These Chocolate Peanut Butter Crunch Cups are a combination of peanut butter cups meets crunch bars with a rice krispie twist. Made with just 3 ingredients and incredibly delicious!
Almond Tea Cakes are delicate, buttery, light and tender treats, perfect for tea, snacks, or sweet cravings. An easy muffin tin recipe!
Cinnamon Roll Muffins are a fun twist on the traditional cinnamon roll and there is no yeast involved!
Show someone you love them with these delicious and moreish Vegan Love Letter Pastries, with a homemade 4 ingredient pastry and strawberry jam filling. Utterly delicious!
This bar starts off with a buttery crust, is topped with rich, buttery caramel, and finished with a buttery, sweet topping. 2.5x2.5 square, individually packaged, 1 to a pack. Have questions about shipping or freshness? Check out our FAQs. Nutritional information can be found by clicking here.
Hey, greedy people, I am a big fan of kawaii food, I love creativity, I love everything that is CUTE. 2 years ago, I discovered Sweet Essence's account after my long walks on instagram to provide you with beautiful creations on my instagram, I fell from this account which offers creations too cute and easy to reproduce. So far I am still impressed by the creativity of this young girl who lives in Melbourne. I had sent her an email so that she could share her recipe for these pandas cream puff, she sent it to me without hesitation, it's one of her creations that I have shared several times on my instagram page which is always very successful with each publication of which I am the most fan and the recipe is often requested in comments. Pandas cream puff recipe by Sweet Essence (makes around 12 puffs) For the Choux: Milk- 70 g Water- 70 g Unsalted butter- 60 g Salt - a pinch Caster sugar- 3g Cake flour -85 g 2-3 Large eggs (room temperature) You would need: Steps: Preheat the oven to 200°c and prepare a baking tray lined with baking paper. Sift the flour. Then combine the milk, water, unsalted butter, salt and sugar into a saucepan and bring to a boil over low heat. When the mixture bubbles, add in the sifted flour at once and stir quickly with a wooden spatula until it forms into a lump of dough. Mix for a further 1-2 minutes until a thin film forms at the bottom of the pan. Place the dough into a mixing bowl and leave to cool slightly. While the dough is cooling, beat 2 eggs in a small bowl. When the dough is slightly warm, gradually add the beaten egg little by little, mixing using a wooden spatula with each addition, until the batter is smooth and glossy. When a spoonful of batter is lifted, the batter left on the spoon should form a triangle shape as it drops back into the bowl after 3-4 seconds. If not, add more beaten egg until it reaches this consistency. Place the batter into a piping bag fitted with a large round tip. Pipe 7cm rounds onto the baking tray, leaving about 5 cm between each one as they will expand in the oven. Dip a finger in cold water and smooth any irregularities on the surface of the batter. This will ensure the choux will have a uniform shape once baked. Brush each round with leftover beaten egg and sprinkle with diced almonds if desired. Place the choux in the oven, turn down the heat to 190°c and bake for 25 minutes. Then turn down the heat again to 170°c and bake for a further 20 minutes until golden brown. Be sure not to open the oven door when they are baking so they don’t shrink! Once they are done, leave them on a cooling rack to cool. For the Creme Patissiere Milk- 400ml Vanilla essence- 1 tsp Egg yolks- 4 Caster sugar- 80g Cake flour- 2 tbsp Cornstarch- 2 tbsp Whipping cream- 100ml Beat the egg yolks and sugar in a bowl with a whisk until white and fluffy. Sift in the cake flour and cornstarch and stir until combined. Meanwhile, bring a pot of milk to a boil over low heat and add the vanilla essence. While stirring, slowly add the ⅓ of the hot milk into the egg yolk mixture. Strain the mixture and transfer back into the pot of milk. On low heat, whisk the mixture until it begins to thicken. Place the mixture into a container, cover the surface with plastic wrap and cool in the fridge. When the creme patissiere has cooled, Whip the cream and sugar together until soft peaks form. Fold the whipped cream into the creme patissiere and transfer into a piping bag fitted with a round tip. Panda cream puff tutorial by Tasty For the Decoration: Whipping cream- 200ml Caster Sugar- 2 tbsp Powdered Sugar (as desired) Dark chocolate melts (as needed) Melt the dark chocolate in a bowl over a pot of hot water and transfer to a piping bag. On a tray lined with baking paper, pipe the panda eyes, ears and snout for each cream puff. Use a toothpick to correct any