These easy Lemon White Chocolate Truffles taste just like a lemon tart or lemon cream pie and are the perfect simple bite-sized summer treat but also make for a great edible gift! They look so pretty on a Christmas cookie tray.
O pastel de nata, também conhecido como pastel de Belém, é um doce típico da gastronomia portuguesa. O seu sabor incomparável
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
Je suis fan de gâteaux au fromage... si le cheesecake est super calorique son cousin le gâteau au fromage blanc lui peut être plutôt light ! Et c'est le cas ici ;-) Et oui ce gros gâteau bien dodu n'est pas très calorique, car on peut tout à fait utiliser...
Not only is this tart strikingly beautiful, but it has a perfectly balanced flavor as well. The tartness of the blueberries complements the sweetness of the white chocolate to create a completely unique ganache filling.
These Apple Pecan Cinnamon Rolls are super gooey and delicious. They are filled with a cinnamon brown sugar filling, a cooked apple pie filling, and toasted pecans. They are then finished off with a smooth cream cheese frosting. The components for these Cinnamon Rolls can be made ahead of time, meaning the rolls just need to be assembled in the morning for the perfect Thanksgiving breakfast!
Les Petits moelleux au citron est un dessert à l'arôme intense et à la consistance molle, excellent au petit-déjeuner, en collation ou en fin de repas. Rapide et facile à préparer, ce gâteau moelleux est un grand classique parmi les desserts: petits et grands vont l'adorer. Un dessert vraiment
Smooth and silky vegan crème pâtissière (or pastry cream) perfect for piping and with a taste that’s so good you could eat it by the spoonful!
Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
Delicious, autumnal vegan apple crumble custard bars. Crisp, biscuity base with sauteed apples, vanilla custard and a buttery crumble topping. They're bonkers delicious!
Learn how to make the perfect vegan caramel at home with just 5 simple ingredients! Quick, easy, and will last in the refrigerator so you can add it to all of your holiday desserts!
These chocolate pumpkin butter cups are the perfect fun dessert to mix it up for the fall and Halloween season! They’re dairy, nut & gluten-free, paleo, vegan and easy to make AIP.
A cada mordida, será envolvido pela suavidade da massa cremosa, enquanto o toque de amêndoas adiciona uma nota crocante e um sabor deliciosamente
Welcome to this mouthwatering recipe for an Upside-Down Onion Tart! This delightful dish is a savory and visually stunning treat that will surely impress your guests. With its golden crust and caramelized onions, this recipe strikes the perfect balance of flavors and textures. The sweetness from oni
Recipe video above. Considered by many to be the mother of all stews, Beef Bourguignon is a French dish made with beef, bacon lardons, carrots, onions and mushrooms slow-cooked in a rich red wine sauce. For the most magnificent stew of your life, start this 2 days before you plan to serve it, do not shortcut pan roasting ingredients individually, and use homemade beef stock if you can!
Ramen mal einfach – Creamy Miso Ramen mit Chicken Katsu. Braucht zwar trotzdem etwas Zeit, aber die Geschmacksexplosion macht die Arbeit wett!
This past week was a toughie. Both Dan and Kieran were SUPER sick (Dan had pneumonia!), and tending to them pretty much dominated my whole life. Not that I mind, of course, but nothing got done! I am behind at work. I am behind on housework. You should see the laundry piles around here. Oy.
Viennese whirls - the perfect teatime treat! This is my tried and tested recipe for a crumbly buttery biscuit, sweet buttercream and tangy jam!
Everything you love about a warming, cheesy bowl of French onion soup...but better!
So easy to make and no baking is required. Makes a great gift (if you are willing to be that generous). Adapted from Not Enough Cinnamon's Easy Homemade Bounty Bars aka Mounds, and For the Family's No Bake Coconut Snowballs.
Vegan Viennese Whirls - delicious, buttery, melt-in-your-mouth biscuits with raspberry jam and a light vanilla buttercream filling.
This rustic Italian dessert is perfect for fall.
Si vous êtes vous aussi fanatiques de « mi-cuits » alias « coulants » alias « petits gâteaux fondants au coeur dégoulinant » et que vous aimez la pistache, cette recette est pour vous. Après trois...
Easy, fluffy vegan pancakes from scratch! These pancakes are perfect for a simple breakfast when you're craving something sweet and hearty.
No blanching required.
Easy and popular Japanese recipes anyone can make at home! From main dishes to desserts, you will find something here, I promise!
Este Pão de Ló, é simplesmente divinal! Já conheciam esta delicia? Bolinhol ou Pão de ló de Vizela. Há ainda quem o chame de Pão de Ló coberto. Digam que é uma bomba de calorias, que não o podem comer, que leva muito açúcar, ou outras coisas mais, mas não deixem de o fazer! E depois controlem-se, e dividam com a família e os amigos, porque aposto que ninguém o vai recusar... E não é preciso que seja Páscoa para meterem as mãos na massa. Qualquer dia é excelente para isso! Espero que gostem. Aqui está a receita: Pão de Ló: Ingredientes: 12 gemas 5 ovos 200g de açúcar 125gr de farinha T65 papel costaneira para forrar a forma Calda para cobertura: 250g de açúcar 2 dl de água Preparação: Bolo: Forre uma forma rectangular com o papel costaneira (papel próprio para pão de ló) de modo a que as laterais fiquem mais altas que a forma. Junte o açúcar, as gemas e os ovos bata com a batedeira elétrica durante cerca de 10 minutos, até obter uma massa esbranquiçada e volumosa. Lentamente envolva a farinha peneirada. Coloque a massa na forma forrada e leve ao forno a 170º durante 25/30 minutos. Depois de cozido, retire-o do forno e coloque-o sobre uma rede, mantendo o papel. Calda: Leve ao fogão o açúcar com a água e deixe ferver uns 5 minutos. Se tiver termómetro, deixe chegar aos 115º. Retire a calda, deixe arrefecer ligeiramente e de seguida, pincele as laterais do pão de ló com a calda ainda quente e liquida. Com as costas de uma colher de pau, vá mexendo a calda de açúcar contra as paredes do tacho até que vá ficando opaca. Vá juntando à calda e de proceda de novamente contra as paredes do tacho. Envolva bem e quando estiver uma calda mais grossa e opaca, está pronta. Cubra o Bolinhol com a calda de açúcar e deixe secar. E Bom Apetite!
This artisan pizza dough will give you a billowy soft and chewy crust, blistered bubbles and a crispy bottom. It uses a high hydration and long fermentation time for maximum flavor.
De 'Migliaccio' is een typisch Napolitaans carnavalsgerecht: een griesmeelcake bereid met ricotta , eieren en melk en op smaak gebracht met citrus en vanille. Met een textuur zoals polenta, smelt de romige en zachte cake weg in de mond als een mousse. É deliziosa!Het gaat hier overigens over een dessert met een zeer oude oorsprong, verbonden met de Napolitaanse boerentraditie die teruggaat tot de middeleeuwen. Het originele recept van de Napolitaanse Migliaccio werd immers generaties lang doorg
C’est l’une des meilleures recettes de sablé que je n’ai jamais mangé. Je fait souvent cette recette car les sablés disparaissent en un rien de temps.