Bring on the cookies & cake—it’s National Dessert Day!
Sweet lovers rejoice! Today is the perfect day to indulge in your fave sweet treat. Whether it’s pie, cookies, cake, or crumble—we’ve got you covered. Your only dilemma today will be choosing which recipe to try. Happy National Dessert Day!
Turtle Cheesecake
True North Butter Tart as a pecan pie/turtle cheesecake topper.
Ingredients
1 pkg True North Butter Tarts (Pack of 2)
1⁄4 cup unsalted butter
1⁄4 cup warm water
1 egg
Chopped pecans
No-bake cheesecake, cold
Milk chocolate
Preparation
1. Put the first three ingredients in a saucepan and bring to a slow boil (as per instructions on the package, adding the 1 egg), until it’s thickened.
2. Add chopped pecans.
3. Let cool.
4. Smother over the top of a cold no-bake cheesecake.
5. Drizzle with milk chocolate.
Fun Fact: Cheesecake was featured in almost 100 episodes of The Golden Girls. Ironically, Bea Arthur disliked cheesecake.
Recipe and photo cred: Kirstin Skiba
Peanut Butter Chocolate Chip Cookies
Time: 25 - 35 min Servings: 36 cookies Cost: $0.32 CA | $0.25 US/ serving
Every bite is delicious!
Ingredients
1⁄2 cup butter
1⁄2 cup firmly packed brown sugar
1⁄2 cup sugar
1 egg
1 cup peanut butter
1⁄2 tsp Sea Salt (Grinder)
1 tsp vanilla extract
1 cup flour plus 1/2 cup extra (add the extra flour if your peanut butter is heavy in oil)
1⁄2 tsp baking soda
1 cup dark chocolate chips
Preparation
Preheat oven to 350° F (175° C).
Cream butter and both sugars. Add egg and beat well.
Beat in peanut butter, salt, and vanilla extract.
Add flour and baking soda. Beat until smooth. Add chocolate.
Roll cookies into 1" balls. Place on Sheet Pan lined with Sheet Pan Liner, and press flat.
Bake for 10–12 minutes, or until lightly golden.
Nutritional Information
Per serving (1 cookie): Calories 140, Fat 9 g (Saturated 3.5 g, Trans 0.1 g), Cholesterol 15 mg, Sodium 105 mg, Carbohydrate 14 g (Fibre 1 g, Sugars 9 g), Protein 3 g.
Fun Fact: Chocolate chips were invented after chocolate chip cookies.
Luscious Lemon Curd Tarts with Raspberries
Time: 20 min Servings: 24 mini tarts Cost: approx. $0.51 CA| $0.43 US/ serving
Prepare the Luscious Lemon Curd ahead of time to get these delicious tarts on the table in 20 min!
Ingredients
1 recipe prepared Luscious Lemon Curd, cooled
24 frozen mini tart shells
Raspberries
Preparation
1. Preheat oven to 375° F.
2. Place tart shells on Sheet Pan. Bake for 10–12 min, or until golden.
3. Remove tarts from foil cups. Let cool, then spoon in lemon curd, about 1 tbsp per tart.
4. Add 3-4 raspberries per tart as a topping.
Nutritional Information
Per serving (1 mini tart): Calories 100, Fat 4 g (Saturated 1.5 g, Trans 0 g), Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 14 g (Fibre 0 g, Sugars 6 g), Protein 2 g.
Tips
Tarts taste best well-chilled. If time allows, refrigerate 10-15min before serving. If making ahead, bake tart shells and prep lemon curd overnight. Refrigerate until ready to use. Fill tarts up to 2 hours before serving.
“Life is short and unpredictable. Eat the dessert first!” —Helen Keller
Photo cred: Jennifer Breckon-Telo
Carrot Cake
Time: 70 min (including 30 min chill time) Serving: 12 servings $0.75 CA |$0.64 US/ serving
Super fancy. Super fun.
