fold the batter together until it’s just combined, the batter will be very thick. Add the chopped rhubarb and fold to combine.

rhubarb sour cream muffin batter

5. Using a cookie scoop, fill the muffin cups about half full. Spoon about 1 Tbsp of the streusel overtop of each. Bake for 25-35 minutes until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.

rhubarb sour cream muffins before baking

three rhubarb sour cream muffins

Like Sabrina’s rhubarb and sour cream muffin recipe? Try her key lime pie cupcakes or her gluten-free quinoa chocolate cake.

key lime pie cupcakes on serving tray

Celebrate St. Patrick’s Day at Home With These Key Lime Pie Cupcakes

These Baking Therapy key lime pie cupcakes are the perfect little treat to celebrate St. Patrick’s Day! Sweet and tangy flavours of key lime pie topped with a fluffy cream cheese frosting. Did I mention they’re also stuffed with a luxurious lime curd? These cupcakes are guaranteed to satisfy any sweet tooth. OK, now let’s get baking!

key lime pie cupcakes on serving tray

Key Lime Pie Cupcakes

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 30-40 minutes
Total Time: 3 hours, 10 minutes
Servings: 12 cupcakes

Ingredients:

Lime Curd
1 cup sugar
2 eggs
1 egg yolk
½ cup freshly squeezed lime juice (about 3 limes)
Pinch salt
½ cup (1 stick) unsalted butter, cubed
Green food gel colouring

Cupcakes
1 ¼ cup all-purpose flour
¼ cup graham cracker crumbs
1 cup sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup (1 stick) unsalted butter, room temperature
1 large egg
1 egg white
¼ cup sour cream
⅓ cup milk
¼ cup lime juice
2 tsp lime zest
1 tsp vanilla extract

Frosting
½ cup (1 stick) unsalted butter, room temperature
8 oz cream cheese, room temperature
5 cups icing sugar, sifted
1 tsp vanilla extract
2 Tbsp lime juice
Gel food colouring (optional)

Equipment:

Muffin Pan, Amazon, $35.

Baking Cups, Amazon, $6.

key lime pie cupcake ingredients on countertop

Directions:

1. First, you’ll make the lime curd. In a medium saucepan on medium-high heat, whisk together the sugar, eggs, egg yolk, lime 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. Mix in gel food colouring (if using) — it’ll make the curd brighter. Place plastic wrap directly on the curd and refrigerate until it sets, at least 2 hours.

Related: Anna Olson’s Very Best Cupcake Recipes

3. Now, for the cupcakes. Preheat oven to 350°F. Line a muffin pan with paper liners, set aside.

4. In the bowl of a stand mixer with the paddle attachment, mix together the flour, graham cracker crumbs, sugar, baking powder, baking soda and salt. Add the butter and mix until the mixture resembles wet sand, make sure not to over-mix. Add the egg, egg white, sour cream, milk, lime juice, zest and vanilla. Mix until the batter just comes together. Scrape down the sides and mix for another 10 seconds.

Related: Classic Irish Eats That’ll Bring the Emerald Isle to Your Kitchen

5. Divide the batter among the 12 cups, filling until ⅔ of the way full. Bake in the oven for 25-35 minutes until the edges are just golden and a toothpick when inserted in the centre comes out clean. Let cool in the pan for 10 minutes then transfer to a wire rack and cool completely.

key lime pie curd next to baked cupcakes

6. Now for the frosting. In the bowl of a stand mixer with the paddle attachment, cream together the butter and cream cheese until smooth, scraping down the sides as needed. Gradually add the icing sugar and cream until smooth. Add the vanilla extract, lime juice and food colouring (if using), mix for 1 minute. Transfer to a piping bag.

