Jillicious Desserts

Jill's Top 10 Dessert Recipes

Dedication

This book is dedicated to everyone who took the time to teach me how to bake. Especially to my mom, Emily Neilson, who always made the effort to make us homemade desserts (even though her eight children could devour a batch of cookies in seconds).  She encouraged all of us to join her while she was baking, along with her sisters, husband, dad, neighbours, and anyone who was willing to help and make it a party.

 

Neilson Family
Back: Bryan, Norma, Judy, Karen, Mark    Front: Jane, Emily, Jill

 

I also want to thank all of my taste testers, who have always given me honest reviews. 

 

I hope you all enjoy my top 10 recipes ... and feel free to sign up and log in to ourrecipetree.com to start adding your own recipes and food memories.
 

You may even see your recipe featured in a future top 10 book! 

 

 

Jill Kanwischer

Administration

Retired after 30 years of service as Administrative Assistant to the Windsor Fire Chief on October 31, 2021. Mother to 3 sons, Karl, Erik and Alek. Baking my way through my sunset years with my spouse Daryl Hall in Amherstburg Ontario.

Carrot Cake Cupcakes

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

My kids love this!!! Carrot cake isn't just for those of us in our elder years. lol Make it pretty and they will try it.

Click here to view this recipe online.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

20 minutes

Recipe Servings

12 - 16

Ingredients of
Carrot Cake Cupcakes

Cupcakes:

  • 1 1/4 cups all-purpose flour (157g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup light brown sugar packed (100g)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cups canola oil (180ml)
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 Tablespoons milk
  • 1 1/2 cups grated carrots (170g)
  • 1/2 cup chopped walnuts or pecans, optional (60g)
Frosting:

  • 1/2 cup (1 stick) unsalted butter softened (113g)
  • 8 oz cream cheese softened (brick-style, not spreadable) (226g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar* (500g)

How to Make
Carrot Cake Cupcakes

Cupcakes:

  1. Preheat the oven to 350 F (175 C) and line a 12-count muffin pans with paper liners.
  2. In the large bowl with stand mixer, mix flour, sugars, baking powder, baking soda, salt, cinnamon & nutmeg.
  3. Stir in canola oil. Add eggs, one at a time. Beat until well-combined.
  4. Stir in vanilla extract and milk.
  5. Add carrots and nuts (if using). and stir until combined.
  6. Evenly divide batter into cupcake liners, filling each 2/3 - 3/4 full. Transfer to the oven and bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean.
  7. Allow to cool completely before decorating with cream cheese frosting.

Frosting:

  1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
  2. Add vanilla extract and salt and stir well to combine.
  3. With mixer on low, gradually add powdered sugar until completely combined.  Use to frost completely cooled cupcakes.

Cheesecake

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

Light and fresh, this is one of my favourite recipes. For those of you who often crack your cheesecake (that includes me), this recipe is for you! The topping will cover any cracks, and it will be a masterpiece every time. My son Alek is in the pictures, making this for his girlfriend's birthday.

Click here to view this recipe online.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

60 minutes

Recipe Servings

Not Mentioned

Ingredients of
Cheesecake

Crust:

  • 2-1/2 cups graham cracker crumbs (about 40 squares)
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted
Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated, room temperature
Topping:

  • 1/2 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped

How to Make
Cheesecake

  1. In a small bowl, combine the cracker crumbs, sugar and cinnamon; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. Reduce heat to 325°.
  2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add egg yolks; beat on low just until blended.
  3. In a small bowl, beat egg whites until soft peaks form; fold into cream cheese mixture. Pour over the crust.
  4. Bake for 1 hour or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
  5. Combine the sour cream, sugar and vanilla; fold in whipped cream. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
  6. Cut up fresh berries to serve with the cheesecake. I usually go with strawberries and blueberries but any fresh berries are great.

Note

I do not put the berries on top of the cheesecake, instead, I serve them on the side so people can choose the type of berry and quantity. If you put the berries on top you run the risk of the cheesecake getting wet from the berry juice and looking a mess. It is okay if you are planning on eating the entire cake in one sitting but it is a large cake.

