Vacation in your own kitchen with this 6-layer, rainbow tropical cake!
with chocolate chip cake and an elegant floral design.
Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
Dan Lepard pays homage to the Easter simnel cake: a layer of golden marzipan runs through the centre of each cupcake, while the cream cheese helps to keep these mini-fruitcakes moist.
Welcome to our culinary haven, where we bring you a delightful assortment of gourmet recipes, culinary inspirations, and kitchen adventures. Our 'Delicious Dishes' category is a treasure trove of delectable delights, offering a diverse selection of recipes, from savory sensations to sweet treats. Discover the magic of cooking with our 'Culinary Creations' and embark on a journey that celebrates the art of cooking. Explore 'Flavorful Fare' from various cuisines, and master the kitchen with 'Cookbook Classics' that have stood the test of time. Whether you're a seasoned chef or a novice in the kitchen, 'Gourmet Goodies' welcomes you to savor the world of food with open arms. Join us in unraveling the secrets of 'Epicurean Eats' and 'Yummy Yields,' where every recipe is an adventure waiting to be explored. Our 'Kitchen Chronicles' take you on a delicious ride through the world of 'Foodie's Favorites,' where the magic of cooking comes to life. Get ready to tantalize your taste buds and let your inner 'Cuisine Connoisseur' shine with our 'Savory Sensations.' Enjoy a culinary experience like never before with the 'Kitchen Magic' that's just a click away. From family classics to gourmet masterpieces, there's something for everyone in our 'Tasty Treats' collection.
This traditional shortbread is perfect with a cup of tea on a rainy day or sliced as Christmas gifts.
The perfect soup for fall. Creamy, warming, sweet & spicy!
Friends coming round for coffee or afternoon tea? Or just having a day when only chocolate cake will do? This five-ingredient chocolate loaf cake is the answer.
This gluten-free cake uses polenta and ground nuts instead of flour which makes it very moist, especially with all the yummy fruit and syrup. For this recipe you will need a large round spiral-patterned bundt tin and cake release spray OR a 12x8in/30x20cm traybake tin, a food processor and a piping bag fitted with a small plain nozzle.
With a blueberry filling, buttercream frosting, and a tender cake (made from a box mix!), this lemon blueberry poke cake is the best easy summer dessert.
This Peaches & Cream Swirl Bread is downright delightful. It's studded with fresh peaches, peach preserves, and features swirls of sweet cream cheese throughout. It’s perfectly moist (sorry!) and just sweet enough without making your teeth ache. And the best part is that it has AMAZING fresh peach flavor! It is seriously so, so good.
Two light and springy Lemon Chiffon Cake layers are sandwiched with mascarpone cream and lemon curd swirls.
This is the best brown butter caramel cake! It's extra moist with lots of brown butter flavor, filled with caramel sauce, topped with luscious brown butter cream cheese frosting and a caramel swirl. Caramel lovers will absolutely love this decadent cake!
I once spent a summer biking across the country. I did it through a program that raised money for Habitat for Humanity; along with 29 other kids from colleges across the country, I vowed to
From their booth at the PSU Portland Farmers Market, Chong and Matt Choi are out to change our perceptions about kimchi, one sample at a time. The mother and son team behind Choi's Kimchi Co. say that...
This 3 layer pistachio pudding cake with cream cheese frosting is incredibly soft, moist, and fluffy because of instant pistachio pudding mix in the batter!
Yes, kids, you read that right: I made a cheesecake. My very first. And not a savory one either. Nope, this was a bona fide sugar bomb: N...
Nadiya's chocolate and fruit cobbler is the perfect autumnal dessert. Warming and comforting; the whole family will love it.
