This Brazilian Pastel recipe with savory ground beef (or chicken) filling is so easy to make at home for a fun snack, appetizer, or even main dish! Feed a few o…

There are times in your life when you need to pull out all the stops, set up a special table, make an extraordinary tasty meal and just twirl some caramel strands around pretty mousse cakes. When crap hits the fan outside of my comprehension I just try to deal with it the best way I…

Un cake qui ne vous laissera pas indifférent ! Le goût du citron est présent juste ce qu'il faut. La texture est proche du quatre-quart, généreuse et fondante. Les myrtilles apportent leur touche fraîche,...

Rezept für originale Pastel / Pasteis de nata nach echtem portugisischen Rezept mit selbst gemachtem Blätterteig. Authentische Cremetörtchen aus Lissabon.

This Apricot and Caramelized White Chocolate Mousse Cake is a delightful and rich dessert consisting of an almond sponge cake at the bottom, followed by an almond, dried apricots and chocolate crunch and an apricot jelly insert, all covered with a caramelized white chocolate mousse cake. It is an outstanding dessert that will definitely delight your family and guests.

This is particularly good timing: our fig tree is currently being generous with its fruit and the technical challenge for Episode 2 of The Great British Bake Off is that classic crowd-dividing bisc…

There's no such thing as too much cinnamon sugar.

The chocolate lazy cake is the perfect blend of creamy chocolate with chopped biscuits in a cold no- bake dessert.

This beautiful Layered Grape-Lemon-Lime Jell-O Mold is a wonderful potluck dish. The colors lend themselves well for an Easter or Mardi Gras party.

A classic Chinese dish, soy sauce chicken is flavourful & appetizing. This recipe introduces an approachable, less labour-intensive method to cook it at home.

No one will believe you didn’t fuss when you bring out this show-stopping cake. On a hot summer day, it will melt all resistance to dessert—one cool, creamy slice at a time. —Barbara McCalley, Allison Park, Pennsylvania

Pastel de Guayaba! (Guava Pastry) This simplified version of a classic Cuban treat is made with store-bought puff pastry and guava paste.

A cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario

Here's sharing with you an easy to prepare, moist and delicious orange flavoured yoghurt cake which I made using my Bosch Maxomixx hand blender set. This simple cake is made with basic baking ingredients that are readily available and it takes no time to whip up. I topped the cake with peach slices which makes the cake a delightful and refreshing treat that pairs well with a hot cup of tea especially on a cold, gloomy afternoon. Its sunny disposition brightens up my morning and it is pleasing to the eyes as it is to the palate... the golden crumbs tastes tangy and sweet while the scent of the orange makes one feels joyful...what a great way to kick start the day. The batter is prepared using the creaming method, that is, beating butter with sugar to incorporate air into the batter. The batter will turn pale, increase in volume and become light and fluffy. I usually leave the butter to soften in room temperature (which is around 28-30 degC) for 15 to 20mins. During this time, I will gather and prepare the rest of the ingredients. The butter should be firm and easily leaves an imprint when you press a finger into it. It is important not to leave the butter out for too long especially if the weather is hot, if the butter appears greasy or becomes too soft, it will not be able to hold too much air or give as much volume when creamed with sugar. As a result, the cake may not rise that well during baking. The next step is whisking in the eggs. Patience is key. Add the eggs in several portions and whisk well each time it is added. Adding eggs too much at a time will cause the batter to curdle. Using room temperature eggs will also help to prevent curdling. If the batter starts to curdle, add some flour to the mixture to stop it from curdling. Do not try to continue to whisk a curdled batter as it will make worst. Due to the 'runny' consistency of beaten eggs, I tend to pour too much eggs into the batter. However, with a hand held whisk, I can prevent curdling as I could easily manoeuvre the whisk over the batter so as to incorporate the eggs a little at a time. The balloon whisk attachment of the Bosch hand blender works like a charm. If the butter is still too cold or too firm, I could use the turbo button or pulse function to beat the mixture as it provides more power. The balloon whisk is also much easier to clean as compared to the paddles of my handheld electric mixer. The final steps involved whisking in some orange juice and zest, followed by flour and yoghurt. I added the flour alternate with the yoghurt to prevent curdling and also for easier mixing. The finished batter could fill up slightly more than half the height of my 7 inch round pan. The cake rose beautifully and the crust baked to a nice golden hue. The texture of this zesty cake is tender and moist, smells good and is full of orange flavour. Everyone in my family loves it. It is going to be another great add-on to my baking repertoire, something which I will turn to whenever I feel like baking on a whim :) Orange and Peach Yoghurt Cake Ingredients: (makes one 7" cake) 150g unsalted butter, cut into cubes (leave to soften at room temperature for about 15~20mins) 120g caster sugar 2 medium sized eggs, lightly beaten (about 100g without shell) 3 tablespoons orange juice 1 tablespoon orange zest 200g cake flour 1 1/2 teaspoons baking powder 120g plain yoghurt some canned peach slices Method: Grease the sides of a 7" round pan with some butter, dust with flour. Line the base with parchment paper, set aside. Cut canned peaches into 8 slices. Rinse, drain and pat dry with paper towel, set aside. Sift cake flour and baking powder together, set aside. Place butter in a mixing bowl. Using the Bosch MaxoMixx hand blender with the whisk attachment, whisk the butter using speed 8 for about 1 minute. Add in the caster sugar, whisk until the batter becomes pale, creamy and fluffy (takes about 2 mins). Stop in between to scrape down the sides of the mixing bowl with a rubber spatula. Add in the beaten eggs in a few separate additions, whisk well each time the eggs is added. Add in the orange juice and orange zest, whisk to combine. Sift in half of the cake flour/baking powder mixture. With a spatula, stir until the flour mixture is incorporated into the batter. Add in the yoghurt, stir with spatula until just incorporated. Sift in the rest of the flour mixture, stir until flour mixture is just incorporated into the batter. Do not over mix. Scrape down the sides and the base of the mixing bowl to make sure there is no residual flour mixture. Pour batter into the prepared pan. Spread and smoothen the top with the spatula. Arrange peach slices on top. Bake in a pre-heated oven at 180deg for 50-55 mins till the top turns golden brown or until a skewer inserted into the centre of the cake comes out clean. Remove cake from oven, let cool slightly for about 10mins. Run a knife along the sides of the pan (use oven mitten as the pan will still be hot). Invert the pan onto a plate or baking tray. Remove the pan and the parchment paper on the base of the cake. Place cake right side up on a wire rack and leave to cool completely. Dust with icing sugar before serving, optional. The cake can be stored in room temperature for a day, any leftovers can be stored in the fridge, let the cake returns to room temperature before serving.

This rich and decadent chocolate cake has been around for decades and is always a crowd-pleaser! Perfectly moist, rich, and flavorful.

If you want to offer family and friends a dessert that really stands out from the rest, this is the cake to make. The beautiful high, rich sponge cake is drizzled with a succulent chocolate glaze. —Erma Fox, Memphis, Missouri

This is a really great vanilla cake, though this time I made it as cupcakes. (I am going through an individual portion thing at the moment!) I got 18 extra large cupcakes from the batter. I almo…

