I have a small confession to make. When I began my shoot of today's post, there were originally five tarts there in that photo up above. Amazingly somehow, now there are four. The temptation was rea

Australian Gourmet Traveller recipe for cinnamon-rhubarb blintz.

These nutmeg-scented beignets dusted in icing sugar are the perfect sweet treat to nibble on for movie night. Need something to dunk? Try our cinnamon-dusted beignets with chocolate dipping sauce.

We didn't think it was possible, but bread and butter pudding just got a delicious upgrade using store brought pikelets.

Spritzkuchen oder Spritzringe ist ein aus Brandteig hergestelltes Fettgebäck mit Zuckerguss glasiert. Die kringelförmigen Gebäckstücke sind sehr weich und luftig wie eine Wolke.

This autumnal teatime treat has a delicious honey drizzle and sweet pear layers.

Perfumed with honey and citrus, this spiced cake is a classic at Jewish holiday tables.

15 must try pecan treat recipes that are deliciously perfect for all of your Fall gatherings. Add one of these pecan treats to your Thanksgiving table.

A wonderfully moist cake packed with apples, apple cider and spices.

These chewy chocolate and caramel filled Carmelitas are easy to make and the most insanely delicious cookie bars I've EVER had the pleasure of making and eating.

There's nothing like homemade spice cake recipe to get in the fall and holiday spirit. These sweet suggestions in comfort food will have you baking in no time.

Step-by-step method for making Chocolate and orange traybake yourself.

Trick or Treat! Hallowe’en has always been one of my favourite days of the year, especially since dressing up in costumes has always been a “thing” for me since as far back as I c…

There is no reason on earth why this, adapted from the Magnolia Bakery Cookbook, has to be a birthday cake, but since the first two times I made it were for my sister-in-law's and a friend's birthdays in late October and early November, that's how I think of it. In both cases, I put just one (gold) candle on top: better on any number of counts. I know that adorning plates with autumn leaves is not my usual aesthetic, but that's another benefit of using this as a birthday cake: you can allow yourself a little ironic leeway. For US cup measures, use the toggle at the top of the ingredients list.

Learn how to make your home green to save money, conserve resources, live healthier, and have a lighter impact on the planet.

These bite-size pecan pies have adorned holiday platters for years. For a subtle change of pace, use chopped mixed nuts in place of the pecans.

These curried sweet potato empanadas are one of my all time favorite snacks! They're sweet, spicy and super crunchy even though they're baked and not deep fried! And when you plunge them into my favorite mint and green apple chutney, they become even more flavorful!

Wise up to a summery, fruity fool

I already told you that I love fried food, ^^. Tell you the truth, this time, I didn't make it by myself. My sister made it for me and I told her that "It's very delicious, do you mind if I want to share it in my blog?" And her answer is "Yes" ^^, Well delicious thing will be great when you're sharing, right? The key for the delicious taste is the cold of the batter, so after mixing the batter, you have to refrigerate it. The banana is important too (without it we can make fried banana, haha), too ripe the fried banana will be too soft, use the one that just ripe, and keep the rest for banana bread instead. For serving, there are endless possibility, with ice cream, syrup, chocolate sauce etc., it depends on your imagination and taste. But for me just drizzling the maple syrup and sprinkling the icing sugar, I'm in heaven!! Fried Bananas Can't tell how many people you can serve, ^^ 65g .................................. All purpose flour 1tbsp ............................... Granulated sugar 1/4tsp ............................. Salt 1/4tsp ............................. Baking powder 100g ................................ Milk, cold 2 ....................................... Bananas .......................................... Oil for frying .......................................... Maple syrup .......................................... Icing sugar Put the flour, sugar, salt and baking powder together in a bowl, whisk to combine. Pour the milk into the bowl, whisk until smooth. Cover with plastic warp and refrigerate for 2 hours. Take the bowl out of the refrigerator, if the batter too thick add 1-2 tsp milk. Cut the banana into small pieces, put in the batter bowl. Pour the oil in the pan, fry the banana in medium hot oil. Serve hot with maple syrup and icing sugar. Fried Bananas: Simply delicious sweet!

Nadiya's rocky road is a mixture of marshmallows, white chocolate, dried apples and fruity raisins. It's very sweet, so a little bit goes a long way.

Adapted from The Ethicurean Cookbook: Recipes, Foods and Spirituous Liquors, from our Bounteous Walled Garden in the Several Seasons of the year

Give your guests a real treat with this dark and delicious dessert recipe made of chocolate, rum and raisins. Could be a good contender for Christmas Day?

