Culinary historian Allison Reynolds has been on a thoroughly enjoyable chase to find out more about this much-loved Australian biscuit. She's baked rather a lot of Anzacs in that time, too. Here she shares the oldest Anzac biscuit recipe, which dates back to pre-1920.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Simple ingredients make the tastiest cakes. Try this recipe for a shortbread-like Breton cake.
Black Forest Pavlova with Espresso Cream, an adaptation of an Aussie-Kiwi classic merged with European flavours, and she’s a bit like this country: big, beautiful,...
Martha has prepared thousands of delicious desserts for readers, audiences, and guests. We wondered: Which are her absolute favorites? We asked, she answered. Learn just which cookies, cobblers, and cakes she adores most.
When her four kids were little, all of them loved the brownies that Joan from our story used to make as a treat – all except her daughter, Sarah
You might never want to cover a cake in frosting again.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
This recipe is a combination of two: Holly's Challah with the addition of vanilla and orange zest to the dough and the chocolate filling from the Chocolate Krantz Cakes in Jerusalem. A few notes: If you want more guidance making the dough, check out the Holly's Challah post first. You can use at least one cup of whole wheat flour or white whole wheat flour in the dough. (Holly always does.) To create lukewarm water: use ¼ cup boiling water and ¾ cup cold water, which will give you perfect lukewarm water. To create a warm place for your bread to rise: Heat your oven for 1 minute, then shut it off. It doesn’t matter what temperature you set it to when you heat it; the key is to only allow it to heat for 1 minute. This brief blast of heat will create a cozy, draft-free spot for your bread to rise. To break up the process a bit, you can stop after you roll the dough into coils or when you place the shaped loaves into the loaf pans, cover the pans with plastic wrap, and place in fridge. The following morning, if your dough is in coils, simply proceed with the recipe; if your dough is in the pans, bring it to room temperature — make sure dough feels soft to the touch and is filling the pan — before proceeding with the recipe.
Simple ingredients make the tastiest cakes. Try this recipe for a shortbread-like Breton cake.
Real Scottish shortbread, made a little bit more special with edges coated in demerara sugar.
Boozy caramelized bananas are piled over a fluffy banana cheesecake for showstopping take on the classic southern dessert bananas Foster.
When I was a young kid one or other of us in turn occasionally used to be allowed to wreak havoc in the kitchen. I used to make the most mess - but the best cakes! This is a recipe I asked for from the elderly Scottish pastry cook who used to live opposite. She even had me bake it one time in HER kitchen - none of my siblings were so privileged - boy was I was smug about that! She used to bring over some of the most amazing goodies! I have searched and baked and bought, but never found a shortbread recipe that was anything like as good as this. Fortunately my mum found a 'new' copy of her much-spattered cookbook and she gave me her old one which had this recipe manually type-written and stuck into it. Nobody, but nobody!, bakes better shortbread than I occasionally treat myself to (I DO share some of it!) when I bake using this recipe!!! Do try this one - it's just the ultimate! :) Despite the Scots preference for slightly warmed shortbread I strongly urge you to wait until it's fully cold before devouring - not refrigerated cold, but ideally no warmer (or cooler really) than a cool room temperature. The instructions call for some care in the preparation but as I'm passing on the tips as they were given to me when I was between 8 to 10 years old, I'll pass them on to you rather than leave them out. - She felt they were important for best results, and the resulting shortbread proves she knew what she was talking about! The recipe is very simple and robust enough that a child can make it well, but the best results will come from taking extra special care. This recipe doesn't double well either, sadly. Do especially keep that mixture cool and do it by hand not machine – it’s only a few minutes of fussing about after all! Sorry to those without a set of kitchen scales, recipes in Europe are almost entirely written by weight.
Chopsticks are the ideal tool for making deep divots in the meringue and then swirling the coulis in a spiral throughout the meringue.
