Stuffed Shells with Spanakopita
A brightened-up version of the classic comfort food with Greek spanakopita flavours: spinach, feta cheese, fresh dill, and lots of lemon.
Grits in the South with Okra, Corn, and Goat Cheese
We’re big fans of “grits for dinner” — why should breakfast have all the fun? Crisp roasted okra, buttery sautéed corn, and tangy goat cheese top these creamy stone-ground grits.
1. Tahini Mousse Pie
This dreamboat is made of a cloud-like mousse made by combining piles of fluffy whipped cream and tahini (sesame paste). That vanilla bean-flecked creamy sweetness is poured over hunks of halva in a chocolate cookie-crumb crust. (There’s also a hint of Turkish coffee in the crust, which provides a nice counterpoint to the sweetness of the pie.) If you thought it couldn’t get any better, think again: the final product is drizzled with silan, a date syrup.
2. New England Spider Cake
This magical cake, part-corn, part-pancake, achieves legendary status with the final step: heavy cream is pour into the batter right before bake. This gives the centre an unrivalled custardy softness—one reviewer was “amazed and daz” by the end result. This is technically a dessert, but because it tastes great topped with maple syrup, you can eat it for breakfast as well.
3. Millionaire’s Shortbread
Millionaire’s Shortbread got its name because it’s so rich, thanks to a combination of crisp and buttery shortbread, homemade caramel, and chocolate. (Imagine a Twix that won the lottery.) The heavy cream plays an important role in the caramel, lending it a soft loveliness that elevates the entire confection from very good to out-of-this-world amazing. Merrill Stubbs, our co-founder, took the deliciousness a step further by sprinkling the finished product with flaky sea salt, and we wholeheartedly approve.
4. Alice’s Chocolate Pudding
This incredibly simple pudding (one reviewer described it as “high reward for minimal effort”) from baking expert Alice Medrich shines at both weeknight dinners and elaborate holiday feasts. The pudding’s flavour is intensely, beautifully chocolate-y. Hood Cream is perfect for this, and it arrives just before serving, making it look effortlessly elegant—just pour the cream over the top of the pudding, forming little puddles across it. Then take a spoon.
Alice’s Chocolate Pudding
5. Recipes to Use Up Leftover Heavy Cream
A posset is essentially a traditional British pudding. This one couldn’t be easier to make, and it’s a nod to key lime pie, but with a lot less fuss. Reviewers dubbed this silky pudding “unbelievable” and “outrageously delicious,” so if you’re looking for a sign to make it tonight, this is it.
Lime Posset With Graham Cracker Streusel
6. Naughty Rhubarb Scones
Scones may not scream “heavy cream,” but it adds an unrivalled richness and density to these crumbly baked wonders. These are so delicious with vanilla sugar and hunks of rhubarb that you won’t need to top them with butter or jam. And a nearly perfect rating of 113 reviews? These are unquestionably winners for tea, after-dinner, or any other occasion.