The other day I woke up in panic after " hearing " the fire alarm go off. In the midst of my dreamy haze, I ran to the kitchen, positive I'd be running into a room filled with dark, charcoal smoke and could practically hear our upstairs neighbor was cursing my name.&n
A delicious Biscoff dessert with layers of coffee soaked Biscoff cookies and Biscoff mascarpone cream, requiring only 6 ingredients and 10 minutes of work
These popular Soft Farmer's Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer's cheese (ricotta or cottage cheese can also be used), which results in a texture that resembles puff pastry - crisp and golden on the outside with a multitude of thin layers inside.
Homemade sourdough apple fritters made with yeast-risen dough folded together with juicy cinnamon apples are the ultimate fall treat!
Irish potato bread, or farls, is a staple everyone should know how to cook. Simple to make using only four ingredients, potato, flour, butter, and salt. They are the perfect accompaniment to an Ulster Fry (Irish Breakfast).
These soft baked crème brûlée donuts are so so pillowy and soft. Featuring a fluffy homemade yeast dough filled with a homemade pastry cream and topped off with burnt sugar syrup, these donuts pack all the delicious flavor of crème brûlée.
Syrniki (Cottage Cheese Pancakes) are a delicious and healthy breakfast or even dessert dish that is packed with protein.
Baked eggs with creamed spinach is a fun way to enjoy breakfast or brunch!
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
A blog about BBQ, grilling recipes, smoking, kamado grills, Big Green Egg, BBQ competitions, food festivals, brand ambassador trips, and Eggfests.
The flavors of orange zest and lemon permeate this cake, which is loaded with walnuts and soaked in a honey syrup.
A crunchy cookie flavoured with cardamom, cinnamon and tahini. I created these tahini cardamom cookies especially for Eid (which is this Sunday/Monday depending on the sighting of the moon). This is the third year in a row where I make a cookie recipe to celebrate Eid. A couple of years ago I made my healthified Kleicha/date cookies recipe (which is probably my favourite recipe on the blog to date!) and last year I made another version of cardamom cookies without the tahini and with a few different variations, but still equally as delicious! I used tahini instead of oil to add lots of goodness and flavour making these tahini cardamom cookies oil-free. They’re also vegan (no eggs, milk or butter) …
Sri Lankan Baked Chicken - a classic Sri Lankan dish westernised for the home cook and also delicious on the barbecue.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
These flourless cardamom-coconut cookies are easy to make and perfect for the whole family.
You will only need 4 ingredients to make this Vegan Chocolate Mousse with Aquafaba! It's very easy to make, delicious, airy, chocolate-y and so comforting!
This Bougatsa pastry is made of velvety custard cream tucked inside a very crispy filo and served with plenty of icing sugar and cinnamon on top!
Apple crumble with biscoff biscuits and biscoff spread
These Orange Cardamom Cookies are the perfect way to add a little elegance to your holiday cookie platter. The crumbly shortbread cookie base is studded with chopped pistachios and topped with a light glaze.
This delicious cherry ripe slice takes all the flavours of the original Cherry Ripe chocolate bar and combines them in an addictive slice you can make at home. This slice has a chocolate biscuit base, a sweet cherry and coconut filling, and a dark chocolate topping.
Sweet cheese rolls are traditional Polish pastries made with ricotta-style cheese. These vegan ones are really close to the original yet dairy-free.
A creamy Caramilk custard filling sandwiched between Malt 'o' Milk biscuits - what's not to love about this no-bake slice?
These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
This cinnamon cookie recipe makes old fashioned, crunchy, cutout cookies full of cinnamon flavor.
