Dessert Recipes

A decadent and delicious cake that is now made with a delectable frosting that is too rich to be true!

Double crust apple pie pre-cooks the apple filling on the stovetop before baking. This smart technique prevents soggy bottom crust and delivers tender, perfectly shaped apple slices under a flaky sour cream dough.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.

Flourless fallen souffle cake with a full pound of bittersweet chocolate, butter, and nine eggs. A dense, fudgy French-style chocolate cake with a soft center, dusted in cocoa and powdered sugar.

Falling chocolate cake with raspberry sauce: individual molten-centered chocolate cakes with a cracked top and gooey interior, served with bright raspberry sauce and ice cream.

Homemade apple pie with a flaky vinegar-egg crust and spiced Granny Smith filling. Includes options for solid top or woven lattice crust with sugar-brushed finish.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.

Fresh berry tulip with white chocolate ice cream: delicate tuile cookies shaped into edible bowls, filled with mixed fresh berries, whipped cream, and a scoop of white chocolate ice cream. Patisserie-level dessert.

Frozen double chocolate mousse layers dark chocolate-Frangelico mousse over white chocolate mousse on a chocolate wafer crust. A two-tone make-ahead dessert with hazelnut depth.

Classic four-ingredient shortbread cookies made with butter, sugar, flour, and a pinch of salt. Rubbed by hand into a crumbly dough, rolled thin, and baked golden in just 10 minutes.

Gateau St. Honore with a puff pastry base, caramel-dipped cream puffs, brandy-raisin chocolate mousse filling, and piped whipped cream in alternating chocolate and vanilla stripes. A showstopping French patisserie centerpiece.

Double ginger cake with both fresh grated ginger and candied ginger baked into a rich, buttery sour cream batter in a tube pan. Tall, tender, and intensely ginger-forward.

Creepy, fun Halloween eyeball cupcakes topped with vanilla buttercream frosting, red food coloring veins, and candy eyeballs. A spooky treat kids love to decorate and devour at Halloween parties.

Heath Bar Ice Cream Cake with Hot Caramel Sauce recipe

Chocolate pecan shortbread cookies, food-processor easy. Cocoa-rich shortbread pressed thin and topped with crystal sugar and ground pecans for crunch.