7. Use a paring knife to scoop out the centres of the cooled cupcakes. Spoon about 1 Tbsp of the lime curd into the centre of each cupcake. Ice the cupcakes with the cream cheese frosting. Pipe on four-leaf clovers or add sprinkles to make it festive. Enjoy!

key lime pie cupcakes being filled with curd on wire rack

key lime pie cupcakes on wire rack

Like Sabrina’s key lime pie cupcakes? Try her no-bake key lime pie icebox cake or her easy gluten-free quinoa chocolate cake.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

quinoa chocolate cake icing

This Easy Gluten-Free Quinoa Chocolate Cake Recipe Requires Just 10 Ingredients

If you’re looking for a gluten-free dessert that’s rich, moist and chocolatey, look no further! This Baking Therapy quinoa chocolate cake checks all the boxes. It has the texture of a classic chocolate cake and it’s made without any special flours. It might seem strange to add quinoa in a cake, but it is so delicious and adds to the perfect tender cake. It’s the perfect birthday dessert. All you need is a food processor or blender and you are on your way to chocolate heaven.

quinoa chocolate cake with icing

Gluten-Free Quinoa Chocolate Cake

Prep Time: 40 minutes
Bake Time: 25-35 minutes
Rest Time: 2-4 hours
Total time: 3-5 hours
Servings: 8

Ingredients:

Cake
2 cups cooked quinoa
1 stick unsalted butter, melted
½ cup semi-sweet chocolate chips
¼ cup whole milk
1 cup sugar
4 large eggs
1 tsp vanilla extract
¾ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt

Frosting
2 cups heavy cream, divided
¾ cup semi-sweet chocolate chips

Equipment:

Food Processor, Amazon, $100.

quinoa chocolate cake ingredients

Directions:

1. Preheat oven to 350°F. Line and grease two 9×9-inch round pans, set aside.

2. Cook the quinoa to package directions, set aside to cool. Melt the butter and chocolate chips either in a double boiler or in the microwave and set aside to cool slightly.

Related: Birthday Cake Recipes That Will Make You a Dessert Person

3. In a food processor, blend the quinoa, milk, sugar, eggs, vanilla extract and chocolate-butter mixture until the quinoa has broken down and the mixture is smooth, about 1-2 minutes.

quinoa chocolate cake batter

4. In a large bowl, sift the cocoa powder, baking powder, baking soda and salt. Create a well in the centre and pour in the wet ingredients. Whisk until fully combined. Divide the batter evenly between the prepared pans and smooth out the tops. Bake for 25-35 minutes until a toothpick inserted comes out clean, a few crumbs are OK.

5. Let cool in the pan for 20-30 minutes then invert and let cool completely on a wire rack.

quinoa chocolate cake in pan

6. For the frosting, heat 1 cup heavy cream on the stove until it just comes to a boil. Pour directly over the chocolate chips, let sit for 1 minute, then stir to combine. Mix in the remaining 1 cup heavy cream, cover and chill for 2-3 hours. Dividing the cream helps chill the mixture quicker. When ready to serve, whip the cream on high until stiff peaks form. Spread between cake layers and on top. Enjoy!

quinoa chocolate cake being iced

Like Sabrina’s quinoa chocolate cake? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Carrot cake cinnamon rolls with icing

Two Popular Desserts Join Forces to Make the Ultimate Sweet Treat: Carrot Cake Cinnamon Rolls!

Carrot cake lovers, we’ve got you. These Baking Therapy carrot cake cinnamon rolls combine all the delicious flavours we love in a classic carrot cake: carrots, pecans, coconut (and don’t forget the cream cheese icing!) all rolled up to make the ultimate cinnamon roll. They’re made with bread flour — which gives it that pillowy, but chewy texture — but it can be easily swapped with all-purpose for a cakier treat. Make this any day of the week! You’ll thank us later.

Carrot cake cinnamon rolls with icing

Carrot Cake Cinnamon Rolls

Prep Time: 30 minutes
Rest Time: 1 hour
Bake Time: 30 to 40 minutes
Total Time: 2 hours, 10 minutes
Servings: 8 cinnamon rolls

Ingredients:

Cinnamon Rolls
1 cup milk
¼ cup granulated sugar, divided
2 ¼ tsp active dry yeast
4 cups bread flour
¾ tsp salt
2 large eggs, beaten
6 Tbsp butter, melted and cooled
1 cup grated carrots

Filling
¾ cup brown sugar
1 ½ tsp ground cinnamon
½ tsp ground ginger
6 Tbsp butter, melted and cooled
½ cup chopped pecans
⅓ cup shredded coconut

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

Equipment:

Quarter Sheet Pan, Amazon, $34

Stand Mixer, Amazon, $400

Carrot cake cinnamon rolls ingredients on countertop

Directions:

1. Start by making the cinnamon roll dough: warm the milk in the microwave or on the stove until warm to the touch. Stir in 1 Tbsp sugar and the active dry yeast. Cover loosely with kitchen towel and set aside for 5-10 minutes.

2. In the bowl of a stand mixer with the hook attachment, combine flour, remaining sugar and salt. Add the proofed yeast mixture, beaten eggs and butter. Work the dough until it just begins to come together, about 5 minutes. Add the grated carrots and continue on medium speed for another 5-8 minutes until the dough is smooth and has pulled away from the sides of the bowl. Transfer to a large clean bowl, cover with plastic wrap and set in a warm place to rise and double in size, about 45 minutes.

Carrot cake cinnamon rolls dough

3. Preheat oven to 350°F and grease a casserole dish or quarter sheet pan with melted butter and set aside.

4. Now for the filling: in a small bowl, mix together the brown sugar, cinnamon and ginger.

Related: The Ultimate Dessert Mashup: Caramel Apple Cheesecake Meets Chinese Fried Wontons

5. Put the dough on a lightly floured surface, lightly flour your rolling pin and roll out to about 1/8-inch thick rectangle, about 17 x 14 inches.

6. Brush the top of the dough with the melted butter and sprinkle evenly the filling mixture and sprinkle the pecans and coconut overtop. Leave about a 1 cm border to allow the dough to adhere to each other when rolled. Start with the longest edge nearest to you, tightly roll the dough away from you into a firm log. Pinch the seams together and set the log seam side down.

Carrot cake cinnamon roll dough before being rolled up

7. With a serrated knife trim off the ends and divide the dough into 8 pieces. Transfer the rolls to the prepared pan, cover with a kitchen towel and let rise for another 15-20 minutes, until doubled in size.

Carrot cake cinnamon rolls before being baked in the oven

8. Bake for 30-38 minute until golden brown and bubbly.

9. For the cream cheese icing: in the bowl of a stand mixer with the paddle attachment, cream both butter and cream cheese until smooth, scraping down the sides as necessary. Add the icing sugar, cream, vanilla and salt and beat for 1 minute on medium-high speed.

10. Spread the cream cheese icing over top while the rolls are still warm and enjoy!

Carrot cake cinnamon rolls

Like Sabrina’s carrot cake cinnamon rolls? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Vietnamese coffee creme brulee in white ramekins on countertop

This Easy Make-Ahead Vietnamese Coffee Creme Brulee is the Dessert You Need

Coffee + condensed milk + creme brulee — need we say more? This Baking Therapy dessert combines the sweet delicious flavours of Vietnamese coffee with the silky smooth creme brulee we all know and love. An easy make-ahead dessert you’ll make again and again!

Vietnamese coffee creme brulee in white ramekins on countertop

Vietnamese Coffee Creme Brulee

Prep Time: 20 minutes
Rest Time: 2 hours or overnight
Bake Time: 30 to 35 minutes
Total Rime: 2 hours, 55 minutes
Servings: 6

Ingredients:

1 cup heavy cream
1 cup half-and-half
¼ cup dark roast coffee, coarsely ground
4 large egg yolks
1 (300 ml) can sweetened condensed milk
Pinch salt
1 tsp vanilla
½ cup granulated sugar for tops

Vietnamese coffee creme brulee ingredients on kitchen countertop

Directions:

1. Preheat oven to 325°F. Place 6 (3 ½ oz) ramekins in a baking dish. Set aside.

2. In a heavy bottom saucepan on medium-high heat, heat the heavy cream, half-and-half and coarsely ground coffee. As soon as the mixture begins to simmer, remove from the heat. Steep for 15 minutes then strain through a fine sieve.

Vietnamese coffee creme brulee ingredients steeping in pot

3. In a large bowl, whisk the egg yolks and condensed milk until pale yellow in colour, about 5 minutes. Whisk in the salt and vanilla extract. Slowly add one ladle of the hot cream to the egg mixture, whisk to combine so the eggs don’t scramble. Continue adding and whisking until well incorporated. Pass through a fine sieve again to ensure a smooth mixture.

