This dessert made with medium-ground cornmeal is a great option if you’re looking for a cake soaked in a fragrant syrup. Each bite is packed with orange flower flavour, which makes it a great accompaniment to tea or for an afternoon snack. Best of all, it’s an easy dessert to make, and it's a great gluten-free dessert option.
Citrus bars are a delicious, creamy medley of lemon, lime and orange flavours. If you like to have a citrus tang that is mellowed by the taste of crushed crackers, brown sugar and toasted coconut, you've found a great recipe here.
Red velvet cake is moist, bright, and often times a great crowd pleaser as you cut into the white cream cheese frosting and reveal its scarlet interior promising great flavour and a hint of cocoa. On this occasion I made a naked cake, one that only has a hint of frosting on the sides, giving us a hint of what awaits inside.
Spring in Quebec and the Northeast US means maple syrup season. This pouding chomeur recipe elevates maple syrup and despite the crazy amount of syrup used, the sweetness is controlled by the cake base used in the dessert. It is a simple and straightforward dessert that can be enjoyed at any time of the day.
It's been a while since I made a yeast bread, and wanting to make a very French dessert for friends coming over, I thought the savarin would make the cut. The delicate taste of the brioche is infused with a kirsch syrup. Raspberries add a bit of tang, and the whipped cream mellows out all the flavours in each bite. I would say this is a perfect dessert to bring for a brunch because it is bright and boozy, but as with most desserts, I will tend to eat it whenever it's offered.