Chocolate Peppermint Cake Roll

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

Click here to view this recipe online.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

14 - 16 minutes

Recipe Servings

Not Mentioned

Ingredients of
Chocolate Peppermint Cake Roll

Cake:

  • 4 large eggs, separated
  • 1/2 cup + 1/3 cup white sugar, divided
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1/3 cup water

Filling:

  • 8 ounce pkg cream cheese
  • 1/4 cup butter
  • 1 cup powdered sugar
  • 1/2 tsp peppermint extract
  • 20 starlight mint candies (red/white), crushed

Ganache:

  • 1/2 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips
  • Starlight mint candies, crushed for topping (optional)

How to Make
Chocolate Peppermint Cake Roll

  1. Preheat oven to 375°F. Grease a 15 x 10” jelly roll pan; line with parchment paper. Grease and flour paper.
  2. Beat egg whites in a large bowl until soft peaks form; gradually add 1⁄2 cup granulated sugar, beating until stiff peaks form.
  3. Beat egg yolks and vanilla in a medium bowl on medium speed of mixer 3 minutes.
  4. Gradually add remaining 1⁄3 cup granulated sugar; continue beating 2 additional minutes.
  5. Stir together flour, cocoa, baking powder, baking soda and salt; add to egg yolk mixture alternately with water, beating on low speed just until batter is smooth.
  6. Gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in the prepared pan.
  7. Bake for 14 to 16 minutes or until the top springs back when touched lightly in the centre and a toothpick inserted comes out clean.
  8. Allow the cake to cool in the pan for ONE minute.
  9. Lift the parchment paper and hot cake out of the pan and onto a flat (heat-safe) surface.
  10. Immediately, while the cake is hot, starting at one of the short ends, use your hands to gently and slowly roll the cake (and parchment paper) all the way up.
  11. Allow the rolled up cake to cool completely, on top of a wire cooling rack. (Setting it on a wire rack allows it to cool underneath the roll, and keeps the cake from sweating).
  12. Transfer to the fridge to cool for an additional 30 minutes.
  13. While the cake roll is cooling in the fridge, mix the cream cheese, butter, powdered sugar and peppermint extract together with an electric mixer until fluffy and smooth.
  14. Gently stir in desired amount of crushed peppermint candies, to taste. Save a handful for sprinkling on the ganache, at the end, if desired.
  15. Once the cake roll is cooled completely, unroll it very carefully. Gently smooth the filling in an even layer over the cake.
  16. Roll up the cake, without the parchment paper. (If you see it start to stick at all to the paper you can use a butter knife gently scrape along the bottom edge of the cake as you roll it up, to help release it.)
  17. Cover with plastic wrap and refrigerate for at least 1 hour.
For the Ganache:

  1. Heat heavy cream in a saucepan until hot. Pour over chocolate and stir continuously until the chocolate is melted and smooth.
  2. Allow the ganache to cool for several minutes to give it time to thicken up a little. Gently spoon/pour the chocolate ganache over the top of the peppermint roll. Sprinkle additional chopped peppermint candy on top, if desired.
  3. Refrigerate for at least 20 minutes before serving. Store in the fridge, covered, for up to three days.

Note

Make ahead instructions: The cake roll can be prepared completely and refrigerated for 1-2 days before serving. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to 1 day, before filling and adding the ganache. To freeze: Prepare the cake roll completely, with the filling but do not add the ganache. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before adding the ganache and then slicing and serving. Only add the final sprinkle of crushed mints if you are planning to eat the entire cake in one sitting, otherwise, it makes a wet, melty, gross mess. Also, sprinkle them on just before serving.

Dad's Oatmeal Crisps

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

Click here to view this recipe online.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

10 minutes

Recipe Servings

Not Mentioned

Ingredients of
Dad's Oatmeal Crisps

  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 1/4 cups rolled oats
  • 1 3/4 cups pastry flour
  • 1/4 tsp baking soda
  • 2 tsp baking powder
  • 3/4 cup coconut

  • 1 well beaten egg
  • 1 cup margarine (melted)
  • 1 tsp vanilla

How to Make
Dad's Oatmeal Crisps

  1. Combine dry ingredients then add egg, melted margarine and vanilla and mix until combined.
  2. Put dough in the fridge to chill (20 minutes or so).  Form into balls, place on baking sheet and press down. Approximately 12 cookies per sheet ... leave space in between cookies because these will spread.  Bake at 350℉ for 10 minutes.