Related: Tropical Desserts That’ll Make You Forget It’s Still Winter

4. Ladle evenly into the 6 ramekins. Carefully fill the baking pan with about ½ inch of boiling water and bake for 30 to 35 minutes until the edges are set, but the centre is still jiggly. Remove and let cool completely on a wire rack. Chill in the fridge for 2 hours or overnight.

Vietnamese coffee creme brulee on cooling rack

5. When ready to serve, working with one creme brulee at a time, sprinkle about 1 Tbsp of sugar over the top. Using a kitchen blowtorch, melt the sugar until it gets golden and bubbly. Let sit for 1 minute so that it hardens. Enjoy immediately!

Like Sabrina’s Vietnamese coffee creme brulee? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.

Basque burnt cheesecake with raspberries on top

This 7-Ingredient Basque Burnt Cheesecake Recipe is Totally Foolproof

This Baking Therapy Basque burnt cheesecake is a no-fuss, foolproof dessert that requires only seven ingredients and is super easy to make. Yes, it’s intentionally burnt, which gives it a slightly bitter caramelized flavour that pairs perfectly with the creamy interior. The texture is lighter and less rich than traditional cheesecake, ensuring you can have more than a single slice in one sitting.

Basque burnt cheesecake with raspberries on top

Basque Burnt Cheesecake Recipe

Prep Time: 15 minutes
Bake Time: 50 to 60 minutes
Total Time: 1 hour and 15 minutes
Servings: 10 to 12

Ingredients:

3 ½ cups (875 g) cream cheese, room temperature
1 ¼ cup granulated sugar
4 large eggs, room temperature
1 ½ cups heavy cream
1 Tbsp vanilla bean paste
½ tsp salt
⅓ cup + 2 Tbsp all-purpose flour

Equipment:

Round Springform Cake Tin, Amazon, $32.

Basque burnt cheesecake ingredients


Directions:

1. Preheat oven to 450°F. Line a 9-inch springform pan with 2 15×18-inch sheets of parchment paper, making sure the parchment comes up the sides all the way around the pan.

Related: Best Baking Recipes From Food Network Canada’s Sweet Treat Queen

2. In the bowl of a stand mixer with the paddle attachment, cream the cream cheese until light and smooth, about 2 minutes. With the mixer on medium-low, stream in the granulated sugar. Cream until the sugar has dissolved, another 1-2 minutes. Scrape down the sides.

Basque burnt cheesecake batter

3. Increase the speed to medium and add the eggs, one at a time, making sure it’s fully incorporated and scraping down the sides of the bowl before adding the next.

4. Reduce the speed to medium-low and stream in the heavy cream. Add the vanilla and salt and scrape down the sides of the bowl again. Mix until smooth and creamy, another 10-15 seconds. Remove from the mixer and sift in the flour over top. Use a spatula to fold in the flour until just combined.

Making Basque burnt cheesecake batter

5. Transfer the mixture to the prepared pan and bake in the oven for 50-60 minutes until the top is deeply golden (resembling a burnt top), the cake has puffed up and the centre is still jiggly.

6. Let cool in the pan for 40 minutes then remove from the springform pan and let cool completely on a wire. Carefully peel off the parchment paper, cut into slices and enjoy!

Basque burnt cheesecake

Like Sabrina’s Basque burnt cheesecake? Try her matcha and raspberry mochi doughnuts or chocolate PB skillet cookie.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Mochi doughnuts on wire cooling rack

These Vibrant Matcha and Raspberry Mochi Doughnuts Require Just 10 Ingredients

These Baking Therapy matcha and raspberry mochi doughnuts are fun, playful and super easy to make. They’re made with glutinous rice flour (also called sweet rice flour) which gives them their unique texture: crispy on the outside and soft and chewy inside. Dip them in your favourite glaze (matcha or raspberry!) or toss them in sugar.

Mochi doughnuts on wire cooling rack

Matcha and Raspberry Mochi Doughnuts

Prep Time: 10 minutes
Rest Time: 30 minutes
Cook Time: 30 to 45 minutes
Total Time: 1 hour, 25 minutes
Servings: 8 doughnuts

Ingredients:

Doughnuts
2 cups glutinous rice flour
⅓ cup granulated sugar
1 ½ tsp baking powder
½ tsp salt
1 egg
½ cup + 2 Tbsp warm water
Vegetable oil for frying

Matcha Glaze
1 cup icing sugar
½ tsp matcha
2 Tbsp milk

Raspberry Glaze
1 cup frozen raspberries
1 cup icing sugar

Mochi doughnuts ingredients on kitchen counter

Directions:

1. In a large bowl, whisk together glutinous rice flour, sugar, baking powder and salt. Create a well in the centre and set aside.

