Rhubarb Vanilla Bean Jelly is sweet/tart and flecked with vanilla bean seeds. It turns morning toast or a pb&j sandwich into a gourmet treat. Be sure to can some for holiday gifts!
This copycat recipe for Samoa cookies brings the iconic Girl Scout treat into your home! You'll never have to buy a box again with this recipe in your back pocket.
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Perfectly dunk-able, these easy vanilla almond vegan biscotti are crispy, crunchy and hard to resist! And you’ll never guess that there’s no dairy or eggs involved.
Delicious shortbread biscuits, sandwiched together with vegan buttercream and raspberry jam.
An authentic Austrian-German Spaetzle with Caramelized Onion is an easy to make at home delicious treat you'll find yourself making often. I'll never forget my first taste of this delicious boiled egg noodle. The word "divine"
Goo Goo Clusters are one of my favorite childhood treats with layers of honey nougat, caramel, and salted peanuts all covered in chocolate!
Today’s Christmas treats are brought by Lora of Cake Duchess. I’ve been known Lora since I start blogging and she never cease to amaze me with her creativity. She’s very creative in her baking, but our love for homemade bread is what made us close friends. With recipes like “No knead dinner rolls” , “Marbled chocolate...Read More →
A few weeks ago I stumbled across a deliciously simple recipe for fruit chews, tucked unassumingly between recipes for lavender caramel and lemonade lollipops. The deceptively small volume in whic…
Homemade Snickers Bars • Homemade Peppermint Patties • Homemade Gummy Treats • Homemade Strawberry Twizzlers • Homemade Gummy Worms • More ...
Bake it Blondie-licious with this Blondie No-Bake Slice from @kitchenoftreats! This golden brown treasure is the most wonderful, natural blend of toasted caramel and milk flavours, with a sweet buttery brown finish.
My first ever piece of jewelry was given by my grandmother in the first grade. It was tradition in our family that a golden medallion with a religious carving was given to each grandchild celebra…
A traditional Japanese pickled plum "Umeboshi" recipe with step by step photo instructions, information, tips not to fail and more
Haupia, also known as Hawaiian coconut pudding, is a sweet, cool, refreshing treat. This easy recipe only uses 4 ingredients and is perfect for the home cook to share with family and friends.
Süße Weihnachtsbäckerei: Wir haben ein leckeres Rezept für einen veganen Christstollen mit wenig Zucker gefunden. Mehr auf ELLE.de!
Being on the early stages of Intro is rough. If you need the GAPS Program and gut healing (which most of us do these days), rough may be an understatement. It can be especially tough on kids. Besid…
Official website of Little House on the Prairie® which serves as a home for fans of Laura Ingalls Wilder's classic books and the beloved television show.
I have a special soft spot for Lemon Drops. There are few memories I have of my grandmother but one that sticks out the most in my mind is how she always had Lemon Drops candies waiting for my sister and I whenever we came to visit. Now it is of no surprise to all of you that as a...Read More
English licorice, or licorice allsorts, is a classic, old-fashioned confection. I just love the ones with coconut and black licorice – one bite and I am in heaven. Luckily these delicious confections are easy to make, and my version is made from almonds and coconut. I highly recommend waiting until the next day before tasting;
If you have a sweet tooth and a love for chocolate, then you're in for a real treat with these delightful little balls of fudge wrapped in sprinkles. Indulge in these chocolate Brigadeiros, a traditional Brazilian dessert that is quick and easy to make.
We are glad to share the recipe for this awesome poppy cake with cherry filling. Hard sauce gives the crusts tenderness while chocolate topping - indulgence.
A classic jelly delight
Celebrate this year’s Mid-Autumn Festival in style with these beautiful snow skin mooncakes with a vanilla custard filling! With its soft chewy exterior and delicious creamy custard filling this no-bake mooncake recipe is very easy to make at home.
You've gotta try making these customizable homemade chocolate candies as a food gift this holiday season. Choose the chocolate type and filling your recipient most loves to show how much you care.
