Desserts

This recipe for brownies is so moist and delicious, you’d never know there are beets in them.

Here's a chewy toasted-coconut classic from Tait's Bakery. What a great way to use up glaceed fruit left from holiday baking.

Subtly sweet, with notes of Earl Grey tea and orange zest, this is an easy, cozy cookie to have with your afternoon cuppa—or at any time of the day. 

You can swap the fruits, the fats and the flour in this flexible recipe and still end up with an amazing cake every time. We dressed this one up in the style of a schiacciata con l’uva, a type of Tuscan flatbread made during harvest using wine grapes and fennel seeds.—Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky of Elena

Instead of a stripe of syrup, our version of this Canadian classic is infused with licorice-root tea for a glorious flavour.—The Chatelaine Test Kitchen and Michelle Lucas Larving