Tag Archives: dessert

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.

 

View this post on Instagram

 

A post shared by TROU DE BEIGNE (@troudebeigne)

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!

 

View this post on Instagram

 

A post shared by Grandads Donuts (@grandadsdonuts)

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.

 

View this post on Instagram

 

A post shared by Cartems Donuts (@cartemsdonuts)

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.

 

View this post on Instagram

 

A post shared by Glory Hole Doughnuts (@ghdoughnuts)

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!

 

View this post on Instagram

 

A post shared by Donut Monster (@donutmonsterhamilton)

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.

 

View this post on Instagram

 

A post shared by Bronuts Donuts + Coffee (@bronutswpg)

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.

 

View this post on Instagram

 

A post shared by Fortune Doughnut (@fortunedoughnut)

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.

These One-Bowl Flowerpot Cupcakes Are the Cutest Thing We’ve Ever Seen

These flowerpot cupcakes are a wonderful celebration of the spring season — and they’re unbelievably easy to make! The terracotta pots give character, making them perfect for garden parties. The soft and moist chocolate cupcakes are topped with a luscious milk chocolate ganache and decorated with mint sprigs and edible flowers. Added bonus: with just one bowl, cleanup is easy peasy.

chocolate flowerpot cupcakes in terracotta planters

One-Bowl Chocolate Flowerpot Cupcakes

Prep Time: 20 minutes
Bake Time: 25 minutes
Rest Time: 1 hour
Total Time: 1 hour, 45 minutes
Servings: 6 cupcakes

Ingredients:

Cupcakes
90 ml all-purpose flour
2 Tbsp cocoa powder
½ cup sugar
½ tsp cornstarch
½ tsp baking powder
½ tsp baking soda
¼ cup buttermilk
¼ cup brewed black coffee
2 ½ Tbsp oil or melted butter
1 large egg

Ganache
½ cup whipping cream
¾ cup milk chocolate

Assembly
¼ cup chocolate cookie crumbs
6 sprigs mint leaves
8-10 edible flowers
6 small terra cotta pots

chocolate flowerpot cupcake ingredients on countertop

Directions:

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

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

Related: Cute Tea Towels to Brighten up Your Kitchen for Spring

3. Using an ice-cream scoop or spoon, fill the cupcake pan with the batter. Bake for 25 minutes. Once baked, let the cupcakes cool at room temperature for at least 1 hour.

chocolate cupcakes baked in muffin tin

4. While the cupcakes are cooling, for the ganache: add the whipping cream and milk chocolate in a microwave safe bowl. Microwave for 1-minute intervals, mixing after every minute until combined.

5. Refrigerate the ganache mixture for 30 minutes (or until it is cold and thick). Once cool, take it out of the refrigerator and using an electric mixer with a whisk attachment, mix to a thick creamy consistency.

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

6. Using either a spoon or a spatula, spread the ganache onto the cupcakes and sprinkle the chocolate cookie crumbs. Then, add the mint sprigs and edible flowers. Finally, insert the prepared cupcakes into miniature terracotta pots.

chocolate flowerpot cupcakes ready for assembly next to terra cotta planters

Michael Smith's wild blueberry grunt with cardamom dumplings and fresh basil from Farm, Fire & Feast: Recipes from the Inn at Bay Fortune

Celebrate East Coast Flavour With Michael Smith’s Blueberry Grunt With Cardamom Dumplings

On Prince Edward Island, if you get one or two country roads off the highway and go down some dirt lane, chances are you’ll stumble onto a distinctive crimson-hued wild blueberry field. They are a wonderful addition to our agricultural landscape. Unlike their big bland berry-basket brethren (a high-bush blueberry hybrid grown year-round in warm climes), these wild northern plants grow low to the ground and produce smaller fruit with much more intense flavour. And lots of them. So many wild blueberries that Island cooks traditionally had enough to simmer into a delectable stew, often with maple syrup and bright lemon. Dumplings would then be baked or simmered in the stew. Our twist of fresh basil was not traditional, but if you try it once, you’ll discover one of our favourite farm flavours for dessert. Blueberries and basil are delicious together, and cardamom loves basil too. You can reliably find wild blueberries in the frozen fruit section of your favourite supermarket.

