Relish Recipes — Desserts

Whiskey Sauce For Christmas Pudding

Posted by Donna-Marie Pye on

Whiskey Sauce For Christmas Pudding

Donna-Marie grew up in a very British household, so Christmas pudding with Whiskey Sauce was always on the menu for dessert. Whether it's Sticky Toffee Pudding or just ice cream, this delicious sauce is the finishing touch to an elegant holiday dessert. Ingredients... 1¼ cups light brown sugar ½ cup whipping cream ¼ cup unsalted butter 1 tsp Scotch whiskey (optional) ½ tsp vanilla extract Method... Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in scotch whiskey, if using, and...

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Spicy Mexican Hot Chocolate Cookies

Posted by Donna-Marie Pye on

Spicy Mexican Hot Chocolate Cookies
These cookies are a heavenly combination of sweet dark chocolate, earthy cinnamon, smooth vanilla and spicy cayenne pepper. They are a fun addition to your holiday cookie collection.

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Cranberry Streusel Bars

Posted by Donna-Marie Pye on

Cranberry Streusel Bars

These bars are a great way to use up your leftover cranberry sauce. The base recipe is great year-round, just substitute your favourite jam for the cranberry sauce.

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Hot Chocolate Nanaimo Bars

Posted by Donna-Marie Pye on

Hot Chocolate Nanaimo Bars
A twist on a classic can be a beautiful thing, and adding hot chocolate mix to a Nanaimo bar really works! Nestled between the traditional coconut base and the melted chocolate topping is a layer of hot chocolate - spiked custard icing. When the bars are topped with mini marshmallows, the hot chocolate twist is complete.

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Sweet Cherry Clafoutis

Posted by Donna-Marie Pye on

Sweet Cherry Clafoutis
Cherry lovers rejoice! This simple and classic French dessert recipe features fresh cherries baked in a custard with slivered almonds. Traditional clafoutis is made with cherries that still have their pits, that give it some extra almond flavour. But it can be a little more difficult to eat, so we've pitted the cherries first. For a pretty finish, dust lightly with powdered sugar.

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