Chicago-style bakery apple slices. Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares.
Millionaire’s Bars Base: 125g (1 cup) flour 1 tsp baking powder 1/4 tsp salt 113g (1/2 cup) unsalted butter, room temperature 50g (1/4 cup) sugar Caramel: 1/2 cup unsalted butter, cut into pieces 1/2 cup sugar 2 tbsp light corn syrup 1 (14 oz) can sweetened condensed milk Topping: 3.5 oz / 100g milk or semisweet chocolate, finely chopped 1/2 tsp light corn syrup 30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces 1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely. 2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight. 2) To make the chocolate glaze, combine together butter and corn syrup in a small saucepan and heat until the butter is melted. Remove from heat, add chocolate and stir until melted. Pour over the condensed milk layer immediately. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours. Recipe adapted from here.
BEST EVER Classic Vegan Twix Bars, which are easy to make with a buttery shortbread, caramel layer and chocolate.
Classic, no-bake Nainamo bars with a chocolate coconut base, custard buttercream filling, and a layer of chocolate on top. Learn how to make this iconic Canadian dessert - with or without custard powder.
This amazing copycat Mars (or Milky Way depending on where you are from) candy bar is the answer to your wildest dream.! They are addictive.
These traditional German lebkuchen are deliciously spiced with warming spices and topped with an orange ginger glaze. The spicy flavor develops over time, improving daily.
This White Chocolate and Raspberry Blondie recipe creates vegan blondies that are TO DIE FOR! They’ve got chunks of sweet white chocolate, tangy fresh raspberries and a pop of raspberry jam in every bite.
Delicious, autumnal vegan apple crumble custard bars. Crisp, biscuity base with sauteed apples, vanilla custard and a buttery crumble topping. They're bonkers delicious!
The Nanaimo Bar Recipe Collection. From an improved classic recipe to great new versions like Irish Cream or raspberry; 9 new flavors!!
Tangy-sweet cranberry curd meets buttery walnut shortbread for a twist on the classic lemon bar.
Original Nanaimo Bars-If you are looking for traditional Canadian Christmas baking this is the recipe. Easy and no Bake. And I did it my way... One and only Easy Nanaimo Bars
Delicious snack with fluffy cream, juicy caramel filling and waffer, coated with chocolate and hazelnuts.
The Little Blog Of Vegan Easy Biscoff Brownies
Classic, no-bake Nainamo bars with a chocolate coconut base, custard buttercream filling, and a layer of chocolate on top. Learn how to make this iconic Canadian dessert - with or without custard powder.
Delicious, autumnal vegan apple crumble custard bars. Crisp, biscuity base with sauteed apples, vanilla custard and a buttery crumble topping. They're bonkers delicious!
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
Sweet, tart, and perfectly portioned, these vegan Mini Lemon Tarts are a welcome addition to any celebration. Made with fewer than 10 ingredients this easy lemon tart recipe is simple enough for even novice bakers to try!
Portuguese Milk Tarts, Queijadas de Leite, are a sweet, creamy, traditional Portuguese dessert recipe made with simple ingredients.
Brown sugar fudge is a classic, old-fashioned recipe made with a few simple ingredients. It has a delicious butterscotch flavor that's sweet, creamy and makes for a delicious gift.
Neapolitan Swirl Cookies3 different flavours of dough, swirled together to create a perfectly buttery and delicious biscuit!(If you don't have any raspberry essence, just make a va
A Snickers rice krispie square base topped with a layer of smooth salted caramel then topped with a layer of milk chocolate marbled with peanut butter! Peanut HEAVEN!
These rich biscuits have that same amazing texture as the classic melting moment, but the chocolate twist gives them a touch of luxury.
Take the classic and much loved cherry bakewell tart, and make it into a tray bake! A buttery layer of shortbread, filled with cherry jam, fluffy frangipane and icing. A delicious treat with a fun Christmas twist!
This delicious brownie is the perfect combination of nutty ube flavour with a sweet mix of cream cheese, all with an intense purple colour,
It's the Holiday season and what a better way to celebrate it than with a cookie in hand. Europeans have plenty of different ways to make delicious cookies. I hope you'll enjoy this collection of European Christmas Cookie Recipes and make one, two, or more of them for your holiday. Now I've lived here in
A decadent raw cake base followed by a creamy vanilla layer slathered with sweet peanut date caramel, some crunch with salty roasted peanuts and a healthy dose of smooth vegan chocolate. A sure way to satisfy all those snickers cravings with every bite!