A healing herb known for its headache relief, this guide covers the history, benefits, uses, and how to harvest feverfew.
My favourite Chinese restaurant treat, made at home! So easy, and unbelievably good. The roll out dough will keep in the fridge for a couple of days, or you can freeze them, then pop them in the pan when you are ready to cook (you don't even need to defrost them). They are best eaten fresh off the stove!
Melt and stir. It's that easy when you use your microwave for this ultra-rich chocolate dessert. Store in an airtight container at room temperature for up to 1 week.
You can make your own Orange Creamsicle Vegan Gummies at home with just a few ingredients (and no fancy thermometers or steps required!)
Make your own Japanese Kohakutou at home with this easy recipe! This popular Japanese gummy candy takes just 5 ingredients to make, and is gluten-free, dairy-free, and vegan. The secret ingredient? Agar-agar!
These beautiful tarts & pies are truly beautiful to look at, and would make a visually impressive dessert at your next dinner party.
Show them your love with gift that warms the heart—and the tummy.
How to make FIRE CIDER! Plus, why you'd want to and how to use it. Traditionally used to get rid of illness, you'll want this stuff on hand at all times!
Honey Hard Candy - delicious and healthy home-made candy!
Rhubarb jelly captures the taste of the spring rhubarb harvest in a jelly for year-round enjoyment.
Italian rainbow cookies are delicious, colorful, fluffy, and gorgeous, made with three cake layers sandwiched in between jam and covered in chocolate.
Korean Fresh Kimchi, Geotjeroi Today I’m sharing a delicious fresh kimchi recipe- we call Geotjeori! Usually, kimchi is a fermented – pungent, sour, intense flavor. But this fresh kimchi recipe…
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
Spiced sweet Greek cookies with walnuts, soaked in honey syrup (small batch)
This year's mid-autumn festival is indeed a special occasion. My better half is able to celebrate this Chinese festival with us, just in time before he leaves for the airport for a mid-night flight :) The next 'biggest' thing for me is, I have finally attempted to make traditional baked mooncakes! Even though I know in advance that I will be hosting this month's Aspiring Baker's event, I didn't think that I would be ready to make any traditional moocncakes when the theme was firmed up. I only changed my whole impression on making baked mooncakes when I picked up a magazine from the library recently. I was flipping through the pages when a picture of some beautiful mini mooncakes appeared right in front of my eyes. With the easy-to-understand instructions and detailed step-by-step illustrations, I started to think that making traditional mooncakes is not that difficult after all. With the newly acquired knowledge, I set off to get the necessary ingredients. The recipe from the magazine has included instructions on how to make the lotus paste filling and golden syrup from scratch, I thought I should go for ready made ones this year. No matter what, I am a first-timer. I don't want my effort to go into waste if I failed miserably. You will be surprised at how easy to transform the basic ingredients into these mooncakes, all ready to go into the oven. The dough or skin of the mooncake is made by a simple mixing of golden syrup, alkaline water, peanut oil and flour. Peanut oil is used to enhance the flavour, but I replace it with canola oil as I couldn't get any peanut oil that comes in small bottle form. The alkaline water helps to make the dough more stretchable, and allows the mooncakes to brown nicely upon baking. However, just a small amount is needed, if used more than recommended, it will give the mooncake a very dark colour. The important point to note about the dough is, you need to let it rest for at least 2 hrs or more before using it. This step is known as 醒面. I am no stranger when it comes to wrapping the filling with the dough. I learned the trick when I first attempted to make some snowskin mooncakes years ago. You may ask what is so difficult about wrapping dough around the filling? It may appear to be an easy task, but not when you are wrapping a dough that is only 15g while the filling is 35g. By right the dough to filling ratio should be 2:8, so I will actually have to use only 10g dough. But for newbies like me, I opted to up the ratio a little, I worked on 3:7 instead. I am no professional baker, but since I am lousy with words, I think a video clip will be good to demonstrate how I went about wrapping the mooncake. As it is the school holidays, I got my younger son