DESSERTS

Summer Berry Coffee Cake by Owner/baker Tom Janzen of Bread & Circuses

Summer Berry Coffee Cake

Chef Tom Janzen, Bread & Circuses’ This wholesome cake recipe can accommodate any fresh fruit that’s found at the market or in your back yard. Serve it warm to complement any meal. Ingredients Batter 3 cups fresh fruit, peeled and sliced 1/2 cup butter 1 cup granulated sugar 2 large eggs 1 tsp vanilla 2 […]

Summer Fruit Rolls

Fresh seasonal fruits and herbs are packaged in hand rolled rice paper wraps. Ingredients 2 mangoes 2 apples 1 orange or lemon 2 kiwis 1 carton raspberries fresh mint rice paper wraps Method 1. Cut mangoes and apples into matchsticks. Squeeze orange or lemon juice over apples to prevent browning. 2. Peel kiwis and slice […]

Sweet Charcuterie

Sweet Charcuterie Eat-More Bar This sweet rolled treat is the centrepiece of a playful twist on a trendy favourite. Ingredients 3/4 cup honey 1/2 cup peanut butter 1 cup chocolate chips 1 tsp vanilla 1 1/2 cups oatmeal 1 cup chopped peanuts Method 1. Melt peanut butter, honey and chocolate chips over medium low heat […]

Sweet Potato & Pecan Cookie S’mores

Sweet Potato & Pecan Cookie S’mores

By Ciao! Editors Try this seasonal twist on the campfire s’more if you are headed to the cottage for Thanksgiving. Ingredients Sweet Potato & Pecan Cookie 1 1/4 cup all-purpose flour 1 1/2 tsp baking soda 1 1/2 tsp baking powder pinch of salt 1/4 tsp grated nutmeg 1/2 cup unsalted butter 3/4 golden brown […]

Tall Grass Folk Festival Cookie by Tall Grass Prairie Bakery

Tall Grass Folk Festival Cookie

Tall Grass Prairie Bakery A local favourite, this chewy cookie is full of grainy goodness. It is also one of Ciao! magazine’s most requested recipes. Ingredients 3/4 cup butter 3/4 cup brown sugar 1/3 cup white sugar 2 large eggs 1/3 cup water 1 tsp vanilla 1 3/4 cup white flour 3/4 tsp baking soda […]

Tarte Tatin Glace Vanille by Chef Bernard Mirlycourtois of Brasserie Mirlycourtois

Tarte Tatin Glace Vanille

Chef Bernard Mirlycourtois, Brasserie Mirlycourtois First created by accident at the Hotel Tatin in France in 1889, this upside down apple tart is characterized by the layer of caramelized sugar on the apple. In order to achieve the elegant presentation shown in these photos a round mould approximately 3″ high is needed for each serving. […]

The best butter tarts

The Flavours of Canada, edited by Anita Stewart Slightly runny and totally addictive, butter tarts are a Canadian classic. They are an essential element of prairie cooking. Ingredients 1 cup raisins 24 3-inch unbaked tart shells 2 eggs 1 cup packed brown sugar 1 cup corn syrup 1/2 cup unsalted butter, softened 1 1/2 tsp […]

The Capital Crepe

Kawaii Crepe Owners Phil Salazar and Candy Lam The Capital Crepe This ultra-rich treat is perfect for chocolate INGREDIENTS Crepe 1 cup flour 2/3 cup cold milk 2/3 cup cold water 3 large eggs 1/4 tsp salt 3 Tbsp melted butter METHOD 1. Blend or whisk together all ingredients until smooth. 2. Refrigerate batter for […]

The Who’s Hoegaarden® Gingerbread Layer Cake by Chef Roger Wilton of MTS Centre

The Who’s Hoegaarden® Gingerbread Layer Cake

  Chef Roger Wilton, MTS Centre Bring the essence of holiday pine into the kitchen with this festive tart, a creamy combination of pine nuts, ricotta cheese and orange zest. Ingredients Cake 1/2 cup sugar 1/2 cup butter 1 egg 1 cup molasses 2 1/2 cups flour 1 1/2 tsp baking soda 2 tsp cinnamon […]

Thimble Cookies by Owner/operator Chris Atkinson, Lilac Bakery

Thimble Cookies

Owner/operator Chris Atkinson, Lilac Bakery Also known as thumbprint cookies, these two bite treats delight with texture and taste diversity. Try mixing up the jammy centres, or even adding some PB to the J. Ingredients 1/2 cup salted butter 1/4 cup brown sugar 1 egg yolk 1 tsp vanilla 1 cup flour 1 egg white […]

