Tag Archives: dessert

The Best Sticky Toffee Pudding Recipe = The Fall Dessert You Need (Trust Us)

The best sticky toffee pudding I’ve ever had was in London, England, which makes perfect sense given its origin. A soft and spongy cake made with sweet dates and soaked in a rich toffee sauce? Count me in! I make this dessert for my family every year at Thanksgiving and around the holidays, but truthfully, this dessert‘s good all year round.

The Best Sticky Toffee Pudding Recipe

Prep Time: 30 minutes
Bake Time: 28 to 30 minutes
Total Time: 58 to 60 minutes
Servings: 6

Ingredients:

Cake
1 cup dates, pitted and packed
1 tsp baking soda
1 cup boiling water
⅔ cup dark brown sugar
1 large egg
3 Tbsp fancy molasses
4 Tbsp butter, melted and cooled
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt

Sauce
½ cup butter
½ cup heavy cream
½ cup dark brown sugar
2 Tbsp fancy molasses
1 tsp vanilla

Directions:

1. Roughly chop the dates to ensure there are no pits, add to a small bowl with baking soda and boiling water. Let side for 10 minutes then puree both water and softened dates until smooth.

2. Preheat oven to 350°F. Butter and line the bottoms of 6 ramekins with parchment paper. Place on a cookie sheet and set aside.

3. In a large bowl, whisk together the brown sugar, egg, molasses, melted butter and vanilla. Add the date puree. Mix in the flour, baking powder and salt until just combined.

4. Scoop the batter into the prepared ramekins until ⅔ full. Bake in the oven for 28-30 minutes until a toothpick inserted comes out clean.

5. Now prepare the sauce: in a heavy bottom saucepan, whisk together the butter, cream, brown sugar and molasses on medium-high heat. Let the mixture come to a boil and let bubble for 2-3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Related: 25 Vegan Thanksgiving Desserts Everyone at Your Table Will Love

6. Once the cakes come out of the oven, while they’re still warm, run a knife around the perimeter of the ramekin to loosen. Invert the ramekin, placing the cake upside-down and remove the parchment paper. Slowly drizzle a couple spoonful’s of the warm toffee sauce on top. The cake will slowly absorb the sauce. To serve, drizzle extra toffee sauce on the plate, add a scoop of vanilla ice cream and enjoy!

Like Sabrina’s baking? Check out her no-bake key lime pie icebox cakedessert wontons and easy peach plum cobbler.

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

One of the first recipes I turn to when the weather starts to shift are these soft and chewy ginger molasses cookies. They have warming spices like ginger, cinnamon and cloves, are dotted with spicy candied ginger and rolled in raw sugar for a bit of crunch. My secret to the rich golden colour? Blackstrap molasses! It’s bold and robust in flavour — everything I want in a ginger molasses cookie. But feel free to swap in regular molasses if your taste buds aren’t quite ready for it.

Soft and Chewy Ginger Molasses Cookies

Prep Time: 15 minutes
Bake Time: 12 to 13 minutes
Total Time: 17 to 18 minutes
Servings: 16 cookies

Ingredients:

¾ cup butter, room temperature
1 cup granulated sugar
1 egg
1 Tbsp water
¼ cup blackstrap molasses
2 ¼ cup all-purpose flour
1 tsp baking soda
2 tsp ground ginger
¾ tsp ground cinnamon
½ tsp ground cloves
¼ tsp salt
¼ cup (about 10 wheels) diced ginger candies
½ cup turbinado or raw sugar

Directions:

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

2. In the bowl of a stand mixer, cream together the butter and sugar. Add the egg, water and blackstrap molasses. Scraping down the sides as needed.

Related: 25 Healing Ginger Recipes for Cold and Flu Season

3. In a medium bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and salt. On low, add the flour mixture to the stand mixer and mix until just combined. Fold in the diced candied ginger.

4. Pour the turbinado sugar in a shallow dish. Scoop the cookie dough into 1 ½ inch balls and roll in the turbinado sugar until completely coated.

5. Place 2 inches apart on the cookie sheet to allow the cookies to spread. Bake for 12 to 13 minutes until the tops have slightly cracked. Remove from oven and let rest for 2 minutes, then transfer to a cooling rack.

Like Sabrina’s baking? Check out her no-bake key lime pie icebox cakedessert wontons and easy peach plum cobbler.

These Quick and Tasty Guava Tarts Will Be Your New Favourite Dessert

If you’re looking for the perfect treat to enjoy these last few weeks of summer — this is it. These guava tarts are my remix of a traditional Cuban guava dessert, pastelitos guayaba y queso. The pastries are super simple, flaky and so delicious. I used puff pastry to save time, but feel free to step it up and make your own puff pastry from scratch. I topped these treats with some fun island-inspired icing and added citrus to the cream cheese filling. I loved the results — hope you do too!

