Food

Every mom I know loves chocolate. If your mom is a chocolate lover, this is the dessert for her. A pudding cake is unique because the cake and sauce are all cooked in the same pan in the oven. It’s easy to follow and even easier to eat!

The easiest and most popular dessert to take on a picnic is the ever-portable cookie. And what makes a cookie perfect? Chocolate chips, of course.

Serve these sweet-kissed crepes for a weekend breakfast or as a dessert. For  dessert, these are even better with a scoop of vanilla ice cream or frozen  yogourt.

Most people think preparing crepes is a high-flying kitchen feat. But there’s no need to be intimidated—the process is surprisingly easy. With a little practice of the pour-tilt-swirl motion, you will find it takes no time at all to prepare a batch of  goodness.

Topping
1/4 cup (60 mL) light brown sugar, turbinado, or sucanat
1 - 15 oz (425 g) can pineapple slices in unsweetened juice, drained (reserve 1/4 cup/60 mL juice)

Chocolate and rosemary make an interesting combo for a dessert. The rosemary is reminiscent of mint, but with a darker and earthier flavour.

Have some ripe bananas you don’t want to waste? Instead of simply freezing them, why not use them in a simple yet delicious ice cream for a sweet dessert without the guilt? Ripe bananas not only add healthy sweetness but also blend beautifully, adding the perfect creaminess we all look for in an ice cream.

This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream.

This tart is a light and refreshing way to crown a meal. You can prepare all the parts ahead of time so that all you do is assemble before serving. Goats’ milk yogurt adds an extra depth of flavour to the tart, but it can easily be replaced with plain yogurt.

Matcha, the exquisite emerald green tea of Japan, is made from the young tender leaves of the Camellia sinensis plant. Ground to a fine powder, the leaves are brimming with a sweet refreshing taste that lends itself well to treats such as these delicious ice pops. Low in calories and fat, they’re the perfect afternoon pick-me-up on a hot summer’s day!

Mixed berries provide a great antioxidant hit in this rustic fruit dessert. Greek dairy yogurt, which is strained to make it thicker, contains almost double the protein of other yogurt preparations.

This elegant dessert is a breeze to assemble. Additional maple syrup can be added for those who like a very sweet sauce—but I find the zing of this one strikes just the right note.

It might be blue, but there is nothing sad about this no-bake tart that is packed full of antioxidants and healthy fats. Made mostly with fruits, nuts, and oats, you could make a case for serving a warm slice for breakfast.

This delicious granita, a popular treat in Sicily, is a memorable ending to a spring alfresco meal. By making your own almond milk you steer clear of thickeners and preservatives found in most commercial brands.

2 cups (500 mL) soaked and dried walnut halves
1/2 cup (125 mL) cocoa powder
1/4 cup (60 mL) pure maple syrup
1/4 cup (60 mL) tahini
1 tsp (5 mL) pure vanilla extract
1 oz (32 g) grated dark chocolate
2 Tbsp (30 mL) large flake unsweetened coconut
1/4 cup (60 mL) fresh raspberries
1 Tbsp (15 mL) maple syrup

Sacha inchi seeds can lend interesting texture and taste to all kinds of baked goods. These gooey bite-sized brownies with a crunch are a perfect example. Because they are relatively low in fat and calories, they are one sweet treat you can indulge in with near impunity!

This rich and spicy dessert soup is sure to help you break out of the winter doldrums. Originating in Asia, the tiny bird’s eye chili pepper (also called Thai chili) packs a serious punch, so make sure to use only one. You can also try using serrano chili pepper for the recipe.

Stunning black rice is soaked before cooking, helping to give it a chewy bite and making it the perfect anchor for this especially satisfying dessert. The nutty whole grain rice is encased in a deep purple husk thought to contain antioxidants similar to dark berries. In Thai markets the rice and rich custard are often wrapped in pandanus leaves for the ultimate take-away treat. If you’d rather just enjoy the rice without the custard, try topping it with sliced mango.

Anyone can bake a cake, but tell people you steamed one and you’re sure to be awarded with much praise. Best of all, the result is an almost impossibly moist dessert. The cake will firm up if placed in the refrigerator in an airtight container overnight before slicing. A drizzle of the almond cream puts it over the top. It’s also great with a simple scattering of raspberries.

Quinoa flakes are a perfect stand-in for oats when making crisps. The creamy yogourt topping is a nutritional upgrade from most store-bought ice creams. Grab your bowl and spoon quick, as this dessert won’t last long.

The combo of buckwheat and coconut plus all the toasted nuttiness from walnuts and pecans makes this a full-flavoured cookie. It’s a fun recipe for kids, as they can help squish the dough and roll into balls. 

The mild flavour from the coconut oil and flour heightens the richness of the ginger and other spices. Reuse the parchment paper when baking batches.

Don’t be alarmed by the texture of this cookie’s dough. It’s very wet and moist yet the cookies bake up with a crispy crumble. Cookies taste best the next day once all the flavours meld.

Made without butter but with lots of eggs, nuts, and figs, these biscotti are densely flavourful. More savoury than sweet, they pair well with a glass of wine or cup of coffee.