Caramel shards for a garnish or added to a cookie dough these will make any dessert you make look professional  Photo by: Curtis Comeau

Caramel shards for a garnish or added to a cookie dough these will make any dessert you make look professional Photo by: Curtis Comeau

Reverse white chocolate chunk cookies! The perfect contrast of dreamy white chocolate against the  deep dark unctuous cookie. I love these slightly under-baked!   Photo by: Curtis Comeau

The perfect contrast of dreamy white chocolate against the deep dark unctuous cookie. Photo by: Curtis Comeau

White Chocolate Brioche Pudding with Dried Cherry & Port Sauce: this is my go-to dessert for rainy days on the weekend when you have 8 people or 20 - this recipe multiplies beautifully! #dessertsfrommykitchen photo credit: @dlackenphotos

White Chocolate Brioche Pudding with Dried Cherry & Port Sauce: this is my go-to dessert for rainy days on the weekend when you have 8 people or 20 - this recipe multiplies beautifully!

White chocolate chunks- if you want to turn white chocolate into curls to decorate almost any cake, check out my how to video: https://www.youtube.com/watch?v=qwHD1tViGec  Photo by: Curtis Comeau

White chocolate chunks- if you want to turn white chocolate into curls to decorate almost any cake, check out my how to video: https://www.youtube.com/watch?v=qwHD1tViGec Photo by: Curtis Comeau

Amaretti Tiramisu: for almond lovers - this is a killer tiramisu & gorgeous when piped into individual glasses. #dessertsfrommykitchen  photo credit: @dlackenphotos

Amaretti Tiramisu: for almond lovers - this is a killer tiramisu & gorgeous when piped into individual glasses.

Coconut Pot de Creme with Toasted Coconut Chips & Pine Nut Praline: this dessert is like silk, rich, luscious and slightly exotic with the tropical flavor of coconut. The first time I made this was for a dinner where our book club hosted Jason Matthews author of The Red Sparrow and he wanted seconds. #dessertfrommykitchen

Coconut Pot de Creme with Toasted Coconut Chips & Pine Nut Praline: this dessert is like silk, rich, luscious and slightly exotic with the tropical flavor of coconut. The first time I made this was for a dinner where our book club hosted Jason Matthews author of The Red Sparrow and he wanted seconds. #dessertfrommykitchen

Lesley finishing the Cracker Queen chocolate macadamia nut cake with a mound of soft whipped cream.  Photos by: Curtis Comeau

Lesley finishing the Cracker Queen chocolate macadamia nut cake with a mound of soft whipped cream. Photos by: Curtis Comeau

Lesley's new cookbook: #DessertsFromMyKitchen

From Lesley Stowe, who made Raincoast Crisps famous: Desserts from My Kitchen

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