Quick Guava Tarts

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 6 to 12

Ingredients:

2 eggs
250 grams cream cheese (1 block)
1 ½ Tbsp sugar
½ tsp vanilla
1 Tbsp lemon zest
1 tsp lemon juice
1 package of puff pastry (400 grams)
200 grams guava paste (½ of standard 400 grams block)
1 Tbsp water
3 Tbsp icing sugar
1 Tbsp mango nectar (or juice)
½ tsp hibiscus powder

Directions:

1. Preheat oven to 375°F.

2. Separate one egg yolk from egg white and set aside. In a large bowl, combine room temperature cream cheese, one egg yolk, sugar, vanilla, lemon zest and lemon juice. Mix well and set aside.

Related: 12 Brilliant Ways to Use Puff Pastry

3. Unroll thawed puff pastry. Each sheet is usually split into 3 sections; cut in half to create 6 sections. If you’d like to make the tarts smaller, cut the puff pastry into two sections to make 12 tarts.

4. Cut guava paste into thin slices and place on each puff pastry. Add a large spoonful of cream cheese filling on top of each piece of guava.

5. Beat 1 egg and water to create an egg wash. Brush the pastry edges with egg wash and top with remaining puff pastry. Press down on edges to seal, then use knife to cut a few slits on top of each pastry.

6. Put tray in the freezer or fridge to chill for 15 minutes.

7. Then brush the top of pastries with egg wash and bake for 20 minutes or until golden brown. Let cool.

8. If you want to top with icing: mix icing sugar with mango nectar until you achieve the consistency you desire. Lightly drizzle on top of cooled pastries. Then mix hibiscus powder into remaining icing and drizzle the mango hibiscus icing for a pop of colour and flavour. Enjoy!

Like Eden’s guava tarts? Try her sweet potato blondies or easy Ethiopian mushroom tibs recipe.

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

Wontons are not just for dumplings: they make delicious, crispy fried desserts too. These caramel apple cheesecake dessert wontons are my cheat version when you just don’t feel like baking an entire cheesecake. They’re filled with a rich caramel, tart Granny Smith apples and yummy cream cheese filling. Bet you can’t have just one!

Caramel Apple Cheesecake Fried Wontons

Prep Time: 15 minutes
Rest Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour, 5 minutes
Servings: 30 pieces

Ingredients:

Caramel Apple Filling
1 cup granulated sugar
6 Tbsp unsalted butter
½ cup heavy cream
Pinch salt
1 tsp vanilla extract
1 ½ cups (about 1-2)  Granny Smith apples, diced

Cream Cheese Filling
4 oz cream cheese, softened
3 Tbsp icing sugar
½ tsp ground cinnamon
½ tsp vanilla extract

Other
1 package of store-bought wontons
1 egg, for sealing
Vegetable oil, for frying

Topping
½ cup granulated sugar
¾ tsp ground cinnamon

Directions:

1. First, you’ll make the caramel sauce. In a heavy bottom sauce pan on medium heat, add the sugar. Heat the sugar, stirring constantly until it begins to dissolve. The sugar will begin to clump together, continue to stir and cook on medium until it’s completely liquid. Carefully stir in the butter, one Tbsp at a time until completely melted. Slowly pour in the heavy cream, the mixture will begin to bubble, continue to stir until the cream is well incorporated. Remove from stove, add the vanilla extract, salt, diced apples and cool completely. Refrigerate until you need to use.

2. In a small bowl, mix together everything for the cream cheese filling until smooth: cream cheese, icing sugar, cinnamon and vanilla.

3. Line a cookie sheet with parchment paper.

Related: 32 Chinese Takeout Dishes You Can Master at Home

4. Take a wonton wrapper, add about 1 tsp of the cold caramel apple filling in the centre and about ½ tsp of the cream cheese filling. Dip your index finger in the egg wash (one beaten egg) and run it along the outer edges of the wrapper, fold it over and press to seal.

5. Place the filled wontons in the freezer for at least 30 minutes before frying.

6. In a deep saucepan, heat the vegetable oil to 360°F. In a bowl, mix together the cinnamon and sugar. Fry the wontons 3-4 at a time for about 2 minutes until lightly golden brown. Place on a paper towel to drain any extra oil and toss in the cinnamon sugar while still hot. Enjoy warm with a drizzle of the remaining caramel sauce.

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cakecheesecake pastry pockets and easy peach plum cobbler.

You’ll Devour This Peach Plum Cobbler as Quickly as It Takes to Make It

As the end of summer nears and the weather begins to cool, all I want are warm, comforting desserts. This simple cobbler combines both juicy peaches and sweet and sour plums, topped with a buttery and crisp topping. The best part: this late-summer dessert only takes just over an hour to whip together. PS — don’t forget the ice cream!

