Tag Archives: dessert

pumpkin spice soft pretzels on a cooling rack

Soft, Fluffy Pumpkin Spice Pretzels with Pumpkin Cream Cheese Dip


In this edition of Menu Mashup, soft pretzels are combined with classic pumpkin pie to create these delectable Pumpkin Spice Soft Pretzels. Topped with a pumpkin spice sugar blend and served with a pumpkin cream cheese dip, this fall-inspired dessert is sure to be your new favourite pumpkin dessert… step aside, pumpkin pie!

pumpkin spice soft pretzels on a cooling rack

Pumpkin Spice Soft Pretzels with Pumpkin Cream Cheese Dip

Prep Time: 15 minutes
Rising Time: 1 Hour
Cook Time: 15 Minutes
Total Time: 1 Hour 30 Minutes
Yield: 12 Pretzels

Ingredients
For the pretzels:
1 ½ cups warm water (110°F)
3 Tbsp brown sugar
2¼ tsp yeast
4 cups all-purpose flour + additional for dusting
¼ tsp salt
¼ cup butter, melted + additional for brushing
Oil, to grease bowl
8 cups room temperature water
½ cup baking soda

For the pumpkin spice sugar blend:
½ cup sugar
½ tsp ground ginger
¼ tsp ground all-spice
¼ tsp ground nutmeg
1 tsp ground cinnamon

For the pumpkin cream cheese dip:
4 oz cream cheese, softened
2 Tbsp pumpkin puree
2 Tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla extract
2 Tbsp heavy cream
Pinch salt

ingredients of pumpkin spice soft pretzels

Directions
1. For the pretzels, pour the warm water into a small mixing bowl. Stir in the brown sugar and yeast and let stand for 5 minutes, or until the yeast begins to foam.

2. In a large bowl, whisk together the flour and salt. Pour in the wet ingredients and the melted butter, then stir until it forms a dough. Lightly dust your countertop with flour and turn the dough out. Knead for 3 to 5 minutes, until the dough is smooth and elastic.

Related: Celebrate Oktoberfest at Home With These Soft Pretzels, Done Two Ways!

dough for pumpkin spice soft pretzels being kneaded on a white countertop

3. Grease a large bowl with oil and place the dough in the bowl, turning and flipping it to ensure it is coated. Cover the bowl with a damp towel and keep in a warm spot for 1 hour, or until doubled in size.

4. Once dough has risen, turn it out onto a lightly floured surface and divide into 12 equal portions. Roll each portion into a ball and arrange on your countertop or a plate.

5. Preheat the oven to 400°F. In a large saucepan, add water and baking soda. Place on high heat and bring to a boil.

6. Meanwhile, shape the pretzels by rolling a portion of the dough into a long rope, at least 20 inches in length. Make a “U” with the rope and cross the ends over each other twice, then flip them and press into the bottom of the “U” forming a pretzel shape.

dough rolled into pretzels for pumpkin spice soft pretzels

7. Arrange the pretzels on a large, parchment-lined baking sheet. Working in batches of 2 to 3 pretzels, place them in the boiling baking soda solution for 15 to 20 seconds. Remove and place back on the baking sheet. Repeat with remaining pretzels.

Related: Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

pretzels being boiled for pumpkin spice soft pretzels

8. Bake the pretzels in the oven for 12 to 14 minutes, or until they are shiny with a deep brown colour.

9. While the pretzels are baking, make the pumpkin spice by combining sugar, ginger, all-spice, nutmeg, and cinnamon in a small bowl. Set aside until serving.

10. For the dip, in a medium bowl, whisk together cream cheese, pumpkin puree, and softened butter until smooth. Add the powdered sugar and mix again, then add vanilla, cream and salt, and give it a final mix. Transfer to a smaller bowl and set aside until serving.

11. Once the pretzels are baked, brush them in melted butter and sprinkle generously with pumpkin spice. Serve with pumpkin cream cheese dip on the side.

pumpkin spice soft pretzels on a baking tray, ready to serve

Note: Leftover pretzels can be stored in an airtight container at room temperature for up to 3 days. Leftover dip can be stored in the fridge for up to 5 days.

Love Philip and Mystique’s pumpkin pie pretzels? Try their croque madame rolls next!

squares of plum cardamom cake on a blue oval plate

Plum and Cardamom Coffee Cake is the Unexpected Flavour Pairing You Must Try

The warm, earthy notes of cardamom complement juicy plums in this simple and irresistible cake recipe. Plum and cardamom are a match made in heaven, so if you haven’t experienced this combination before, it’s time that you try it out. Any variety of plum can be used for this recipe — whatever your local store has at the height of stone fruit season will work beautifully.

squares of plum cardamom cake on a blue oval plate

Plum and Cardamom Coffee Cake

Prep Time: 15 minutes
Bake Time: 35-45 minutes
Cool Time: 10 minutes
Total Time: 1 hour – 1 hour, 10 minutes
Servings: Yields one 8-inch square cake

Ingredients:
For the coffee cake
8 whole medium ripe plums
2 cups all-purpose flour
¾ cup granulated sugar
1 Tbsp ground cardamom
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
1¼ cups full-fat sour cream
½ cup unsalted butter, melted
¼ cup whole (3.25%) milk
1 large egg
1 tsp pure vanilla extract

For the plum glaze
1 cup icing sugar
Juice reserved from slicing plums
2 Tbsp whole (3.25%) milk

Directions:
1. For the coffee cake, cut the plums into ½-inch slices over a small bowl, collecting the juice. Set aside. Preheat the oven to 350°F. Grease an 8-inch square cake pan and line the bottom with parchment paper.

2. In a large bowl, whisk the flour, sugar, cardamom, baking soda, baking powder, and salt. In a medium bowl, whisk the sour cream, butter, milk, egg, and vanilla. Add the butter mixture to the flour mixture. Stir until just combined.