Maids of honour tart, named after the maids of honour who served at Richmond Palace in the 16th century.

Caramel Apple Cake I meant to take a photo on Sunday while I was capturing the above cake. A photo of my yard. It was the first time I really looked at it since autumn had begun. I thought I had mi…

These Danish pancakes are more like pancake pockets—fluffy, light-as-air rounds of dough with fillings as diverse as fruit preserves, Nutella, and cheese.

Our guide walks you through making hamantaschen, traditional triangle-shaped cookies for Purim, and even customizing them with different fillings.

Traditional Mixed Nuts Mooncake was my dad's perennial favourite. At that time I couldn't understand why this festive traditional mooncake …

Can't find Cantonese mooncakes in time for Mid-Autumn Festival? Cynthia of Two Red Bowls shows us how to make them at home. Read on for the easy, foolproof recipe with delicious results.

Nem mondhatnám, hogy nagy csipkebogyó fogyasztók lennénk. Egyáltalán a lekvár se nagyon fogy nálunk, általában a férjem eszik minden hétvégén pár szelet kaláccsal. (erről jut eszembe, hogy megígértem neki idén a házi málnalekvárt és elfelejtettem befőzni....) Hétvégén találtam a boltban csipkebogyó lekvárt és haza is jött velem, de nem a kalácson végezte. Annyira csúnya borongós és esős idő volt tegnap, hogy muszáj volt valami édeset sütnöm ami ellensúlyozza. A tésztája egy egyszerű vajas pite/tart tészta amibe kakaópor is került. A krém viszont fenomenális, ha lehet ilyet mondani valamire amit mi készítettünk. A lekvárt először felfőztem gyömbérrel és naranccsal, majd egy vaníliás tojásos krémbe forgattam így töltöttem a tésztába. Enyhén savanykás, fűszeres íze lett, de még így is kiérződik belőle a csipkebogyó klasszikus íze. Egy pici tejszín a tetejére és már nem is zavart különösebben a szakadó eső, és hogy keresztülhúzta a betervezett szabadtéri programomat. Csipkebogyós vaníliakrémes pite Hozzávalók (30x20-as, vagy annál valamivel nagyobb formához) 28 dkg liszt 2 dkg kakópor 2 púpozott ek porcukor 1/2 rúd vanília csipet só 20 dkg vaj 2 tojás A krémhez: 25 dkg csipkebogyó lekvár 2 cm friss gyömbér 1 kisebb narancs héja 2,5 dl habtejszín 4 ek cukor 1 vaníliás cukor (elfogyott a vaníliarudam) 1 egész tojás 2 tojássárgája 1 k étkezési keményítő A tésztához robotgéppel keverjük habosra a vajat a cukorral. Adjuk hozzá a tojásokat, a vaníliát és a csipet sót és géppel dolgozzuk össze. A kakaóport keverjük el a liszttel és a vajas masszát dolgozzuk össze vele. Sütőpapírba csomagolva pihentessük a tésztát a hűtőben min. 1 órát! Reszeljük le a gyömbért és a narancs héját, adjuk a lekvárhoz és forraljuk össze. A tejszínt melegítsük fel egy lábosban és adjuk hozzá az elkevert tojásokat. Állandó keverés mellett főzzük kb. 5 percet, majd adjuk hozzá a cukrot, vaníliáscukrot és a keményítőt. Keverjük el a lekvárt a vaníliás krémmel. A tésztát nyújtsuk vékonyra (ne túl vékonyra), és helyezzük a formába. A maradék tésztából vágjunk fél cm-es díszítő csíkokat. Szurkáljuk meg villával a tészta az alját, és vakon süssük 170 fokon 10 percet a nehezékkel, majd még kb. 10 percet nehezék nélkül. Vakon sütés: a nyers tésztára helyezzünk sütőpapírt és töltsük meg nehezékkel, babbal, így nem deformálódik a tészta. A félig kész tésztába öntsük a vaníliás-csipkebogyós krémet, helyezzük rá a díszítő csíkokat, amit nyomkodjunk a tészta széléhez. Süssük tovább a süteményt még kb. 25 percig. Hagyjuk a formában kihűlni. Tálalás előtt egy nyomjunk rá tejszínhabot.