Peach Plum Cobbler

Prep Time: 20 minutes
Bake Time: 45 – 50 minutes
Total Time: 1 hour, 10 minutes
Servings: 6 to 8

Ingredients:

Base
4 cups sliced peaches, skin on
4 cups sliced plums, skin on
½ cup brown sugar
¼ cup cornstarch
¾ tsp cinnamon
Pinch salt
1 Tbsp vanilla extract

Topping
1 ½ cups all-purpose flour
¼ cup + 1 Tbsp granulated sugar, divided
1 ½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
1 cup heavy cream

Directions:

1. Preheat oven to 375°F. Slice the peaches and plums and place in a large bowl. Toss with brown sugar, cornstarch, cinnamon, salt and vanilla extract. Set aside.

2. In a large bowl, whisk together the topping ingredients: flour, ¼ cup sugar, baking powder and salt. Using a pastry cutter or your fingers, rub the butter into the flour until about pea-sized. Create a well in the centre, pour in the heavy cream and with a fork, work the dough until it comes together, it will be slightly wet.

Related: 50 Sweet and Savoury Peach Recipes for Summer

3. Transfer the peach plum mixture to an 8-inch square baking dish. Put the topping dough all over top. Sprinkle the top with remaining 1 Tbsp granulated sugar.

4. Bake in the oven for 45-50 minutes until the mixture is bubbling and the topping is golden brown in colour. Enjoy with a big scoop of ice cream!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets and white chocolate funfetti cookies.

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

Coconut buns are a Chinese bakery classic for a reason. They’re buttery, soft and fluffy — and loaded with a delicious coconut filling. These Chinese sweet buns are easy to make, come together with just a few pantry ingredients and are every bit as delicious as they look. Enjoy them for breakfast, dessert or an afternoon treat!

Chinese Coconut Buns

Prep Time: 30 minutes
Rest Time: 2 hours
Bake Time: 15-17 minutes
Total Time: 2 hours, 45 minutes
Servings: 10 buns

Ingredients:

Buns
3 ½ cups all-purpose flour
2 tsp instant yeast
¼ cup granulated sugar
3 Tbsp whole milk powder
½ tsp salt
1 large egg
200ml warm water
¼ cup (½ stick) unsalted butter, room temperature

Filling
1 ¼ cup sweetened shredded coconut
3 tsp cornstarch
3 tsp whole milk powder
3 Tbsp granulated sugar
Pinch salt
3 Tbsp unsalted butter, melted
1 egg yolk
1 tsp vanilla extract

Egg Wash
1 egg
1 Tbsp milk

Directions:

1. In the bowl of a stand mixer, with the hook attachment, add the flour, yeast, sugar, milk powder, salt, egg and warm water. Work the mixture on medium for about 5 minutes until the dough comes together. Turn the mixer to medium-low, add the softened butter one Tbsp at a time, until the butter is fully incorporated. Knead for another 5-8 minutes until the dough is soft and elastic.

2. Form the dough into a smooth round ball, cover with a damp tea towel and let proof for 1 hour.

Related: 20 Fall Desserts That Can Totally Double as Breakfast

3. For the coconut filling, mix together the shredded coconut, cornstarch, milk powder, sugar, salt, melted butter, egg yolk and vanilla. Set aside.

4. Divide the dough into 10 equal portions (about 85 grams each) and roll into a smooth ball. Cover and rest for 15 minutes.

5. Grab one ball (keep the rest of the dough covered to prevent drying out) and roll out the ball into a 4-inch oval with a rolling pin. Place about 1 Tbsp of the coconut filling in the centre, grab the ends and pinch them together to close the seams.

6. Place the seam side down, and roll out to form a long oval. With a knife, score the surface with 4-5 long strokes, twist the ends in opposite directions and pinch the ends together. Alternatively, once the dough is filled with coconut, pinch to close the seams and roll it into a round ball.

7. Place on parchment-lined cookie sheets and cover with a damp towel. Let proof for 45 minutes to 1 hour.

8. Preheat oven to 325°F. Whisk together the egg and milk for the egg wash. Brush the tops of buns with the egg wash.

9. Bake for 15-17 minutes until lightly golden brown, rotating the trays half way. Remove from the oven and transfer to a wire rack to cool.

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets or white chocolate funfetti cookies.

These No-Bake Chocolate Layered Oat Bars Are Sinfully Healthy

If there is ever a reason to eat chocolate for breakfast, now is the time. These healthy oatmeal bars will be your new favourite dessert, snack and morning meal. There’s a bottom layer of oat shortbread cookie, topped with smooth chocolate and almond butter and finished with oat cookie crumbs. You can give them your own spin by swapping out almond butter for peanut butter, tahini or your favourite nut/seed butter. And you can use flavoured chocolate like coffee, salted caramel or toasted almond to give even more depth and flavour. Who says your next sweet treat needs to be unhealthy or even require the use of the oven?! You can thank us later.