Resep dalam Bhs Indonesia ada dibagiab bawah Selam...... Merhaba From Türkiye 👋 First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛 . And make sure you subscribe to my Youtube channel and turn on the bell sign to get more video recipes. The name tres leches derives from the Spanish words "tres" means "three" and "leches" which means "milk". During the preparation, three different milks are used in the syrup poured on the cake, mostly sponge cake base. It called trileqe in Albanian language and people called it trileçe in Turkish language. Rumors said originally it made from three kind of milk: cow, goat, and water buffalo. But then after 1930s it started using processed milk (like UHT) and cream due to an increase in industrialization and urbanization. That made tres leches more popular since then all over Northern Mediterranean. A variety of tres leches known as trileçe in Turkish language, has recently become popular in Turkey. One theory is that the popularity of Brazilian soap operas in Albania led local chefs to reverse-engineer the dessert, which then spread to Turkey. It was later popularized by the then Albanian Prime Minister Fatos Nano, who was spotted eating the dessert on the Bosphorus Bridge. The Albanian/Turkish version is sometimes made literally with three kinds of milk: cow's, goat's, and water buffalo's, though more commonly a mixture of cow's milk and cream is used. Tres leches (trileçe) consist of three main elements; Cake, Milk mixture, and Sauce/ topping. Mostly in local patisseries here in Turkey, we use caramel or chocolate sauce topping while some using different kinds of fruits jam sauce also - next time I will try fruity sauce. Old book recipe I read, some people use three kind of milk from cow (inek), goat (keçi), and water boffalo (manda) milk. But some other recipes just using also 3 different milk mixture such as UHT milk, light cream and (-sometime not using) sweet condensed milk. This recipe I took from one TV cooking program by my fave chef Rafika. She explained her recipe so well and detail together with the history of this delicious dessert. The ingredients for the cake was quite simple, four ingredients only ( with salt). The sponge base didn't use oil in it. So it will be perfectly airy and absorb the milk syrup instantly , in the result will make this sweet treat so creamy and delish. Her recipe requires homemade "süt reçeli" for the topping, which is almost like making dulce de leche- almost I said. So I bit "cheating" with the recipe by using normal caramel sauce which you can check here. Well.... sometimes I use ready bought caramel sauce as well since I bake this SO OFTEN 😋 So here you go.... my copycat recipe from 24kitchen by chef Rafika with some adjustment by me. Trileçe / Tres Leches cake. By: Çitra's Home Diary Cake Ingredients: 🍰 4 big size eggs 🍰 200 grams of caster sugar 🍰 265 g all-purpose flour 🍰 ½ teaspoon baking powder 🍰 a little salt How to make a cake: 1. Preheat the oven to 170 ℃. Prepare a baking sheet size 25 cm x 35 cm, cover with baking paper, set aside. 2. Beat the egg whites in a clean bowl. Beat until foamy. Add salt. beat in caster sugar gradually in three batches while still beating until it's hard peak and stiff. 3. Mix in the egg yolks one by one while still beating until fluffy and pale. 4. Sift in flour and baking powder. Using a spatula fold the batter to well combine. 5. Pour into a prepared baking sheet. Spread nicely over the pan to get same volume at each part of the pan. The batter tends to be thick, bang the pan a few times against the working table to remove the air bubble, and smooth the surface. 6. Bake in preheated oven about 30 minutes until the skewer comes out clean when you check the middle part of the cake. Let it sit onto cooling rack. Flip the cake after cool enough to handle. Now bottom up on top, remove the baking paper. Put the cake still in baking tray, then cut into 12 square. Let it completely cool while you make the milk syrup. Note: Baking time and temperature only guide, adjust to your own oven condition. Milk syrup ingredients: 🍰 1 Lt milk 🍰 400 ml whipped cream 🍰 200 ml condensed milk 🍰 90 gr sugar (you can reduce or add as your preference) How to make milk syrup: 1. In medium pan mix milk, condensed milk and cream as well as sugar. Cook over medium heat until boiling, stirring constantly so the "skin" will not form on the surface. ➤ After the cake is really cool, pour hot milk syrup over the cake until all pieces of cake soak with milk. Cover with plastic wrap and let stand in the refrigerator at least 3-4 hours. 