Búcsúztassuk a nyarat ezzel az egyszerű, ám nagyon szaftos, villámgyors, szedres-szilvás morzsasütivel! Ez volt az egyik kedvenc süteményünk az utóbbi időben: vastag, krémes négyzetecskék ropogós, zabos alappal. Minden falat kellemesen savanykás, enyhén citromos, kellően fahéjas és édesen vaníliás, tökéletes minden alkalomra, és nemcsak szederrel vagy szilvával, hanem más bogyós gyümölccsel is isteni. Próbáljátok ki ti is!
This cheesecake is kind of a cross between cotton soft Japanese cheesecake and American (NY style) cheesecake. Though it does not have the chiffon cake properties of the former, it is not as dense as its American counterpart. From the photos here, you can sort of tell that the cheese layer is slightly fluffy, and there is a layer of sponge cake on the base as well. This version of cheesecake is quite similar to the Hokkaido cheesecake sold at Breadtop, However, I would have preferred a lighter, smoother and fluffier texture, and less "cheesey". Maybe it's just that I overfolded the egg whites and lost all that air and fluffiness. In my next attempt (not so soon), I might use use less cream cheese, add more fresh cream and toss in some cake flour, and see how that turns out. Japanese Cheesecake Adapted from Kuali.com Ingredients Sponge base 4 egg yolks 20g sugar 4 egg whites 80g sugar 100g plain flour 50g butter (melted) Cheese filling: 500g cream cheese 150g icing sugar 5 egg yolks 20g corn flour 150g thickened/whipping cream 5 egg whites 30g sugar Zest of 1 lemon 3 tbsp lemon juice Method Sponge base: Preheat oven at 180 degrees Celcius.Whip yolks and sugar until light and fluffyFor meringue, whip whites until soft peak and add sugar, continue to whip until stiff peak. Incorporate the meringue into the yolks mixture. Sift and fold in flour and lastly stir in melted butter and mix well. Pour batter into 23cm greased mould and bake at preheated oven for 25 - 30 minutes. Invert the cake directly from the mould once it is baked. Cheese filling: Line a thin layer (slice the cake to 1cm thick) of sponge base on to a 23cm (9in) springform cake pan. Wrap the outside of the pan with 2-3 layers of aluminium foil to prevent water seeping in from the water bath. Preheat oven at 160 degrees Celcius. Whisk cream cheese, icing sugar, corn flour and cream over simmering water until smooth. Remove from heat.Mix in yolks, zest and juice, mix until well incorporated and set aside. To make meringue, whisk egg whites until foamy. Add in sugar and continue to whip until stiff peaks. Lightly fold one third of the meringue (egg white mixture) into the cheese mixture, gently fold in the remaining meringue until just combined. Pour mixture into prepared pan and bake in a water bath in preheated oven for 50-60 minutes until firm and golden brown. Transfer to a cooling rack, allow to cool and refrigerate overnight. Glaze with warm apricot jam before serving and garnish as desired.
Coconut-Chocolate Marjolaine Recipe
In this chicken adobo with coconut milk dish, coconut milk is added at the final stage of cooking adding texture and flavor resulting in a creamier adobo.
Yes, you can have cake for breakfast, especially if it’s Nadiya’s coffee cake, topped with a dalgona coffee cream. It’s very simple to make: in fact, it’s almost as quick as making the coffee.
Nadiya's chewy, almond and raspberry amaretti have a fresh raspberry hidden in the middle. They make a lovely gift, but are best eaten straight away.
Making a gorgeous dessert for your next get-together is a piece of cake. These stunning easy cake recipes include chocolate, fruit-filled, and more.
These sweet steamed buns are a German speciality and should have a caramelised bottom and soft pillowy tops. For this recipe you will need a large, non-stick sauté pan with a lid.
Kalamay Ube is a delicious sticky rice cake made with glutinous rice flour, purple yam, and coconut milk, Soft, chewy and delicious, it makes a great snack or dessert.
Dorie Greenspan's Visitandine from Around my French Table for French Fridays with Dorie.
Rich, tender, luxuriously decadent, and a chocolate lover's dream, Chocolate Ganache Cannoli Cake will be love at first bite.
