It's the easiest way to satisfy your sweets craving!
This cinnamon cookie recipe makes old fashioned, crunchy, cutout cookies full of cinnamon flavor.
Light and buttery, these delicate shortbread cookies are melt-in-your-mouth good. The coconut flavor makes them extra special. —Roberta Otto, Duluth, Minnesota
Galatopita is a classic Greek milk custard pie made with semolina.
A creamy, decadent version of chocolate cheesecake with an oreo crust, thick dulce de leche, perfectly whipped chocolate cheesecake and a silky chocolate ganache on top!
Tender, buttery shortbread cookies filled with a dollop of tangy mango jam and a sprinkle of hibiscus-cayenne sugar. Inspired by the mangos-on-a-stick you often see served in tropical resorts, carved into delicate flower shapes and sprinkled with lime juice, salt and cayenne pepper. It's an unexpected combination, sure, but the sweet-meets-spicy elevates the intense flavor
From the simplest to more sophisticated versions, this guide offers six inspiring dumpling sauces which will take your dumpling dishes to another level.
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
Make easy pan-banging chocolate chip cookies for bakery-worthy cookies with crisp edges, soft centers, and gooey chocolate in every bite!
Sweet cheese rolls are traditional Polish pastries made with ricotta-style cheese. These vegan ones are really close to the original yet dairy-free.
This Moroccan Lamb Meatballs recipe is simmered in a sweet tomato raisin sauce and flavored with Ras el Hanout. Serve over rice or couscous.
Chocolate Nutella rolls use the tasty combination of cocoa powder and nutella to effortlessly turn soft, fluffy Chinese milk bread into a gooey, molten, chocolate-y sweet treat topped with shaved toasted almonds.
Our Arabic Flavor recipe for the month of September was Mamounia, a wonderful Syrian dessert that comes from the city of Aleppo. Mamounia is a smooth and velvety semolina pudding that is usually …
Sweet Yogurt Burek - a filo pastry pie layered with a sweet yogurt based cream.
The main star ingredient in these cookies is pistachio and we're using it two ways in the cookie: ground pistachios in the shortbread dough and pistachio cream for the centres. After the pistachio cookies have been stamped and baked, we're piping a ring of coffee cheesecake cream and filling the centres with a big dollop of the pistachio cream.
Cremige Vanillestangen, wie sie vom Bäcker angeboten werden, sind ein echter Genuss für alle Liebhaber von süßem Gebäck. Sie überzeugen mit einem fluffigen Hefeteig ihrer zarten, buttrigen Textur und dem intensiven Geschmack von Vanille. Ich zeig dir wie du diese köstlichen Leckereien ganz einfach selbst zu Hause backen kannst.
Making homemade doughnuts has never been easier - or more delicious - than these old fashioned sour cream cake doughnuts! They're soft and fluffy inside with a slightly crisp exterior that's coated in vanilla icing.
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
I love December, basically because it is a month long excuse to always be baking cookies. And listen to Christmas music. And have a lovely big ass tree in the house covered in lights and dried fruit. Plus snow if we are really lucky. December. It’s a good month. And we are getting to that time wh
A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!
All the sweet, nutty flavour of the classic Turkish dessert (plus lashings of custard), with no fiddly filo in sight!
Dramatic and impressive Basque-style cheesecake with a creamy interior and caramelized exterior! This is a must make.
Also known as Italian peaches! These adorable cookies are a must have for celebrations. Filled with ricotta and rolled in sugar.
A super easy and decadent treat – these no-bake pistachio brownies are rich and chocolatey, but made with healthier ingredients! A simple no-bake base packed with oats, cocoa, a little maple syrup to sweeten and a bit of coconut oil to bind everything together. The centre is made up of pistachio butter, whole pistachios and a little more coconut oil and maple syrup. Pistachios are such an underrated nut. It’s by far my favourite nut. I do think it’s so underrated and under used in the west. Whereas in the Middle East where I grew up, it’s the most popular. They use it in so many desserts and even savoury dishes. But they’re mostly enjoyed on their own – salted …
This traditional English sticky toffee pudding has the texture of a sponge-like cake that is super moist and full of sweet dates. The cake batter is baked on top of toffee sauce, then even more toffee sauce is poured on top. Serve with whipped cream or vanilla ice cream.
Bakewell Shortbread Bars Recipe buttery shortbread base covered in raspberry jam, topped with a light almond sponge and flaked almonds.
Crispy, satisfying Dark Chocolate Amaranth Bars resembling wafer cookies! Whole grain puffed amaranth combines with creamy, rich chocolate and almond butter for a healthier sweet treat or quick snack. Just 6 ingredients required!
This coconutty, gluten-free treat is one both kids and adults will love.
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Syrniki (Cottage Cheese Pancakes) are a delicious and healthy breakfast or even dessert dish that is packed with protein.
The flavors of orange zest and lemon permeate this cake, which is loaded with walnuts and soaked in a honey syrup.
