This recipe makes the best fluffy pancakes I’ve ever made, and I’ve spent years tweaking it for the perfect flavor and texture. I’ve increased the butter and vanilla slightly (feel free to use less, but I promise the quantities below make these pancakes taste amazing). I use unsalted butter in this recipe, but salted is perfectly fine. If you use salted butter, consider reducing the salt by 1/8 teaspoon.
These no-bake date energy bar are loaded with natural ingredients like dates, walnut, almonds, and nuts like pumpkin seeds and sunflower seeds. Being no-bake, they require very less time to prepare. Just get all ingredients in a food processor, pulse them for about 1-2 minutes and set them in a baking pan. Leave them overnight in the fridge to set in and cut them in the desired shape.
This recipe for gluten free scallion pancakes with dipping sauce is just like at the Chinese restaurant—but gluten free!
Wuzetka, is a traditional Polish dessert.
As far as we're concerned, these are the best potato kugels! JOY of KOSHER recommends them as cups for maximum crunch, but a casserole dish works well too.
A refreshing, healthy, gluten-free, vegan dessert that looks impressive and tastes wonderful. It's my No.1 most popular recipe by far, check it out here!
Fresh pasta is so much easier to make than it seems. Just like baking bread, I was always intimidated by making fresh pasta but after making Sourdough Pasta for the first time, it’s been my absolute favorite way to use up my excess discard.
A little butter and Italian herbs make chicken, potatoes, and vegetables tender and delicious.
This Mary Berry Butterscotch Tart is prepared using butter, plain flour, Demerara sugar, milk, and salt. This decadent Butterscotch Tart recipe creates a dessert that takes about 45 minutes to prepare and can serve up to 8 people.
The Ultimate Millionaire's Shortbread from James Morton's How Baking Works cookbook. This delicious recipe for a classic caramel shortcake is the best James has ever tasted.
Every self-respecting Texan knows that it's impossible to make the drive from Dallas to Austin without stopping in West, Texas at the Czech Stop. For as long as I can remember, my family has always stopped in West to buy dozens of kolaches. I have to clarify something for y'all: kolaches are sweet bread with fruit, cream cheese, or ricotta cheese filling-- NOT sausage in a roll. Let's review-- Pigs in a blanket (while still SO delicious, definitely not a kolache): Kolaches: Delicious, buttery rolls with a raspberry cream cheese filling and crumble topping-- yum. I adapted this recipe from Saveur Magazine. Kolaches Yields: 16 kolaches For the Dough 1/2 cup warm water 1 tbsp active dry yeast (1/4 oz. package) 3 tbsp + 1 tsp sugar 4 tbsp butter, softened 1/2 tsp salt 1 egg yolk 3 1/2 cups flour 3/4 cup warm milk For the Crumble 1 tbsp butter, melted 1/4 cup flour 1/4 cup sugar 1. Combine water, yeast, and 1 tsp sugar. Let sit for 5 minutes until activated. 2. Beat butter and remaining 3 tbsp sugar together. Add the egg yolk and salt. Then, add the yeast mixture, flour, and milk. Combine and knead until no longer really sticky. 3. Grease a bowl and add the dough. Cover and let rise in a warm place for 30 minutes, or until doubled. I turned on my oven for 3 minutes, then I turned it off and let the dough rise in there. It was about 140 degrees. 4. Preheat oven to 375. Line a baking sheet with parchment or a silpat. 5. Divide the dough into 16 pieces. Pinch them into round mounds, and place them 1/2" apart on the prepared pan. Brush with 1 tbsp of melted butter. Cover and let rise for 30 minutes. 6. Prepare the filling (see below) and the crumble. (To make the crumble, combine the three ingredients until it's crumbly). When the kolaches have risen, press the center of each one down with your fingers. Put 1 tbsp of filling into each and sprinkle the crumble topping on each one. 7. Bake at 375 degrees fahrenheit for 25-30 minutes. Kolache Filling 6 oz cream cheese, softened 1/4 tsp lemon juice 3 tbsp sugar 1 egg yolk 1. Combine all of the ingredients together until completely smooth. For fruit filling, use jam. I used raspberry jam.
Soft, wholesome, with a smidge of sweetness, our nalesniki recipe can be filled or topped with so many delicious ingredients, and are so easy to make.
I had very little expectations about this zucchini ricotta fritters recipe. I was 85% sure the recipe wouldn’t work, the ricotta wouldn’t be firm enough to bind the ingredients and, in the end, the patties/fritters would crumble and take apart in the pan. I was mentally prepared for the disaster. It worked, instead. Against all … Continue reading "Easy Zucchini Ricotta Fritters"
If you're looking for a simple and healthy no-bake cookie, look no further than this recipe. So quick and so tasty!
Rice paper wrappers are common in a wide variety of Asian cuisine, most commonly Chinese, Vietnamese and Korean. Often sold in small squares or rounds, rice paper wrappers are usually soaked and then used to make spring rolls, which are often deep-fried.
When I finished high school, I worked hard for 6 months, did a quick English teaching course, packed my bags, sold my car and set off to live in Europe for a year. I had no idea what I was going to…
This simple flourless Tuscan dessert has two distinct—and distincly delicious—layers, with no extra work on your part.
This Chocolate Ricotta Pudding might be the easiest homemade dessert you'll ever make. This no-bake, egg-free pudding needs just a few ingredients and less than 5 minutes to create a smooth, creamy pudding. Plus there's so many ideas for mix-ins and toppings!
