Recipes | Latest Recipes from Desserts
The sweetness of summer berries is incredibly delicious stuffed into a simple sour cream biscuit. This easy-to-make biscuit dough comes together in a snap because you just need to stir sour cream and milk into the works instead of laboriously cutting butter into the dough. This is an easier method than traditional recipes.
Use whichever ripe berries catch your eye while browsing your local farmer’s market, u-pick, or your backyard, or use a mix of a few different kinds. Strawberries, raspberries, blueberries, blackberries, even experiment with berries you’ve never heard of before, like haskap berries. Different berries have different levels of sweetness, so use your best judgment and adjust the amount of sugar to suit your taste buds.
Two classic flavours come together in these tasty cookies.
I can whip up a seven-tier wedding cake, bake shortcake for 1000 and create a menu full of $20 dollar desserts but nothing brings ‘em running like the smell of simple chocolate cookies.
Here’s a batch of chocolaty cookies that are so good, they won’t even ask where the chips are.
Nothing says summer like a batch of warm freshly baked shortcakes drenched with fresh local strawberries and topped with whipped cream. This particular recipe for my gold standard shortcakes is surprisingly easy to make, all you really need to do is stir some cream into some flour and bake away. And there’s lots of room for improv when you’re making shortcake!
Commercial chocolate sauces are a pale imitation of the real thing and usually don’t include any real chocolate. An old-school batch of real chocolate sauce is easy to make, easy to use and an easy way to saturate any treat with lots of rich, true, chocolate flavour. Try not to eat too much of this sauce straight out of the jar!
My favourite dessert is a thick slice of just-baked pie, with apples fresh from our local orchard, and still warm from the oven. But I’m always careful to save a thick wedge because I believe apple pie is at its best the next morning for breakfast. I prefer an easy-to-make butter pastry crust. Its secret is frozen butter, which adds flavour and is much easier than shortening to “cut” into the flour.