2. Whisk the egg with the water and pour into the centre of the flour mixture. With a spatula, mix until a dough forms. Knead with your hands until the dough is soft and slightly tacky, about 5-8 minutes. Cover with plastic wrap and let sit in a warm area for 30 minutes.

Mochi doughnuts dough in glass bowl

3. In a heavy bottom saucepan, heat 4 inches of oil to about 375°F. Cut and lightly grease 4-inch x 4-inch parchment paper squares.

4. Transfer the dough to a clean surface. Divide into 8 portions, roughly 65 g each and roll into round balls. Further divide each ball into 8 more portions. Roll the dough into round balls.

Mochi doughnut dough cut into eight pieces

5. Arrange the 8 balls in a ring, resembling a doughnut, making sure the balls are touching each other. They will relax and fuse to one another. Repeat with the remaining dough.

Mochi doughnut dough, formed and ready to be fried

6. Using a spider or slotted spoon, carefully place the doughnuts and parchment paper into the hot oil. After about 20-30 seconds, the doughnut will rise, gently remove the parchment paper backing and continue to fry for 4-6 minutes per side until lightly golden brown. Transfer to a wire rack to cool completely.

Mochi doughnuts on wire cooling rack

7. For the matcha icing, whisk together the icing sugar, matcha and milk until desired consistency. For the raspberry icing, create a puree by cooking down the frozen raspberry over medium-high heat, about 5 minutes. Strain through a fine sieve. Whisk together the icing sugar and 5-6 tsp of puree until desired consistency.

Related: Best Baking Recipes From Food Network Canada’s Sweet Treat Queen

8. Dip each doughnut into the icing and let set at room temperature.

Mochi doughnuts on wire cooling rack

Like Sabrina’s mochi doughnuts? Try her chocolate peanut butter skillet cookie or her baked Alaskas.

The Top 2020 Baking Recipes From Food Network Canada’s Sweet Treat Queen

2020 was truly a strange year. With everyone spending more time at home and more time in the kitchen, my hope was that these Baking Therapy treats would inspire you to try something new. I’m sharing some of my favourite recipes from this past year, from my soft and pillowy rolls to one of my all-time favourite carrot cake recipes, that will hopefully ignite the baking enthusiast in you. Happy baking!

East Soft Dinner Rolls

Does the thought of baking bread intimidate you? Don’t let it! These soft and fluffy rolls are easy to make and require just a few basic pantry ingredients that you probably already have at home.

two soft dinner rolls on cooling rack

Get the recipe for Easy Soft Dinner Rolls

Key Lime Pie Icebox Cake

Layers of tart key lime curd, creamy vanilla ice cream and soft graham cracker cookies make up this delicious icebox cake. Did I mention it’s no-bake? Plus: it only requires 30 minutes of prep!

No-bake key lime pie icebox cake on wood cutting board

Get the recipe for Key Lime Pie Icebox Cake

Overnight Cinnamon Rolls

Start your mornings on a sweet note with these gooey cinnamon rolls. Soft, fluffy and drizzled in the most addictive brown butter cream cheese icing, I promise you will not be disappointed.


Get the recipe for Overnight Cinnamon Rolls

Strawberry Rhubarb Cheesecake Pastry Pockets

These pastry pockets will get you feeling nostalgic. Flaky pie crust filled with your favourite jam or jelly and the most delicious cream cheese. To make it even easier, try store-bought pie dough.


Get the recipe for Strawberry Rhubarb Cheesecake Pastry Pockets

Ginger Molasses Cookies

The quintessential holiday cookie. These ginger molasses cookies are soft, chewy, full of bold flavours and have the perfect crackly tops. My little secret? Spicy ginger candies to take it to the next level.