I round up a collection of delicious and comforting recipes that celebrate the autumn harvest and wintery months on Drizzleanddip.com

Today would have been my granny's 100th birthday. She was born 1 April, 1911 and passed away in September six years ago. I still miss her. She was such a big part of my life. You can read about her here. Last night we had a little family dinner in her honour. My mom, sister, sister in law and daughter cooked up a Russian dinner: a big bowl of borscht (cabbage based not beet), we made varenyky (perogies), and for dessert pyrahi.  Pyrahi are probably my favourite dessert. When strawberries and raspberries were in season, Granny and I would spend almost every week-end in her garden picking berries and then making pyrahi. Strawberry were my favourite. I have so many memories of being out with granny in her garden. I can still picture her in her straw hat with the funny rubber worm on the rim, her old green sweatshirt, old blue addidas running shoes and her little wooden stool (which now sits next to my bed holding my current bedtime reads). She would tie an ice cream pail around her waist and pick until it was full. Her pail would always fill much faster than mine would; probably because I ate more than I saved. We would pick a bright red tomato or two before going in for lunch. We would have amazing tomato sandwiches with toasted bread with butter and a big glob of mayonnaise and pile on very thick slices of sun warmed tomato...salt...pepper...I can still taste them. After lunch she would pull out her glass rolling pin with the screwtop lid on the side and start the batch of pyrahi. I loved watching her make pyrahi...mostly because I knew what the afternoon snack would be. Her hands would move so fast rolling little balls of dough and rolling out circles. The strawberries and/or raspberries would be simmering on the stove making the kitchen smell amazing. She would place a dollop of berries in the centre of a round of dough and quickly spin and pinch all the way around until she had made a perfect little purse...she would let me make one or two and she would smile when each time I found it nearly impossible to make a neat little purse shape. I usually just helped rolling the balls. I would wait patiently for them to come out of the oven...then granny would pour melted butter over the top and we would eat...yes, melted butter. My granny ate more butter than anybody I have ever met. I don't think she cooked anything with less than a half cup of butter; which is probably why all her food tasted SO good. (These days I skip the melted butter as these are just as delicious on their own). Granny once tried to have her recipe published but the cookbook it was supposed to be in never materialized. Today on her 100th birthday, I thought I would publish it for her. They are a little finicky to make...but so yummy to eat...and so full of memories for me. Granny's Pyrahi Dough: In a medium bowl mix together: 3 cups flour 1 Tbsp baking powder 1 tsp salt 1 tsp sugar add 1/4 cup butter work butter into flour mixture with your fingers (like working a crumble); I have also used cold butter and cut it in fine - like pastry - both work. In a small bowl whisk 2 eggs and add 1 1/2 cups cream. Add cream and egg mixture to flour mixture and stir to combine. Form into a soft ball. Filling: Various fillings can be used. Granny preferred strawberry and raspberry. She also made pyrahi with hamburger and onions...but you can use your imagination...peaches, blueberries, blackberries...you get the idea. Granny always used fresh berries and cooked them on the stovetop with a little tapioca (you can also use corn starch) and sugar if needed. Of course it was all done to taste and I unfortunately haven't made them enough to figure out the exact amounts needed. I would suggest about six cups of chopped strawberries before cooking (if you have leftovers it makes an excellent topping for blintze or pancakes). I used about a tablespoon of corn starch as a thickener. It is best to make the filling first and let cool while you make the dough. Also preheat the oven to 400 degrees F. Divide dough into 36 sections and roll each section into a ball. With a rolling pin, roll each ball into a round... or if you have troubles...like I do...a roundish shape is fine. You want them to be as thin as you can get them...but they still need to hold the filling without splitting open...which does happen sometimes. They take a bit of practice. Place about a tablespoon of filling in the centre of the dough, bring the sides up and pinch into a purse shape, leaving a little air hole on top for steam to escape... and place on a parchment or silpat lined cookie sheet. Bake in a preheated 400 degree F oven for about 20 minutes or until they are starting to turn golden brown on the tips and the bottom. These are good warm out of the oven and just as good the next day. I only make them about once every few years, but, after this week I think I should make them more often. I want to be able to make them perfectly like granny did; maybe by the time I am a grandmother I will. Enjoy! Happy 100th Birthday Granny!

This fall-inspired Black Sesame Pumpkin Mochi Cake is moist and chewy with a cake-like crust and tastes sweet and nutty all at once. And it's super easy!

i love these fruits, physalis, or sometimes they are known as cape gooseberries or ground cherries. i made a compote...READ MORE