Toasted Coconut Marshmallows

Master Chocolatier, Fred Morden Mordens’ of Winnipeg Ingredients 1 cup water, divided Three 1-Tbsp envelopes unflavoured gelatin 2 cups granulated sugar 1 cup corn syrup ¼ tsp salt 2 tsp vanilla 1 pound toasted coconut Method Place ½ cup cold water into the large bowl of a stand mixer. Sprinkle 3 gelatin envelopes into the […]

Toasty Turtle Fondue by Chef Jocelyn Harron of The Melting Pot

Toasty Turtle Fondue

Chef Jocelyn Harron, The Melting Pot Dunk pieces of apple, banana, melon, pineapple and banana bread to discover your favourite combination. Chocolate-loving moms will love this decadent dessert full of contrasting textures. Ingredients 1/4 cup whipping cream 1/4 chopped pecans 2 Tbsp butterscotch sauce 1 cup dark chocolate chips variety of fruit, sliced Method 1. […]

Torte Fort

Maple Tiramisu Sugar shack meets patisserie in this voyageur twist on an Italian classic. Ingredients 2 cups chilled whipping cream 4 eggs, separated 1/2 cup maple syrup 2 cups mascarpone cheese 48 lady finger cookies 1 cup maple balsamic vinegar 1 cup strong black coffee Method 1. In a stand mixer or with electric beater, […]

Turkish Delight

Turkish Delight

Turkish Delights create a whimsical winter centrepiece you can eat. Ingredients 4 cups white sugar 2 tsp lemon juice 4 1/2 cups water 1 1/4 cups cornstarch 1 tsp cream of tartar 1 1/2 Tbsp rosewater 1 cup powdered sugar Method 1. Line a 9×9″ pan with aluminum foil. Spray with non-stick cooking spray. 2. […]

Ube Ensaymada

Ube Ensaymada A pop of purple from Ube Halaya yam jam, with its delicately sweet and comforting flavour, sets this recipe apart from the traditional Filipino brioche recipes. INGREDIENTS Dough 1 cup milk 1/2 cup salted butter 1/2 cup white sugar 1 Tbsp vanilla extract 1 tsp salt 5 cups all purpose flour 1 package […]

Vanilla Bean Cheesecake

Chef Jason Sopel, Chaise Café A lighter cheesecake with bold vanilla flavours accented by sea salt. Ingredients Chocolate crust 2 cups oreo crumbs 3 Tbs butter, melted. Filling 12 oz. white chocolate, chopped 3, 8 oz packages of cream cheese 1 1/4 cup of sugar 1/4 tsp of salt 1/2 cup sour cream 2 tsp […]

Vanilla Macarons

Pastry Chef Phingky Fuentes Pinky’s Bakeshop Cookie shells are crisp on the outside with a chewy center Vanilla Macarons INGREDIENTS Macaron Shells 1 1/2 cups confectioners sugar 1 cup + 1 tsp almond flour 1 tsp vanilla bean 4 egg whites (aged for 3 days) 2 tbsp water 3/4 cup granulated sugar Chocolate Ganache 1 […]

Vanilla shortbread by Head Baker Karen Penner of The Market 520

Vanilla Shortbread

Baker/Owner Tom Janzen, Bread & Circuses Bakery The addition of vanilla bean seeds turns a traditional recipe into something extraordinary. The sandy, buttery crunch is accented with subtle hits of mellow vanilla. Ingredients 1 cup butter 1/4 cup granulated sugar 1 vanilla bean 2 cups flour 3/4 cup icing sugar 1/4 cup cornstarch 1/4 tsp […]

Vegan Donuts

  Vegan Doughnuts Chef/Owner Amanda Kinden Oh Doughnuts These light and fluffy doughnuts prove diet restrictions don’t sacrifice indulgence. Visit ciaowinnipeg.com for topping recipes. INGREDIENTS 1 1/4 cup warm water 1 1/2 Tbsp active dry yeast 4 1/8 cup flour (plus extra for kneading) 2 flax eggs (combine 2 Tbsp ground flax seed and 5 […]

Vinaterta

Vinaterta

This easy version of the traditional Icelandic torte cheats by using plum butter, (available in the preserves section of the supermarket) but doesn’t scrimp on flavour. Ingredients Cake 1 cup butter 1 1/2 cup sugar 2 eggs 1/4 cup whipping cream 4 cups flour 2 tsp baking powder 1/2 tsp almond extract 1/2 tsp vanilla […]