This Honey Baklava Tart is a merging of cuisines. Italian Frangipane and Turkish Baklava combine to make a tender, luscious honey, pistachio and hazelnut tart. A truly special treat.
A kolache is a yeasted bread filled with a topping, which can be sweet or savory. Lydia Faust has made a name for herself in the town of Snook, Texas for her exquisitely tender, buttery kolaches.
This is my signature chocolate cake that I have baked for just about everyone I love over the years. It has been a cake for life, a cake for joy and even a cake for sorrow, proving that the healing power of cake should never be underestimated. I've recently started using Manjari Valrhona chocolate from Madagascar for this recipe. Since Manjari has over 60% cocoa solids, I supplement the recipe with a Valrhona chocolate called Jivara, otherwise the chocolate quality is too rich. That said, I have also used bars of Dairy Milk with equally soulful results. So it is not essential to use a chocolate high in cocoa solids.
Adapted from Ready for Dessert (Ten Speed Press) This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you’ve ever had. As mentioned, it’s equally good a few days later, and only an idiot could possibly mess it up. Use a good chocolate — you’ll appreciate it when you taste your first melt-in-your-mouth bite. Make sure to wrap the springform pan very well in foil, perhaps in several layers, to prevent any water seeping in during baking.
Mahalabia (aka Muhallebi) is an easy Middle Eastern Milk Pudding that comes together quickly using just a handful of ingredients. It's a perfect make-ahead dessert!
Welcome to day 4 of Passover Week 2015. I've had this recipe i n my files for a long time. It didn't need any renovating though because the ...
I've always loved these custard tarts ever since they were huuuge years back and I suppose still are. I came across a recipe by Bill Granger via a friend and it seems pretty true to actual Portuguese custard tarts which pleases me no end. These are my finicky fat phobic Father's steadfast favourite. In fact, I give him a dozen for his birthday, Father's Day and Christmas and he absolutely refuses to share them with my mother so I should probably make some extra for her.
The Portuguese have this wonderful little 'Piece of Fried Dough" that we look forward to on any special occasion. A Festa, a Holiday, a Family Party, maybe even just a Great Uncle visiting from Connecticut. Oh, how we looked forward to those visits as they always meant Malassadas. A Malassada is exactly as I described a delightful little piece of fried dough, but this is the most basic of descriptions for a phenomenal bite into heaven. Let's say this.. Have you ever gone to fair? A fair where your Mom bought you an "Elephant Ear" or maybe a "Doughboy", well that might tease you into thinking that this could be a quick substitute for a Malassada. It's fried dough but it's a fried Bread dough. Malassadas are a fried "Sweetbread Dough". It's like comparing Sliced white bread to Hawaiian bread (hallah, cinnamon roll dough) Not the same, right? Right! Here is the Ultimate in a puff of Heaven, that will forever make you think that "doughboy" is just a poor substitute for the real thing. Now, every Azorean Household has their own recipe. The recipe for Malassadas differs as much as an Italian family's recipe for "Sauce". This one is a passed on generation to generation recipe from my family. If you find a different one, don't be afraid to try it, It's as different or as the same as the last marinara sauce (gravy) recipe you tried. Just love doing it! That's the best secret ingredient in Everything you make! Malassadas 4 Cups Flour 1 Cup Sugar (+1 tsp) 2 Cups Milk 6 Eggs 1 packet Yeast (2 1/4 tsp instant yeast but don/t dissolve) 1/2 cup Water (100° - 110°) (water is for the pkg yeast only) 1 tsp Salt 1/4 cup Butter (1/2 stick, melted) Vegetable Oil for Frying Put Yeast in 1/2 cup Water with 1 teaspoon Sugar. Let rise (become foamy) In a small saucepan, heat milk and butter on low temp until butter has melted. Remove from heat to cool to room temp Beat Eggs, add Sugar and beat to combine. Add Warm Butter and Milk, combine well. Add Yeast combine through. Add Flour and Salt. Using paddle attachment or hands; Mix (fold) until well combined and smooth. Cover with a plastic wrap & cloth and allow to rise to double in size. (If your kitchen is cold, warm oven to 200° and turn off. Place dough in warmed oven to rise) To Fry: Use a Deep fryer at 350°f or use a Deep Pan and warm 4-5 cups Vegetable Oil to 350° on Medium high heat (8 on electric stove) Take pieces of risen dough and stretch to desired size. Place piece of dough in oil and allow to fry for 5-7 minutes. *If dough sticks to your hands wipe hands with a tbsp oil and it wont stick* Watch for color, you want a golden brown. If they get color too quickly the center will be raw. Turn your oil down to Medium Heat. (5 or 6 on electric stove) Repeat for all of the dough. Once dough is fried place in a paper bag and coat with Sugar (may add cinnamon, although not traditional) Place on parchment lined cookie sheet and keep warm in 200° oven. Most of all Enjoy!!! ***If on a weeknight, you'd like to make the substitute ones...grab a ball of pizza dough at the market or your local pizzeria and fry it up as you would the Malassada dough. Dredge in Sugar and you have a quick and easy substitute, good enough for a weeknight or a quick Sunday morning :)
Here's a version of the Swedish pastry roll known as dammsugare or punsch-roll. This one is fit for Christmas using gingerbread dough as filling.
Sweet, light and airy yeast rolls that are delightfully buttery and soft.
Madeleines inspired by the flavors of Persian love cake, with cardamom, rose, almond, and pistachio.