to help me take the video :) Notice the small piece of dough in comparison to the huge ball of filling? The trick here is to hold the dough between the thumb and index finger of one hand, and the thumb of the other hand should gently press the filling down while turning the dough and at the same time pushing the dough up to cover the filling. Sounds mind boggling right?! Besides the right technique of wrapping, another thing to note is, always dust your hands with flour to prevent the dough from sticking and tearing. Trust me, dust your hand lightly with flour every time you pick up the dough, it will make your mooncake making experience a more enjoyable one ;) Stamping the mooncake was easy since the mould I have comes with a plunger. The only thing here is, instead of dusting the mould (I am not talking about the traditional wooden mould), I dust the wrapped dough with flour before putting it inside the mould. If you have dusted the mould AND the stamping plates with flour, some flour may get trapped inside the grooves of the patterns, and you may end up with a clump of flour on the imprints. Baking the mooncakes requires one to have patience. First, before sending them into the oven, spray or mist them with some water. This is to prevent the surface from cracking, and especially good if you have dusted the dough with too much flour. After the first 10mins of baking, the half-baked mooncakes have to be left to cool for about 15mins. Wait for them to cool off before applying egg wash on the top or top and sides as preferred. The next thing is to watch them carefully during the second baking. As all ovens work differently, check every now and then to make sure they don't get over browned. Do stand by at the oven at the last few minutes before the baking time is up. Take out the moonies when you feel that the colour is right. I made these mini mooncakes with tiramisu lotus paste (a better name for lotus paste added with coffee flavour!). I have also tried with red bean paste, and added melon seeds as I liked the nutty texture. It was a very good learning experience, especially for a self taught baker. I was already giving myself a pat on the shoulder while the mooncakes were baking in the oven. I received another huge encouragement when my better half went oooh and ahhh when he took the first bite. He even asked me whether I could make some for him to bring overseas for him to show off to his overseas colleagues (*^^) I'm submitting this post to Aspiring Bakers #11: Mid-Autumn Treats (Sept 2011) which I am hosting :) Traditional Mooncakes (广式咖啡莲蓉月饼) Ingredients: (makes 12~13 mini mooncakes) for dough: 100g plain flour 70g golden syrup (I used Abram Lyle's Golden Syrup with maple flavor) 2ml alkaline water 25ml peanut oil (I replaced with canola oil) for filling: 415g tiramisu lotus paste 40g melon seeds Method: Mix lotus paste with melon seeds. Divide the filling into 35g portions and shape into balls. Set aside. (Note: I used a dough: filling ratio of 3:7, for 50g mooncake mould) Place golden syrup in a bowl. Add in alkaline water, stir to combine. Add in oil, mix well. Place plain flour in a mixing bowl,make a well in the centre. Add in the above mixture. Mix with a spatula to form a soft dough. Gently knead the dough till smooth (takes 1~2 mins). Shape it into a smooth round dough. Wrap with cling wrap and leave in fridge to rest for at least 2 hours or over night. This step is known as 醒面. Dust work surface with some flour. Give the dough a few light kneading to smooth it. Divide dough into 15g pieces. Shape each dough into a ball. Roll each dough over some flour. Dust hand with flour and flatten each dough into a small disc (about 5cm in diameter). Wrap it around the filling and shape it into a ball. (always dust hand with some flour to avoid the dough from sticking). Lightly dust the wrapped dough with some flour. Place it in the mooncake mould and press the mooncake out. Place mooncake on a baking tray line with parchment paper. Spray some water on the mooncakes. (Note: this helps to prevent the mooncake from cracking during baking.) Bake at preheated oven at 180degC for 10mins. Remove from oven and leave to cool for 15mins (do not skip this step). Brush the top with some egg wash. Return to oven and continue to bake for another 15mins until golden brown (since all oven works differently, do check after 10mins, and subsequently every other 2 mins to make sure the mooncakes are not over browned). Leave mooncake to cool completely and store in air tight containers. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) before serving. Recipe source: adapted from 贝太厨房