No-Bake Chocolate Layered Oat Bars

Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours and 15 minutes
Servings: 8 bars

Ingredients:

Oat Layer
½ cup coconut oil or butter
¾ cup almond butter
⅓ cup coconut sugar
1 ½ cups rolled oats
½ cup unsweetened shredded coconut
1 Tbsp cocoa powder or raw cacao powder
1 tsp pure vanilla extract
¼ tsp sea salt

Chocolate Layer
1 cup semi-sweet chocolate chips or 150 gram chocolate bar
¼ cup almond butter or peanut butter

Directions:

1. Place a pot over medium-low heat. Add in the coconut oil and almond butter and as they soften and gently melt, pour in the coconut sugar and mix.

2. Toss in the rolled oats, shredded coconut, cocoa powder, vanilla and sea salt, turn heat to low and stir well to fully combine. After 3 minutes remove from the heat.

Related: 65 Vegan Desserts Even Non-Vegans Will Love

3. Combine the chocolate and almond butter in a double boiler and stir until melted and creamy.

4. Lightly oil an 8 x 8 inch pan and place parchment paper in it. Ensure the parchment comes up slightly over the sides so that once the bars are done, they pull out easily.

5. Take ¾ of the oat mixture and press it down into the pan. Use your hands and/or the back of a measuring cup to push it down into a nice even layer.

6. Then pour most of the chocolate mixture over the oat layer and cascade the rest of the oat mixture on top, no need to press in, just crumble over.

7. Then drizzle over the remaining chocolate with the back of a spoon. You can also top with shredded coconut, toasted almonds and/or chocolate chips.

8. Place in the fridge for 2 hours until solidified. Gently pull them out of the pan and slice into bars. Store any leftovers in the fridge.

Like Tamara and Sarah’s creation? Try their epic waffle platter or their vegan brownies (where they test five vegan egg substitutes!).

These No-Churn Rose-Pistachio Ice Cream Sandwiches Need Just 8 Ingredients

There are times for ice cream made with a custard base that’s cooked over the stove and churned in an ice cream maker, but there are also times for a simple no-churn ice cream that comes together with few ingredients and tools. In this recipe, a simple no-churn rose ice cream studded with raspberries and pistachios is sandwiched between two cookies of your choice. I like using less-sweet and simpler cookies like speculoos cookies or sugar cookies to sandwich the ice cream.

No-Churn Rose-Pistachio Ice Cream Sandwiches

Prep Time: 20 minutes
Rest Time: 4 hours
Total Time: 4 hours, 20 minutes
Servings: 10 to 12 ice cream sandwiches

Ingredients:

9 oz (266 ml) sweetened condensed milk
1 tsp pure vanilla extract
½ tsp culinary-grade rose water
¼ tsp salt
2 cups (480 ml) heavy cream
1 ½ cups (160 g) fresh raspberries, divided
½ cup (60 g) roasted pistachios, coarsely chopped
20 to 24 cookies of choice

Directions:

1. Line a 9 x 13–inch (23 x 33–cm) baking pan with parchment paper, leaving some parchment paper hanging over both sides. Set the baking pan aside.

2. In a large bowl, combine the condensed milk, vanilla, rose water, and salt. Set the milk mixture aside.

Related: 20 Easy Baking Recipes for Kids (All Less Than 10 Ingredients!)

3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream on high speed for 2 to 3 minutes, until medium-stiff peaks form.

4. Fold about 1 cup (60 g) of the whipped cream into the condensed milk mixture to lighten the milk mixture. Then fold in the remaining whipped cream.

5. In a small bowl, mash ¾ cup (80 g) of the raspberries with a fork. Fold the mashed raspberries and their juices, the remaining ¾ cup (80 g) of raspberries and the pistachios into the ice cream mixture.

Related: This No-Bake S’mores Cheesecake Was Made for Summer

6. Transfer the ice cream mixture into the prepared baking pan and cover the pan tightly with plastic wrap. Freeze the ice cream for 4 to 5 hours (or preferably overnight) until it is firm.

7. Lift the ice cream from the baking pan and use a large knife or cookie cutter to cut out 10 to 12 portions roughly the same size as the cookies you are using.

8. To assemble the ice cream cookies, top a cookie with the ice cream, then place another cookie on top. Serve immediately.


Reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co. 2020. Photo credit: Amy Ho

Love Amy’s beautiful baking creations? Try your hand at her Nanaimo bar popsicles or sweet honeycomb cake.

Vietnamese Coffee Popsicles: Transform Your Favourite Drink Into a Cool Treat!

Vietnamese coffee is traditionally made with two ingredients: strong drip coffee and sweetened condensed milk, served hot or cold. With summer in full swing, I wanted to transform one of my favourite drinks into a fun and cool treat. These Vietnamese coffee popsicles are creamy, sweet and perfect when you need a little caffeine kick!

Related: Our Best 5-Ingredient Popsicle Recipes (From Fruity to Fudgy Chocolate!)

