An easy chocolate chip cookie dough baked in muffin tins to make fun cookie cups, ready in under 30 mins! Fill w/ any toppings you like!
Try this mini version of traditional German pancakes cooked in a muffin tin. The triple berry topping makes them even more fantastic!
Here is an easy Trogirski Rafioli recipe for you to make at home with ease!
Crack out your muffin tin and basmati rice for a miniature recipe of tahchin, a traditional Persian rice cake perfumed with saffron and stuffed with chicken.
Deze heerlijke no-bake witte chocolade gebakjes zijn romig, en onweerstaanbaar lekker! Eenvoudig te maken en perfect voor elke gelegenheid!
Today's recipe is super cute and super fun - Mini Lemonade Pavlovas!! The shell is tart , the filling is sweet , and it's topped wi...
Mini Egg Pies are creamy, buttery, and the perfect portable size for parties and gatherings. They're delicious as a midday snack or after-meal dessert.
If you're looking for easy pie maker recipes to make in your Kmart Pie Maker, this vegetarian okonomiyaki recipe is perfect with it's special okonomiyaki sauce.
Welcome to Cheesecake 101.
I know, right? I gave you a long spiel on Monday about how I never eat “normal” breakfasts, and now here I am posting my third breakfast recipe in a row. 🙂 This is another great one that’s easy to make for a quick dinner (or breakfast, if you’re more normal than I am). I’ve...
Want to shake up your weekend breakfast? Try these Cherry Pie Aebleskivers. They are little Danish Pancakes cooked in a special pan that gives them this round sphere shape; fill them with your favorite fruit for a fun surprise!
(please scroll down for recipe in English) Kolege su mi druga porodica. Sa njima provodim više vremena nego sa svojim detetom u budnom stanju. One naspram kojih sedim gledam više nego svoj odraz u ogledalu. Imam sreću da radim u kolektivu gde je prijatna atmosfera […]
Try this mini version of traditional German pancakes cooked in a muffin tin. The triple berry topping makes them even more fantastic!
This is a moist and light friand packed full of hazelnut meal, raw cacao and a hit of espresso. Top with a little dark chocolate for added indulgence.
Yorkshire Pudding, a traditional British delicacy, has been a centerpiece of British Sunday meals and festive occasions for centuries. It's a simple, yet delicious dish that pairs perfectly with roast beef and a rich gravy.
Thirty-six mini cinnamon rolls all tucked into a pan, their tender base baking into each other to create pillow-like dough, and their cinnamon centers expanding into beautiful golden-brown spirals. Generously finished with a cream cheese icing while they're warm.
A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.
Eine gelungene Party braucht einen gelungenen Drink! Egal ob man Silvester mag oder nicht, groß feiert oder nicht – ein Glas Champagner gehört einfach dazu. Ich finde es hat was, an einem Tag wie Silvester nicht einfach nur Prosecco, Cremant oder Champagner pur zu trinken, sondern etwas ganz Besonderes aus dem Drink zu machen. Ihm […]
The worldwide famous Portuguese dessert. The combination of a crusty outside and a creamy inside.
These super moist and tender peach upside down mini cakes are bursting with peaches in every bite. Easy to make, this recipe is a keeper for that indulgent peach season!
These lovely chocolate coated and coconut dipped little cakes are uniquely Australian. Bright cherry jam is sandwiched between two layers of light but springy vanilla sponge cake. Each square in dipped in chocolate and then rolled in coconut. They are perfect on a dessert table, or for afternoon coffee break.
This easy Pikelet recipe makes a great easy breakfast or snack and they are great for lunch boxes. Both regular and Thermomix instructions included.
Chocolate and peanut butter, do you like this combination. If your answer is yes, we have an awesome dessert for you No Bake Chocolate Peanut Butter Mini Cheesecake.
German Pancake Minis or Puff Pancake Muffins are easy to make, require minimal ingredients you likely already have on hand, and are a delicious breakfast. You are going to love these baked German pancake minis.