Ginger molasses cookies with crumbled candied ginger on top

Get the recipe for Ginger Molasses Cookies

Pumpkin Pie Squares With Spiced Candied Pecans

If you love pumpkin pie, you will love these pumpkin pie squares! Velvety smooth filling with a spicy ginger snap crust.

pumpkin pie squared on cooling rack

Get the recipe for Pumpkin Pie Squares With Spiced Candied Pecans

Sweet Potato Brownies

No one will ever know these fudgy brownies are made with sweet potatoes. They’re perfectly chocolatey, loaded with nutrients and — surprise! — also gluten-free.


Get the recipe for Sweet Potato Brownies

Sticky Toffee Pudding

This is the perfect ending to any dinner. Sweet and spongy cake soaked in a decadent toffee sauce, there’s no passing up this sticky dessert.

sticky toffee pudding on white plate

Get the recipe for Sticky Toffee Pudding

Carrot Cake With Cream Cheese Icing

The one cake recipe you will make time and time again. Carrot cake has always been a favourite of mine and since carrots are available year-round, there’s no reason to wait until spring to enjoy it! This one is loaded with coconut, pecans and fresh pineapple chunks.


Get the recipe for Carrot Cake With Cream Cheese Icing

12-Layer Chocolate Cake

Impress your family with this 12-layer chocolate cake. Yes, you read that right. But here’s a little secret: it’s made with just one single 9-inch cake pan.


Get the recipe for 12-Layer Chocolate Cake

Hasselback Apples With Coconut-Oat Streusel

Apples are such a versatile fruit and there are unlimited ways to enjoy them. These Hasselback apples are sliced open like a fan and stuffed with a truly addictive coconut-oat streusel. Enjoy with a scoop of vanilla ice cream.

Caramel being drizzled on Hasselback apples

Get the recipe for Hasselback Apples With Coconut-Oat Streusel

Tiramisu Cream Puffs

You can have more than one favourite dessert right? Tiramisu is one of my weaknesses. Sweet custard layered between coffee-soaked lady fingers — what’s not to love? All the flavours of tiramisu wrapped into a handheld treat.

tiramisu cream puffs on cutting board

Get the recipe for Tiramisu Cream Puffs

Banana Upside-Down Cake

We all have a bunch of brown bananas lying around in our kitchen. Skip the banana bread and make this impressive upside-down banana cake instead! Topped with sliced bananas, caramel and of course — you must always add ice-cream.


Get the recipe for Banana Upside-Down Cake

White Chocolate Funfetti Cookies

Everyone needs an emergency cookie stash. These funfetti cookies are crispy on the edges, chewy in the centre and deliciously nutty from the brown butter.

White chocolate funfetti cookies on white plate

Get the recipe for White Chocolate Funfetti Cookies

Rainbow Crepe Cake

Brunch never looked so good. This vibrant cake has 24 layers of soft, colourful crepes layered between light whipped cream.

rainbow crepe cake with berries on top on white cake stand

Get the recipe for Rainbow Crepe Cake

Like Sabrina’s Baking Therapy recipes? Check out more here!

salted caramel lava cakes on white plate

These Warm Salted Caramel Lava Cakes Only Require 8 Ingredients (Easiest Holiday Dessert Ever!)

Warm salted chocolate caramel lava cakes — yes, you read that right! These Baking Therapy treats are different from traditional lava cakes: picture a cross between a cupcake and a brownie. They’re chocolatey, fudgy and oozing with dulce de leche! Make a big batch and enjoy all winter long. Added bonus: this recipe requires only eight ingredients and takes just 40 minutes to whip up.

salted caramel lava cakes on white plate

Warm Salted Caramel Lava Cakes

Prep Time: 30 minutes
Bake Time: 10-12 minutes
Total Time: 40-42 minutes
Servings: 9 lava cakes

Ingredients:

½ cup store-bought caramel or dulce de leche
½ tsp flaky salt
1 stick butter
6 oz bittersweet chocolate, chopped
4 large eggs, room temperature
¾ cup granulated sugar
1 tsp vanilla extract
1 cup all-purpose flour

Lava cake ingredients on kitchen counter

Directions:

1. Preheat oven to 425°F. Grease and line the bottoms of 9 muffin tins, set aside.

2. In a small bowl, mix together the dulce de leche and flaky salt. Line a cookie sheet with parchment paper and lightly grease with neutral oil. Dollop 1 heaping teaspoon of dulce de leche on the greased paper, place in freezer for at least 30 minutes.

