Nigella Lawson's famous clementine cake served with my clementine curd.
Chocolate cake with a layer of hibiscus curd topped with chocolate ganache (and decorated with fresh hibiscus calyxes if you can find them)
Tender, airy cakes made with almond meal and egg whites. These tasty small cakes are adorned with raspberries and a toss of coconut. A true coffee or tea cakelet.
Simple Kim Chi for Beginners: Kim Chi, a traditional fermented food from Korea made from cabbage, garlic, chilli and other vegetables is a nourishing food, full of probiotic goodness. It is rich in vitamins and as the vegetables are fermented and pre-digested by the lacto-bacill…
Try our recipe for homemade doughnuts. Once you've tasted these irresistibly plump and sugary treats from doughnut master Justin Gellatly, there'll be no going back!
Bougatsa is a Greek pastry that ranks among the highest of any treats we've tried the world over. So next time you find yourself in Greece, try it!
Here is how to make Croatian Kremšnite. This recipe has a crispy pastry and soft custard.
Even better than all of my olive oil cakes are these little Portuguese Orange Cakes, also know as "Bolinhos de Laranja". They ...
This cassava cake recipe contains sugar, eggs, coconut milk and of course, grated cassava.
One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.
Creamy rich custard with a hint of cream cheese tang and sweet caramel forms the base of this delicious vegan flan. Make it in a large fluted flanera mold for sharing or in individual servings depending on your preference!
Ok so if you didn't know (from this post, this post and this post) I love doughnuts-like A LOT. In fact I have a dream of one day opening a doughnut shop in my hometown on the Oregon Coast someday. If I could eat doughnuts everyday I would but that wouldn't be so healthy. So recently I have been on a mission to make my own doughnuts without the frying. When I found this super cool doughnut pan it sealed the deal- I had to make my own baked doughnuts. This great pan makes a variety of different doughnut possible! To my surprise there are all sorts of fabulous baked doughnut recipes out there and I paired a couple of them together to come up with my own. I started by mixing the dry ingredients- 2 cups of cake flour 3/4 cup of sugar 2 teaspoons of baking soda 1 teaspoon of salt 1/4 teaspoon nutmeg 1/4 teaspoon of cinnamon and then added the wet ingredients and mixed everything together- 3/4 cup of buttermilk 2 eggs 2 tablespoons of butter 1/2 teaspoon of vanilla Next I added the batter to the doughnut pan. and baked at 350 degrees for 7-8 minutes. I let them cool and then dipped the doughnuts in melted butter and then dipped then in cinnamon and sugar. And while I put another batch in the oven I quickly devoured a warm cinnamon and sugar doughnut. going.... going.... just about gone :) yum For my second batch I made a simple glaze- 1/4 cup of milk 1 teaspoon vanilla extract 2 cups of powdered sugar. Combine everything in sauce pan and heat on low. Whisk everything together until combined and remove from heat. I dipped the doughnuts into the glaze and set on a drying rack. Regardless of the glaze or topping these doughnuts are so delicious but taste more like cake than a fried doughnut- a perfect way to satisfy a doughnut craving :)
Znoud-el-Sit is a Lebanese dessert, made by rolling thick cream inside white bread, deep frying and then dipping these crispy rolls in a fragrant sugar syrup. Perfect dessert to have during Iftar. Hello everybody! Ramadan is just around the corner and Muslims around the world is getting ready for this blessed month. ForRead more
It’s been quite awhile my friends and I’m sorry about the delay with this recipe. Life just tends to unexpectedly get in the way sometimes. That and the fact that every time I sit down …
This Italian style warm butter cake has a luscious, perfectly textured sponge reminiscent of a fluffy pound cake, all soaked with a warm butter sauce. Topped with ice cream or whipped cream and berries, this cake is decadent and far simpler to make than you’d expect!
I never thought I would be in raptures about the joyfulness of a – yes – vegan chocolate cake
With recipes like flaky buttermilk biscuits, danish rye bread, and hazelnut and rosemary scones, you'll want to eat our best fall breads during breakfast, lunch and dinner.
Crisp Almond Cookies-a thin crisp cookie full of almond flavor I do some of my best baking late at night. Everyone is in bed, there’s nothing on TV to watch. I’ve thrown a load of laundry in the washer. So now I need to stay close so those clothes can be put in the dryer…
Ginataang bilo bilo is a sweet coconut based dessert soup with tapioca, chewy rice balls, and a variety of fruits and tubers.
This tapioca thousand layer cake is a classic southern Chinese dish. Known for its beautiful layers, this steamed cake is lightly sweet, chewy, and moist. Serve it as a snack or dessert!
My family has been trying to recreate this legendary cake, a staple of local Jewish-Italian bakeries, for decades. Here’s how I finally cracked the code.
A dreamy coconut treat that is smooth and decadent!
A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
A few months ago, I ran across this recipe online, and found that there are actually different versions floating around the internet. All of them have similar names–tarta magica, pastel intel…
Lemon Ricotta Cake - One of the most popular recipes on heinstirred, this delicious gluten free cake is made with almonds, ricotta and lemon.
Peppermint Crisp Biscuit Cake - a delicious South African version of the classic biscuit cake with peppermint crisp chocolate bars
This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. Yield: 6-inch
The cheesecake layer needs about 3 hours to bake and cool, and at least 6 hours to freeze, so plan in advance; preferably make it a day ahead. The assembled kanafeh cheesecake, needs about 4 hours to defrost before serving, so plan to assemble it about 6 hours before you plan to serve it. If you prefer a thinner layer of cheesecake, for the kanafeh to take center stage, you could halve the cheesecake recipe. Baking time will need to be reduced to about 45 minutes. The syrup amount makes enough to soak the kanafeh, plus extra for drizzling on individual servings.
Mini Sticky Toffee Carrot Cakes
Vanilla pudding topping provides a sweet, creamy contrast to lemon-scented white cake. The apricot halves give the cake a 'fried egg' appearance and also a satisfying fruity bite.
These soft, light and fluffy Hawaiian sweet rolls are so easy to make. They don’t require much work because a stand mixer does all the kneading for you. The beauty of these rolls is their fragrant, sweet and tangy flavor which comes from a mix of pineapple juice and buttermilk.
This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly a resonant, ferrous tang which I happen to love. The best way of describing it is to say that it's like gingerbread without the spices. There is enough sugar — a certain understatement here — to counter any potential bitterness of the Guinness, and although I've eaten versions of this made up like a chocolate sandwich cake, stuffed and slathered in a rich chocolate icing, I think that can take away from its dark majesty. Besides, I wanted to make a cream cheese frosting to echo the pale head that sits on top of a glass of stout. It's unconventional to add cream but it makes it frothier and lighter which I regard as aesthetically and gastronomically desirable. But it is perfectly acceptable to leave the cake un-iced: in fact, it tastes gorgeous plain. For US cup measures, use the toggle at the top of the ingredients list.
Here’s a beautiful vanilla cake that is perfect for bringing to a potluck event or just anytime you need a good looking, tasty cake. Its timeless flavor will win over even the pickiest of cake snobs.