Does anybody else remember when Fig Newtons were considered a healthy snack, probably because they contained dried fruit? I remember not liking that my mom bought them instead of Oreo cookies, at least until I tasted them — and then I was converted. Here’s my homemade version with a sunny apricot-and-orange filling, all enveloped in a soft cookie dough.
Apple crumble with biscoff biscuits and biscoff spread
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.
Recipe video above. These lovely little Italian cookies have a beautiful chewy texture and bursting with almond flavour. And because they're gluten free and dairy free, everyone can enjoy them!The almond sliver coating is something I copied from an Italian bakery in Sydney. It gives the cookie a great textural finish and makes it less fragile. Without it, you need to handle the cookie with care, and to me it feels less like a cookie because the crust is quite soft.These cookies are traditionally studded with dried cherries but other similar dried fruit will work in a pinch eg cranberries, or even raisins.
Indulgent dessert pie with white chocolate chip cookie "pastry" and a filling of Biscoff spread and Biscoff biscuits
Angel food cake has always been a favorite dessert of mine, so I decided to make a vegan angel food cake version! This cake is all you have dreamed about and even more. I prepare this on every occasion I get. Notes An angel food cake is challenging enough to prepare, however, a vegan one is an even larger challenge. To ensure that this version turns great for you, I suggest that you read the whole article. It’s best to spare 10 minutes extra than to waste every penny and second make something that fails. Is This Vegan Angel Food Cake Worth Your Time and Energy? If you are on the hunt for a plant-based alternative to this divine sweet cake, this recipe is totally worth it. Similar to its original counterpart it has: -A greatly fluffy texture and fine taste -Lower calories compared to the real thing -Lower fat-one 1g of fat/slice You also need only 20 minutes to prepare it, despite the several steps involved in making it. Ingredients for Making Vegan Angel Food Cake: This recipe requires only six ingredients and therefore it’s best to measure these with caution and do not use any replacements if possible. Follow the recipe to a T! Aquafaba: a liquid leftover from cooked chickpeas that is a great replacement for egg whites. If you whip it up, it will become the best vegan “meringue”. Cream of tartar: this an acid substance that helps set aquafaba when beaten. Ground sugar: beat the regular sugar granules in a food processor or blender until finely dissolved into fine powder. Vanilla extract: for extra aroma and flavor Chickpea flour: a typical vegan egg replacer that helps set the meringue. All-purpose flour: use just one cup and tbsp of all-purpose flour passed through a sifter. Pin Ingredients: -¾ cup aquafaba (the liquid leftover from a can of chickpeas) -1 tbsp vanilla extract -1 cup & 1 tbsp all-purpose flour -1 cup granulated sugar -1 tbsp chickpea flour 1 ½ tsp cream of tartar Instructions: Preheat your oven at 330F/165C. Beat the granulated sugar into fine sugar in a blender or food processor. Place ¾ cup of aquafaba liquid into a big mixing bowl with vanilla extract and cream of tartar. Whip for 6 minutes minimum with a hand mixer initially on low and then slowly at higher speed. Incorporate the powdered sugar gradually in several parts while beating up the meringue on high speed for a couple of minutes. Once you have beaten the aquafaba for 8 minutes at least, grab a tbsp of the chickpea flour and beat for an extra minute or so. In three increments, gradually sift the flour combo into the egg mix through a mesh strainer, while carefully folding in with a rubber spatula after every part. To prevent any shrinking and loss of cake volume, don’t add the flour mixture in one part. Add gradually in multiple increments. Place and spread the batter into an unprepared 9X10” cake tubular pan. Shake the pan on a flat surface to even out the bottom. Bake your vegan angel cake until you add a toothpick and it turns out clean, for approx. 45-50 minutes. Take off the oven and let cool (while it’s still in the pan) for 2-3 hours. Once it’s cooled down, pass a small knife around the edges to gently detach the cake from the pan. If you wish, sprinkle with confectioner’s sugar. Serve with fresh berries on top and a small part of vegan whipping cream. See Also: Vegan Jamaican Ginger Cake Conclusion Hope you liked my vegan angel food cake recipe and enjoyed the cake as much as I have and my family & friends. Please let me know in the comments how this cake turned out for you, I will be happy to answer it!
Super creamy cheesecake made from ground pistachios.
Elle marie caramel onctueux, pâte à cookie fondante et éclats de cacahuètes caramélisées...
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.
Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.
Cardamon, ginger and cinnamon blend together to create a unique and delicious aromatic spice blend taking crinkle cookie to a whole new level!
We've taken two Aussie cult favourites - Caramilk chocolate and lamingtons - and transformed into the ultimate sweet treat.
If you love tiramisu then you love these Tiramisu Cupcakes. They are so full of delicious flavor, you’ll want to make them again! They have a super soft almond and espresso cupcakes topped with fluffy Amaretto mascarpone buttercream!
These gluten-free vegan Baklava Cookies have all the flavor of the famous middle Eastern nut dessert! Super easy and delicious! They are made with almond flour and therefore entirely gluten-free and grain free. They are a decadent snack or dessert!