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

3. Using a silicone spatula, fold in three-quarters of the sliced plums, being careful not to overmix. Transfer the batter to the prepared cake pan. Scatter the remaining plum slices on top, making sure to reserve the juice for the Plum Glaze.

4. Bake for 35 to 45 minutes, until golden brown and a cake tester inserted in the middle comes out clean. Let cool slightly, about 10 minutes. Run a thin knife around the edge of the pan and turn the cake out onto a plate.

Related: This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

5. For the plum glaze, in a small bowl, whisk the icing sugar with the reserved plum juice. Add the milk and whisk until smooth. Drizzle over the cake before serving. Serve warm.

6. Store any leftovers in an airtight container at room temperature for up to 3 days.

the earth to table bakes cookbook coverExcerpted from Earth to Table Bakes by Bettina Schormann and Erin Schiestel. Copyright ©2021 Bettina Schormann and Erin Schiestel. Photography ©2021 Maya Visnyei Photography. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Earth to Table Bakes, Amazon, $26

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.

Love this coffee cake recipe? Try this clementine yogurt pistachio cake next!

rose walnut chocolate chip cookies on parchment paper

These Rose Walnut Chocolate Chip Cookies Are Simply Stunning

I’ve always thought that adding anything but chocolate to cookies was sacrilegious, but then I made these and that changed. They’re seductive and musky—perfumed, but not overly so. If you aren’t a fan of rose, it can hit you on the nose a bit, so I would recommend using half the amount and going from there. They’re amorous.

rose walnut chocolate chip cookies on parchment paper

Rose Walnut Chocolate Chip Cookies

Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10-12 minutes
Total Time: 55-57 minutes
Servings: 16-20 cookies

Ingredients:
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
²/³ cup (1¼ sticks + 1 tsp) unsalted butter
¾ cup + 1 tsp light brown sugar
½ cup granulated sugar
1 large egg
1 Tbsp tablespoon rosewater
2 tsp vanilla extract
1 cup coarsely chopped dark chocolate
½ cup chopped walnuts
Fleur de sel, for finishing
Rose petals, optional

Directions:
1. Whisk together the flour, baking powder, baking soda, and salt.

2. Put the butter into a medium-size saucepan set over medium-low heat. Heat, stirring often, until melted. Pour into a large bowl then add in the sugars and whisk until combined. Whisk in the egg, followed by the rosewater and vanilla. Tip in the dry ingredients. Beat with a wooden spoon until a soft dough has just begun to form, then mix in the chocolate and walnuts. Cover and chill until firm, 30 minutes.

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

3. Meanwhile, set racks in the lower and upper thirds of an oven. Preheat to 350ºF. Line two baking sheets with parchment paper.

4. Using a scoop or tablespoon as a measure, portion out evenly sized amounts of the dough. If you’re using a spoon, use your hands to roll them into balls. Divide between the prepared sheets, placing them a few inches apart for spreading. You should be able to fit 8 to 10 per sheet. Sprinkle with a little fleur de sel. You can set leftover dough balls aside to be baked off later, or, store in an airtight container and freeze for up to 2 months. Allow to stand at room temperature for about 15 minutes before baking from frozen.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

5. Bake for 10 to 12 minutes, rotating the sheets between the upper and lower thirds of the oven halfway through, until golden, the edges crisp, but the centers still soft. Let the cookies stand on the sheets for a few minutes, before transferring them onto a wire rack to cool further, before serving.

wild sweetness by thalia hoFrom the book: WILD SWEETNESS by Thalia Ho. Copyright © 2021 by Thalia Ho. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.

Wild Sweetness, Amazon, $37

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.

Craving more cookie recipes? Try these rye oatmeal chocolate chip cookies next!

clementine yogurt pistachio snack cake on a cooling rack

The Dreamiest Clementine Yogurt Pistachio Snack Cake

I call this my Chameleon Cake, because it can take on so many different flavors: lemon and almond, blood orange and pine nut, coconut and lime—just sub the flavors with the same measurements and you’re good to go. Keep it rustic as a loaf cake or dress up your own chameleon with edible flowers in cupcake form. You won’t even recognize it. I use sweetened vanilla Greek yogurt here, which, to be honest, I bought by accident. It turned out to be a happy one, as it allowed me to cut back on the granulated sugar.

clementine yogurt pistachio snack cake on a cooling rack

Clementine Yogurt Pistachio Cake

Prep Time: 10 minutes
Bake Time: 40-50 minutes
Cool Time: 5 minutes
Total Time: 55 minutes – 1 hour, 5 minutes
Servings: Makes one 5 × 9-inch loaf or 12 cupcakes

Ingredients:
For the cake
1⅓ cups all-purpose flour
½ cup fine almond flour
2 tsp baking powder
1 tsp kosher salt
½ cup chopped unsalted pistachios
1 cup vanilla Greek yogurt
½ cup granulated sugar
⅓ cup light brown sugar
3 large eggs
3 Tbsp packed clementine or orange zest
½ cup olive oil + more for greasing

For the salted pistachio clementine glaze
1 cup powdered sugar
2 Tbsp clementine juice
3 Tbsp chopped unsalted pistachios
¼ tsp flaky sea salt

Directions:
1. Preheat the oven to 350°F and grease a 5 × 9-inch loaf pan with olive oil.

2. To make the cake, in a bowl, stir together the flour, almond flour, baking powder, salt and pistachios.

Related: This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

3. In another bowl, whisk together the yogurt, both sugars, eggs, zest and ½ cup olive oil.

4. Pour the wet ingredients into the dry ingredients and stir together using a wooden spoon or spatula until just combined. Don’t overmix.

5. Pour the batter into the pan and bake for 40–50 minutes, or until a cake tester inserted into the center comes out clean.

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

6. Allow the cake to cool for 5 minutes before using a knife to loosen it from the sides of the pan. Remove to a wire rack.

