Sink your teeth in to this classic tart.

Ube, pronounced ooh-beh, has a natural, deep purple color and a flavor that's a mix between vanilla and pistachio. Here, it replaces chocolate in the classic crinkle cookie.

Chocolate rugelach are arguably the most popular dessert in Israel. These are similar to the ones you can find in any bakery in Israel.

These gluten-free vegan Baklava Cookies have all the flavor of the famous middle Eastern nut dessert! Super easy and delicious! They are made with almond flour and therefore entirely gluten-free and grain free. They are a decadent snack or dessert!

Cranachan is one of the best traditional Scottish desserts around! It's a simple and easy recipe to make but it leaves a wonderful taste in the mouth!

All the sweet, nutty flavour of the classic Turkish dessert (plus lashings of custard), with no fiddly filo in sight!

These lemon-scented mini cakes are traditional for breakfast in Spain, but also make a wonderful snack or light dessert. They are easy to make and this will quickly become a go-to recipe!

Thai Tea Blondies with Sweetened Condensed Milk Frosting is the perfect dessert for Thai Tea lovers. So I had this idea. I wrote a recipe, baked and re-worked it a few times, and this is

Kaffe og chokolade ér bare et godt makkerpar, og det har vi ladet os inspirere af! Her får du opskriften på en klassisk chokolademousse med lækker, cremet smag af kaffe.

Hjemmelavet mayonnaise på under 2 minutter fra du åbner køleskabet til at man er færdig. Så kan det ikke blive lettere.

This moreish slice contains only five ingredients and takes 10 minutes to prep. The Caramilk and condensed milk combo give it a rich caramel flavour, that will ensure you come back to this recipe time and time again.

These deliciously light lemon meringue lamingtons (or lemingtons as we like to call them) are filled with tangy lemon curd and creamy meringue buttercream and coated in shredded coconut.

A crunchy cookie flavoured with cardamom, cinnamon and tahini. I created these tahini cardamom cookies especially for Eid (which is this Sunday/Monday depending on the sighting of the moon). This is the third year in a row where I make a cookie recipe to celebrate Eid. A couple of years ago I made my healthified Kleicha/date cookies recipe (which is probably my favourite recipe on the blog to date!) and last year I made another version of cardamom cookies without the tahini and with a few different variations, but still equally as delicious! I used tahini instead of oil to add lots of goodness and flavour making these tahini cardamom cookies oil-free. They’re also vegan (no eggs, milk or butter) …

Chocolate butter mochi takes a twist on your classic butter mochi and adds some chocolately goodness. Decadent, sweet, buttery mochi perfect for your next get together or just to eat at home as a yummy dessert.

Ojas is a subtle essence that creates radiance, vitality and joy. Build your ojas with this delicious Ayurvedic dessert recipe.

Pop the kettle on.

Looking for Polish budyń recipe? Check out this easy recipe for Polish pudding that make a perfect dessert for kids and adults!

Lockere, süße Grieß Knödel mit Nougat und Pistazien sind ein traditionelles Dessert aus Österreich das auch als Hauptgang dienen kann! Mit diesem einfachen gelingsicheren Mehlspeisen Rezept macht ihr die besten Grießknödel zu Hause!

This delicious Lebanese Rice Pudding (Riz Bi Haleeb) is super delicious and made with only 3 main ingredients, Rice, Milk and Sugar. It's served as dessert and even as breakfast and snack. It is also perfect for Suhoor during Ramadan.

Milchreis - or German Rice Pudding - is a delicious, creamy dish. Eaten for dinner or dessert, this easy to make rice pudding recipe is topped off with a dusting of cinnamon and sugar or with some fruit like fresh berries or canned fruit salad!

Learn the secret to get that perfect meringue with a super fine foamy texture that easily melts in your mouth like magic! It is also so easy it can be done in about 30 minutes!

This spread is a favorite in Hungary. Almost every household has a special way of making it. Main spices are ground caraway seeds that give its unique taste and sweet paprika powder for the nice orange colour.

These honey dipped almond briouat (pronounced brie-oo-at) are triangular Moroccan pastries made with a light pastry crust and filled with an orange blossom almond paste.

Butter mochi is a classic Hawaiian treat made with coconut milk and glutinous rice flour. This is a super easy recipe and you will love it.

This recipe for Hungarian baked dessert noodles, known as rakott teszta or rakott metelt, is similar to sweet Jewish kugel.

Super simple in concept but super delicious in taste. Iced Finger Buns are sweet yeast buns, topped with sticky icing. A real British classic! In This Post Amy's Notes Ingredients Explanation Granny's Top Tips Iced

This is the legendary Ballymaloe Tunisian Orange Cake. It’s legendary for several reasons. First of all, it’s delicious, which is always important in a cake, and secondly, it’s so easy. And I mean really really easy. And it's gluten-free!