Vietnamese Coffee Popsicles

Prep Time: 10 minutes
Freeze Time: 7 hours (or overnight)
Total Time: 7 hours, 10 minutes
Servings: 10 popsicles

Ingredients:

Base Layer
1 cup freshly brewed strong coffee or espresso
1 cup heavy cream
½ cup sweetened condensed milk
2 tsp espresso powder (optional)

Top Layer
¾ cup heavy cream
¼ cup condensed milk

Directions:

1. In a large measuring cup, whisk together the freshly brewed coffee, heavy cream and condensed milk. Pour the mixture into a 10-popsicle mold about ¾ of the way full. Cover and freeze for an hour until set.

2. Mix together the heavy cream and condensed milk for the top layer. Carefully pour the mixture on top of the coffee layer, cover and insert popsicle sticks and freeze for at least 6 hours or overnight.

3. Run the mold under warm water to release and enjoy!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, these pastel-happy fruity cheesecake pastry pockets and white chocolate funfetti cookies.

This Black Sesame Coconut Cream Pie Will Be Your New Favourite Make-Ahead Dessert

Cool off this summer with a large slice of black sesame coconut cream pie. It has an intense nutty flavour thanks to the black sesame, and is layered with a dreamy coconut filling before being topped off with lots and lots of whipped cream. Long story short: this pie will be your new favourite make-ahead dessert!

Black Sesame Coconut Cream Pie

Prep Time: 45 minutes
Rest Time: 4 hours
Bake Time: 25 to 28 minutes
Total Time: 5 hours, 10 minutes
Servings: 6 to 8 slices

Ingredients:

Pie Dough
1 ¼ cups all-purpose flour
1 tsp sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
4-5 Tbsp ice cold water

Black Sesame Paste
½ cup black sesame seeds
3 Tbsp honey

Coconut Cream
1/3 cup cornstarch
½ cup granulated sugar
¼ tsp salt
1 cup canned coconut milk
1 ¼ cup half-and-half
4 large egg yolks
2 tsp vanilla extract
2 Tbsp unsalted butter
¾ cup sweetened shredded coconut

Topping
1 ½ cups heavy cream
4 Tbsp icing sugar

Directions:

1. In a large bowl, whisk together the flour, sugar and salt. Add the butter and rub between your fingers to break into small pea-sized pieces.

2. Create a well in the centre and add 4 Tbsp of ice cold water. With your hands, toss the flour until the dough starts to come together. If there are dry bits, add an additional tsp at a time. Form into a disc, wrap in plastic and chill for at least 1 hour.

Related: Which Pie Are You, According to Your Zodiac Sign?

3. Preheat oven to 400°F. Roll out the dough on a lightly floured surface into circle about 1 ½ -inch larger than your pie dish. Tuck the edges under itself and crimp the edges to create a scalloped edge.

4. Dock the crust all over with a fork to create vents, cover with a sheet of parchment and add your pie weights (you can use beans or rice). Bake for 25-28, removing the pie weights after 15 minutes. Set aside to cool completely.

5. Grind the black sesame seeds in a spice grinder or food processor until finely ground. Mix in the honey.

6. In a medium saucepan, whisk together the cornstarch, sugar and salt to break up any clumps. Add the coconut milk, half-and-half, eggs and whisk to combine. Heat over medium heat, stirring constantly, until the mixture bubbles and thickens, about 5 minutes.

7. Remove from heat, stir in vanilla and butter. Strain through a fine sieve and fold in the shredded coconut.

Related: Molly Yeh’s Chocolate Chip Cookie Cake is Your New Favourite Birthday Treat

8. Divide the coconut cream in half. To one-half add 3 Tbsp of black sesame paste and mix until well incorporated. Wrap with plastic directly on the surface to prevent a skin from forming. Chill in fridge for at least 2 hours.

9. Layer both halves of the coconut cream into the bottom of the cooled pie crust. Add the black sesame cream on top, cover with plastic and chill for another hour.

10. When ready to serve, whip the heavy cream and icing sugar together until firm peaks. Spoon or pipe on top of the pie, sprinkle with toasted coconut and enjoy!

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

Celebrate Pride Month With This Colourful Rainbow Crepe Cake

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

Rainbow Crepe Cake

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

Related: 25 Yummy Rainbow Foods to Celebrate Pride

Ingredients:

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

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

Directions:

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

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

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


Filling

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

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

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

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

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

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

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

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

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas With a Quick Fruit Salsa

Empanadas are those wildly popular half-moon shaped pastries seen throughout Latin America, and commonly stuffed with savoury ingredients like seafood, meat and cheese, and that’s just the beginning. These portable pies are the original “hot pockets”, and can also be filled with beautiful seasonal fruit and enjoyed on-the-go.

