MasterChef's Hayden Quinn shares his easy ANZAC biscuit recipe, plus his top tips for how to make your ANZAC biscuits chewy or crunchy.
These Cabbage Rolls with Wild Rice Mushroom Stuffing are filled with an herbaceous mushroom and wild rice mixture and then smothered in a flavorful tomato sauce.
What to bake with as a vegan.
This classic recipe with a twist is simple and certain to impress all your guests. Follow our tips and tricks for the perfect batch every time. Time to get baking!
Popovers, the American version of Yorkshire pudding, are quick and easy to make, and add a sense of fun to any meal, from a holiday brunch to a simple supper. Follow our step-by-step guide to making popovers, and try all of our popover variations.
This Einkorn English Muffin recipe is easy and delicious! Better than store-bought. Instructions for baking einkorn too, which is the healthiest wheat you can bake with. Perfect for breakfast sandwiches, or English muffin pizzas too!
While she might not be appearing on future seasons of The Great British Bake Off, you can still get your Mary Berry fix trying out her recipes at home. Ready, set, bake.
Challah is a bread that is as much a pleasure to look at as it is to eat.
Ready to learn how to make authentic falafel from scratch? My family’s secret recipe for the Best Authentic Falafel, made with chickpeas, fresh herb, and spices is all you need! Be sure to check out the complete step-by-step tutorial, important tips for baking or frying falafel. And watch the video just above. What’s your favorite way to enjoy falafel? I love them in warm pita sandwiches with tahini sauce or hummus, along with my lazy Mediterranean tomato and cucumber salad. But you can enjoy it alongside other plates or as part of a mezze spread (lots of ideas below!)
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
I learned this recipe from my friend, Holly, who calls it Jennifer's Challah. The recipe doubles well. Bread keeps well in a ziplock bag on the counter for several days, and it freezes well, too. A few notes: You can use at least one cup of whole wheat flour or white whole wheat flour. (Holly always does.) To create lukewarm water: use ¼ cup boiling water and ¾ cup cold water, which will give you perfect lukewarm water. To create a warm place for your bread to rise: Heat your oven for 1 minute, then shut it off. It doesn’t matter what temperature you set it to when you heat it; the key is to only allow it to heat for 1 minute. This brief blast of heat will create a cozy, draft-free spot for your bread to rise. A double egg wash creates a beautifully golden and shiny finish to the challah. Baking on two sheet pans prevents the bottom of the challah from burning. As for shaping, there are lots of resources on youtube. I included one video below for making the entire challah, and a quick gif at the very start of the post, which shows how to shape the round challah.
My family’s secret baklava recipe combines layers of honey-soaked crisp phyllo pastry and a cinnamon-scented nut mixture with pistachios, walnuts, and hazelnut. Baklava is the perfect make-ahead dessert because it’s even better the next day! Be sure to read through for tips and watch the video to make it.
Buttery shortbread, soft caramel and smooth chocolate... millionaire shortbread is a delicious British classic that everyone will love!
These easy baked Keto Coconut Flour Chicken Tenders are crispy and need just a few ingredients! Crispy chicken strips are everyone’s favorite.
This is the basic recipe for making cream puffs using the classic french pastry- pate a choux.
Buttery shortbread, soft caramel and smooth chocolate... millionaire shortbread is a delicious British classic that everyone will love!
Japanese Condensed Milk Bread is a delicious way to enjoy condensed milk, enclosed in a soft and sweet bread that is studded with raisins and cherries.
A round-up of 50 acid reflux-friendly dessert recipes to keep you eating desserts you love without triggering GERD symptoms!
This easy baked tofu is perfect for adding to salads, pasta, and sandwiches!
Jalapeño Cornbread with Lime Honey Glaze: ultimate guide, recipe, and tips
You can fill these with jam, lemon curd, chocolate pudding, or custard (my favorite). It's best to have the egg yolks & oil at room temperature and be sure to aerate your flour before measuring. - Jenny Jones
Nothing can beat the taste of homemade mooncakes. This recipe shows you how to make traditional mooncakes with easy steps. A video is also included.
This is a very old, very easy biscuit recipe for those times you don’t have a second to waste.
Each bite of this easy shortbread is rich and buttery, with a tender, crumbly texture that melts in your mouth. Plus: The dough takes just five minutes to make and it practically comes together in one bowl.