Drew's Banana Blueberry Muffins

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

Thank you to Drew Bauer for this delicious recipe. It made me like banana muffins again and made my entire house smell like a little bit of heaven! You don't even need a mixer for this recipe ... so easy.

Click here to view this recipe online.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

25 minutes

Recipe Servings

12

Ingredients of
Drew's Banana Blueberry Muffins

  •  1 1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3 large bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup butter, melted
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • Blueberries to taste (fresh is best but frozen works)

How to Make
Drew's Banana Blueberry Muffins

  1.  Preheat oven to 350 degrees F.
  2. Mix flour, baking soda, baking powder and salt.
  3. In a separate bowl, mix bananas, sugar, egg, cinnamon, vanilla and butter.
  4. Fold in flour mixture.
  5. Add blueberries to liking. 
  6. Add to greased muffin tin and bake for approximately 20-25 minutes (or when a toothpick comes out clean).

Note

Yields 12 - 16 muffins depending on how many blueberries you add.  

If you don't want to grease your muffin tin, or you want to fancy up your muffins, you can use cupcake liners.  

Mom’s Shortbread

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Other Recipes : Desserts

My mom and dad used to work on this recipe together because of the hand power it took to knead this cookie dough. Fortunately we now have the ability to use mixers to do most of the kneading for us. Our long time Scottish neighbour taught my mom how to make this recipe.

Click here to view this recipe online.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

20 minutes

Recipe Servings

Not Mentioned

Ingredients of
Mom’s Shortbread

  • 1 cup butter
  • 1/2 cup + 2 tbsp sugar
  • 2 1/2 cups flour

How to Make
Mom’s Shortbread

  1. In a stand mixer cream the butter and sugar. Scrape down the sides and gradually add in the flour just until the flour is combined. It should be a crumbled consistency with the crumbs no bigger than pea size.  I finish it off by kneading the dough by hand on the counter until it holds together and can be easily rolled out without cracking. The more you work it, the more gluten you will create and the harder your cookies will be so don't over work it. Roll the dough out to 1/4 - 1/2” thickness and cut out with your favourite cookie cutters.
  2. Transfer cookies to cookie sheet, sprinkle with coloured sugar sprinkles and bake at 325°F for 20 minutes. 
  3. Do not brown; do not grease the cookie sheet.

Note

You can make this recipe completely by hand kneading if you have the strength and patience.  Just like the instructions above, start by kneading the sugar and butter until well creamed together before you start to gradually add in the flour.  Good luck!

Salted Caramel Bars

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

Some of my sisters like to send me new recipes to try and make for them because they hate baking but love eating. lol This one was found by my sister Norma and it is really gooooooood!

Click here to view this recipe online.

Total Time

1 hour, 6 minutes

Prepare Time

20 minutes

Cook Time

46 minutes

Recipe Servings

Not Mentioned

Ingredients of
Salted Caramel Bars

 Crust & Topping:

  •  4 cups all purpose flour
  • 1 pound (4 sticks) salted butter, room temperature
  • 1 1/4 cups powdered sugar
  • 3/4 cup sugar
  • 1 1/2 tablespoons vanilla extract

Filling:

  • 14 oz bag of caramels (50-60) or Kraft Caramel Bits (397 grams)
  • 1/3 cup heavy cream
  • 1/2 tablespoon sea salt (yes, 1/2 Tbsp is not a mistake)
  • 1/2 teaspoon vanilla extract

