This springtime cake features freshly-picked rhubarb, balancing its tart flavor with a delicious streusel topping that remains crisp. Versatile for any meal or snack, it incorporates cardamom, linking back to Viking spice trade. The recipe includes easy baking instructions and storage tips for leftovers, serving 10-12 people.
This recipe presents a delightful scone made with maple syrup instead of sugar. It emphasizes the use of fresh wild blueberries and gives instructions for adjusting sizes and baking times. The scones, best enjoyed fresh, freeze well and can be reheated easily. It yields around 16 scones.
This post introduces a unique twist on the traditional Canadian butter tart by presenting a recipe for butter tart muffins. The muffins are less sweet yet flavorful, featuring ingredients such as brown sugar, butter, eggs, cream, and toasted pecans. The recipe includes detailed preparation and baking instructions for making nine muffins.
This recipe features an upgraded version of a traditional gingerbread cake, inspired by a family recipe. Made with molasses, ginger, and various spices, it’s ideal for any occasion. The cake is baked in a spring form pan for better presentation and can be served warm or at room temperature, with whipped cream or ice cream.
A sweet treat the whole family will love! This recipe just tastes like it was…
A small batch, salty-sweet treat! Over the holiday season (okay, actually any time of year…
A fast and fun summer dessert! As someone who loves to cook with the seasons,…
Small-batch cupcakes a fun version of a classic dessert! I’ve always had a soft spot…
An updated version of a classic sweet treat! Based on a favourite treat of my…
A not-too-sweet treat! With a delicious shortbread crust and not-too-sweet filling, these squares are reminiscent…
Constantly Cooking with Paula Roy 