Firecracker Chocolate Bar
Owner/Chocolatier Helen Staines Decadence Chocolate Each bite of this bar blends sea salt and the spice of chili
Category: Desserts
Green Tea Panna Cotta
Recipe: Chef Jeremy Senaris Similar in consistency to leche custard flan, a popular Filipino dessert, Jeremy’s version is
Dulce de Leche Pecan Butter
What’s up Buttercup? Dulce de Leche Pecan Butter Winning bread deserves better butter. This sweet spread pairs beautifully
Christmas on the Prairies
Sweet ‘n Savoury Bakes Owner/Baker Suzanne Gessler The Pennyloaf Bakery In two short years, Suzanne has created a
Ube Ensaymada
Ube Ensaymada A pop of purple from Ube Halaya yam jam, with its delicately sweet and comforting flavour,
Almond Pulla
Almond Pulla Pulla is a traditional Finnish cardamom bread that is light, sweet and best served straight from
Bolo Rei
Hail to the King Chef Ronald Jimenez Lisbon Bakery This purveyor of Portuguese breads and cakes keeps tradition
Granola Leaf Cookies
Granola Leaf Cookies These bars are great packed for an on-the-go energy boost. INGREDIENTS 2 cups extra thick
Alfajores-Dulce de Leche
Alfajores Kitchen hack: If you’re tight for time, pick up the Dulce de Leche mixture at a local
Rhubarb Pavlova
Rhubarb Pavlova This light as air meringue treat is a perfect summer dessert, topped with seasonal rhubarb. INGREDIENTS
Bacon Dipped Pineapple Pops
Bacon Dipped Pineapple Pops Shape pineapple slices with a cookie cutter. Brush with caramel sauce and dip in (or spoon
Owner/Baker Nathalie Gautier L’epi de Ble White chocolate ganache is whipped until light as air and used to
Coulants au Chocolat
These rich morsels break open to reveal a gooey truffle centre. Crème anglaise, poured on just before serving,
Religieuses
Owner/Baker Nathalie Gautier L’epi de Ble This fancy cream puff’s name means “nun”, inspired by their traditional habits.
Chocolate Mousse Crème Brûlée
Owner/Baker Nathalie Gauthier L’epi de Ble Layers of rich mousse and silky crème brûlée make up this decadent
Vegan Donuts
Vegan Doughnuts Chef/Owner Amanda Kinden Oh Doughnuts These light and fluffy doughnuts prove diet restrictions don’t sacrifice
Doughnuts
Doughnuts Head Baker/Cloe Wiebe Bronuts These rich and pillowy doughnuts are versatile vehicles for any flavour combination.
Manitoba Freakshake
Manitoba Freakshake Mile-high milkshakes are the indulgence du jour, popping up everywhere from Pâtissez in Canberra, Australia to
Grapefruit Mousse Cake
Chef/Owner Cam Tran Café Ce Soir This elaborate multi-layer cake was specially created with an in-season citrus flavour
Grapefruit Tartlette
Tangy grapefruit curd gives this winter dessert a bright upgrade Ingredients Crust 1/2 cup butter, melted 3 Tbsp
Lemon Tart
Chef Norm Pastorin The Cornerstone This sunny end to a meal is a signature at Cornerstone, where it
Saskatoon Panna Cotta
Chef Quentin Harty RBC Convention Centre This light dessert is an elegant finish to a multi-course meal. Ingredients Saskatoon
Baked Apples
Pie Play Baked Apples Dessert time is set into motion with this tasty take on tic-tac-toe INGREDIENTS 6
Beet Cheesecake
tart art Beet Cheesecake Mashed beets give this no-bake treat its pink blush. Pretty edible begonias perk up
Hemp Oil Cake with Lemon Mint Sorbet and Macerated Berries
Hemp Oil Cake with Lemon Mint Sorbet and Macerated Berries Chef Sean McKay Mitchell Block This cake is
Santa Baby Brownies
INGREDIENTS two 9″ pans chocolate brownies, baked
Sugared Grapes Centerpiece Dessert Sinsations & Design Barbara O’Hara The red and green grapes must be blemish free
Decadent Chocolate Present Dessert Sinsations & Design Barbara O’Hara Great for rehearsal parties, this creative cake has a
Circus Cornets You have to move quickly when making these fun treats, as cookies need to be hot
Chocolate Pâté Dessert Sinsations & Design Barbara O’Hara O’Hara stresses using high quality chocolate, such as Callebaut Belgian,