Mary Berry is a cooking legend, especially when it comes to baking and sweet treats. She has shared one of her easiest recipes yet as her "wicked" chocolate mousse can be made in less than 20 minutes with four ingredients.
This tender almond-and-olive-oil cake is sandwiched with California prune-and-raspberry butter and topped with a surprisingly easy tangy whipped cream topping that's thick enough to pipe swoops & swirls and stable enough to make ahead.
Eclairs filled with strawberries and a creamy cheesecake filling.
Nothing says "celebration" like frosted chocolate layers--which may be the reason this cake has reappeared in Good Housekeeping countless times since 1927 (including a 1984 version made with mayo!).
The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert. What a w…
A moist and easy fresh strawberry buttermilk cake that can go from breakfast and brunch to dessert.
A well directed,scripted and photographed food blog that guarantees to keep u and me entertained and fully-nourished.
-While the Queen of Hearts should be leading her kingdom, she's instead baking this. Who could blame her?- The Queen of Hearts certainly ge...
Once you pick your jaw up off the floor after scrolling through her Instagram, Zoe Francois is here to teach you all of her baking tricks.
Only four ingredients work together to create this simple and delicious slice, filled with butterscotch flavours from the Anzacs and the caramelised white chocolate fudge topping.
This morning our youngest daughter, Valerie, started her first job. She’s only 11, but she is a very talented baker. I’m proud to announce that she is redheadcandecorate.com’s newest recipe contributor. Introducing… “Bacca Bakes”. ——– Hello my fluffs! My name is Valerie. I’m 11 years old and I love gaming, baking, and Chewbaccas. You may... Read More
Mary Berry's Apple Cinnamon Muffins is one of the best and most moist homemade apple muffin recipes. The muffin Apple Cinnamon Muffin Mix is made with flour, baking powder, ground cinnamon, diced apples, butter, sugar, eggs, vanilla extract, and milk, then baked in the oven at 375º F for about 30 minutes. This easy and quick recipe takes only around 40 minutes (including prep time) to finish and serve.
Adapted from: Barefoot Contessa at Home This chocolate cake, made with buttermilk and oil — no butter — and exclusively cocoa — no melted chocolate — is incredibly light and moist and stays this way for days. It's an Ina Garten recipe, one she begged for from a friend, the grandson of Beatty, after taking one bite. It has become a family favorite — a real crowd pleaser with adults and children alike. A few notes: Ina uses the stand mixer, but I find it works great just by mixing with a whisk and spatula. I now make this in one bowl: whisk together the dry ingredients; then add the wet one by one, being sure I beat the eggs prior to adding them to the bowl. I've added weight measurements, because that's how I prefer to bake. The original frosting recipe calls for a raw egg yolk, but I omit it and don't notice a difference.
You can't beat the classics when it comes to desserts, and this is one of my best. Zesty, creamy and light-as-air, this cake is completely heavenly. It's impossible to stop at one slice!
Light and airy oven-baked scones made with yoghurt and freshly picked blueberries...
disclaimer: the pictures I post are from pinterest, I don't know who they belong to
I made a few batches of Ebelskivers using the batter recipe from the William Sonoma book, but found that Mom's pancake recipe works best (and I'm not just sayin' that because she's my mom.)
So, here it is, ladies and gents. The BEST cake recipe out there! And I'm not just saying that. Pin It White Almond Sour Cream Cake {ca...
Cheesecake! Bananas Foster! Can you say.....heavenly dessert? This starts with a perfect cheesecake. Want to know how I got this cheesecake? I did not make it. It was gifted to me. Yup! My friend and I get together to bake on school vacations. Well, she needed to make a cheesecake for her daughter's science project. She was testing if it would crack using the method below. Curious about the results? It did not crack! After baking it, she gifted it to me to 'play' with. Now THAT is friendship. I had my heart set on a bananas foster cheesecake so
While she might not be appearing on future seasons of The Great British Bake Off, you can still get your Mary Berry fix trying out her recipes at home. Ready, set, bake.
