Strawberry Rhubarb Pound CakeMakes 1 cake - Serves 12 This recipe highlights the joys of a simple, moist, and classically dense pound cake accessorized with a sweet and tangy strawberry rhubarb swirl … read more

When you really need to scratch that “dessert itch,” reach for this recipe! Rich, melt-in-your mouth dark chocolate is layered on top of aromatic and salty cardamom caramel. It’s all nestled in a choc … read more

Craving a light, refreshing, and utterly delicious treat? Look no further! These Raspberry Ricotta Parfaits are made with layers of brown buttered graham cracker crumbles, creamy whipped ricotta with … read more

Looking for a new way to enjoy pumpkin? Try our stunning and delicious Pumpkin Swirled Cheesecake Bars made with a delightful crust of graham cracker, pecans and brown butter!Pumpkin Swirl Cheesecake … read more

Summer stone fruits are one of nature's finest gifts! So let's celebrate the season with some grilled summer peaches! Grilling peaches brings out their sweet juices while the warm, slightly … read more

Summer blueberries are the best, they deserve to shine in this crisp. We’ve developed a delicious crumble topping – one with little chunks that retain their nutty crispiness. Topped with a … read more

These adorable lemon tartlets celebrate the goodness of bright, winter citrus, with a bit of added interest thanks to our honey-rosemary whipped cream. These tartlets will be a beautiful add … read more

We love this festive take on cheesecake! The warm, familiar spices of nutmeg and cinnamon make this classic, impressive dessert a little more holiday-forward. Topped with a wonderful, salte … read more

This strawberry bundt cake is moist and bursting with fresh strawberry flavour! The glaze, made pink and flavourful with freeze-dried strawberries, is both sweet and tart all at once. Serve with … read more

A rich, creamy dessert, Zabaglione (also known as Zabaione) is a simple Italian custard made with egg yolks, sugar, and sweet Marsala wine. Using a double boiler on the stovetop, the custard … read more