Ingredients
Cake:
2 medium-sized carrots
2 eggs
1⁄3 cup oil
1⁄2 cup crushed pineapple
1 pkg Carrot Cake Mix (Pack of 2)
Icing:
1⁄2 pkg (8oz/250 g) brick light cream cheese, softened
1 1⁄2 tbsp unsalted butter, softened
1 pinch Cinnamon (Ground)
1⁄8 tsp vanilla extract
1⁄2 cup icing sugar
Photo cred: MP Michelle
Preparation
Coarsely grate carrots; measure out 2 cups and set aside.
Lightly oil 8” Round Cake Pan.
In a large bowl, whisk eggs with oil and pineapple. Stir in mix and 2 cups grated carrot. Scrape batter into pan; smooth top.
Microwave cake on high for 8 min. Rest in pan 5 min; invert cakes onto Cooling Racks. Or bake cake in preheated 350° F oven for 35–40 min. Cool 10 min before unmolding onto rack.
Let cake cool completely while preparing icing. Refrigerate to speed up the process.
In a bowl, using an electric mixer or wooden spoon, beat cream cheese with butter until smooth. Beat in spice and vanilla. Beat in icing sugar, a spoonful at a time, until smooth. If making ahead, cover and refrigerate up to 5 days.
Place cooled cake on a plate. Spread icing overtop.
Nutritional Information
Per serving (1 slice): Calories 200, Fat 10 g (Saturated 3 g, Trans 0 g), Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 23 g (Fibre 1 g, Sugars 16 g), Protein 4 g.
Tips
· Leftover grated carrot? Add to smoothies, sandwiches, soups or salads.
· Replace crushed pineapple with unsweetened apple sauce.
· Cooking time may vary based on microwave wattage.
“A party without dessert is just a meeting.” —Julia Child
Apple Pie Crumble
Time: 20 min Servings: 6 $0.41 CA| $0.32 US /serving
A fall classic! Perfect for dessert & breakfast the next day.
Ingredients
6 unpeeled apples, such as Ambrosia, Cortland, Granny Smith, or Honeycrisp, or a mix
2 tbsp packed brown sugar
1 tbsp Apple Pie Spice
1 tbsp lemon juice
Topping
3⁄4 cup large-flake rolled oats
1 tsp Apple Pie Spice
Preparation
Core apples; chop into 1⁄2" pieces. You should have about 6 cups.
Place apples in Multipurpose Steamer. Stir in sugar, Apple Pie Spice, and lemon juice.
Microwave, uncovered, on high for 5 min, or until apples are tender and saucy.
Meanwhile, in another bowl, stir together topping ingredients.
Remove steamer from microwave. Add 3 tbsp water; mix together. Spoon topping over warm apples; microwave again, uncovered, 5 min.
Serve with Greek yogurt, if desired.
Nutritional Information
Per serving: Calories 140, Fat 1.5 g (Saturated 0.4 g, Trans 0 g), Cholesterol 0 mg, Sodium 3 mg, Carbohydrate 34 g (Fibre 5 g, Sugars 19 g), Protein 2 g.
Fun Fact: Did you know "dessert" is derived from the French word "desservir", which means "to clear the table"?
Chocolaty Temptation Cupcakes
Time: 15 min Serving: 12 cupcakes Cost: $0.50 CA| $0.40 US / serving
Ingredients
1 cup unsweetened soy or nut milk
1⁄3 cup oil + more for oiling
1 tsp apple cider vinegar
1 pkg Chocolaty Temptation Cupcake Mix (Pack of 2)
Preparation
Generously oil two Muffin Makers.
In a large bowl, whisk together milk, oil, vinegar, and mix.
Divide batter evenly into pans, filing cavities approximately 2⁄3 full.
In two batches, microwave on high for 2 min 30 sec. Rest in pan 5 min; invert onto wire rack to cool. Or bake in preheated 350° F oven, 15–18 min. Cool in pan 10 min; unmold.
When completely cool, spread on icing, if desired.
Nutritional Information
Per serving (1 cupcake): Calories 120, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 15 g (Fibre 1 g, Sugars 8 g), Protein 1 g.
Photo Cred: Laura McLennan
Fun Fact: There is a 24-hour “cupcake ATM” in Beverly Hills, CA that dispenses custom cupcakes and cookies.