Related: Our Favourite Decadent Chocolate Desserts

3. While your dulce de leche is cooling: in a saucepan over medium heat, melt the butter. Once the butter has melted, turn off the heat and stir in the chopped chocolate. Mix until mixture is smooth.

4. In the bowl of a stand mixer with the whisk attachment, whip the eggs and sugar on high until doubled in size, about 4-5 minutes. Stream in the melted chocolate mixture and vanilla and whisk to combine. Fold in the flour.

salted caramel lava cakes batter

5. Once the dulce de leche is cold, lightly grease your hands and roll them into perfect rounds. Set aside.

6. With an ice cream scoop, fill the muffin tins ⅔ of the way full, reserving about ½ cup of batter. Push the dulce de leche rounds into the centre of each and top the cakes with the remaining batter.

salted caramel lava cakes batter in muffin tin

7. Bake in the oven for 10-12 minutes until the tops are slightly cracked. Cool in the muffin tin for 10 minutes. Wedge a knife or offset spatula to lift the cakes out, peel off the parchment. Enjoy with a scoop of ice cream.

salted caramel lava cakes with ice cream on top

Like Sabrina’s lava cakes? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.

Mini baked Alaskas on kitchen counter

Baked Alaskas Are Making a Comeback — and These Chocolate Hazelnut Treats Are Proof!

Baked Alaskas are totally making a comeback and although they do look a bit intimidating, I promise you — it’s a piece of cake! These Baking Therapy mini baked Alaskas have a layer of moist hazelnut cake, topped with chocolate ice cream and engulfed in the fluffiest meringue. And as an added bonus: these little treats can be made dairy free as long as you substitute in a dairy-free ice cream. Impress your family this holiday season with these cute mini baked Alaskas.

Mini baked Alaskas on kitchen counter

Mini Chocolate Hazelnut Baked Alaskas

Prep Time: 45 minutes
Bake Time: 15 to 18 minutes
Total Time: 1 hour
Servings: 8 mini baked Alaskas

Ingredients:

Hazelnut Cake
1 cup hazelnut meal (store-bought or homemade — place whole hazelnuts in food processor or blender and pulse for 10-12 seconds)
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
3 large eggs
½ cup granulated sugar
⅓ cup sunflower oil or any neutral oil
½ cup almond milk
1 tsp vanilla extract
Chocolate ice cream (opt for dairy-free, if you wish)

Swiss Meringue
6 large egg whites
1 ½ cups granulated sugar
½ tsp cream of tartar

Ingredients of mini baked Alaskas on kitchen counter

Directions:

1. Preheat oven to 375°F. Line and grease a 9 x 13 pan. Set aside.

2. Whisk together the hazelnut meal, flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer with the whisk attachment, whisk together the eggs and sugar on high until it doubles in size, about 5-8 minutes. Stream in the oil, almond milk and vanilla. Mix until well combined.

Related: Ina Garten’s Best Desserts for Cozy Celebrations

4. Fold in the dry ingredients in two batches making sure not to over-mix. Transfer to the prepared pan, give it a couple taps on the counter and bake for 15-18 minutes until the top is golden brown and a toothpick when inserted, comes out clean. Let cool for 15 minutes. Then invert, peel back the parchment paper and let cool completely on a wire rack.

5. Place a piece of plastic wrap in every other cavity of a 12-cup muffin pan, fill with chocolate ice cream, fold the plastic overtop and press to pack the ice cream in. Place into the freezer to set.

Pan filled with mini baked Alaskas on kitchen counter

6. For the Swiss meringue, in the bowl of a stand mixer, whisk together the egg whites and sugar over a pot of simmering water. Whisk until the mixture is hot to the touch and the sugar has dissolved. Place back on the stand mixer, add the cream of tartar and whisk on high for 6-8 minutes. The meringue is ready when it has tripled in size and the bottom on the bowl is room temperature.

Meringue for mini baked Alaskas on kitchen counter

7. To assemble, use a 3” round cookie cutter to cut out round cakes. Unwrap a chocolate ice cream puck and place it in the centre. Completely cover the ice cream and cake with Swiss meringue.