Michael Smith's wild blueberry grunt with cardamom dumplings and fresh basil from Farm, Fire & Feast: Recipes from the Inn at Bay Fortune

Related: How to Add Anti-Oxidant Rich Blueberries to Your Diet

Wild Blueberry Grunt With Cardamom Dumpling and Fresh Basil

Servings: 8

Ingredients:

Blueberry Stew
4 cups (1 L) fresh or frozen wild blueberries
1 cup (250 mL) pure maple syrup
Zest and juice of 1 lemon
Leaves from 1 bunch of fresh basil, tightly rolled and thinly sliced

Cardamom Dumplings
4 cups (500 mL) all-purpose flour
¼ cup (60 mL) sugar
2 tsp (10 mL) baking powder
2 tsp (10 mL) ground cardamom
¼ cup (60 mL) butter, frozen
¾ cup (175 mL) whole milk

Related: The Ultimate Guide to Fresh Herbs and Their Best Uses

Directions: 

1. For the Blueberry Stew, preheat the oven to 350°F (180°C). Turn on the convection fan if you have one. (Alternatively, to cook on the stovetop, start the stew but instead of reducing it, add the dumplings, cover tightly, and simmer until they’re tender and a toothpick inserted into the middle of a dumpling comes out clean, 15 minutes.)

2. Toss the blueberries, maple syrup, and lemon zest and juice into a large, heavy skillet. Bring to a full boil over medium heat and cook, stirring frequently, until thickened and reduced by half or so. Remove from the heat.

3. For the Cardamom Dumplings, in a medium bowl, whisk together the flour, sugar, baking powder, and cardamom. Grate the butter into the mixture through the large holes of a box grater and evenly mix in the shards with your fingers. Pour in the milk and stir the mixture into a smooth dough. Using a spoon or your hands, divide the dough into 8 equal portions. Nestle the dough into the blueberry stew. Bake until the dumplings are tender and lightly browned, 20 minutes. Serve with lots of fresh basil sprinkled on top.

Excerpted from Farm, Fire & Feast: Recipes from the Inn at Bay Fortune by Michael Smith Copyright © 2021 Michael Smith. Photography by Al Douglas. Published by Penguin Canada®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Farm, Fire & Feast: Recipes from the Inn at Bay Fortune, 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.

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.

DIY Girl Guide cookies on plate with milk

DIY Girl Guide Cookies: Gluten-Free, Dairy-Free, Vegan Thin Mints

A Girl Guide favourite just got even more wholesome. These simple, seven-ingredient vegan thin mints are dairy-free, gluten-free and made without refined sugar. The almond flour gives them a rich and nutty flavour that’s still neutral enough to remind you of the real thing — only more delicious. Enjoy them straight out of the fridge with a glass of cold almond or oat milk.

DIY Girl Guide cookies with milk

Gluten-Free, Dairy-Free, Vegan Thin Mint Cookies

Prep Time: 50 minutes
Rest Time: 60 minutes
Bake Time: 8 to 10 minutes
Total Time: 2 hours
Servings: 24 to 30 cookies

Ingredients:

2 cups almond flour
¼ cup unsweetened cocoa powder
¼ cup + 3 tsp coconut oil, divided
¼ cup maple syrup
1 ¾ tsp peppermint extract, divided
⅛ tsp sea salt
1 ½ cups dark chocolate chips or chunks

DIY Girl Guide cookies ingredients on counter

Directions:

1. In a medium bowl, mix together the almond flour, cocoa powder, ¼ cup melted coconut oil, maple syrup, 1 ¼ tsp peppermint extract and sea salt until it forms a sticky, slightly crumbly dough. Divide the cookie dough into two parts and flatten into discs. Cover each disc in food wrap and refrigerate for 15 to 20 minutes.

2. Preheat oven to 350°F and line baking sheet with parchment paper or silicone baking mat.

Related: The Sweet Prairie History of Girl Guide Cookies

3. Place one chilled dough disc on a piece of parchment paper and roll out until it’s about ¼ inch thick. Cut out circles using a 2-inch round cookie cutter, using up all the remaining dough scraps. Repeat with the second disc of chilled dough.

DIY Girl Guide cookies dough

4. Put cookies on the lined baking sheet, spacing evenly and bake for 8 to 10 minutes. Let cool completely on the baking sheet, about 20 minutes.