If you ask me the reason why I start baking or making some entremets, I just can't answer, haha. Because I have no reason, I just want to make it, that's all. Like this entremets, I think about making something for serving in my baking class ^^. I want to make something beautiful and yes, delicious. Berry, vanilla and chocolate have been used many time, but they are one of the best combination. This time, I make the base using chocolate biscuit (made with melted dark chocolate), then add Praline Feuilletine for interesting texture and flavour. Follow by the red berry mousse, jelly and vanilla mousse, the flavour that never betray me, haha. the top of the cake is whipped cream to make it more beautiful and become a canvas for decoration. Don't for get to remove it from the freezer to refrigerator at least 6 hours before serving, or it will be too hard to enjoy. I'm busy in the kitchen all the week, so don't have time to sit down and type this recipe (plus it's long, haha). Just got a lot of cookbooks last mouth, testing the recipes from them is fun but time consuming. Will share with you the recipe after adjusting them ^^. Harmonia: Red berry entremets Make 20x20 cm entremets Chocolate Biscuits 45g ............................ Dark chocolate 30g ............................ Unsalted butter 40g ............................ Egg yolks 65g ............................ Egg whites ................................... Pinch of salt 30g ............................ Granulated sugar 28g ............................ Cake flour Creme de Cassis for sprinkle over the chocolate biscuit Praline Feuilletine 70g ............................ Milk chocolate 60g ............................ Hazelnut praline 50g ............................ Paillete Feuilletine Red Berry mousse 90g ......................... Raspberry puree 90g ......................... Strawberry puree 30g ......................... Lemon juice 5.5g ........................ Gelatine sheets 110g ....................... Whipping cream 145g ....................... Italian meringue -Italian Meringue -85g ........................ Egg whites -170g ...................... Granulated sugar -34g ........................ Water Red berry jelly 95g ......................... Raspberry puree 95g ......................... Strawberry puree 30g ......................... Granulated sugar 5g ........................... Gelatine sheets Vanilla mousse 310g ....................... Milk 1 ............................. Vanilla bean 62g ......................... Granulated sugar 50g ......................... Egg yolks 25g ......................... Custard powder 5g ........................... Gelatines sheets 40g ......................... Unsalted butter 200g ....................... Whipping cream Whipped cream (1) 100g ...................... Whipping cream Sweetened whipped cream (2) 170g ...................... Whipping cream 17g ........................ Icing sugar ................................ Fresh raspberries for decorating Make chocolate biscuit: Line 23x23 cm cake pan with baking paper. Preheat the oven to 180C. Put dark chocolate and butter into a bowl, place the bowl over a bowl of hot water. Stir until melt, set aside. Whip egg whites, pinch of salt and sugar until firm peaks formed. Put egg yolks into chocolate bowl. Whisk to combine. Fold meringue into chocolate mixture in 3 additions. Sift the flour into the bowl. Fold to combine. Pour into prepared cake pan. Bake for 15 minutes. Remove from the oven, let it cool completely. Cut into 20x20 cm and place in the 20x20cm square cake ring (or cake pan with removable base). Sprinkle Creme de Cassis over the Biscuit. Make Praline Feuilletine: Melt milk chocolate and praline by put both of them in a bowl and place the bowl over a bowl of hot water, stir until fully melt. Mix in the Feuilletine. Spread Praline Feuilletine over the biscuit. Make Red berry mousse: Bloom the gelatine sheets in ice cold water for at least 5 minutes. Put both berry puree and lemon juice in a microwavable bowl, warm in the microwave until lightly boil. Remove the gelatine from the water, squeeze lightly, then put into the berry mixture, stir to combine. Let the mixture cool. Mean while make the Italian meringue follow the method here. Whip the whipping cream until soft peak formed. Fold 1/3 of whipped cream into the berry mixture. Pour the berry and whipped cream mixture back into the whipped cream bowl. Fold to combine. Fold 145g of Italian meringue into the berry mixture. Fold until smooth. Pour into the prepared ring. Freeze until firm. Make Jelly: Bloom the gelatine sheets in ice cold water for at least 5 minutes. Put both berry puree in a microwavable jug. Warm until almost boil, remove the gelatine from the water, squeeze lightly, then put into the berry mixture, stir to combine. Let the mixture cool, then pour over the red berry mousse. Freeze until firm. Make Vanilla mousse: Bloom the gelatine sheets in ice cold water for at least 5 minutes. Warm the milk until almost boil. Meanwhile whisk the egg, custard powder, seeds from vanilla bean, and sugar together in a small saucepan. When the milk become hot, slowly pour into the saucepan, whisk all the time. Then place the pan over low heat until boil, whisk all the time. Remove from the heat. Remove the gelatine from the water, squeeze lightly, then put into the saucepan, stir to combine. Pour the mixture into a bowl, and stir in the butter. Place plastic wrap directly over the custard. Let it cool to room temperature before using. Whip the whipping cream until soft peaks formed. Fold 1/3 of the whipped cream into the custard. Pour the custard and whipped cream mixture back into the whipped cream bowl. Fold to combine. Pour into the ring over the jelly. Freeze until firm. Whip the whipping cream (100g) until soft peaks formed, and spread over the vanilla mousse. Refrigerate until ready to serve (at least 6 hours) cut into pieces. Whip the whipping cream (170g) and icing sugar until firm peaks formed, and pipe over the entremets, decorate with fresh raspberry before serving. Harmonia: Red berry entremets
This easy recipe for cucumber wrap salad with bacon and blue cheese looks very fancy, but is a simple and elegant first course!