7. To make the glaze, in a bowl, stir together the powdered sugar and clementine juice until smooth and glossy. It will be thicker than you think it should be, but it will spread once poured. Pour over the slightly cooled cake, letting it drip over the sides, and sprinkle with the chopped pistachios and flaky sea salt.

Note: The cake will keep very well in an airtight container for 4–5 days.

conveniently delicious by devin connellExcerpted from Conveniently Delicious by Devin Connell Copyright © 2021 Devil Connell. Photography © Louisa Nicolaou. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Conveniently Delicious, Amazon, $30

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.

Love this snack cake recipe? Try this upside-down banana cake next.

two bowls of fruit salad with rose custard on a white countertop

This Autumn Fruit Salad with Rose Custard is the Seasonal Dessert You Must Try

This fruit salad is a show-stopping finale to any festive autumn feast. With a juicy base of in-season fall fruits, a lovely rose aroma and subtle notes of cardamom and cinnamon, it’s the perfect dessert to celebrate the arrival of cooler temperatures. Not to mention, the smooth velvety custard and crunchiness of the fruits are a brilliant marriage of textures.

two bowls of fruit salad with rose custard on a white countertop

Autumn Fruit Salad with Rose Custard

Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 2 hours and 5 minutes
Total Time: 2 hours and 35 minutes
Servings: 4

Ingredients:
For the rose custard
1 cup whole milk
¼ cup heavy cream
1 tsp rose water
2 large egg yolks
¼ cup sugar
1½ Tbsp corn starch

For the fruit salad
½ cup water
2 Tbsp honey
1 cinnamon stick
2 pods cardamom
1 apple, diced
2 plums, diced
2 peaches, diced
1/2 cup blackberries

To serve
Dried rose petals, for garnish (optional)

ingredients for rose custard and fruit salad on a white countertop

Directions:
For the rose custard:
1. Bring milk, cream, and rose water to boil over medium heat in a saucepan. Remove from heat and set the mixture aside.

2. In a bowl, whisk together the egg yolks, sugar and corn starch until pale, thick, and creamy.

egg yolks, sugar and corn starch being whisked together for rose custard

3. Pour a little of the creamy rose water mixture into the egg mixture (this prevents the eggs from cooking). Then, add the rest of the creamy rose water mixture, whisk, and transfer back to the saucepan.

warm milk being added to the ingredients for rose custard in a white bowl

4. Cook over medium heat, whisking continuously until it thickens slightly.

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

A thick and creamy bowl of rose custard

5. Transfer the mixture to a bowl and cover the surface of the custard with plastic wrap. Refrigerate for at least 2 hours.

Related: Nothing Says Fall More Than This Sumac-Spiced Roasted Delicata With Tahini Lemon Drizzle

a bowl of rose custard covered with plastic wrap

 


For the fruit salad:

1.  Add water, honey, and spices to a small pan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Then carefully stir in all of the fruits except for blackberries and simmer for 5 more minutes.fruit salad ingredients chopped on a round wooden cutting board

2. Remove the pan from the heat, add in the blackberries and mix thoroughly.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

a bowl of fruit salad being tossed together

3. Let fruit cool for 5 minutes, then divide into four bowls. Top with a generous dollop of rose custard, a sprinkle of dried rose petals (optional) and serve.

2 bowls of fruit salad with rose custard on a white countertop

Like Yakuta’s fruit salad and rose custard? Try her no-bake saffron yogurt tarts next!

rye chunky chocolate chip cookies on a cooling rack

These Rye Oatmeal Chocolate Chip Cookies Are an Elegant Twist on a Classic

Chocolate chip cookie lovers, say hello to your new favourite baked good. The subtle additions of rye flour and oatmeal lend the classic cookie a nutty, earthy flavour that’s perfect for pairing with your morning coffee or a late-night glass of milk. Plus, the dough can be made in advance and frozen so that you can have fresh, warm cookies at a moment’s notice, perfect for an impressive last-minute dinner party dessert or taking with you for long weekend cottage getaway.

rye chunky chocolate chip cookies on a cooling rack

Rye Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes
Rest Time: 40 minutes
Bake Time: 16-18 minutes
Total Time: 66-68 minutes
Servings: 12

Ingredients:
¾ cup unsalted butter
¾ cup brown sugar
1 egg
1 tsp vanilla
1 cup all-purpose flour
⅓ cup rye flour
⅓ cup oatmeal
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup dark chocolate chips/chunks

ingredients for rye chunky chocolate chip cookies on a white countertop

Directions:
1. In a stand mixer, whip together the butter and brown sugar until light and fluffy. Add the eggs and vanilla, and combine.

2. Add all of the dry ingredients (except the chocolate chips) into the wet batter and combine using a stand mixer with beater attachment.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

3. Fold the chocolate chips into the batter.

4. Using a spoon or ice cream scoop (for large cookies), portion the dough onto a baking tray lined with parchment paper. Make sure they are well spaced apart (2-3 inches), so they don’t join when baked.

Dough for rye chunky chocolate chip cookies on a baking sheet

5. Chill in the freezer for 30 minutes before baking.

6. Preheat the oven to 350°F and bake for 16-18 minutes or until golden on the edges.

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

Rye chunky chocolate chip cookies on a baking sheet

7. Allow to cool for 10 minutes and enjoy.

Related: Date Night at Home Isn’t Complete Without This Chocolate Peanut Butter Skillet Cookie

A rye chunky chocolate chip cookie on a cooling rank with a bite taken out of it

Note: The cookie dough can be chilled for up to 3 months in an airtight container in the freezer.