🍰 100 g powdered whipped cream 🍰 75 g very cold milk Note: you can use liquid heavy whipping cream as well. ➤ Beat whipped cream ingredients until stiff. Finishing: ➤ Take the cake from the refrigerator, spread the whip cream evenly, no need to be too thick. Just enough to cover all the cake surface. ➤ Pour caramel or chocolate sauce (or fruit flavor) over the cream, smooth, and spread evenly. Add thin whipped cream across the cake and make a swirl to give nice look. Keep in a refrigerator at least 1 hour before serving. I use caramel sauce topping, See here for my homemade caramel sauce Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ⥥ ⥥ ⥥ ⥥ PIN IT FOR LATER ⥥ ⥥ ⥥ ⥥ ************************************************************************* BAHASA INDONESIA السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ Merhaba dari Türki semuanya 👋 Semoga ketemu dalam kondisi sehat, tidak kurang satu apapun ya. Sedang berbahagia dan sedang antusias "hunting" resep resep baru buat nambah perbendaharaan pengetahuan masak memasak ya 😉 Sebab kali ini saya mau berbagi salah satu resep kudapan manis / dessert kesukaan keluarga Turki termasuk keluarga saya 😊 . Nama dessertnya; Trileçe atau tres leches cake atau ada yang sebut pastel de tres leches atau torta de tres leches atau bizcocho de tres leches. Banyak banget ya sebutannya 😊 Nama tres leches sendiri berasal dari bahasa Spanyol "tres" berarti "tiga" dan "leches" yang berarti "susu". Karena dalam pembuatannya, tiga jenis susu yang berbeda digunakan untuk sirup yang dituangkan pada kue yang biasanya berjenis sponge cake. Hampir semua penduduk Balkan tahu tentang makanan manis dan lembut ini. Dalam bahasa Albania disebut trileqe dan orang-orang menyebutnya trileçe di Turki. Konon rumornya awal kudapan ini terbuat dari tiga jenis susu dari sumber yang berbeda: sapi, kambing, dan kerbau. Tetapi kemudian setelah tahun 1930-an mulai menggunakan susu olahan (seperti UHT) dan krim karena peningkatan industrialisasi dan urbanisasi kala itu. Yang akhirnya membuat tres leches / trileçe lebih populer sejak saat itu di seluruh Mediterania Utara. Dari buku resep versi lama yang saya baca, beberapa orang menggunakan tiga jenis susu dari susu sapi (inek), kambing (keçi) dan susu kerbau (manda). Tetapi beberapa resep lain hanya menggunakan juga 3 campuran susu yang berbeda seperti susu UHT, krim cair dan susu kental manis. Tapi kadang juga tidak menggunakan susu kental manis karena SKM disini agak susah dicari dan tidak umum. Bahan untuk kue itu cukup sederhana, empat bahan saja ( 5 dengan garam). Cake dasar sponge tidak menggunakan minyak dalam resep. Jadi akan menghasilkan cake yang berpori besar dan tidak terlalu lembut, sehingga cocok sekali disiram dengan syrup susu yang pada akhirnya akan membuat suguhan manis ini menjadi lembut dan sangat lezat. Resep ini saya ambil dari satu program memasak di TV oleh chef favorit saya Rafika. Dia menjelaskan resepnya dengan sangat baik dan detail bersama dengan sejarah trileçe ini. Dari resep aslinya saya modifikasi pada penggunaan gula. Resep asli menggunakan gula halus, dan saya gunakan gula kastor biasa yang nampaknya tidak ada perbedaan dengan saya pakai gula halus. Saya juga harus adjust jumlah bahan-bahannya sesuai ukuran loyang saya. Resep sirup susu juga saya sesuaikan karena jika mengikuti resep asli, trileçe yang dihasilkan sangat-sangat basah hingga tersisa susu dalam loyangnya. Resep asli chef Rafika membutuhkan "süt reçeli" buatan sendiri untuk topping, mirip seperti membuat dulche de leche- mirip ya.. Jadi saya sedikit "curang" dengan menggunakan saus karamel biasa yang biasa saya bikin. Check disini bagaimana membuat saus karamel sendiri. Tapi karena saya sering banget baking kudapan favorit ini, kadang-kadang saya juga pakai saus karamel yang sudah jadi, alasannya supaya praktis saja dan pas saya gak punya stok saus karamel 😊 Dibawah ini resep yang sudah saya modifikasi dan sudah menjadi resep repeatable saya sampai saat ini. Belum sempat coba resep lainnya-mungkin next time ya 😊 Saya juga bikinkan video ala ala yang mungkin bisa memberi ilustrasi lebih jelas bagaimana membuat makanan manis yang khas Turki dan Eropah ini. Resep Trileçe / Tres Leches cake By: Çitra's Home Diary Bahan cake: 🍰 4 telur ukuran besar. Pisah putih dan kuningnya. 