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours (accounts for chill time)
Servings: 10

Ingredients:

Dough
1 cup all-purpose flour
1 Tbsp granulated sugar
tsp salt
½ cup cold unsalted butter, cubed
⅓ cup 2% Greek yogurt or Balkan-style yogurt
2-3 Tbsp ice water
1 egg, beaten
1 tsp water

Filling
1 ¼ cups chopped rhubarb, cut in ½-inch pieces
½ cup hulled strawberries, cut in ½-inch pieces
½ cup granulated sugar
2 Tbsp cornstarch
2 tsp granulated sugar (optional)

Rhubarb Strawberry Salsa
⅓ cup finely chopped rhubarb
3 strawberries, hulled and finely chopped
1 Tbsp finely chopped mint
1 tsp granulated sugar

Kitchen Tip: To freeze your overflowing rhubarb bounty, peel off excess tough fibres and trim the ends. Wash, dry and cut in 1-inch pieces and freeze on a tray. Store in small resealable freezer bags, removing excess air for up to 6 months, and enjoy the blushing fruit throughout the year.

Directions:

Dough
1. In a large bowl, whisk flour, sugar and salt. Add butter; using hands, rub together until coarse crumbs form. Stir in yogurt and cold water until ragged dough forms.
2. Transfer to a floured surface; gather and lightly knead into a ball. Wrap in plastic wrap and flatten into disc. Refrigerate until firm, 1 hour or up to 2 days.
3. On a floured surface, roll out dough to ¼-inch thickness. Using a 5-inch round cookie cutter, cut out 10 rounds, re-rolling scraps. Refrigerate until firm, if needed.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.

Filling
1. In a bowl, toss rhubarb, strawberries, sugar and cornstarch until combined.
2. Spoon 2 rounded Tbsp of the rhubarb mixture onto centre of each round. Fold dough over the filling to form a half moon, starting at pointed edges, pressing well to seal.
3. Crimp edge with a fork; return to prepared baking sheet and refrigerate for 15 minutes.
4. Cut steam vents on top of each pie. Whisk together egg and water to make egg wash; brush over empanada and sprinkle with sugar (if using).
5. Bake until puffed up and golden brown, 18 to 20 minutes. Let cool on a rack.

Rhubarb Strawberry Salsa
Meanwhile, stir together rhubarb, strawberries, mint and sugar in a small bowl. Serve with empanadas.

Kitchen Tip: Don’t worry if the filling bubbles out during the cooking process, it’s the nature of fruit pies to generously drip out, and it’s a good indicator that the thickener is thoroughly cooked.

Strawberry and rhubarb are an unbeatable summer duo, and these 20 Spectacular Strawberry Rhubarb Desserts are here to prove it.

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

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

12-Layer Chocolate Cake

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

Ingredients:

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

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

Milk Soak
¼ cup whole milk
1 tsp vanilla extract

Directions:

Cake

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

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

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

Related: 25 Sinful Chocolate Desserts That Are Worth the Indulgence

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

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

Buttercream

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

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

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

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

Assembly

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

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

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


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

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

Two Classic Desserts Join Forces in These Delicious Tiramisu Cream Puffs

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

Tiramisu Cream Puffs

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

Ingredients:

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

Egg Wash
1 egg
1 Tbsp milk

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

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Strawberry Rhubarb Cheesecake Pastry Pockets

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

Ingredients:

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

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

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

Egg Wash
1 egg
1 Tbsp milk

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

Directions:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

8. Transfer to a cooling rack.

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

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


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

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

You Can Make These Mixed Berry Galettes With Easy Pantry and Fridge Staples

Galettes were my introduction to the world of pastry and are still one of my favourite things to make. These single-crust pies are so easy that most kids can make them with very little supervision — and the fact that they are supposed to look rustic is a bonus for those who don’t feel confident making a pie crust. The possibilities for filling a fruit galette are endless, but I’ve chosen mixed berries because they bake up so well and are so pretty. Added bonus? You can bake these galettes with fridge and pantry staples you likely already have on hand: frozen berries are great and the pastry just uses a few items. Once you’ve made one galette, you’ll be hooked!

Mixed Berry Galettes

Prep Time: 50 minutes
Chill Time: 1 hour
Bake Time: 30 minutes
Total Time: 2 hours, 20 minutes
Servings: 8 galettes

Ingredients:

Pastry
1 ½ cups all-purpose flour
¼ tsp fine sea salt
¼ cup granulated sugar
½ cup cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
2 Tbsp heavy (35%) cream

Filling
2 cups mixed berries (fresh or frozen) such as raspberries, blackberries and blueberries
2 Tbsp granulated sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice (not needed if you use frozen berries)
1 Tbsp lemon zest (1 lemon)

Assembly
1 large egg, lightly beaten for egg wash
Granulated sugar, for sprinkling

To Serve
Vanilla ice cream or Chantilly cream (optional)

Related: The Pioneer Woman’s Most Popular Cake and Pie Recipes

Directions:

1. Whisk the flour, salt and sugar together in a large bowl. Add the cubed butter and using your fingertips, lightly rub the butter into the flour until it resembles large breadcrumbs with some pieces the size of small peas. You can also use a pastry blender for this job. Make a well in the middle of the flour mix and add the egg. Using a wooden spoon, mix the egg into the flour until they are completely combined.