DIY Girl Guide cookies on baking trray

5. Once the cookies are cooled, make the chocolate coating. Combine chocolate chips and 3 tsp coconut oil in a small bowl and melt in the microwave in 15-second intervals or on the stove using a double boiler. Once the chocolate is melted, stir in a scant ½ tsp peppermint extract.

6. Carefully dip the cookies into the chocolate coating with a fork, flipping over to get all sides. Let any excess chocolate drip off before placing them on the baking sheet.

DIY Girl Guide cookies melted chocolate

7. Cool the tray of dipped cookies in the refrigerator until the chocolate hardens, about 20 to 30 minutes.

8. Store the cookies in the refrigerator or freezer and enjoy them chilled.

Like Claire’s vegan thin mints recipe? Try her sfenj AKA Moroccan doughnuts or her upside-down apple cake.

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.

Sfenj doughnuts on colourful tablecloth

Sfenj AKA Moroccan Doughnuts: Your New Fave Hanukkah Dessert Using Just 5 Ingredients!

Sfenj, derived from the Arabic word for “sponge,” are crispy and chewy doughnuts made with unsweetened, sticky yeast dough that is risen until light and fluffy, pulled into rings and fried until golden. They’re a breakfast staple in Morocco and other Maghrebi countries and often eaten by Sephardic Jews during Hanukkah, symbolizing the oil that fuelled the holiday miracle. Sfenj should be served piping hot and can be enjoyed plain, drizzled with honey or dusted with sugar. They’re simple to make at home, only require the most basic ingredients and don’t contain any eggs or milk — so you can add them to your list of best vegan recipes too.

Sfenj dougnuts on colourful tablecloth

Sfenj Moroccan Doughnuts With Honey and Sugar

Prep Time: 20 minutes
Rest Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours, 50 minutes
Servings: 12 to 15 doughnuts

Ingredients:

Doughnuts
3 tsp dry active yeast
1 Tbsp sugar
1 ¾ cups lukewarm water, divided
4 cups all-purpose flour
1 ½ tsp sea salt
Vegetable oil for frying

Topping
Honey (optional)
Ground cinnamon (optional)
Granulated or icing sugar (optional)

Sfenj doughnut ingredients on kitchen counter

Directions:

1. Dissolve the yeast and sugar in ½ cup of lukewarm water and set aside to bloom for 10 minutes.

2. In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture with flour and gradually add 1 ¼ cups of lukewarm water until it forms a sticky dough. Then add the salt and continue to knead for about 10 minutes, which will make the dough springy and elastic. A stand mixer with a hook attachment is ideal for this, but you can also mix by hand, working the dough vigorously. The dough should still end up very sticky and loose.

Related: You’ve Been Making Couscous All Wrong. Here’s the Right Way to Prepare It

3. Cover the bowl with a tea towel and let the dough rise for 2 to 3 hours, until light, airy — and they double or triple in size. (To speed up the rising time, put dough in the oven with the light turned on).

4. In a high-sided pan or pot, heat 1 to 2 inches of vegetable oil on medium heat until hot, measured on a candy or deep-fry thermometer between 360°F to 370°F. (A Dutch oven works great for this because it maintains a consistent temperature and its heavy weight anchors it to the burner, reducing the risk of accidents when deep frying). If you don’t have a thermometer, you can test the temperature of the oil with the handle end of a wooden spoon. If you see lots of little bubbles form around the wood, your oil is ready to fry in.

Related: Cozy Jewish Comfort Food Recipes

5. Keep a small bowl of cold water handy for wetting your hands before you shape each doughnut. Lightly punch down the dough to deflate it. Pull off a piece of batter about the size of an egg. Use your thumb to make a hole in the centre of the dough and then pull gently to form a doughnut shape. (Don’t worry about getting them perfect, they will puff up nicely in the oil).

Woman shaping sfenj doughnut dough

6. Carefully put the doughnuts one at a time into the pot of hot oil and don’t overcrowd them. (A good rule of thumb is 3 to 4 doughnuts at a time). Fry the doughnuts for 1 to 2 minutes until golden brown on the bottom and puffed on top. Then flip carefully with a slotted spoon or metal tongs and cook on the other side for another 1 to 2 minutes, until even in colour and golden brown all over.

Sfenj doughnuts frying in oil

7. Remove the finished doughnuts onto a cooling rack lined with paper towels to drain the excess oil. Serve piping hot or warm, either plain, drizzled with hot honey or dusted with cinnamon or sugar — and preferably accompanied by a glass of Moroccan mint tea.