Bereiden:Maak de hoorntjes: Rol het bladerdeeg uit tot een deeglap van 50 x 30 cm en 2 mm dikte. Snijd met een lat in de lengte repen van 2 cm breed en bestrijk deze met losgeklopt ei. Bestrijk de metalen hoorntjes met boter en spoel onder koud water. Wikkel rond elk hoorntje een deegreep met de bestreken kant naar buiten. Leg ze in de decoratiesuiker met de deegnaad naar boven. Bekleed de bakplaat met bakpapier en schik de hoorntjes met de deegnaad naar onder op de bakplaat. Leg ze op voldoende afstand van elkaar. Laat 10 minuten rusten op een koele plaats. Bak de hoorntjes in een voorverwarmde oven op 225 °C gedurende 20 minuten. Haal ze uit de oven en laat even afkoelen op de bakplaat. Verschuif ze zodanig dat ze niet gaan plakken. Haal de gebakken bladerdeeghoorntjes van de vormpjes terwijl ze nog warm zijn. Laat afkoelen op een taartrooster.Maak de banketbakkersroom:Schraap het merg uit de vanillestok. Breng de melk aan de kook met de helft van de suiker, het merg van de vanillestok en de rest van de vanillestok. Klop in een kom de eieren op met de rest van de suiker. Voeg de maizena en de vanillepuddingpoeder toe. Giet er de hete melk op en roer goed. Doe alles opnieuw in de pan en verwarm al roerend tot het kookpunt. Neem de pan van het vuur en doe de pudding over in een kom. Bedek het oppervlak met huishoudfolie en laat afkoelen tot kamertemperatuur.Serveren:Doe de room in een spuitzak met gladde spuitmond en spuit in de hoorntjes.
You can have these super juicy lamb burgers on the table in less than 30 minutes - just mix lamb with ingredients you probably already have, then pan-fry for 5 minutes on each side. Load on the Greek-style toppings for a fun twist on your regular burger night.
French toast in bite size form! These are really fun to make - you "sauté" them as though they are cubes of tofu or chicken, then toss in cinnamon sugar. And it goes without saying they are also fun to eat! They taste like mini cinnamon sugar doughnuts. :)
With cinnamon sugar swirls mixed into mini cheesecakes, these Mini Cinnamon Roll Cheesecakes are a super fun recipe! These simple cinnamon rolls are a comforting and tasty breakfast option.
I love making pies. When I was little, I remember being in the kitchen with my grandmother and watch her make pies on different occasions. The sight of her making the pie crust from scratch with he…
Everything you need to know about spending an afternoon at Fisherman's Wharf and Pier 39 in San Francisco: where to go, what to do, and what to eat!
These super gooey and soft brioche cinnamon rolls are so delicious you'll be reaching for another one! These brioche cinnamon rolls have a cinnamon sugar filling and topped with a delicious cream cheese frosting.
I grew up enjoying slabs or scoops of spumoni to help cleanse my family's palates after our weekly dinner at any given Italian joint around Chicagoland. We always ordered at least one spumoni "for the table" which, for some reason, always made perfect sense, but as my wife, Sarah, pointed out to me way back in 2000 when she first started "coming around" the family, "Why do you guys order canoe-loads of appetizers, entrees and sides, but when the time comes for dessert, you like, order one thing….for the table, to split, like one little dessert for 10 large people. I want my own dessert, I had a salad and some chicken breast meat, I crave my own dessert and would prefer not to watch it get passed round-the-horn while you and your family absolutely decimate it spoon by spoon until it finally makes its way back to me; a puddle of crumbs, a schmeared shell of its former self. I just want my own dessert, Babe...." So I say, "…but spumoni has like, three different flavors in one." Twenty-three years later, we are still in love, yet sharing desserts.
We love Ina Garten. We love her show, we love her husband and we love her recipes - notably her desserts. Here, 16 of our favorites.
I'm going to Melbourne in a month (I am not but I want this blog post to have a story so just along with the lie), so I wanted to embrace Australian culture...
If you love peanut butter and jelly, and you love pancakes, then you are sure to love this fun breakfast of Mini Peanut Butter and Jelly Filled Pancakes.
These no-bake Peaches-and-Cream Icebox Pies are a perfect treat for when it's hot outside. No special pans are required either. You can assemble a few days in advance, then pull them out when time to serve guests.
Learn how to make Biscoff tiramisu with just nine ingredients for a fun twist on everyone’s favorite Italian dessert!
This flavour-packed and fruity Florentine recipe is the perfect sweet treat for any time of day.