Cake of mini baked Alaskas on kitchen counter

Mini baked Alaskas on kitchen counter - assembly

8. Using a blow torch, gently toast the meringue. Enjoy immediately!

Torch browning mini baked Alaskas on kitchen counter

Like Sabrina’s mini baked Alaskas? Try her whimsical chocolate espresso yule log or her 30-minute gingerbread doughnuts.

Yule log finished on platter

This Whimsical Chocolate Espresso Yule Log is Surprisingly Easy to Make

It’s not the holiday season without a lot of chocolate. This Baking Therapy chocolate espresso yule log is a fun way to celebrate the holidays — and it’s surprisingly easy to make. Made with dark chocolate sponge cake and filled with a creamy chocolate cream cheese frosting, this yule log recipe is not only delicious, but it also doubles as a centrepiece!

Yule log finished on platter

Chocolate Espresso Yule Log

Prep Time: 25 minutes
Bake Time: 9 to 12 minutes
Rest Time: 2 hours, 15 minutes
Total Time: 2 hours, 52 minutes
Servings: 8 to 10 pieces of cake

Ingredients:

Yule Log
5 large eggs
⅔ cup granulated sugar
⅓ cup all-purpose flour
6 Tbsp cocoa powder
1 tsp espresso powder
½ tsp baking powder
½ tsp salt
4 Tbsp butter, melted
½ tsp vanilla extract
¼ cup icing sugar, for dusting

Chocolate Cream Cheese Frosting
2 ½ cups icing sugar
⅓ cup cocoa powder
4 oz dark chocolate, melted
1 tsp espresso powder
1 tsp water
¾ cup cream cheese, room temperature
½ cup butter, room temperature
3 Tbsp heavy cream

Yule log ingredients on kitchen counter

Directions:

1. Preheat oven to 375°F. Line and grease a half sheet pan with a lip (12 x 17) with oil and set aside.

2. In the bowl of a stand mixer with the whisk attachment, on high speed, whisk together the eggs and sugar until the mixture has tripled in size, about 5-7 minutes.

Yule log ingredients in standmixer

3 In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder and salt. Set aside.

4. Add the flour mixture to the stand mixture and then stream in the melted butter and vanilla extract. Mix until just combined. Transfer the batter to the prepared sheet pan, spread the batter into one even layer. Bake for 9-12 minutes until the cake is set and when a toothpick inserted comes out clean.

Yule log on baking tray

5. While the cake is still warm, run a knife around the perimeter of the pan to release the cake. Dust the top with icing sugar, place a larger piece of parchment paper and cookie sheet over top and invert the cake. Gently peel back the parchment paper. Starting with the longer end, slowly and gently roll up the cake along with the parchment paper until you have a log. Let the cake cool completely as a log, about 2 hours.

Yule log process

6. To make the frosting: sift together the icing sugar, cocoa powder, set aside. Melt the chocolate in the microwave on high in 30 second intervals, stirring after each time, set aside. Mix together the espresso powder and water, set aside. In the bowl of stand mixer with the whisk attachment, whisk together the cream cheese and butter until combined. Add the icing sugar mixture in 2 batches, mixing well after each addition, about 1 minute. Add the melted chocolate and espresso mix and mix on high for 1 minute. Add the heavy cream, 1 Tbsp at a time and continue to whisk on high for 2-3 minutes until light and fluffy.

Related: Festive Yule Logs for Your Holiday Table

7. To assemble: gently unroll the cake and evenly spread on a ¼ inch thick layer of frosting. Slowly roll up the cake again, without the parchment paper this time. Place in the refrigerator for 15 minutes to chill. Once chill, slice off both ends to create clean edges. To create the yule log, slice off ⅓ of the log, then slice that log in half diagonally. Stagger the half pieces onto the longer log to resemble a branch, attach with a bit of frosting. Ice the entire cake with the frosting, leaving the ends exposed. To create the bark look, run a fork gently over top of the frosting to create ridges. Decorate with sugar-rolled cranberries and rosemary sprigs.

Yule log being decorated

Like Sabrina’s yule log? Try her gingerbread doughnuts or her chocolate eggnog sandwich cookies.