An apple phyllo serpent pie with pecans and maple is a delicious baked dessert inspired by Morroco. Add Cinnamon for extra spice.on DrizzleandDip.com
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she was a rather grumpy lady (and you wouldn't expect that from her name cause 'draga' is serbian for dear or darling) always complaining about us kids being too loud always asking us to go play somewhere else but every once in a while a miracle would happen she would stop being grumpy for a while and then gather bunch of kids around the garden table and serve us plum dumplings and cherry juice .. in my family plum dumplings were never made so, over the years i forgot about them .. but this summer that changed i've stumbled upon a blog post about them and that post made me remember the childhood and my neighbor draga (that passed away last winter) and i knew i had to try making my version - for the breadcrumb coating: 60 gr (2 oz) butter 2 tablespoons oil (i used sunflower oil) 200 gr (7 oz) fine breadcrumbs 1 cup sugar .. for the potato dough: 700 gr (1,5 pounds) white potatoes (i used kennebec potatoes) teaspoon salt 2 egg yolks 30 gr (1 oz) butter 1 and a half cups of flour .. 20 plums, unstoned (choose firm small plums if the plums are too big, you'll end up with gigantic dumplings..) first make the breadcrumbs coating: put butter and oil in a frying pan, over a medium heat when melted, add breadcrumbs and brown them remove from heat, cool a little bit then add sugar and mix well set aside boil unpeeled potatoes until soft remove from the heat and place under running water until cool enough to handle peel them and mash them (using fork or hand potato masher) add salt, egg yolks and butter, mix, then add flour and quickly mix ingredients with your hands into a soft dough.. do not overwork the dough and try not adding more flour that would make the dumplings hard and chewy .. work fast, dough is supposed to be sticky so work on well floured working surface .. roll out the dough with rolling pin into a large rectangle cut into 20 squares and place a plum into each square then close the dough around the plum and form a ball, using your palms .. heat a big pot of water until water starts simmering put several dumplings in it, one at a time (i cook 6 or 7 in one round) they are going to sink and after few minutes of cooking, they rise and start floating simmer dumplings for 5 more minutes after that point .. remove from the water with slotted spoon put into breadcrumbs mix and roll until covered completely .. they are best eaten the same day they are made if i have leftovers (and that almost never happens) i store them at room temperature cause potato dough hardens when stored in fridge .. recipe is adopted from this fabulous blog and i advice you to go there and check out the plum dumplings post even if it's written in serbian cause there is bunch of pictures of every single step .. mokosha
A bakery classic in Eastern Europe, these lip-smacking treats combine a sweet yeast-based dough with a jam filling and a sugary glaze. They're usually shaped into rounds or, like in Martha's version, bowties.
Flan is traditional Mexican dessert that can be a little tricky to prepare. Here is our no fail recipe that will have your family enjoying this caramelized custard dessert at home
Your ultimate guide to keto flour; including tips and tricks on baking with gluten free flour substitutes and all the recipes you'll need!
Subtly sweet Cornmeal Cookies are a bit like sugar cookies. They only need 7 ingredients and take just a little over 30 minutes to make - give them a try!
No baking expertise required. What I love about making these is you don’t need to be an expert baker to make frangipane. Being moist, it’s very forgiving to work with and can be cut into dainty slices without the risk of them falling apart.
Instead of bread - make oppsie bread instead YUMMMMM Will you have a hard time living without bread? Ooopsies are a good option. It’s a “bread” without carbs and...
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Knafeh is a delicious Middle Eastern savory and sweet dessert.
Helen Graves' stunning börek recipe is packed with tangy white Turkish cheese, but feel free to use feta if you can't get your hands on the type used here.
A step-by-step tutorial of how to make a flax egg, egg substitute for baking!
Buying food and reading labels can be a dizzying task. One can't help but be overrun with questions like - Is this good for me and my family? Is it safe to eat? Where did this come from? Is this sustainable? Reading labels can work most of the time, but what if there’s no label, a
There isn't anything you can't wrap up into a crepe, savoury or sweet. Wrap them around some spicy lamb and shredded lettuce, or Mexican beans and sour cream, or luscious berries and yogurt or just a drizzle of honey. But, as with all good things the first one you make will inevitably fail, such is
These Simple Almond Croissant Cookies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
Original and Authentic German Recipes. From traditional and classic recipes, cakes and cookies, deserts and soups, bread to German food specialties.
Let the record show, I hate working with fillo dough. I’ve been itching to try this recipe for years. Yes, years. But my aversion to fillo dough has kept me...
Crispy eggrolls that are low carb and keto-friendly. These make a delicious appetizer.
Recipe: Cinnamon-Apple Flatbread
Noodle Kugels are new to me and I think I hit the jackpot with this recipe. This Ultra Creamy Sweet Noodle Kugel is a must try with it's velvety custard and an amazing graham cracker topping.
A useful, no-hassle, chuck-everything-in-together dish, you don’t even need to brown the chicken (though make sure you sprinkle the skin with sea salt flakes, to help it crisp up). Find a dish that has about the right dimensions, to ensure that it works well. Don’t be afraid of assertive seasoning – rice dishes such as this need it – and don’t skip the step where you wash the rice, or it will end up sticky. A bowl of Greek yogurt is good on the side.
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Cinnamon Pastry from Hamburg, Germany