En lækker saftig kage du bare må smage 🤩
This clever twist on Neopolitatan ice cream in cookie form is flavored with two types of green tea — matcha and hojicha — and vanilla.
The Great British Baking Show judge shares a "melt in your mouth" dessert from his new cookbook A Baker's Life
Magenbrot is a German gingerbread specialty that is very popular at fairgrounds but also an amazing treat at German Christmas markets.
This is just the kind of gingerbread you crave when dinnertime has suddenly become pitch-black and cold, as it now has, and you feel like it’s midnight all the time and like you’re up in Scotland drinking whiskey from the bottle and waiting for spring. It’s big, soft, and comforting, like the down comforter of the cake world, and it fills your house with the spicy, delicious smell of holiday baking, even on a regular old school night. Plus, it will take you no more than 10 minutes to get it into the oven, promise. Or, as we say to the kids when we are quite sure about something but don’t want to get into it later, if there is, say, a surprise hurricane or earthquake, I almost promise. The recipe is hand-written in my recipe binder, and when I was trying to figure out how properly to credit it, I naturally consulted my mother. “Is this your gingerbread?” I asked, and she said, “Oh, is it this?” and pulled out a recipe card titled “Mummy’s Gingerbread” that calls for, among other things, treacle, and the mystifying measurements ½ egg and also 1 gill milk. “I don’t think it’s that,” I said, “seeing as how my gill has been, er, missing since the middle of the nineteenth century.” Hmm. “Is it this?” And strangely, there it was—an ancient clipping from the Times, called “Edna’s Blueberry Gingerbread.” I have never in my life added blueberries (I didn’t even write that part when I copied the recipe), but I suppose you could. But then it would go from a big, comforting cake to a more challenging cake studded with hot, puckery berries, which is not what I’m going for at all. Still, if you want to try adding “1 cup blueberries, lightly floured,” be my guest. I was going to make a note here about how this is a great way to get more iron into your diet, what with the legendary iron-containing properties of molasses, but when I looked at my molasses bottle, I noticed that, to achieve your daily requirement, you’d need to swallow 25 tablespoons of it. If you’re anemic, try eating the whole pan of gingerbread all by yourself, and let me know if you feel a burst of energy afterwards (I’m being ironic. Ha ha.). But I will tell you that Ben and I were talking over dinner about how your body actually needs small quantities of various metals, which surprised and delighted him. “Wow,” he said. “If I died and you melted me down, would there be enough copper in me to make even, like, a tiny, tiny dollhouse spoon?” Kill me. Soft and Sticky Gingerbread I like to grate the nutmeg fresh—not because I’m fancy or because I think it makes such a big difference flavorwise, but because it’s such a pleasant thing to do, and it’s a little job I can give the kids. If you’ve never tried this, do: it involves buying whole nutmegs and a tiny grater, and it’s a small and worthwhile investment. ½ cup sugar ½ cup room-temperature butter 2 eggs 1 cup molasses 2 cups flour (I used half spelt) ½ teaspoon salt (I use one scant teaspoon of Kosher salt) ¼ teaspoon cloves ½ teaspoon cinnamon ¼ teaspoon nutmeg 1 teaspoon ginger 1 cup boiling water 2 teaspoons baking soda Heat the oven to 350, and butter and flour a lasagna-sized (10 by 14 inch) baking pan. Now, in the bowl of an electric mixer, cream together the butter and sugar until it’s light and fluffy, then add the eggs one at a time, followed by the molasses. Take a moment to stop the mixer and scrape the bottom of the bowl with a rubber spatula to make sure there’s no butter hiding out down there. Meanwhile, sift together the flour, spices, and salt (and by “sift together” I mean, of course, whisk together, because I’m lazy like that), then mix them into the batter until they just disappear. Now measure the boiling water (I do this right in the dirty molasses cup), add the baking soda to it, call your kids over to see the amazingly foaming mixture, explain the science of it (each crystal of baking soda actually contains a tiny, burping angel), and beat it gently into the batter, which will now seem incredibly runny, which is fine. Pour it into your prepared pan and bake for about 30 minutes, until the cake is starting to pull away from the sides of the pan and a toothpick comes out clean or with crumbs on it, rather than ooky batter still. Serve with whipped cream, if you have company, or plain. Yum.
This White Chocolate and Raspberry Blondie recipe creates vegan blondies that are TO DIE FOR! They’ve got chunks of sweet white chocolate, tangy fresh raspberries and a pop of raspberry jam in every bite.