Recipe Sifter

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

A rich, fudgy chocolate sheet cake made with whole wheat flour, cocoa, butter, and sour cream, then drenched in warm pourable cocoa frosting while still in the pan.

Carrot cake with lemon cream cheese frosting, made ultra-moist with pureed carrots, crushed pineapple, and toasted walnuts. The bright citrus frosting cuts the sweetness on this towering three-layer cake.

A buttery, moist and delicious blueberry banana bread is perfect for snack with a cup of afternoon tea.

Brown sugar chocolate chip cookies with extra brown sugar, a splash of corn syrup, and three full cups of semisweet chips. Soft, chewy centers, golden edges, and a deep butterscotch backbone.

Buttermilk pancakes with vanilla and maple syrup whisked right into the batter for fluffy, lightly sweet stacks. Two leaveners and tangy buttermilk give them serious lift without going dense.

Custard-base cinnamon ice cream infused with whole cinnamon sticks and a real vanilla bean. Egg yolk-thickened French style with heavy cream finish. Makes 12 servings.

Chocolate cheesecake with cocoa powder, Kahlua, and a chocolate wafer crust, finished with sour cream glaze. Coffee-spiked dessert for serious chocolate lovers.

A breakfast staple made with organic spelt flour, coconut oil and natural sweetener. Serve with maple syrup on the side and fresh berries or bananas or organic yoghurt. Another option is to soften some apple slices in a little bit of water, vanilla and dash of maple syrup until the liquid reduces and the apples are soft. Sprinkle liberally with cinnamon – reminiscent of apple pie!

Using whole wheat flour, applesauce and grapeseeds oil makes this coffee cake super moist and delicious.

Chocolate chip cookies sweetened with brown sugar and honey for chewy, caramel-deep results. Pantry-staple recipe ready in 30 minutes.

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Lemon poppy seed pound cake with buttermilk crumb and fresh lemon zest, finished with tangy lemon glaze. Tender Bundt or loaf for tea and brunch.

A whole-wheat vegan pear clafouti with almond meal base, naturally sweetened with fruit juice concentrate, finished with a glossy red wine glaze. A French-inspired dessert without dairy or refined sugar.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

This summer, satisfy your chocolate side with this amazing treat!