Alfajores-Dulce de Leche
Alfajores Kitchen hack: If you’re tight for time, pick up the Dulce de Leche mixture at a local
Category: Desserts
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,
Butterfly cookies Dessert Sinsations & Design Barbara O’Hara These cookies make great place markers or a whimsical take-home
Chocolate Ganache
Too Beautiful To resist Chocolate Ganache Henna Artistry by Kim Brennan, Winnipeg Henna
Cheesepuff Crepe
Owners Phil Salazar and Candy Lam Kawaii Crepe White Chocolate Cheesecake Crepe This sweet-tart filling gets nutty crunch
White Chocolate Cheesecake Crepe
Owners Phil Salazar and Candy Lam Kawaii Crepe White Chocolate Cheesecake Crepe This sweet-tart filling gets nutty crunch
The Capital Crepe
Kawaii Crepe Owners Phil Salazar and Candy Lam The Capital Crepe This ultra-rich treat is perfect for chocolate
Snickers Crepe
Owners Phil Salazar and Candy Lam Kawaii Crepe Snickers Crepe This candy bar flavoured crepe is filled with
French Macarons
Pastry Chefs Betty Lai and Douglas Krahn Chocolate Zen Bakery Dark Chocolate Ganache 1 1/2 cups dark chocolate
Vanilla Macarons
Pastry Chef Phingky Fuentes Pinky’s Bakeshop Cookie shells are crisp on the outside with a chewy center Vanilla