2. Add the cream and mix until the dough is firm enough to form a ball when you press the mixture together with your fingers. It might be a little crumbly, but form the dough into a ball and wrap it tightly in plastic wrap.

3. Refrigerate for a minimum of 1 hour or up to 3 days, in the fridge. You can also freeze the dough, tightly wrapped in plastic, for up to 3 months. Thaw it overnight in the fridge before you roll and bake.

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

4. Combine the berries, sugar, cornstarch, lemon juice (if using) and zest in a small bowl. Stir to coat the berries thoroughly and set aside.

Tip: If your berries are quite large, you can cut them in half. If you do that, you might not need as much of the lemon juice, since cut berries may give off more juice.

5. Preheat the oven to 350˚F. Line two baking trays with parchment paper.

6. Divide the pastry into eight pieces and roll each piece out to a rough circle about 6 inches (15 cm) in diameter. If necessary, trim the rolled-out shapes with a pizza cutter so they are more or less round. Place the circles of dough on the parchment-lined baking trays. They should not be touching.

Related: Can I Freeze This? How to Freeze Fruit, Cheese, Leftovers and More

7. Use a ¼ cup measure to divide the berry mixture evenly between the dough circles. Place the berries in the centre of the dough and use the bottom of the measuring cup to flatten them slightly. You should leave a border of about 1 ½ inches around the edge.

8. Working with one circle at a time, fold the uncovered edges of dough up and around the filling, working your way around the circle. You’ll end up with pleated edges that are a little rough and you might need to trim some uneven parts to ensure you don’t end up with a thick area of just crust.

9. Brush the edges of each galette with a little egg wash and sprinkle the pastry with sugar.

10. Bake for 25 to 30 minutes, or until the pastry is golden and the berries are cooked. Remove from the oven and place the galettes on wire racks to cool slightly. Serve warm or at room temperature with a scoop of vanilla ice cream or Chantilly cream.

This is an excellent entry-level dessert for novice bakers. Since the dough circles won’t be perfect and the berries will leak some juice out onto the baking  trays, they will all look a little mismatched, but they are meant to be “rustic” (this is what I call anything I make that doesn’t turn out perfectly!). Whenever I make these with my boys’ cooking club, nobody cares how they look — the boys think they are delicious and the parents are impressed their child made pastry from scratch!

Excerpted from In the French Kitchen with Kids by Mardi Michels. Copyright © 2018 Mardi Michels. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved. Photographs Copyright © Kyla Zanardi.

confetti cake with pink icing

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

We’re not lying when we say this dessert is magical. The cake recipe is absurdly moist and tender. And the pastel frosting? It’s basically the silky smooth love child of Swiss meringue buttercream and whipped cream. Also, the icing is substantially less sweet than the traditional butter and icing sugar mixture, so you can eat more than one slice. Plus those rainbow sprinkles! So, yeah, it’s straight-up magical.

confetti cake with pink icing

 

Confetti Sheet Cake With Magic Pastel Frosting

Prep Time: 15 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours
Servings: 10 to 12

Ingredients:

Cake
2 1/3 cups all-purpose flour
2 ¼ tsp baking powder
1 tsp salt
3 eggs, room temperature
3 egg whites (here’s an idea on what to do with the extra 3 yolks!)
1 ¾ cups granulated sugar
2 tsp vanilla
1 cup whole milk or 2% milk
½ cup unsalted butter, cubed
¼ cup vegetable oil
4 Tbsp rainbow sprinkles

Frosting
1/3 cup all-purpose flour
¾ cup whole milk or 2% milk
2/3 cup granulated sugar
¼ tsp salt
¾ cup unsalted butter, cubed and softened
Gel food colouring
2 tsp rainbow sprinkles

confetti cake with pink icing ingredients

Directions:

1. Preheat oven to 325°F. Spray a 9 x 13-inch baking pan with cooking spray and line with parchment paper with slight overhang on the long sides.

2. In bowl, whisk together flour, baking powder and salt.

3. In bowl of stand mixer fitted with a whisk attachment, beat eggs, egg whites, sugar and vanilla on medium-high speed until thick and batter falls into a ribbon pattern, 3 to 4 minutes. Stir in flour mixture until just combined.

Related: The Easiest Sheet Pan Dessert Recipes to Feed Your Family

4. Meanwhile, heat milk in small saucepan over medium-low heat until just hot. Remove from heat; stir in butter and oil until melted. Stir into flour mixture until just combined. Stir in sprinkles.

batter for confetti cake with pink icing

5. Scrape batter into prepared pan, spreading evenly. Bake until edges are lightly brown and a toothpick inserted into centre of the cake comes out clean, about 45 minutes. Let cool in pan 15 minutes. Transfer to rack right side up and let cool completely, 45 minutes.

6. In medium saucepan, whisk together flour and milk for the frosting, until smooth. Place over medium heat and whisk constantly until thickened, about 2 minutes. Remove from heat; whisk in sugar and salt. Scrape into a wide shallow plate to cool (stir until slightly warm).