Love Yakuta’s cookies? Try her mango tarts next!

mooncakes for mid autumn festival 2021

Mooncakes Decoded: Everything You Need to Know About the Decadent Treat

Dense, with a sugary richness contrasted ever so slightly by a golden brown pastry shell, mooncakes have a certain moreishness that make them a perfect indulgence for celebration. This is fitting, considering the role of mooncakes as a prized gift during the Mid-Autumn festival in China and throughout the world.

mooncakes for mid autumn festival 2021
Getty

Origin and History of Mooncakes

The origin of mooncakes is spun from a fanciful legend of Moon Goddess Chang’e, who became a deity upon drinking a potion for immortality given by the gods to her heroic archer husband Hou Yi, celebrated for shooting nine of 10 suns from the sky. In one version, the separation of the two lovers due to the flight of Chang’e to the heavens leads a heartbroken Hou Yi to set out favourite foods in her honour — a tradition that has continued in the moon festival.

Related: The Best Ways to Shop, Prepare and Cook Chinese Greens

Mooncake delicacies have long been rumoured to be the basis of revolution throughout Chinese history, from the Manchu rebellion (a story, which turns out, may be equally mythological) to the recent political uprisings in Hong Kong. The round cakes are gifted and shared with family, friends and business acquaintances to symbolize reunion each year on the 15th day of the eighth month of the lunar calendar. Today, mooncakes are made throughout China, although, as with much Chinese cuisine, regional variations abound.

Where to Find Mooncakes

In larger Chinese supermarkets, you can often find more than 100 kinds of mooncakes and be warned: these delicacies dont come cheap. Around the Mid-Autumn Festival, which starts this year on September 21, store shelves and bakery displays begin to fill with colourful boxes of these treats.

Although you can certainly make mooncakes at home if you’re looking for a project, part of the pleasure of these pastries is opening the elaborate wrapping or box and getting that first glimpse of the intricate lettering or patterned design of the pastry created with a specialized mold that varies by bakery or manufacturer. Cutting through the thin golden crust to reveal the dense filling inside is also a satisfying sight, revealing the splendid treasures beneath the patterned pastry.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

If you want to attempt them at home, molds can be found in some Asian supermarkets and restaurant supply stores, and come in either wood or plastic for easy extraction, according to Carolyn Phillips’ comprehensive work, All Under Heaven.


Pexels

Types of mooncakes

From traditional to modern, here’s a rundown of the most common types you’re likely to encounter.

Sizes

Mooncakes generally come in two sizes, depending on the type: a larger 3-inch version and a smaller 1-inch mini cake.

Shells

The most traditional version of mooncakes uses lard or shortening to create a tender light brown shell, easily pressed into a mold and shaped. One variation you may see on store shelves today, however, are the increasingly popular snowy or snow skin mooncakes, which are unbaked and use rice flour, giving them a mochi-like consistency.

Related: Make These Soft and Fluffy BBQ Pork Bao Buns

Fillings

One of the most commonly made types of mooncakes are the ones using red bean paste, resulting in a dark brown filling the colour of a Mexican mole sauce or roux for gumbo. The texture is soft and chewy but easily sliced, and densely sticky sweet.

Lotus seeds, on the other hand, produce a lighter filling based on a laborious process involving shelling, boiling and pureeing the seeds to form a paste. The creamy caramel coloured filling is smooth and delicately sweet, contrasting with the thin pastry shell.

Although these two fillings are the staples, bakeries and manufacturers have gotten increasingly creative, using fruit such as durian or dates, nuts or even egg custard as fillings to cater to a wider audience.


Unsplash

In addition to the red bean, lotus seed, and other fillings that may come inside your mooncake, salted egg yolks are often added to represent the full moon in autumn. Whether you choose a one or two yolk filling is up to your tolerance for rich textures: brined duck eggs are used for both savoury and sweet applications in Chinese cooking and the salting process turns the yolks into the essence of deeply yellow egginess. If you really want to go all out, three egg yolk versions are available, but not for the faint of heart.

Whatever your choice, be sure to share your mooncakes with friends and family, the way that they were meant to be eaten —  in celebration and amidst the joy of reuniting.

Related: These Chinese Coconut Buns Come Together With Ingredients You Already Have on Hand

an assortment of pastries from barbershop patisserie

3 Things You Must Try From Barbershop Patisserie in Toronto

Charming patisseries on cobblestone streets feel like a distant European travel daydream these days – that is, until we discovered Barbershop Patisserie. The decadent European-inspired pastry shop feels like a glimpse into Parisian café culture, with a hint of London pasty shops mixed in (their signature pastry is a savoury sausage roll!), all in the heart of Toronto. After gobbling up our pastry haul, we found ourselves scraping up each fallen pastry flake and eating them off our (sanitized) fingers because we just couldn’t bear to waste a single one.

pastries from barbershop patisserie

What You Need to Know About Barbershop Patisserie

Located on a bustling stretch of College St. in the Dufferin Grove neighbourhood, Barbershop Patisserie is the brainchild of renowned pastry chef Jill Barber (formerly of Black Bird Baking Co. and Paradise on Bloor). The takeaway shop opened mid-pandemic in late 2020 to great acclaim, regularly selling out of their buzzy pastries midday. Their rotating menu of pastries, cakes and cookies makes the most of fresh, seasonal produce for their fruit and veggie-based pastries, and fresh meat from local butchers for their meaty hand pies and pastries. They also serve up frothy coffee and tea based-lattes that pair perfectly with their baked confections.

See More: What’s in Season? Your Guide to Canadian Fruits and Vegetables

 

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Must-Try Baked Goods at Barbershop Patisserie

Sausage Roll Bites

barbershop patisserie sausage roll bites on a white and blue patterned plate
No trip to Barbershop Patisserie would be complete without trying one of their iconic sausage rolls, and we instantly fell in love with these mini bite-sized versions of their classic sausage roll. Reminiscent of London sausage pasties, the hearty sausage filling was perfectly spiced and the golden pastry shell held the roll together firmly, despite being oh-so delicate. Plus, the mini size (and price at just $1!) meant we could try even more off the menu, which is always a win in our books.