Heute wird es süß bei meinen kulinarischen Urlaubserinnerungen. Mara von Mara’s Wunderland ist zu Gast. Mara ist eine Back-Queen. Ich würde mich am liebsten einmal quer durch ihren gesamten Blog backen. Ihren Blog lese ich schon viel länger, als ich sie selbst kenne. Deswegen freue ich mich riesig, dass sie heute mein Gast ist und […]
Learn how to make bougatsa, a famous Greek custard pastry often eaten for breakfast
Ken je dat gevoel dat je uren kunt rondkijken in een winkel, maar dat het voelt alsof je net binnen bent? Nou precies dat gevoel heb ik altijd wanneer ik weer eens bij Dille&kamille ben. Ik hou…
“I do know the rules that govern a bread-and-butter pudding, but this obeys none of them – and unrepentantly. This is the bread-and-butter pudding of my early childhood, the one I ate at my granny’s: soft, squidgy, and straightaway! So here the bread is white sliced, and used straight out of the pack, though if you do have stale bread, of course use that; the custard requires no cream; the steeping lasts no more than 10 minutes; and – stay with me here – the bread is sandwiched not with butter but triangles of Laughing Cow. When I was a child, Laughing Cow – which then went only by its French name, La Vache Qui Rit – was the treatiest of treats. I do concede, however, that these sandwiches don’t sound as if they belong in a bread-and-butter pudding, but I promise you that any doubts you have will be dispelled by the first melting mouthful, giving just the mildest hint of cheesecakey softness at its centre.”
The bitterness of the dark chocolate used for this cake is offset with the sweet bursts of fresh berries scattered on top.
Pasca - Romanian Easter Bread - sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside.
There is something very beautiful about watching this delicious Peach Fillo Crinkle Pie come to life. It’s a wonderful dessert that can be made with fresh or tinned peaches, and has grown to become one of our family’s favourite sweet versions of the Fillo Crinkle Pie. It is subtly sweet and delicate
A classic fudge recipe with chocolate malted balls (Chuckles, Maltesers)
Ken je dat gevoel dat je uren kunt rondkijken in een winkel, maar dat het voelt alsof je net binnen bent? Nou precies dat gevoel heb ik altijd wanneer ik weer eens bij Dille&kamille ben. Ik hou…
A sweet tea should be short and simple! Just a few ingredients make this sweet tea recipe a perfect refreshing drink on a hot summer day.
“I do know the rules that govern a bread-and-butter pudding, but this obeys none of them – and unrepentantly. This is the bread-and-butter pudding of my early childhood, the one I ate at my granny’s: soft, squidgy, and straightaway! So here the bread is white sliced, and used straight out of the pack, though if you do have stale bread, of course use that; the custard requires no cream; the steeping lasts no more than 10 minutes; and – stay with me here – the bread is sandwiched not with butter but triangles of Laughing Cow. When I was a child, Laughing Cow – which then went only by its French name, La Vache Qui Rit – was the treatiest of treats. I do concede, however, that these sandwiches don’t sound as if they belong in a bread-and-butter pudding, but I promise you that any doubts you have will be dispelled by the first melting mouthful, giving just the mildest hint of cheesecakey softness at its centre.”
The bitterness of the dark chocolate used for this cake is offset with the sweet bursts of fresh berries scattered on top.
Pasca - Romanian Easter Bread - sweet, soft, enriched yeast bread baked in a springform with a cheese filling inside.
There is something very beautiful about watching this delicious Peach Fillo Crinkle Pie come to life. It’s a wonderful dessert that can be made with fresh or tinned peaches, and has grown to become one of our family’s favourite sweet versions of the Fillo Crinkle Pie. It is subtly sweet and delicate
A classic fudge recipe with chocolate malted balls (Chuckles, Maltesers)
This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough. But even so, I love its perfumed sugariness — as much as I love the tender, rose-shot green of its equally fragrant nubbly interior. For US cup measures, use the toggle at the top of the ingredients list.
Ptysie z porzeczkową pianką - pyszne ciasto parzone oprószone dużą ilością pudru, nadziane orzeźwiającym kremem z czerwonej porzeczki.
A sophisticated take on the classic biscuit.
Make your holidays even sweeter with these Abruzzese specialties.
So many of you have kindly written to me asking how I was coping in Ras Al Khaima, wondering about my new life here. I’ve been meaning to write a long post about this for months! but somethi…
praline topped Ottolenghi giant meringuesSo today has not been a healthy day. I can’t stop making meringues ever since I bought my stand mixer which I discussed here first. Today’s atte…
These are a traditional Jewish or Israeli cookies associated with the holiday of Purim. The name translates to Hamen's hat or Hamen's pockets or Hamen's ears in Hebrew. The three-cornered shape refers to the shape of Hamen's hat. You'll see three different fillings traditionally: poppy seed, apricot and prune. These will keep one week in an airtight container. They also freeze well.
A twist on a popular Eton mess, made with juicy cherries and 70% cocoa chocolate.
Makes 1 (13×9-inch) cake
Recipe for a traditional Middle Eastern doughnut topped with a cardamom and saffron syrup.
Mit diesen Granola Cups bringst du Abwechslung auf den Frühstückstisch. In unseren Granola Cups verstecken sich Haferflocken, Leinsamen, Ahornsirup und etwas Zimt. Die Granola Cups sind wunderbar knusprig und passen hervorragend zu einem Klecks frischem Joghurt . Den Mischen wir mit Erdbe