How to Make
Salted Caramel Bars

  1. Preheat the oven to 350 degrees F and lightly grease a 9 x 13 inch dish with non-stick spray.
  2. For the crust, cream together the butter and sugars in a large bowl for 3-5 minutes, or until light & fluffy.  Mix in vanilla extract, then gradually add in flour until just incorporated and the dough comes together.
  3. Take 1/3 of the dough and gently press it into a greased baking dish, then bake for 20 minutes. Wrap the remaining dough tightly in plastic wrap and refrigerate until further use.
  4. Remove the crust from the oven when it is golden brown and let it cool.
  5. For the filling, place caramels and heavy cream in a large, microwave-safe bowl and cook for 1 minute. (Or heat on the stovetop on med-low). Stir vigorously. If not melted after 1 min, microwave in 30-sec increments, stirring in between, until smooth.
  6. Stir in vanilla extract, then pour caramel over the cooled crust, sprinkling sea salt over the top. Crumble all of the chilled dough evenly over the caramel. Bake for 26-28 minutes, or until the top crumble is a light golden brown. 
  7. Cool completely, then cut into squares and enjoy.

Pumpkin Roll

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

I found this recipe when looking for something to make with the pumpkin puree my sister Jane made from the sugar pumpkins out of her garden. Delicious!!!

Click here to view this recipe online.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

13-15 minutes

Recipe Servings

Not Mentioned

Ingredients of
Pumpkin Roll

Cake:

  • 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • Optional: powdered sugar (to sprinkle on at the end)

Filling:

  • 1 (8 oz) pkg cream cheese, room temperature
  • 1 cup powdered sugar, sifted
  • 6 tbsp butter, softened
  • 1 tsp vanilla extract

How to Make
Pumpkin Roll

  1. Preheat the oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
  2. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl until combined.
  3. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
  4. Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
  5. While the cake is cooling, make the cream cheese filling:
  6. Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)
  7. Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over the cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate for at least one hour.
  8. Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve.
  9. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days. Or freeze for up to 3 months.

Vegan Chocolate Cake

Contributed by : Jill Kanwischer
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Connected Profile : Jill Kanwischer
Canadian Recipes : Desserts

The best chocolate cake whether you are vegan or not!

Click here to view this recipe online.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

30 - 35 minutes

Recipe Servings

Not Mentioned

Ingredients of
Vegan Chocolate Cake

Cake:

  • 1 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 2 cups all purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup canola oil OR melted coconut oil
  • 2/3 cup unsweetened applesauce
  • 1 tablespoon pure vanilla extract
  • 1 cup boiling water

Chocolate Buttercream Frosting:

  • 1 cup cocoa powder
  • 1 1/2 cups earth balance vegan butter, softened, baking sticks preferred
  • 4-5 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1/4 - 1/2 cup unsweetened almond milk

How to Make
Vegan Chocolate Cake

Cake:

  1. Preheat oven to 350°F and grease two 9-inch cake pans. I also line them with parchment rounds and lightly flour for easy removal of the cakes later.
  2. Measure 1 cup unsweetened almond milk and add the tablespoon of vinegar to it. Stir slightly and set aside to curdle.
  3. In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  4. Whisk well to combine.
  5. Now add the oil, applesauce, vanilla and almond milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined.
  6. Lower the speed and carefully pour in the boiling water, continuing to mix into the cake batter until combined. The batter will seem very runny at this point; that is how it should be, trust me!
  7. Divide the batter evenly between your cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. After 10 minutes of cooling in the pan, carefully remove the cakes from the pans and let cool completely before frosting.

Chocolate Buttercream Frosting:

  1. Add the cocoa powder to a large bowl (I just wipe out the cake bowl and use it for the frosting). Whisk well to remove any clumps.
  2. Add the softened vegan butter and mix with a hand mixer until creamed and well combined.
  3. Add half of the powdered sugar and half of the almond milk, and mix until combined. Add the rest of the powdered sugar and vanilla extract. Mix starting on low, and turn to high. Mix until fluffy and combined.
  4. If the frosting seems too dry, add more milk, a tablespoon or two at a time. If the frosting seems too wet and doesn't hold it's shape, add more powdered sugar until it thickens up.
  5. Frost the cake using an icing spatula or just a butter knife.

Note

For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes. Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes. Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting. Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here. No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth).

Jill Kanwischer's Family Recipes

This is a collection of my favourite recipes gathered from 1989 to 2022.

Jillicious Desserts

Jill's Top 10 Dessert Recipes

Jill Kanwischer

Kaitlin Kirk