Relish Recipes — Desserts

Anna Olson's Fresh Strawberry Hibiscus Pie

Posted by Donna-Marie Pye on

Anna Olson's Fresh Strawberry Hibiscus Pie

This fruit pie is all about fresh, ripe strawberries. Here they are paired with floral and tart hibiscus and topped with Chantilly cream. The acidity of the hibiscus complements the berries’ sweetness, and this is now a new summer classic for me.

Read more →

Strawberry-Rhubarb Oatmeal Muffins

Posted by Donna-Marie Pye on

Strawberry-Rhubarb Oatmeal Muffins
Sweetened with strawberries and rhubarb and made moist and hearty with oatmeal, eggs and Greek yogurt these muffins taste like a sweet treat but are full of fibre, protein and vitamin C.

Read more →

Rhubarb Upside-Down Cake

Posted by Donna-Marie Pye on

Rhubarb Upside-Down Cake
Use tender pink rhubarb for this delicious spring cake. Top with tangy Rhubarb Sauce for the extra WOW!

Read more →

Anna Olson's Chewy Chocolate Brownie Cookie

Posted by Donna-Marie Pye on

Anna Olson's Chewy Chocolate Brownie Cookie

These more-ish cookies have a lovely crackled satin surface that looks just like a well-made pan of chocolate brownies and they have a chocolate flavour that’s just as intense due to the proportionately large quantity of chocolate in the recipe. Get that glass of cold milk ready! We may just have a plate of these on March 25, 2023, when Anna comes to Relish to launch her new cookbook - Baking Wisdom.

Read more →

Sweet Black Olive Cake with Marscapone

Posted by Donna-Marie Pye on

Sweet Black Olive Cake with Marscapone
I want you to suspend disbelief - what olives in a cake? If you have ever been to any of our classes, you know that the Sarafino Homestyle Baked Olives are one of our favourites to use in everything from charcuterie to baked dishes. That's because they are preserved in salt and plumped in oil and seasonings and not a vinegary brine. This makes them more buttery in flavour, making them a crazy, good addition to the cake. It's crispy and chewy with an almost "chocolate-like" taste. Feel free to omit the olives and add 1/2 cup cocoa nibs keeping this a dairy-free cake. (Adapted from Food 52, Charlotte Druckman's Olive (Oil) Cake).

Read more →