mistakes and place in the freezer until set. Beat the whipping cream and caster sugar in a bowl until soft peaks form. Transfer the cream into a piping bag fitted with a large round nozzle. To assemble: Slice the tops of the choux off lengthways (save the tops!). Fill the shell with creme patissiere and then pipe a round of whipped cream on top that resembles the panda head. Using a toothpick, place the chocolate face parts and ears carefully onto the cream and replace the choux tops onto the pandas. Dust with icing sugar (carefully not to cover the faces) and enjoy! To Share with our your picture of this recipe with the hastag #amourducake Find michelle on instagram: https://www.instagram.com/sweet_essence_/ Join us on Instagram: https://www.instagram.com/amourducake/
I came across this simple Japanese Cotton cheesecake by ochikeron some time back. The recipe was so simple that you only need 3 ingredient. Since this is a small cake, I decided to make 2 cakes with 2 flavors (White Chocolate & Dark Chocolate). Let start baking it! White Chocolate & Dark Chocolate Cotton Cheesecake...Yum Will AGEE prefer this White Chocolate Japanese Cotton Cheesecake? Or AGEE prefer this Dark Chocolate Japanese Cotton cheesecake? Japanese Cotton Cheesecake Adapt recipe from Ochikeron -For better understanding, do view the video. (For 6 inches non removal cake tin) Things needed:- 125g of cream cheese (Soften cut into cubes) 120g of white chocolate chips/bar 3 large cold eggs Steps **Preheat the oven till 170C Place your white chocolate on a big stainless steel bowl and melt your white chocolate chips under hot water (Double boiling method). Add in the Cream cheese into the melted white chocolate mixture and mix well till it is well combined. Separate the egg yolks & egg whites. Add in the 3 egg yolks into the batter and mix well. Set aside and prepare the Meringue. On a clean bowl, add in your 3 eggs whites and use a electric whisk and beat till firm peak form. Look at picture 9, I had tested that the meringue is ready as when I do the turn over test. (Try at your own risk) Add in 1/3 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Add in 1/2 of the meringue into the batter and fold in slowly using a spatula till it is well combined. Lastly add in the remaining meringue into the batter and fold in till it is well combined. I prefer to use a whisk to fold in. Individual preference. Pour the batter into the cake tin. (Remember to lay the baking sheet for the cake tin.) Place the cake tin into a baking tray, pour in some hot water onto the baking tray and put into the oven. This is water bath baking to prepare the cheesecake from cracking. Bake the cake for 15mins under 170C then reduce the temperature to 160C to bake for another 15mins. Lastly, off the power but continue to let it bake inside the oven for another 15mins. Once baking is done, transfer the baking tin on a wire rack and let it cool down completely. Sprinkle some icing sugar (optional) onto the cake and it is ready to serve! TAGlicious's Note ** For Dark chocolate version, steps are the same. Just replace the amt of white chocolate to dark chocolate. ** If you are using a removable tin, do remember to use aluminium foil to wrap your cake tin to avoid water sip into your tin during water bath baking. ** I chilled the cheesecake overnight before serving as we prefer to serve the cheesecake cold. White chocolate Japanese Cotton Cheesecake is the winner! Verdict: we can't really taste the cheese in Dark chocolate cheesecake, it taste more more like a chocolate cake. . Hope you like my sharing today! Do give it a try. TAGlicious Ciao~ Do like and join me at my Facebook page Taglicious
These bakery-style chocolate chip cookies are the best cookies ever!
My healthier take on a traditional Middle Eastern dessert I grew up eating. Mini oat cups filled with crunchy pistachios spiced with cinnamon & cardamom and sweetened with a little maple syrup.
A delicious light and tender Cinnamon Tea Cake.
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These apple streusel muffins remind us of coffee cake, and my husband and kids love them as a quick breakfast or snack on the run. The drizzle of glaze makes them pretty enough for company. —Dulcy Grace, Roaring Spring, Pennsylvania
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Adapted from Chocolate Cacao's recipe
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You know what’s great? The little lip balms that look like mini eggs. Piano music on a blustery day. Smiley face stickers. Finding a ten-dollar bill in an old purse. Laughing so hard you cry …
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A tender Cinnamon Apple Cake drizzled with a milk glaze.