Related: The Price of a Slice: Breaking Down the Costs of Cake

7. Beat butter in bowl of standing mixer fitted with paddle attachment on medium-low for about 5 minutes. Scrape the bottom; beat 1 minute. Gradually add cooled flour mixture, 2 spoonfuls at a time on medium-low until combined. Scrape bottom; beat until smooth.

confetti cake icing in mixing bowl

8. Switch to whisk attachment and whip on low just to combine. Increase speed to medium-high and whip until silky and light. Frosting should have an airy consistency. Add desired food colour, stirring until incorporated. Spread on cake immediately with offset spatula to create swoops and pipe shapes (if desired) using a piping bag fitted with a star or crown piping tip. Add rainbow sprinkles.

Tip: Don’t be alarmed if the frosting feels stiff or looks curdled, your flour mixture was likely too cold. To warm, set the mixing bowl over a pot of simmering water until the edges start to melt; then rewhip. If the frosting looks loose, it’s likely too warm. Refrigerate for 10 minutes, stir and then rewhip until silky.

confetti cake with pink icing

Tip: When using gel food colouring, use the end of a toothpick to dip into colour and then into frosting. Stir or whip until combined and repeat if needed for desired colour. A little goes a long way.

Want more fun, colourful baking recipes? Try these white chocolate funfetti cookies or these perfect lemon meringue cupcakes.

Transform Those Overripe Bananas Into This Impressive Upside-Down Cake

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

Banana Upside-Down Cake

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

Ingredients:

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

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

Directions:

1. Preheat the oven to 350°F.

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

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

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

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

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

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

7. Cool on a wire rack for 10 minutes.

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

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

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


 

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

Bananas gone brown? Make banana bread! This recipe is guaranteed to stay moist and tender from the use of sour cream and gets a crunchy, crackly top from a combination of granulated and turbinado sugar. Customize your bread by folding in chopped nuts, chocolate chips or both. But first! Some tips on how to make the perfect banana bread every time.

How to Make the Perfect Banana Bread

• Use overripe bananas. We are talking dark, heavily spotted ones. Overripe bananas are responsible for both sweetness and overall flavour. If you want to speed up the process, place bananas in a paper bag along with an apple (or another fruit that emits ethylene).

• Need banana bread now? Bake unpeeled bananas on a parchment lined, rimmed baking sheet at 300°F until their peels turn black.

• Do not over-mix the batter. After the flour has been mixed in, it is OK if the batter is not completely smooth. Folding in the bananas and other add-ins will help keep from over-mixing as well.

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

• Add some crunch! Without any add-ins, the texture can be a bit monotonous. If you don’t want to add in nuts, make sure to sprinkle the batter with sugar. Once baked, the sugar on top creates a nice, crackly crunch. And if you are adding nuts, it’s a good idea to toast them before folding into the batter with the bananas.

• Sour cream is the preferred dairy; the fat provides plenty of moisture and the acidity keeps the bread nice and tender. Don’t have sour cream? Try using full-fat, plain Greek yogurt or buttermilk.

• Freeze banana bread (full loaf or slices) in a double-layer of plastic wrap before being placed in a large, resealable bag for up to three months. Make sure the banana bread has completely cooled before freezing.

The Perfect Banana Bread Recipe

Prep Time: 10 minutes
Bake Time: 50 to 60 minutes
Total Time: 60 to 70 minutes
Servings: 8 to 10

Ingredients:

2 cups all-purpose flour
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup canola or grapeseed oil
½ cup granulated sugar, plus more for sprinkling
½ cup brown sugar
2 large eggs
½ cup sour cream
2 tsp vanilla extract
1 ½ cups mashed bananas (about 3 to 4 overripe bananas)
Turbinado or raw sugar, for sprinkling

Directions:

1. Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.

2. In a mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

3. Using an electric mixer (hand or stand mixer), mix together the oil, sugars and eggs until smooth. Add the sour cream and vanilla and mix until combined.

4. With the mixer on low, add the flour mixture. Stop mixing before the last streaks of flour disappear in the batter. Do not over-mix – it is OK if the batter isn’t completely smooth. Fold in the mashed bananas until combined.

5. Scrape the batter into the prepared pan. Sprinkle the top with granulated and turbinado sugar (about a tsp or two of each), if desired.

6. Bake the bread for 50 to 60 minutes or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs. Do no overbake.

7. Allow the banana bread to cool on a wire rack before slicing.

Need more baking recipes in your life? Try these fudgy, gluten-free sweet potato brownies or perfect lemon meringue cupcakes.

White Chocolate Funfetti Cookies Make for the Perfect Emergency Cookie Stash

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

White Chocolate Funfetti Cookies

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

Ingredients:

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

Directions:

1. Line two cookie sheets with parchment paper.

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

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

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

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

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

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

6. Preheat oven to 350°F.

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

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

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