Roasted Eggplant Tart

The savoury veggie tarts at Barbershop Patisserie are often overshadowed by their sausage-filled counterparts, but you’d be doing yourself a disservice to not add one of these to your order. With plump eggplants currently in season, the seasonal veggie tart du jour was the roasted eggplant tart with fresh cream, spiced shallots and garlic chili oil. While eggplant isn’t typically a veggie found atop French pastries, you’d never guess it from this sophisticated tart – it was delightfully creamy with just a hint of spice, and the eggplant skin was so delicate that it just about melted into the flaky pastry.

Related: Tasty Indigenous Restaurants in Canada That You’ll Love

Chocolate Fudge Cake

A decadent slice of Barbershop Patisserie chocolate fudge cake on a patterned plate
A decadent slice of chocolate cake is always a good idea, and this single-serving portion of Barbershop Patisserie’s chocolate fudge cake is no exception. Moist layers of chocolate cake are sandwiched between thick, creamy chocolate icing for pure chocolatey bliss. At just the right level of sweet, our only regret is not getting a second slice for later.

Tip: Barbershop Patisserie also creates custom large cake orders, so you can order XL versions of this chocolate cake and other show-stopping creations for a crowd.

 

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Craving more Toronto restaurant recommendations? See our 3 Things You Need to Order From Viaggio in Toronto!

a baking tray of 4 pumpkin spice creme brulees

Pumpkin Crème Brûlée is the Pumpkin Dessert You Need This Fall

Looking for a dessert to please pumpkin lovers that isn’t pie? This Pumpkin Crème Brulée is sure to satisfy their pumpkin cravings and more. Simple to prepare and practical to make in advance, it’s sure to become your pumpkin-season crowd-pleaser par excellence. Many people shy away from crème brûlée because it looks and sounds complicated, but it couldn’t be easier. Just five ingredients and very little hands-on time yields a silky-smooth dessert with a luscious flavour that will surprise and delight.

a baking tray of 4 pumpkin spice creme brulees

Pumpkin Creme Brulee

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Chill Time: 2 hours, 30 minutes
Total Time: 3 hours, 20-25 minutes
Servings: 4

Special equipment:
4 x125ml (1/2 cup) ramekins (5”/12cm diameter and 1”/2.5cm deep)
Deep-sided baking dish (that will fit all the ramekins inside)
Kitchen blow torch (optional)

Ingredients:
3 egg yolks
⅓ cup granulated sugar, plus 2-3 Tbsp for caramelized topping
1¼  cups heavy whipping cream (35%)
½ tsp pumpkin pie spice
⅓ cup pumpkin purée (not pumpkin pie filling)

ingredients for pumpkin spice creme brulee on a metal baking sheet

Directions:
1. Preheat oven to 300˚F and set a full kettle to boil. Place the ramekins inside a deep-sided baking dish.

2. Whisk the egg yolks and 1/3 cup sugar in a medium bowl or pot until the mixture starts to thicken slightly and become pale. Set aside.

egg yolks and sugar whisked together for pumpkin spice creme brulee

3. Mix the cream and spice mix together in a small jug or pot and heat until the milk is just about boiling (bubbles will start to form around the edge of the liquid) either on the stovetop or in the microwave.

Related: Turn Your Kitchen into a French Bakery with Palmier Cookies

pumpkin spice mixture being whisked together for pumpkin spice creme brulee

4. Whisking gently but continually, add about 1/4 cup of the hot cream to the egg mixture. Once this is combined, add the rest of the hot cream into the egg mixture, gently whisking until thoroughly incorporated.

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

pumpkin spice mixture being added to egg yolks and sugar for pumpkin spice creme brulee

5. Add the pumpkin purée to the cream and egg mixture and whisk gently to combine.

6. Strain the combined mixture using a metal sieve over a jug to ensure it’s smooth and lump-free.

custard being strained for pumpkin spice creme brulee

7. Pour the mixture into the ramekins.

Related: Pumpkin S’mores Sheet Cake is the Fall Dessert to Make This Season

4 ramekins filled with custard for pumpkin spice creme brulee

8. Carefully pour the hot water (from the kettle) into the bottom of the baking dish until it’s about halfway up the sides of the ramekins.

9. Bake the custards for 30-35 minutes (they might still be a tiny bit jiggly in the centre) and remove from oven.

10. Allow to come to room temperature, then refrigerate until chilled (2 hours).

11. Once completely chilled, remove from fridge and sprinkle about 1/2 tablespoon granulated sugar on top of each of the custards (it needs to be a thick layer, not just a sprinkle).

ramekins of pumpkin spice creme brulee topped with sugar and ready to be blow-torched

12. Use a kitchen blow torch to caramelize the sugar to a hard caramel (alternatively you can do this under a broiler, but keep an eye on it!).

13. Serve once the caramel tops are cool (about 3 minutes).

a closeup of pumpkin creme brulee

Love Mardi’s pumpkin crème brulée? Try her mixed berry galettes next!

Shot of healthy, oven-baked doughnuts

Satisfy Your Sweet Tooth With These Vegan No Sugar Do-Nuts

Fried doughnuts? Not here. These doughnuts are baked in a doughnuts mold.

Healthy vegan oven do-nuts

The Oven Do-Nuts

Prep Time: 10 minutes
Rest Time: 5 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 to 12

Ingredients:

½ cup date puree
1 small can of coconut milk
2 eggs
1 tablespoon ground nutmeg
Pinch of salt
1½ cups pastry flour

Decorations of your choice (such as unsweetened shredded coconut or chopped nuts)

Directions:

  1. Preheat the oven to 350°F.
  2. In a bowl, thoroughly combine all of the ingredients.
  3. Lightly grease the doughnut pan  — otherwise, everything will stick.
  4. Fill the doughnut cups three-quarters of the way up (the doughnuts will puff up upon baking!).
  5. Bake for about 15 minutes
  6. Let cook, then remove from the pan.
  7. If desired, decorate the doughnuts as desired, then make another batch.
  8. Enjoy!

