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.
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's How to Eat has a light pudding-like texture and is any chocoholic's dream.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
Custard powder isn't a standard ingredient for a cake, but this one is yummy - give it a try.
Ciambella is a delicious classic Italian cake that's traditionally eaten for breakfast, and it's incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!
Sweet and doughy, Kaiserschmarrn (literally "Emperor's Mess") is a delicious Austrian dessert that is so easy to prepare. Made from eggs, flour, milk, and sugar, this messy looking pancake is best served with a sweet plum jam, apple sauce, or just powdered sugar!
Taiwanese castella cake has a signature fluffy, bouncy texture, and the most delicate sweetness. This popular Taiwanese dessert, is made with simple ingredients and yields the most satisfying bite you’ve ever tasted.
This is my grandmother Perla's recipe for deliciously and sweet almond and walnut stuffed Moroccan cigars.
Fudgey, moist, and rich! This flourless chocolate is lacking in gluten, but packs some serious flavor, and the precision of Anova makes sure it's perfect every time.
If you are not Greek and you have no idea what Bougatsa is, you can read a description here. For this post, I write 'Bougatsa' with inverted commas because this is not ACTUALLY 'Bougatsa' but my fa...
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
These flourless cardamom-coconut cookies are easy to make and perfect for the whole family.
Magic Custard Cake This is a very unique cake. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) Anddddd please check out my latest version....with strawberries!!! You will need: Click Here For -----> Parchment Paper Click Here for Your ----->8x8 Baking Pan Click Here for a ----> Sugar Shaker Magic Custard Cake 4 eggs (whites separated from yolks, room temp)1 tsp vanilla extract3/4 cup
A very light and fluffy cake that melts in your mouth.
Here is how to make Croatian Mađarica - a chocolate layered slice. Mađarica is always a hit, especially with the kids.
Source: Nigella Lawson's How to Be a Domestic Goddess Changes I've made include: Reducing the brown sugar from 1 2/3 cups to 1 1/2 cups. I find dark or light works just fine. Replacing the water with coffee and booze. I use my Nespresso machine to make espresso, which I add water to to make 1 cup. If you don't feel like adding booze or coffee, simply use 1 cup plus 2 tablespoons boiling water instead. Upped the vanilla. Added salt.
Condensed milk and retro puddings are a match made in heaven - add this delight to your dessert recipe repertoire.
Nothing conjures memories of special times with family more than when I'm making a batch of Grandma's Homemade Kolaches. They take a little TLC, but they are so worth it. Make sure to let the dough double in size, once in a lightly oiled bowl, and then again once the pastries have been formed. Pastry perfection.
[purerecipe]
Learn how to make bougatsa, a famous Greek custard pastry often eaten for breakfast
An incredibly delicious cake and it's incredibly easy! One-bowl, no-mixer, just-a -few-minutes-to-throw together!
Magic Custard Cake This is a very unique cake. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) Anddddd please check out my latest version....with strawberries!!! You will need: Click Here For -----> Parchment Paper Click Here for Your ----->8x8 Baking Pan Click Here for a ----> Sugar Shaker Magic Custard Cake 4 eggs (whites separated from yolks, room temp)1 tsp vanilla extract3/4 cup
Kiffles (kiflis) are traditional Hungarian cream cheese pastry cookies with assorted fruit and nut fillings like apricot, almond, and poppy.
Jamaican Rum Cake. The best recipe I've tried! A dense yet moist cake infused with a rum & butter syrup that just takes the deliciousness to a whole other level. Utterly irresistible!!
This easy German Apricot Crumb Cake with cherries is an amazing coffee cake for summer made with fresh apricots and a buttery crumble topping. Can be made vegan.
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.
Mary Berry's ultimate apple cake – a Victoria sponge that stays really moist from grated apple. The lemon-flavoured cream keeps it fresh-tasting. You will need two 20cm/8in round, loose-bottomed sandwich tins and an electric hand whisk.
Curtis Stone's apple cinnamon custard cake is a delightful way to feed your family.
A dreamy coconut treat that is smooth and decadent!
The flavors of orange zest and lemon permeate this cake, which is loaded with walnuts and soaked in a honey syrup.
For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood. I confess that even listing the ingredients below makes me hyperventilate slightly. I am no stranger to excess, but even I baulk somewhat at the amount of sugar and so on needed. But it does make an awful lot of fudge: as you can see, my portion control is rather erratic, but I reckon you can get 77 pieces out of it. I also have to preface this recipe with a warning: fudge is not exactly difficult to make, but it is dangerous. Unless you proceed with caution you will burn your pan and yourself. Never leave the pot, and make sure there are no children nearby. Mobile telephones are banned for the duration, too. You need to use your own instinct as to how long to cook the fudge. The recipe I was given indicated it took 20 minutes; my fudge was ready after 12. Just make sure you have a bowl of cold water nearby. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it's ready. Or you can use a sugar thermometer, which will indicate 'soft-ball stage'. The final whisking is what turns what is a pan of toffee (though you could leave it like this if you want smooth fudge) into grainy texture traditional fudge — or what the Scots call Tablet — demands. I highly recommend adding some sea salt flakes — I imagine two teaspoons should do it — but since I made this for my daughter (and children are nothing if not traditionalists) I didn't dare stray from convention. For US cup measures, use the toggle at the top of the ingredients list.
All the sweet, nutty flavour of the classic Turkish dessert (plus lashings of custard), with no fiddly filo in sight!
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!
This Portuguese orange cake is moist and fragrant, with the most alluring bright orange flavour.
This recipe has all the same components of a chocolate éclair—pastry! custard! ganache!—with way less worry than the French classic.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Impress your guests with this beautiful rose-shaped dessert made with lots of soft and delicious apple slices, wrapped in sweet and crispy puff pastry
This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Even better than all of my olive oil cakes are these little Portuguese Orange Cakes, also know as "Bolinhos de Laranja". They ...
