Pistachio Raspberry Cupcakes (plant-based)
I was curious to see what this flavor combination tastes like, so I made these pistachio raspberry cupcakes, adding a small brownie on top for a complementary third flavor.
I was curious to see what this flavor combination tastes like, so I made these pistachio raspberry cupcakes, adding a small brownie on top for a complementary third flavor.
These chocolate blueberry tarts were a big hit. The sweetness of the chocolate and the freshness of the berries balance very nicely.
The kids have been begging for a fruit tart filled with custard and shiny berries on top for months. I just couldn’t figure out how to make it without milk and eggs, so I kept putting it off.
My grandma’s favourite flavour combination was strawberry rhubarb, so this one is for her. It’s easy to put together for an elegant and delicious dessert!
Blueberry grunt is a fun dessert or breakfast to make – it’s basically like a giant blueberry-upside down muffin that you make in a pan on the stove.
This peach blueberry bread pudding is a plant-based version that uses coconut milk for extra creaminess.
Every time I visit my parents in Toronto, it’s a must to stop by their local Jewish bakery and pick up some fresh blueberry buns. They’re packed with a thick blueberry sauce and not ridiculously sweet.
A Victoria sandwich cake is a bit like an American strawberry shortcake – vanilla cake with strawberry jam and cream in the middle, dusted with icing sugar and fresh strawberries on top.
It’s strawberry time here in Ontario, and the sweet little berries are rich and red and luscious. This recipe has only two ingredients and makes a gentle caramel sauce to coat your berries for a decadent snack.
Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada.