With our new guest columnist Camilla Wynne

Silky-soft custardy candies with the sunny addition of fresh primrose: what’s not to love?

Cookie rounds hollowed out and filled with a delicious fruity filling and looks like a miniature peach.

Melcochas de natilla is the Spanish name for a traditional Costa Rican candy made from sour cream and sugar. How to make the two-ingredient homemade candy recipe unique to Costa Rica. The festival of melcochas de Maria is celebrated in San Ramon Costa Rica on December 7th yeah year. Learn how to make this unique candy at home.

Pineapple Carpaccio with Mint & Walnut Praline - refreshing summer dessert

This may just be my favorite tart of all time! It's sweet, it's boozy, and it tastes every bit as good as it looks. This mimosa tart has a graham cracker crust filled with a tangy orange and champagne mousse and is topped with the easiest to make candied oranges.

Apricot Jam Tart

What are loukoumi? They are candies from Greece similar to Turkish Delight or Aplets & Cotlets which are somewhat popular in North America. Our theme of the week over at I Heart Cooking Clubs is In The Pink -- Pink Foods so I thought I would give Tessa's recipe for Loukoumi in her book Food From Many Greek Kitchens a try. There is a photo in the book of a beautiful plate of powdered sugar covered soft pink jelly looking candies studded with pistachios. That was what I was going for... Loukoumi Rose Delight adapted from Tessa Kiros -- Food From Many Greek Kitchens, notes in italic 2 cups sugar 1 teaspoon lemon juice 1/2 cup corn starch 1/2 teaspoon cream of tartar 2 teaspoons rose water 3 tablespoons shelled pistachios, halved lengthwise (I tried halving one but it was tricky and I didn't want to cut my finger, so I just put them in a ziplock bag and hammered them gently and then sifted off the really small crumbs and kept the bigger chunks) red food coloring (I had red, pink, and rose, wilton tub colors and decided to go with "rose" which I'm kind of sorry I did and wish I went with the pink, the rose turned into super bright in your face pink, although I did google some rose loukoumi and they were the same color mine turned out, I just liked the soft baby pink of the loukoumi in the book better personally) 1/4 cup confectioners sugar, for coating 2 tablespoons cornstarch extra, for coating Put the sugar and lemon juice in a pan with 3/4 cup of water. Stir until the sugar dissolves. Bring to a boil. Simmer without stirring for 30 to 40 minutes, or until a small dab is soft and pliable between your fingers when it's dropped into cold water (soft ball stage or 240 on a candy thermometer). Combine the cornstarch and cream of tartar in a large heavy-bottomed saucepan and whisk in 1 and 1/2 cups water until smooth. Cook on medium heat, stirring constantly until thick. It got very thick and pasty quickly for me, as seen below. Slowly stir in the sugar syrup. This was really tricky, everything got all lumpy and I thought I messed it up, but I kept whisking until it came together. Simmer over very low heat until very thick and pale golden, 60 to 70 minutes. Mine did not take that long, I'd say it turned rather quickly... Stir often to ensure that your mixture isn't sticking to the pan. Brush and 8 and 1/4 by 4 and 1/2 inch dish with straight sides with oil and line with plastic wrap. The closest thing to that size I had was a loaf pan and I couldn't visualize how that would work, so I used an 8 by 8 inch square silicone pan that I had lined with aluminum foil that I had sprayed with cooking spray. Seemed to work perfectly. Stir in the rose water and pistachios into the mixture and add the coloring drop by drop until you have a soft rose petal pink. Pour spread?!? into the dish and cool overnight, covered. Combine the confectioners sugar and cornstarch on a plate. Cut the loukoumi into 1 and 1/4 inch squares and toss in the sugar mix. It will keep for week in a covered tin or box, not an airtight container. ~~~~ And there you have my first experience making loukoumi! I think I have had this candy before as a child, one of those taste induced memories was brought up when I bit into one of these. Even though I was not really happy with the color, I still thought these were pretty neat. My kids had fun watching the process and smelling the rose water and dusting them in sugar. Unfortunately these were not a hit with the kids or picky husband, although everyone was excited to try them, they didn't like them much, picky husband said "they taste like a rose, and we don't eat roses" ahh, some things are lost by him. I'm glad I had all the ingredients already in the pantry to make these. I wish I had some Greek friends to share these with because I think they are pretty good even if they weren't a new favorite for the whole family. I'd like to try them again without the food coloring, after I made these I read about a loukoumi colored and flavored with pomegranate juice, now that sounds delicious, as it was really more of a taste dislike than texture, I believe.

A twist on the tradional Sicilian Cannoli Honorable Mention Winner in Karo's "Signature Dessert Challenge," 2012 We grew up spending every weekend at our Nonna's house. I have fond memories of sitting on a chair to stir the pot on the stove, and studying her every move as she hand measured all her ingredients. After many years, I began to write her recipes down. One of my favorite memories is making cannoli with her. She let me wrap the round discs of dough around the wooden dowels and stir the confectioners sugar in the creamy, sweet ricotta. And, I remember dipping my finger in and scooping some of the cannoli mixture to eat while she wasn't looking! Holidays were especially fun, since we made special treats. She, indeed, left us the most treasured legacy. . Since the best recipes are the ones that are shared, I wanted to take out my family's recipe box and share my Nonna's classic cannoli recipe, but with my modern twist. This recipe really solves the dilemma of the fried cannoli shell. The Karo Corn Syrup helps to create a pliable foundation upon which the almonds and oats are set allowing it to be shaped around the cannoli form after it is baked. Everything marries together beautifully, with just the right flavor balance of sweet and salty, and texture balance of creamy and crunchy. Karo Corn Syrup helps create the perfect house for the filling, and this version of cannoli is all the flavors and textures I crave in an Italian dessert! Serve these cannoli with a hot cup of cappuccino, or espresso. INGREDIENTS: 1/3 cup of Karo Light Corn Syrup 1/2 cup of light brown sugar (packed) 1/2 stick of butter (salted) 1 cup of roasted, salted almonds (chopped) 1/3 cup of all purpose flour 1/4 cup of rolled oats 1/2 cup confectioners sugar 16 ounces of fresh whole milk ricotta (drained) 1 teaspoon of Amaretto, or almond extract 1-2 teaspoons of heavy cream (optional) 1/2 cup of mini semi-sweet chocolate chips 1/2 teaspoon of salt (fine) PREPARATION: 1.) Preheat oven to 350 degrees. 2.) In a 1 quart saucepan, cook brown sugar, butter, Karo Light Corn Syrup, and almond extract over medium heat. Remove from heat when mixture is liquified. 3.) In a large bowl, thoroughly combine flour, chopped almonds, oats. 4.) Pour the sugar/butter/corn syrup mixture over dry ingredients and thoroughly combine with a wooden spoon. 5.) Line a large baking sheet with parchment paper and scoop 1-inch sized dough balls on sheet. (Spread dough about 4 inches apart, as they will spread about 4 inches.) Bake about 6-8 minutes. 6.) In a medium size bowl, thoroughly combine drained ricotta, confectioners sugar, mini chocolate chips, and 1/2 teaspoon of salt. If mixture is too tick, you may add 1-2 teaspoons of heavy cream. 7. Transfer ricottta/cannoli filling to a pastry bag, using a large star tip for piping. 8.) Remove the almond lace cookies from the oven to cool for 1-2 minutes. (do not try and work with the cookies until they have set at least a couple of minutes.) 9.) Working one at a time, rip the parchment around one of the cookies (as seen in photo #3) and begin to form the cookie around the cannoli tube. Rest the cannoli shell with the seam down while it fully cools and sets. Continue in same fashion with all cannoli shells. 10.) When cannoli shells have cooled, slide off cannoli form, and pipe cannoli filling in one side first, then turn cannoli around and fill in other side until entire cannoli is filled . * COOK"S NOTES- If batter becomes too stiff to spoon, simply microwave for 20 seconds and it will soften back up. Also, if cookies cool before you form them into cannoli shells, simple return to oven for about one minute, and they will be workable again. If you do not have cannoli forms, you may use any other kitchen tool that is tubular and has 1/2 inch diameter, such as a large wooden spoon, etc..*

These Marzipan Cinnamon Rolls were not the plan. They weren’t even Plan B (I rarely have a Plan B–I’m not that organized). Last week, while I was hanging out with my old friend, E…

These Apricot Orange Danish Pastries are exactly what you might imagine a Danish pastry should be. They are super flaky with just the right amount of sweetness, and are filled with an intensely flavored apricot and orange jam in the center. Then they are topped with two glazes!

Make Russian Chocolate Salami this year for the Holidays! This eggless, no bake chocolate dessert looks like salami but tastes just like ultra fudgy chocolate cookie dough!

If you love apricots, and I mean really love apricots, you will probably like this recipe. In this case, though, we're talking about dried ...

recipes, cake, dessert, food, holiday, salad,

A delicious orange cake made with polenta (corn flour), almonds, whole wheat flour, and a nice and zesty flavor.

For many people, the idea of making your own fudge seems as likely and possible as building your own time travel machine. But those people don't know how easy making fudge can be.

With only 5 ingredients, this quick and easy no bake snowflake crisp is an amazing symphony of sweet and salty, chewy and crispy!

An easy homemade hazelnut and chocolate brittle made from scratch! The caramel layer is sweet and salty thanks to all the nuts. You can use just hazelnuts but pistachios add another layer of nuttiness to this recipe. Each bite is full of caramel notes and the chocolate makes everything smoother and

Sweet bread pastries filled with cream cheese and jam and topped with posipka (streusel) or sweet lemon glaze.

Sachertorte is a chocolate cake invented by Franz Sacher in 1832. It is a very famous Viennese specialty, and "The Original Sachertorte" is made only in Vienna and Salzburg. The cake consists of two layers of chocolate cake with a thin layer of apricot jam in the middle and dark chocolate icing on the top.

** I am tickled to mention that the article below is currently being included in a beautiful magazine called The Gatherings . They ha...

These peach cookies are AMAZING! Soft homemade cookies are carved out and filled with an apricot dulce de leche cream, then soaked and garnished to achieve its beautiful peach appearance.

Minni di virgini, or cassatini Siciliane, are Italian breast-shaped pastries with cherry nipples baked for the Feast of Saint Agatha on February 5.

This is the Aero chocolate taken to the next level. It has the same airiness but with high-quality chocolate and enhanced hazelnut flavour. This recipe doesn’t use other oils, which is common in other aerated chocolate recipes which is mainly used to thin out the chocolate and make it easier to incorporate air and use in the siphon. Adding other oils dilutes the flavour or could also impart and off-putting taste. This recipe uses cocoa butter instead, which has the same effect but with a more compatible flavour to the chocolate. It tastes delicious! It’s perfectly delicious on it’s own but can also be piped into moulds, used as a layer in a cake, used to decorate a cake or as an element in a plated dessert.

If you’ve ever had rock candy before, you know that most of the wow factor is in how pretty it looks rather than the flavor. And to be perfectly honest, I think we’re all OK with that. However, I thought it would be cool to make a version of the candy that felt a little…

These traditional Christmas cookies have received a fall time makeover! Their warm flavor is positively addicting, you will eat them all before you know it.

Hi there, Lark & Linen readers! Katie from Butterlust here, back to share another sweet treat with your beautiful faces. автомобиль в кредит без первоначального взноса. Today, we’re celebrating winter citrus. Whether you’re stuck under a pile of snow (like Jacquelyn and Sage), or sporting a tank top and wondering when February ended and summer […]

These shimmery white chocolate gems sparkle with wintery infused sugar and shimmer all on their own, like magic!

This coconut semolina cake is made with semolina flour, coconut, almonds and a delicious rose water scented syrup. Easy to make and beautiful to look at.

A three ingredient candy and a fun science experiment, all rolled into one!

No-bake and so simple... this Clinkers Slice recipe really is the best thing ever! A super easy 10 minute recipe that everyone will love!

You need this #food #recipe #baking #cooking #asmr #healthydesserts #bakedbymelissa. bakedbymelissa · Original audio

A prize-winning recipe for this sweet and fragrant cake which encapsulates culture and tradition.

This Nutella Pecan Rugelach is always a holiday favorite! Buttery, flaky pastry filled with a Nutella pecan filling that's just to die for!

You'll feel like you've been transported to the Netherlands with this quick and easy no-bake treat!

Tuckers Recipe