🍰 200 gr gula kastor 🍰 265 gr terigu serba guna 🍰 ½ sdt baking powder 🍰 sedikit garam Cara membuat cake: 1. Panaskan oven suhu 170℃. Siapkan loyang ukuran 25 cm x 35 cm, alasi kertas baking, sisihkan. 2. Kocok putih telur dalam wadah yang bersih (bebas dari bekas minyak). Kocok hingga berbusa banyak. Masukkan garam sambil dikocok. Masukkan gula kastor sedikit demi sedikit sambil tetap dikocok hingga hard peak dan kaku. 3. Lalu masukkan kuning telur satu persatu sambil tetap dikocok hingga rata dan mengembang. 4. Ayak terigu dan baking powder. Aduk balik dengan spatula sampai rata. 5. Tuang ke loyang yang sudah disiapkan. Ratakan permukaannya. Adonan cake cenderung kental jadi meratakannya harus dengan bantuan sepatula. Hentakkan loyang ke meja kerja untuk mengurangi udara dalam cake. 6. Panggang kurleb 30 menit sampai matang. Cek dengan tes tusuk. Dinginkan diatas rak pendingin. Setelah dingin, balikkan cake sehingga bagian bawah ada diatas, buang kertas bakingnya. Potong-potong sesuai selera besarnya. Sisihkan hingga benar-benar dingin. Note: waktu dan suhu sesuaikan kondisi oven masing-masing ya. Bahan sirup susu: 🍰 1 Lt susu cair 🍰 400 ml krem cair 🍰 200 ml SKM 🍰 90 gr gula pasir (bisa diskip atau dikurangi jika terlalu manis) Cara membuat sirup susu: 1. Campur semua susu dan krem juga gula. Masak dengan api sedang hingga mendidih sambil terus diaduk agar susu tidak naik. ➤Setelah cake benar-benar dingin, tuang saus susu panas ke seluruh permukaan cake hingga semua bagian cake tersiram oleh sirup susu. Tutup dengan plastik wrap dan diamkan dalam lemari es hingga dingin. Bahan topping whip cream : 🍰 100 gr cream bubuk 🍰 75 gr susu cair dingin. ➤ Kocok bahan cream diatas hingga kaku. Penyelesaian: ➤ Setelah cake dingin, olesi dengan whip cream secara merata. Tidak perlu terlalu tebal. Siram atau hiasi dengan topping sesuai selera. Saya gunakan topping saus karamel, Check disini untuk homemade saus karamel Selamat mencoba. Semoga bermanfaat. Follow me at Instagram; @citra_homediary If you making this recipe, please let me know. Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚 ********************************************************* loading...

This cinnamon treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. It's my aunt's recipe, and I think of her when I make it. —Sue Falk, Sterling Heights, Michigan

Just like Grandma (or Great-Grandma!) used to make.

Acma is a well-known pastry that you could find easily in any bakery in Turkey. To be able to make it right at home, some secrets must be known. First of all, ingredients should be in room tempera…

I remember New Orleans as if from a fever dream. I ran away from home at seventeen, all the way to Bourbon Street. I blamed it on an existential crisis. I still do. Well that and an unholy fear of a preordained life. I’d never set foot in Louisiana before that night, middle of the […]

Make your restaurant favorites at home with these Cracker Barrel recipes! From pancakes to meatloaf to fried okra, these copycat dishes are as good as it gets!

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Buy ready-made daisies, or use a daisy cutter with fondant, to decorate these pretty fondant fancies

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Cooking Channel serves up this The Miracle Boule recipe from Laura Calder plus many other recipes at CookingChannelTV.com

easy home made fudge recipe, inexpensive and easy gift

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I first made this cake for my fathers' birthday and now it is the only cake that he requests. This cake has complex flavors and is very unique. —Cleo Gonske, Redding, California

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A nice and simple Victoria sponge but with a hazelnut and chocolatey twist!

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