Take a seat traditional soup.

Blintzes are blank canvases just waiting to be filled.

This easy chocolate cake with apricot jam and dark chocolate glaze is a delight to eat and a treat to any special occasion.

Geymar (known as Kaymak in Turkey) is an Iraqi thickened cream that is traditionally made using water buffalo milk. It is indulgent and addictive, typically served for breakfast with flaky pastry called Kahi, and smothered in either honey or date molasses. You can recreate it at home using a mixture of cow's milk and whipping cream for the ultimate breakfast treat!

I think that most of us love this kind of bread. Besides the fluffiness, Bee sting cake (Bienenstich) is sweet and rich with almond toffee topping and pastry cream. Bee sting cake (Bienenstich) is a traditional German dessert made from sweet and soft bread (brioche-style) topped with sweet almond toffee and filled with pastry cream or pudding. Well, there are many versions of the beginning of the name. But I like the one that said that a bee was attracted to the sweet honey topping, this dessert is called came Bee sting cake (or another version is The baker who invented the cake was stung by the bee, haha). Anyway, the thing that I know is it's delicious. This time I use rich and thick pastry cream for the filling (as I want it to be firm enough to stay in place), but if you want lighter filling you can fold 150 of the whipped cream into the pastry cream before using it. Recipe: Bee sting cake (Bienenstich) สูตรภาษาไทย: บีสติงเค้ก 日本語のレシピ：ビーネンシュティヒ Youtube: บีสติงเค้ก/ Bee sting cake (Bienenstich)/ ビーネンシュティヒ Bee sting cake (Bienenstich) Makes 10 cakes Brioche 150 g ..................... Bread Flour 4 g ..................... Instant yeast 45 g ..................... Granulated sugar 150 g ..................... Cake Flour 4 g ..................... Salt 130 g ..................... Milk 80 g ..................... Eggs 60 g ..................... Unsalted butter Pastry Cream 3 ..................... Egg yolks 90 g ..................... Granulated sugar 20 g .....................Cake flour 25 g ..................... Cornstarch 1/4 tsp ..................... Salt 360 g ..................... Milk 30 g ..................... Unsalted butter Almond topping 150 g ..................... Water 150 g ..................... Granulated sugar 150 g ..................... Honey ............................. Pinch of Salt 150 g ..................... Whipping cream 180 g ..................... Sliced almonds 1 tbsp ..................... Rice bran oil Put the bread flour, sugar, instant yeast, cake flour, and salt into a bowl of a stand mixer. Mix at low speed to combine. Pour the milk and egg into the bowl. Knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 8 minutes. Add the butter and knead at medium high speed (for Bosch MUM2, I use speed 3). Knead for 6 minutes. Remove from the bowl. Form the dough into a ball. Brush a bowl with unsalted butter, place the dough into the pan, and cover with plastic. Let it rise for 1 hour. Put the egg yolks, sugar, and salt into a saucepan and whisk to combine. Put the corn starch and cake flour into the saucepan and whisk to combine. Heat the milk in a microwave (600W) for 2-2.30 minutes. Gradually add the warm milk into the saucepan. Place the mixture over low heat stir until thickened. Pass the pastry cream through a sieve. Mix in the butter. Place a sheet of plastic wrap directly over the pastry cream and let it cool completely (or about 25℃). Put the water, honey, and sugar into a saucepan. Place over medium heat. Bring the mixture to a boil. Let it boil for 5 minutes. Remove the saucepan from the heat. Pour the whipping cream into the saucepan and stir to combine. Place the saucepan over low heat. Let it boil for 5 minutes. Remove from the heat pour the almonds and oil into the saucepan and stir to combine. Let it cool before using. When the brioche dough is ready, cut into 10 equal pieces and roll each piece into a ball. Rest for 15 minutes before shaping. Pat the dough into 9 cm round. Brushed 10 of 9 x 3 cm pans with butter and line the side of the pans with baking paper. Place the shaped dough into the prepared pan. Cover and let it rise for 40 minutes. Meanwhile, preheat an oven to 200℃. Before baking, pour the almond topping the buns and spread to level it. Bake in the 200℃ preheated oven for 18-20 minutes. Let the brioche cool into the pans for 5 minutes. Remove from the pan and drizzle the top of the brioche with the caramel from the pans. Let the brioche cool completely before filling. Cut the brioche and fill with the pastry cream. Ready to enjoy!! Bee sting cake (Bienenstich)

Golden flaky pastry filled with a smooth and creamy butterscotch filling, this beautiful school dessert recipe will transport you straight back to your childhood!

Making this scrumptious cake, one layer at a time.