Chocolate Oblivion
Pastry Chef Doug Krahn, The Gates on Roblin Chef Doug personalized this decadent flourless cake by making individual servings. Party goers are sure to swoon over the dessert’s velvety…
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Chocolate Marquis
Pastry Chef Doug Krahn, The Gates on Roblin Chef Doug made mini-versions of this cocoa-rich torte for our party. To make similar minis, use 4" ramekins, or for a fancier presentation purchase…
White Chocolate Berry Cream Puffs
Pastry Chef Sumi Saito, Prairie Ink Cafe Just in time for spring, these light and airy cream puffs are smooth in texture and delicately flavoured. If you want to make…
Chocolate Raspberry Cheesecake
Pastry Chef Sumi Saito, Prairie Ink Cafe This not-too-sweet cheesecake is a hit with its berry zing. For sparkle, sprinkle the top with luster dust available at cake supply stores.…
Tall Grass Folk Festival Cookie
Tall Grass Prairie Bakery A local favourite, this chewy cookie is full of grainy goodness. It is also one of Ciao! magazine's most requested recipes. Ingredients 3/4 cup butter 3/4…
Nanking Cherry Cupcakes
Many backyard trees in Manitoba produce the tart Nanking cherries, which add a zing of local flavour to this celebratory cupcake. Ingredients 1/2 cup butter, softened 1 cup sugar 2…
Cattail Fritters
Chef Peter Karamchand, Buffalo Stone Café Picked at the beginning of the season, tender cattail stalks are delicately flavoured. These sweet, doughnut-like poppers are truly addictive. Ingredients 1 cup cattails,…
Party Pumpkin Tiramisu
This fall‑inspired version of the classic Italian dessert is an alternative to traditional pumpkin pie. Rich and creamy with a hint of spice, it’s the perfect finish to Thanksgiving dinner.…
Chocolate Dairy-Free Cake
Chef Dana Gresswell, Mondragon Bookstore and Coffeehouse This mock cheesecake is so creamy and rich, you’ll have a hard time believing no dairy is involved. Tofutti Better than Cream Cheese…
Blueberry and Chèvre Crêpes
Chef Rachid El Kafi, Rembrandt's Bist Crêpes are equally elegant when served for brunch or dessert. Plump local berries and creamy Cassis (black currant) liquor make for a luscious sauce,…
Deconstructed, Frozen Key Lime Tart with Tequila Mint Syrup
This scallop is an ideal summer treat with its creamy-cool key lime filling and creative seaside presentation. Ingredients Tequila Lime Syrup 1 cup sugar 2 cups water 1 bunch fresh…