Cover of 'Goodbye Refined Sugar'Excerpted from Goodbye Refined Sugar! by Madame Labriski. Copyright © 2021 Madame Labriski. Photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Goodbye Refined Sugar!: Easy Recipes with No Added Sugar or Fat, Amazon, $20.

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slices of sweet corn mochi cake on a blue plate

This Delightfully Chewy Mochi Cake is Made with Fresh Corn

It is prudent to preface this recipe with a warning: May lead to repeated urges to go back for more! This is my seasonal spin on the iconic Hawaiian butter mochi, a treat made primarily with glutinous rice flour and coconut milk which yields an addictively gooey yet chewy texture with crisp edges. This idea came to me in early summer when the arrival of fresh, local corn was still a (highly-anticipated) few weeks away. Now in peak corn season, I can confirm this is the best thing I have made with corn all summer.

Fresh corn kernels are blended right into the batter of this cake until smooth. The result is a mochi cake that showcases corn at its peak, adding a nuanced dimension that layers oh-so-well with the flavours of coconut milk, vanilla and butter. Did I mention how low-effort this is? Everything goes into the blender to make the batter. Honestly, the hardest part is waiting for the cake to cool before tearing into it.

slices of sweet corn mochi cake on a blue plate

Sweet Corn Mochi Cake

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Servings: 16 pieces

Ingredients:
2½ cups corn kernels, preferably fresh cut from 2-3 cobs
½ cup full fat coconut milk
¼ cup butter, melted and cooled slightly, plus more for greasing baking pan
¾ cup granulated sugar
2 large eggs
½ tsp vanilla extract
2 cups glutinous rice flour (I use Koda Farms Blue Star Mochiko)
1 tsp baking powder
½ tsp salt

Ingredients for sweet corn mochi cake on a white countertop

Directions:
1. Preheat oven to 350°F. Grease baking pan with butter. You can use any of the following pans: 8” x 8” or 9” x 9” square baking pan, 8” or 9” round baking pan or similarly-sized cast iron skillet.

2. Place corn kernels and coconut milk in a high-speed blender. Blend until very smooth. Place remaining ingredients and blend again until smooth.

Note: If you don’t have a high-speed blender, use an immersion blender or food processor to blend the corn and coconut milk until smooth. Then, in a medium bowl, whisk the “corn milk” with melted butter, sugar, eggs and vanilla until smooth. In a separate large bowl, whisk glutinous rice flour, baking powder and salt. Pour wet ingredients into dry ingredients. Whisk until very smooth and no streaks of white remain. There is no gluten in “glutinous rice flour” so you don’t need to worry about over-mixing this batter.

3. Pour batter into greased baking pan. Give the pan a few hard taps on the counter to knock out air bubbles. Bake for 40-60 minutes, or until center is set but bounces back when pushed, and edges are golden brown.

Related: 18 Fresh Corn Recipes That Are the Perfect Late-Summer Dinner

Batter for sweet corn mochi cake being poured into a baking pan

4. Set pan on a wire rack to cool fully to room temperature. If you can’t wait until it cools to room temperature, the mochi cake will be more custardy and gooey but not yet its maximum chewiness. Store in an air-tight container at room temperature up to one day or in the fridge for longer periods.

Note: Mochi cakes in general are notably less chewy with the passage of time, so be sure to eat it fresh for maximum texture.

Related: Make the Most of Corn Season with These Sweet Corn Arepas

4 slices of sweet corn mochi cake piled high on a ceramic plate

Like Sonia’s mochi cake? Try her Japanese-inspired rolled omelette next!

peanut butter pie with a slice about to be served

This Healthy No-Bake Peanut Butter Cup Pie is The Perfect Combo of Sweet and Salty

If you enjoy peanut butter cups, you’ll absolutely love this decadent and creamy pie. The best part? The recipe is super easy to make and doesn’t require any baking, so it’s perfect for those hot summer days. But instead of a traditional peanut butter pie, we’ve swapped in some healthier ingredients, like maple syrup instead of refined sugar and coconut milk instead of cream cheese, to make a dairy-free and refined sugar-free version. Using walnuts and dates to form the crust creates a subtly sweet and crumbly alternative that’s gluten- and grain-free. You’ll love the tasty indulgent combo of salty peanut butter and rich dark chocolate. Most of all, you can truly enjoy this no-bake pie knowing it’s made from good-for-you ingredients.

Healthy No-Bake Peanut Butter Cup Pie about to be served

Healthy No-Bake Peanut Butter Cup Pie

Prep Time: 3 hours
Servings: 8

Ingredients:

Crust:
1 ½ cups walnuts
¼ cup dates
¼ cup cacao powder or cocoa powder
2 Tbsp coconut oil
⅛ tsp sea salt

Filling:
1 ½ cups peanut butter
1 ½ cups full-fat coconut milk
¼ cup maple syrup
¼ tsp sea salt

Chocolate Topping:
½ of a 70% dark chocolate bar (40 grams)
1 Tbsp coconut oil

Ingredients for Healthy No-Bake Peanut Butter Cup Pie in a food processor

Directions:
1. You’ll make the crust first. If the dates are dried out or a bit tough, it’s best to soak them in a bowl with warm water to soften, around 5 minutes. Drain the dates out of the water. Then combine the walnuts, dates, cacao powder, coconut oil and sea salt in the bowl of a food processor. Pulse for a minute or two until the mixture is crumbly and begins to stick together.
2. Grease a 9-inch pie dish with coconut oil. Then press the crumbled crust mixture flat across the bottom of the pie dish with your fingers so that it’s evenly spread out.

