Delicious bakery-style Cranberry Nut Muffins are full of whole cranberries and crunchy nuts! This simple-to-make muffin recipe is always a favorite!
*This post is sponsored by Philadelphia Cream Cheese.* Treat yourself and your favorite girl squad to a fancy afternoon of relaxation and bonding. Afternoon tea couldn’t be any easier than with our recipe for Fast and Fancy Philadelphia Cream Cheese Tea Sandwiches. One of my favorite ways to spend time with the girls is over …
Your favourite dessert recipe turned into a healthy and balanced breakfast.
The two contrasting layers in Eric Lanlard’s recipe – one gooey and rich and the other crunchy with a marshmallow centre – makes one incredible dessert.
Get an authentic taste of Poland with these recipes for Polish breads. You'll love sampling traditional baked goods like potato bread, sauerkraut bread, soda bread, and more!
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
Sound that baking klaxon, it’s bake along time once again! This week, we want to see your finest, or most disastrous, attempts at Paul’s terrifically technical Arlette Biscuit. And unlike the bakers, we’re giving you the full recipe to make sure you get it just right! Simply bake up a treat, take a photo and upload […]
Ease into weekend cooking with no-bake slices for the family.
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!
An easy traybake packed with flavour, this recipe for Berbere spiced chicken, carrots and chickpeas from the Ottolenghi Test Kitchen is a lovely Autumn weekend dinner.
What's the magic part? The cake batter gets poured into the pan first, and then the flan mixture is poured on top of the batter. During baking the two switch places- pretty neat! My favorite part is how the flan infuses the cake batter with creamy goodness, so the whole thing is a glorious custard/pudding/cake masterpiece.
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…
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.
You can't miss trying burek when in the Balkans - and you'll fall in love. So, here is an easy to make Croatian burek recipe.
Iedereen kent deze super makkelijke no-bake arretjescake wel. Chocolade met koekjes, heerlijk! Kun jij wachten tot de cake stevig is geworden?
Easy lemon coconut slice, no baking required! Made with crushed biscuits, sweetened condensed milk, fresh lemons and coconut and topped with a layer of creamy lemon icing, it makes the perfect sweet treat when you don’t want to turn on the oven.
Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.
These Coconut Raspberry Bars are a delicious dessert made with an almond shortbread crust, raspberry preserves, and a gooey coconut topping.
Authentic Malaysian famous flatbread with egg, onion and meat filling! This is a simple and easy version of murtabak. Dhal or curry are great choices to go with this delicious murtabak.
Having leftover mashed potatoes? Turn them into this easy mashed potato flatbread! It’s a yeast-free & oil-free side dish that everyone loves!
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.
This is my husband’s favorite dessert. It is a lesser known cousin of the well known favorite baklava. My husband loves it for the rich and creamy custard that is not too sweet. It is enclosed in a blanket of crispy and buttery filo and two layers of sweet and crunchy walnuts and cinnamon.
Rouladen or Roulades are a delicious typical German dish. This is the family recipe of my German family cooked with love.
A layer of currants squashed between two layers of dough, then baked, Garibaldi biscuits are buttery, fruity and easy to make. Also known as flies graveyard or squashed fly biscuits, these cookies have a crispy exterior and soft centre and are perfect with a cuppa.
A tender and soft biscuit Joconde sponge. Use it for any kinds of cakes and desserts, such as opera cake and mousse cake.
"Everybody loves popcorn, and who doesn’t love a good cheesecake? You’ve got two favourite things in life and you’ve put them together to create something even better," says Matt Moran.
Nadiya Hussain's Peanut Butter and Jelly Traybake is a clever twist on the classic American flavour combination. Like a giant shareable pancake, this easy one-dish recipe is great for a weekend breakfast.
Loukoumades are crispy dough balls covered in aromatic syrup and sprinkled with chopped nuts or cinnamon. They are Greek mini-doughnuts.
Using only 5 ingredients, this easy lemon syllabub recipe basically tastes like decadent lemon-flavored whipping cream. It's the ultimate creamy and indulgent dessert.
These scallion pancakes rival any Chinese restaurant's. Test these out and feel like a master chef in your own kitchen.
A fresh strawberry puree gives these light and airy cookies their vibrant color and sweet, summery flavor.
Prep Time : 15 + 60 Minutes | Cook Time : 25 Minutes | Total Time : 2 hours | Difficulty : Fiddly Hello my lovelies! A friend of mine introduced me to ma’amoul just last week. I was captivat…
Our banitsa recipe, a beloved and iconic Bulgarian and Balkans pie, sings to the stomach with each and every wholesome, cheesy, and buttery soft mouthful.
I know, I know.....some of you might be on diets/healthy eating plans right now, but you should get a cheat day! Right?! So on your cheat day, make this ice cream, and eat it all! Besides, it has blueberries and basil in it, so it's basically healthy! Hahaha.
This bread is soft and pliable, perfect for wraps, but with a lovely crispy edge. I love it with labne and a squeeze of lemon juice, or as a breakfast wrap with baby spinach, scrambled eggs and parmesan.
A creamy Caramilk custard filling sandwiched between Malt 'o' Milk biscuits - what's not to love about this no-bake slice?
