Ooey, gooey and wickedly good, these squares won top choice for the Winter 2018 cover shot, hands down. With a double hit of peanut butter (in both the brownie and the filling) this silky, sweet treat will keep you smiling, bite after bite (after bite).
Рубрика: Desserts
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Buckwheat and Chestnut Sponge Cake
Our simple-to-make sponge cake is anything but ordinary. Combining this grain’s complex, nutty taste (we’re talking delicious hazelnut notes) with delicate chestnut cream, we created a soft, moist dessert fans of buckwheat pancakes will especially flip for. And don’t worry, if it cracks lightly during baking, all the better for this rustic-looking treat.
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Easy Vanilla Pudding
The kids said the hardest part about making this luscious vanilla pudding was waiting for it to cool, but we convinced them to tough it out. It’s totally worth it!
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Easy Chocolate Pudding
This pudding takes the cake because it’s even easier than its classic vanilla cousin. There are no eggs to separate or milk to divide—but it’s still creamy and delicious. Take a walk on the wild side and go for the “zebra effect” by layering the chocolate and vanilla.
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Sweet and Salty Chocolate Cake with Almond Crisp
This marriage is standard in a lot of cuisines (chicken and waffles!), but recently, the dynamic duo of savoury-sweet has taken on new realms, with chefs pushing the boundaries of dessert (from Le Vin Papillon’s tomato-verbena-olive oil sorbet in Montreal to New York chef Dominique Ansel’s sweet-corn crepes with smoked toffee, lemon, brown sugar and black pepper). Food companies are launching products like vegetable yogurts and we’re noticing a salty twist in traditionally sweet treats. You’ll never look at chocolate cake the same way after tasting our soy-sauce-infused creation, where the salty condiment is found in both the batter and the almond crisp topping. The result is a new flavour dimension: round, rich and deeply satisfying. Sound out of this world? It is.
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S’mores Squares
We’ve cooked up all sorts of s’mores over the years—but never in square form! Coating the crisp, graham cracker crust, we layered a luscious chocolate ganache, followed by our own marshmallow mixture. Cut them into individual portions before browning the top with your torch (you don’t want marshmallow sticking to your knife).
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Panettone (The Best)
When pretty panettones stack up at the bakery, you know Santa’s on his way. This recipe for the sweet, fluffy loaf delivers the festive taste of Italy to your holiday table.