This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!This recipe yields 1 and 1/2 cups of curd.
When I was a child, my idea of a treat beyond measure was butterscotch Angel Delight, a chemical-tasting mousse in a packet, made by whisking milk into its tipped-out contents of flour, flavourings and God knows what else; my fondly remembered love of which says more about the romance of nostalgia than it does about the pudding itself. Still, inspiration comes in many forms, and this one has created a silky, richly smooth caramel custard pudding, with something childishly comforting about it. For US cup measures, use the toggle at the top of the ingredients list.
Savory, meaty, sweet and crispy Chinese style pancake made with sourdough discard.
Thin strips of flavorful chicken make this ever popular Middle eastern dish. This homemade version of chicken shawarma wraps is great for busy night dinner or meal prep.
This easy method for coconut milk yogurt is vegan, paleo and keto. Use my guide to make simple coconut yogurt, from scratch, no yogurt-making device needed.
This combines two of my favourite Middle Eastern foods into one pot - Chicken Shawarma and Rice Pilaf. The Chicken Shawarma is the same recipe as the one I use for grilling (recipe here) with just quantities adjusted to suit using thigh cutlets cooked on the stove. The rice pilaf has been adapted from Yotam Ottolenghi's Chicken with Cardamon Rice recipe from his cookbook "Jerusalem" (one of my all time favourite cookbooks!). Note that this is not an authentic way of preparing Chicken Shawarma! Real Shawarma is cooked on a rotisserie then shaved and served in a kebab. This is my one pot rice version - Shawarma flavours, made in one pot with rice!
If you love chocolate treats, you will love this deliciously simple dairy free fudge recipe. This is the perfect no-bake dessert for the holidays!
One of the most popular Chinese breakfasts, Jian Bing can be made at home with ease! My recipe includes tips, tricks & a tutorial video.
This Joanna Gaines Braided Bread is made with warm water, active dry yeast, sugar, all-purpose flour, kosher salt, canola oil, and eggs, then baked in the oven at 375°F for about 28-30 minutes until golden brown.This Jewish bread called challah is famous in Jewish communities and is often served during Shabbat and Jewish holidays. It’s also enjoyed as a versatile bread for sandwiches, French toast, and more.
These crescent almond cookies are quick and super easy to make. Filled with sweet nutty flavor. Crumbly and crunchy on the outside. No school today for the kids, so we spent the morning at the beach with lots of our friends. With the last effects of Hurricane Marie, even today, the waves were amazingly big and a bit scary. Probably not 15 feet high as the other day, but definitely not safe enough for the kids (or me) to boogie board. Anyways, with this perfect warm and sunny weather, a nice ocean breeze and great company, we all had a blast. I'm now a bit exhausted, ready to relax and cook something delicious. Yes! Baking is a great form of relaxation for me! I had some leftover almond flour from a couple of weeks ago, when I made some delicious, chewy and sticky almond cookies. I really love those cookies, and I was almost tempted to bake the same today. My kids have also been begging for more! But I decided to change recipes and try something new. These cookies are quick and super easy, filled with sweet almond flavor, crumbly and crunchy on the outside. Perfect for a nutritious breakfast with cappuccino or milk. Great for your kids' snack - they will love you even more! And a delicious idea for your afternoon tea. Enjoy! Ingredients: to make about 18 cookies Printable Recipe 2 oz (half stick - 55 gr) of unsalted butter, at room temperature 1/3 cup (60 gr) of sugar 1 egg 1/4 of teaspoon of almond extract 1 pinch of salt 1.5 cups (150 gr) of almond meal/flour 1 cup (120 gr) all-purpose flour 3/4 cup (75 gr) sliced almonds to decorate powder sugar to decorate (optional) Preparation time: 40 minutes Directions: Step 1: In a large bowl, cream the butter with the sugar, salt, almond extract and the egg, until smooth. Step 2: Add the almond meal and all-purpose flour and mix well. Step 3: Preheat the oven to 350 degrees. Roll pieces of dough into the sliced almonds, and shape in crescent shapes, as shown in my picture. Step 4: Place the cookies on a silicone baking mat or parchment paper over baking sheet. Bake the cookies for about 20-25 minutes until slightly golden on top. Let the cookies cool down and decorate with powder sugar if you like. Enjoy! And have a great weekend :-)
This tender rhubarb and almond cake is perfect for Spring brunch or dessert.