Sfenj doughnuts being dusted with sugar

Like Claire’s sfenj recipe? Try her upside-down apple cake or comforting mujadara recipe.

Homemade marshmallows with hot chocolate

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

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

Homemade marshmallows with hot chocolate

Peppermint Vanilla Marshmallows With Hot Chocolate

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

Ingredients:

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

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

Homemade marshmallows ingredients on kitchen counter

Directions:

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

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

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

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

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

Homemade marshmallows gelatin in mixing bowl

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

Homemade marshmallows batter

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

Homemade marshmallows cut on table

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

Homemade marshmallows with hot chocolate

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

Gingerbread doughnuts on white plate

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

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

Gingerbread donuts on white plate

Gingerbread Doughnuts With a Cinnamon Glaze

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

Ingredients:

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

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

Equipment:
Non-Stick 6-Cavity Doughnut Baking Pans, Amazon, $65.

Gingerbread doughnuts ingredients on kitchen counter

Directions:

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

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

Related: Party-Worthy Doughnut Recipes

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

doughnut batter in doughnut pan

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

doughnuts cooling on wire rack

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

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

doughnuts being dipped in cinnamon glaze

doughnuts with glaze in doughnut pan

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

All products featured on Food Network Canada are independently selected by our editors. However, when you buy through links in this article, we may earn an affiliate commission.

Cranberry bliss bars on cooling rack

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

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

Cranberry bliss bars on cooling rack

Cranberry Bliss Bars

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

Ingredients:

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

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

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

Cranberry bliss bar ingredients on kitchen counter

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

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

Cranberry bliss bars base

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

Cranberry bliss bars cranberry layer

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

Cranberry bliss bars cooling on rack

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

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

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

Piping bag icing top of cranberry bliss bars

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

Apple cider coffee cake on white tray

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

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

Apple cider coffee cake on white tray

Apple Cider Coffee Cake

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

Ingredients:

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

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

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

Apple cider coffee cake ingredients on kitchen counter

Directions:

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

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

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

Apple cider coffee cake crumbs in bowl

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

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

Related: 20 Fall Desserts That Can Totally Double as Breakfast

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

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

Slice of apple cider coffee cake

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

The Perfect Fall Dessert: Healthy Low Sugar Persimmon Creme Brulee

This unique twist on the traditional creme brulee is an egg-free and sugar-conscious alternative that fits right into your fall dessert menu. Not only is it healthier — it mostly relies on a ripe persimmon for that creamy butterscotch-like sweetness — there’s no baking required. This dessert is a fun and fancy way to utilize persimmons during the fall season, especially since they are only around for a short time.

persimmon creme brulee

Persimmon Creme Brulee

Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 2 hours
Total Time: 2 hours, 35 minutes
Servings: 4

Ingredients:

1 medium very ripe persimmon, chopped
1 cup half and half creamer
⅓ cup + 4 Tbsp golden monk fruit sugar, divided
⅓ cup cornstarch
½ cup water
¼ tsp sea salt
¼ tsp ground cinnamon

Creme brulee ingredients

Directions:

1. Place the persimmon, creamer, ⅓ cup monk fruit sugar, cornstarch, water, sea salt and cinnamon in a blender. Blend on high speed until smooth. Pour the puree into a medium saucepan over medium heat and whisk until it thickens like a smooth custard and has no lumps. This should take about 25 minutes.

Persimmon creme brulee ingredients in blender

2. Divide the mixture between four ramekins that are 4 oz each. Refrigerate for 2 hours or overnight until solid.

Persimmon creme brulee ingredients divided into ramekins

3. When ready, let the creme sit at room temperature for 2 minutes. Top each ramekin with 1 Tbsp of monk fruit sugar, making sure the entire surface is equally coated. Melt the sugar with a brulee torch until golden brown or slightly darker if you prefer. You will get a golden brown-orange colour, since this is not a regular creme brulee.

Related: 17 Low-Sugar Dessert Recipes to Get You Through the Holiday Season

4. Let sit for 5 minutes until the sugar has crystallized. Garnish with persimmon slices and serve.

Like Valerie’s low-sugar creme brulee? Try her easy paleo butternut squash or 30-minute low-carb zesty lamb burgers.