Ground crust ingredients for Healthy No-Bake Peanut Butter Cup Pie in a pie dish

3. After rinsing out the food processor bowl, make the filling. Add the peanut butter, coconut milk, maple syrup and sea salt to the bowl and pulse several times to combine. The mixture will be thick and creamy.
4. Pour the filling over top of the crust and use a spatula to spread out evenly.
5. Place the pie into the refrigerator to chill for at least 2 hours. You can also chill the pie overnight and finish the rest of the steps the next day.

A creamy No-Bake Peanut Butter Cup Pie in a glass serving dish

6. Set up a double boiler to make the chocolate topping: Add around 1 cup of water to a small pot, and place a small stainless steel bowl over top. Place the chocolate bar and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts. Once the chocolate is fully melted and a smooth mixture, remove from the heat.
7. Take the chilled pie out of the fridge and use a spoon to drizzle the chocolate mixture over top.
8. Place the pie back in the fridge so that the chocolate topping solidifies. This will only take about 5 minutes.
9. Slice the pie and serve! It is best served chilled. Make sure to store leftovers in the fridge.

A finished Healthy No-Bake Peanut Butter Cup Pie in a glass serving dish

Love all things peanut butter? Try these Chocolate Peanut Butter Whoopie Pies next.

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.

No-bake yogurt mango tarts on kitchen countertop

No-Bake Saffron Yogurt Tarts With Mangoes Were Made for Summer

These tarts are quick and super easy to make. What’s more, they don’t require baking and are actually healthy. The shells are made with dates and mixed nuts and yogurt, saffron and mangoes are used to make the filling. They are the perfect dessert to complement your summer meals. Bonus: the recipe only calls for nine ingredients!

No-bake yogurt mango tarts on kitchen countertop

No-Bake Saffron Yogurt Tart With Mangoes

Prep Time: 30 minutes
Rest Time: 1 hour, 30 minutes
Total Time: 2 hours
Servings: 4

Ingredients:

8 Medjool dates
1 cup walnuts
½ cup cashews
1 cup Greek yogurt
2 Tbsp honey
1 tsp saffron
2 Tbsp mango puree (optional)
½ cup mango, chopped
Few Mint leaves (optional)

No-bake yogurt mango tart ingredients on kitchen countertop

Directions:

1. For the crust: in a food processor pulse the dates, walnuts and cashews until the mixed nuts are coarse and the mixture has combined.

2. Press the mixture into four small tart pans (or one 8-inch tart pan with a removable bottom). Chill in the freezer for at least 1 hour.

Related: No-Bake Desserts You Need to Make This Summer

3. For the filling: in a mixing bowl add the Greek yogurt, honey, saffron and mango puree.

4. Remove the crust from the freezer and carefully remove it from the tart tin, placing each one on to a serving platter or individual plates. Spread the filling on top of the crust, top it with mango pieces, a few saffron strands and mint leaves if you desire.

No-bake yogurt mango tarts being assembled on kitchen countertop

No-bake yogurt mango tarts on kitchen countertop

Like Yakuta’s no-bake tart? Try her one-bowl flowerpot cupcakes.

Mood-enhancing chocolate truffles on countertop

These Chocolate Truffles Will Ease Anxiety and Help Your Mood

Did you know you could make a dessert, using nutrition-packed ingredients that will help ease your anxiety and improve your mood? Well you can and these truffles are it! They are made with superfood ingredients like walnuts, hemp seeds, raw cacao and chia seeds — and each of these are loaded with important nutrients like omega-3 fatty acids, magnesium, B vitamins and amino acids, that all work to support a balanced mood and healthy brain function. Plus, how can you not feel good after eating something so yummy and so healthy?

Mood-enhancing chocolate truffles on countertop

Mood-Balancing Truffles

Prep Time: 10 minutes
Rest Time: 45 minutes
Total Time: 55 minutes
Servings: 15 truffles

Ingredients:

1 cup walnuts
2 Tbsp hemp seeds
1 Tbsp chia seeds
12 Medjool dates, pitted
1 Tbsp almond butter
5 Tbsp raw cacao powder + more for dusting (optional)
¼ tsp sea salt
Toasted, shredded, unsweetened coconut (optional)

Mood-enhancing chocolate truffle ingredients on countertop

Directions:

1. Plug in your food processor and install the “S” blade. Place the walnuts, hemp seeds and chia seeds in and pulse until a crumbly texture forms. Turn the food processor on and begin adding the dates through the feeder hole as it’s running. Once all the dates are in, pulse a few times until they’re well dispersed.

Mood-enhancing chocolate truffle being made on countertop

2. Open up the lid and spoon in the almond butter, raw cacao and sea salt. Blend until everything is fully combined, about 30-60 seconds. When you put the mixture in your hand, it should easily form into a ball. If it’s too dry, add a few spoonfuls of water and blend for a few more seconds.

Related: Best and Worst Foods for Your Mental Health and Wellness

3. Shape into 15 balls, using one heaping Tbsp per ball. Roll half of the balls in the raw cacao powder and the other half in the toasted coconut. You can also skip this part if you prefer them “naked.”

Mood-enhancing chocolate truffles on countertop

4. Place the balls in a flat container or on a tray and freeze for 45 minutes until hard.

Like Tamara and Sarah’s mood-enhancing chocolate truffles? Try their no-bake chocolate oat bars or their PB vegan mug cake.

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.

Graduation cupcakes on countertop

Easy Graduation Cupcakes to Celebrate Your Loved One’s Success

Graduation — whether it be from high school, university or a toddler who just learnt to walk — is a great achievement. It calls for celebration and cupcakes are a great way to do this. This cupcake recipe has a perfect balance of tart summer raspberries and aromatic vanilla beans. They’re oh-so delicious and are decorated just for the occasion that’ll surely “wow” the crowd, big or small.

