Dessert/2 recipes

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.

Honey cake made with buttermilk, ginger, and cinnamon, baked low and slow in two layers. A dense, fragrant spiced cake where honey is the star, not just a supporting player.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

Free-form apple tart made with store-bought pie crust, thinly sliced Golden Delicious apples, cinnamon sugar, and a warm apricot jam glaze. Rustic, simple, and gorgeous.

Pumpkin roll cake spiced with ginger and cinnamon, filled with a vanilla cream cheese frosting. A classic fall dessert that slices into beautiful spirals.

Strawberry yogurt freeze: three ingredients, no ice cream maker. Strawberry yogurt frozen in cubes, blended with fresh strawberries and orange zest into a soft-scoop frozen treat.

Peanut butter ice cream sandwich made with graham crackers and vanilla ice milk. Three ingredients, no cooking, ready in five minutes flat.

Raspberry chiffon pie with a light, airy gelatin filling and a buttery toasted oat crust. Fluffy beaten egg whites give it a mousse-like texture.

Sewian is a classic Indian vermicelli dessert fried golden in ghee, then slow-simmered in milk with sugar and rose water. Topped with slivered almonds and pistachios for a fragrant, creamy sweet.

Frozen mocha mousse pie made with cultured cream, dark chocolate, cocoa powder, and brown sugar whipped to stiff peaks, set in pie crusts. A unique fermented chocolate dessert.

Scotch whisky trifle layered with espresso-caramel custard, Scotch-soaked pound cake, raspberry jam, fresh raspberries, bananas, and whipped cream topped with chocolate.

Buttery brown sugar shortbread cut into triangles, topped with a glossy chocolate dollop and a crunchy shower of toffee bits. Makes 8 dozen bite-sized treats for holiday platters.

Miniature cheesecakes baked in a muffin tin with graham cracker crusts, lemon zest, and cream cheese filling. Individual portions, just six ingredients, and no water bath needed.

Strawberry Bavarian (bavarois) folds whipped cream into a strawberry-gelatin base, then molds it into a light, cloud-like German classic dessert. Six ingredients, no eggs.

Cabernet Sauvignon sorbet made with fresh red grape juice and lemon, served over sliced kiwi. A sophisticated frozen dessert with real wine and fruit flavor.

Light Welsh-style honey cakes scented with cinnamon and brown sugar, baked in muffin tins with folded egg whites for a tender, fluffy crumb. Dusted with sugar straight from the oven.