These crescent almond cookies are quick and super easy to make. Filled with sweet nutty flavor. Crumbly and crunchy on the outside. No school today for the kids, so we spent the morning at the beach with lots of our friends. With the last effects of Hurricane Marie, even today, the waves were amazingly big and a bit scary. Probably not 15 feet high as the other day, but definitely not safe enough for the kids (or me) to boogie board. Anyways, with this perfect warm and sunny weather, a nice ocean breeze and great company, we all had a blast. I'm now a bit exhausted, ready to relax and cook something delicious. Yes! Baking is a great form of relaxation for me! I had some leftover almond flour from a couple of weeks ago, when I made some delicious, chewy and sticky almond cookies. I really love those cookies, and I was almost tempted to bake the same today. My kids have also been begging for more! But I decided to change recipes and try something new. These cookies are quick and super easy, filled with sweet almond flavor, crumbly and crunchy on the outside. Perfect for a nutritious breakfast with cappuccino or milk. Great for your kids' snack - they will love you even more! And a delicious idea for your afternoon tea. Enjoy! Ingredients: to make about 18 cookies Printable Recipe 2 oz (half stick - 55 gr) of unsalted butter, at room temperature 1/3 cup (60 gr) of sugar 1 egg 1/4 of teaspoon of almond extract 1 pinch of salt 1.5 cups (150 gr) of almond meal/flour 1 cup (120 gr) all-purpose flour 3/4 cup (75 gr) sliced almonds to decorate powder sugar to decorate (optional) Preparation time: 40 minutes Directions: Step 1: In a large bowl, cream the butter with the sugar, salt, almond extract and the egg, until smooth. Step 2: Add the almond meal and all-purpose flour and mix well. Step 3: Preheat the oven to 350 degrees. Roll pieces of dough into the sliced almonds, and shape in crescent shapes, as shown in my picture. Step 4: Place the cookies on a silicone baking mat or parchment paper over baking sheet. Bake the cookies for about 20-25 minutes until slightly golden on top. Let the cookies cool down and decorate with powder sugar if you like. Enjoy! And have a great weekend :-)
It requires almost no effort. You mix your meatballs together, roll them into balls, place them in a baking dish, bake for a little, add your tomato sauce, add your cheese (and then a little more), bake a little longer, and... DONE.
This sweet, creamy, caramel-y cake is the perfect dessert for those nights where nothing but the most heavenly dessert will do.
Hungarian Beigli is a traditional walnut and poppy seed roll which is served in many Hungarian families at Christmas as a special treat. The Christmas meal table would be incomplete without these rolls.
You know your Taiwanese Honey Castella Sponge Cake is successful when you can hear the slight “sizzle” when you take a bite. Super moist, bouncy, soft, and slightly sweet Taiwanese Honey Castella Sponge Cake is super easy to make at home and is the best cake for summer picnics!
Crispy, flaky palmier cookies don't just come from your favorite bakery! Make these cinnamon-flavored beauties in your own kitchen with puff pastry.
The most delicious two layer Chocolate Coconut Slice recipe ever! The perfect melt & mix recipe that takes just 10 minutes to prepare!
Baci di Alassio are decadent chocolate hazelnut cookies sandwiched with velvety dark chocolate ganache. They're a local specialty of the Ligurian town of Alassio, Italy. The ground hazelnuts and cocoa powder in these flourless "kisses" provide a rustic texture that's chewy and soft, similar to that of French macarons.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
This classic British dish always delivers.
Crema pasticcera al pistachio, pistachio Italian pastry cream, is one of the standard and most common ingredients used in Italian pastries and cakes. It’s the creamy, custardy filling in common Italian tarts, layer cakes, and pastries. Once you make this version with a pistachio twist you will be hooked!
These biscoff cinnamon rolls are soft & fluffy, and packed with Biscoff cookie butter! They're topped with vanilla glaze and melted cookie butter and they are simply to die for.
Pistachio Cream Filled Doughnuts: Hello everyone, Today I’ll be sharing with you another family favorite recipe: stuffed doughnuts. They are really hard to resist: imagine a soft and tender bun made of enriched dough that melts in your mouth, filled with jam or some sort of a cream…
These adorable flower lemon pies are the perfect treat to bring to a party or a spring gathering. Cut store-bought pie dough into flower shapes and bake in a muffin tray. Then fill with this delicious and creamy no-bake lemon pie filling. Pop them in the fridge to set up and enjoy with your loved ones!
These are like a feather light sponge the old fashioned way.
Super easy 3-ingredient halva made with tahini, dates, and pistachios. Perfect for a clean treat packed with healthy fats and fuel.
Greek-style pancakes are made with basic ingredients and there are several variations all over Greece and even more combinations to enjoy. Served with honey or/and topped with nuts and spices like cinnamon, stuffed with all kinds of cheese served with homemade jam, and fruits.
This hearty soup is the perfect treat for lunch or a somewhat lighter dinner. Made with potatoes, carrots and a generous amount of fragrant dill.
These vegan gluten-free Maamoul are one of my favourite things to eat! They have no added sugar and naturally sweetened only with whole dates. Packed with aromatic flavours like cardamom and cinnamon - if you're never tried Maamoul before, this is your sign to make them!
These cardamom shortbread cookies are supremely tender and flavorful. With this recipe, you’ll get a soft, buttery shortbread cookie infused with the rich aroma of ground cardamom.
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Chocolate Tiffin is a no-bake refrigerator cake full of chocolate, cherries and raisins and topped with chocolate.