Graduation cupcakes on countertop

Easy Graduation Cupcakes

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
Servings: 12 cupcakes

Ingredients:

Cupcake
2 ¼ cup all-purpose flour
½ tsp salt
2 ½ tsp baking powder
1 ½ cup sugar
½ cup vegetable oil
2 eggs
1 egg white
2 tsp vanilla extract
1 ¼ cup whole milk
24 raspberries

Buttercream
1 cup unsalted butter, softened
3 cups icing sugar
1 tsp vanilla extract
2 Tbsp whole milk
½ tsp white food colouring (optional)

Assembly
12 mini peanut butter cups
12 chocolate squares
4 licorice candy strings (cut into 24 equal pieces)
12 Smarties

Graduation cupcake ingredients on countertop

Directions:

1. Preheat the oven to 325°F. Line a cupcake tin with paper cups.

2. In a bowl, combine all the ingredients listed for the cupcakes (except the raspberries). Using an electric mixer or whisk, combine to form smooth mixture.

3. Using an ice-cream scoop or spoon, fill the cupcake tin with the batter. Push in two raspberries per cupcake and bake for 20-25 minutes. Once baked, let the cupcakes cool at room temperature for at least 1 hour.

Graduation cupcakes being assembled

4. While the cupcakes are cooling, make the buttercream: using a mixer, whisk the butter and icing sugar together until light, pale yellow and fluffy. Add the vanilla, milk, and food colouring. Whisk for another 2 minutes.

5. Using a spoon, fill the piping bag with the prepared buttercream and pipe it on top of the cupcakes. Then, add a peanut butter cup (upside down) on top of each frosted cupcake.

Related: Best Homemade Doughnut Recipes Perfect for Any Celebration

6. Attach a chocolate square on top of the peanut butter cup using a small amount of buttercream. Dip one end of two cut licorice strings into the buttercream and place onto the centre of the chocolate square. Then place a Smartie on top using a little buttercream.

Graduation cupcakes on countertop

Like Yakuta’s cupcake recipe? Try her one-bowl flowerpot cupcakes.

Matcha and raspberry mochi doughnuts

10 Canadian Doughnut Shops That’ll Satisfy Your Sweet Tooth

Did you know? Canada has more doughnut shops per capita than any other nation in the world! And what better thing to do during a pandemic than try a new flavour or two? In celebration of National Doughnut Day on June 4th, we decided to take a look inside the best doughnut shops across Canada. Whether you’re up for something new and fun or a good ol’ cinnamon sugar, here are the best spots to pick up the most scrumptious doughnuts across this big ol’ country.

Holy Cow Gelato & Donuts, Calgary, AB

HOLY COW is right! This small shop in Calgary is the definition of innovative. They started out as gelato shop, expanded to doughnuts and are now offering burgers too. With this shop offering six new doughnuts options per month, there is never a shortage of flavours (like everything bagel, lemon meringue and orange blossom).

Daddy O Doughnuts, Mississauga, ON

Whether it’s old-fashioned doughnut, something vegan or an entirely creative and new sweet treat, Daddy O Doughnuts has it all. Their secret? An old family recipe passed down from generation to generation and only the finest, wholesome ingredients. Better get there early because rain or shine, they always sell out quick!

Trou de Beigne, Montreal, QC

Trou de Beigne doughnuts are hand-rolled, fried and glazed every morning, ensuring customers are getting the finest, fluffiest and most flavourful bite in each doughnut. They go above and beyond when creating flavours, whether it’s Nutella and banana, cookie dough, bourbon lemonade (yes, you heard that right) alongside vegan or gluten-free options. This doughnut shop never disappoints.

 

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Related: Nostalgic Desserts That Will Take You Down Memory Lane

Cops Doughnuts, Toronto, ON

Cops Doughnuts has gone viral on multiple social media outlets. Their slogan “too many options is a prison“ means that they have three flavours including original, cinnamon sugar and original sour cream glaze, along with a rotating selection each week. Let me tell you: the Oreo left me with a full tummy of happiness. Friendly staff!

Grandads Donuts, Hamilton, ON

This family-owned doughnut shop has been operating since the early 2000s. They use the best ingredients possible to create the freshest doughnuts — the same way grandad did — to keep you coming back for more. A must-stop if you’re ever in Hamilton. Hot tip: go on an empty stomach so you can try as many as you can!

 

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Related: Gourmet Cookie Recipes Perfect for Any Special Occasion

Cartems Donuts, Vancouver, BC

Almost 2,000 Google reviews will tell you this is the best place in Vancouver to fill your doughnuts cravings. They make doughnuts from scratch every day. Flavours include vanilla bean, smoked maple walnut, Earl Grey, as well as many vegan and gluten-free options.

 

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Glory Hole Doughnuts, Toronto, ON

With almost 40,000 Instagram followers, this local Toronto shop is the trendsetter for everything doughnuts. With two locations in Parkdale and on Gerrard, the award-winning Glory Hole does not fail to please. From cake doughnuts to yeast doughnuts and beyond.

 

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Donut Monster, Hamilton ON

This shop’s 45,000+ followers on Instagram can’t be wrong! They have every flavour you can imagine, from butter tart pecan to whiskey sour. They even have a doughnut ice cream sandwich. Their light, airy dough will unquestionably make your summer sweeter!

 

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Bronuts, Winnipeg, MB

Your friendly neighbourhood doughnut shop has captured the attention of many worldwide by naming their doughnuts after people, like Max, Debbie, Margot or Arthur. Flavours range from salted chocolate, pistachio white chocolate and caramel blondie.

 

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Fortune Doughnut, Halifax, NS

Considered one of best shops to grab doughnuts on the East Coast, Fortune makes a variety of fun flavours and has plenty of vegan options too. Their vegan flavours are stellar — from Boston cream and maple bacon to raspberry gummy bears and chocolate Oreo.

 

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Want to try making doughnuts at home? Try these matcha and raspberry mochi doughnuts (they require just 10 ingredients!).

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.