This fabulously delicious Caramel Cream Cheese Brownie Tart is ridiculously easy to make, comes together in minutes and looks like a work of art from a fancy bake shop!
5-Minute Artisan Bread - a step-by-step picture tutorial on making European style bread. And it only takes 5 minutes to mix up the dough, no yeast expertise required!
This week I made Paul Hollywood's Technical Challenge from 2023's Bread Week on Bake Off - Devonshire Splits!
Tate's Bake Shop Chocolate Chip Cookies are thin and crispy, and absolutely delicious. Even if you prefer soft and chewy chocolate chip cookies, you'll find it hard to resist these buttery cookies filled with yummy chocolate chips and toasted pecans.
This Marie biscuit recipe is perfect to pull together with the kids. Perfect for bake sales, bakers day and kids parties.
These adorable Scandinavian Raspberry Jam Tarts are mixed up with just one bowl, no mixer needed. No one will know how easy they are as they taste like they came from a fine, fancy European bake shop!
Here's how to make Kebab shop red chilli sauce, the perfect hot dip! This homemade sauce is so easy to make and tastes so good.
This delicious raspberry, almond and pistachio tart is made using crispy Fillo Pastry, an almond and pistachio frangipane tart filling and fresh raspberries. Learn how to make a filo pastry tart by watching our instructional recipe video. Raspberry tart recipe inspiration. How to make a pistachio ta
These chewy sesame honey cookies are inspired by the grip one snack has on me. That snack is Trader Joe’s honey-roasted sesame almonds.
Enjoy this creamy, cheesy potato bake layered with onion and garlic that will have everyone fighting to be the first to dig in! Serve up a big batch at your next BBQ for guaranteed smiles.
A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.
This fabulously delicious Caramel Cream Cheese Brownie Tart is ridiculously easy to make, comes together in minutes and looks like a work of art from a fancy bake shop!
A gloriously creamy and moist semolina cake, stuffed with luscious cream drizzled with syrup then topped with nuts. A pastry shop style cake with a stunning look that will get everyone's attention.
If you’ve started your Christmas shopping early, you've come to the right place. Here's why Spanish Turron is such a popular Christmas treat.
This homemade Turkish delight recipe, also known as raha in Syria and lokum in Turkey, is chewy, sweet, and aromatic cubes of goodness that pair perfectly with tea or Turkish coffee.
If you are looking for an irresistible treat for your next special occasion, look no further! Lotus Biscoff spread is sweeping the world with its popularity growing by the minute! All for good reason! This 6-ingredient, super easy No-Bake Biscoff Cheesecake will have you totally obsessed! Decadently creamy and with a signature flavour of caramelised biscuits, this is one of the best desserts of the 21st century!
Straight from the Great British Bake Off, the seven most delicious bread recipes. Including baguettes, ciabatta, cheat's sourdough, soft-crust sandwich bread, quick-cook flatbread wraps and pizza.
Similar to the British flapjack, but these are crunchie and chewy. You can add chopped raisins, dried apricots or apples, add choc chips or chopped nuts. There are so many options.
The classic British biscuit, home made Custard Creams are even better than the shop bought version.
These decadent chocolate tacos are full of different flavours and textures – crunchy popcorn, creamy ganache and pops of aerated chocolate. It's a delightfully playful dish.
It's everything delicious in your life, all rolled up into a cute little package.
Wanneer je niet lang in de keuken wilt staan, maar toch mensen wilt verrassen met heerlijke koekjes, dan zijn deze prachtige pistachekoekjes een aanrader! Ze zijn een lust voor het oog, eenvoudig te maken en zo lekker! Heerlijk om van te genieten tijdens Eid ul-Fitr, of gewoon omdat je er dol op bent!
Traditional recipe for proper Scottish Snowballs. Delicious little buns, sandwiched with jam, and coated in icing & coconut.
Sweet, delicious buns, filled with sultanas and lemon curd, topped with icing and a glace cherry.
“Philosophy [nature] is written in that great book which ever is before our eyes -- I mean the universe -- but we cannot understand it if we do not first learn the language and grasp the symbols in which it is written. The book is written in mathematical language, and the symbols are triangles, circles and other geometrical figures, without whose help it is impossible to comprehend a single word of it; without which one wanders in vain through a dark labyrinth.” Different versions of 'revani' exist in many cuisines under several names throughout the eastern Mediterranean, including Greece, Turkey, Egypt and Jordan to name a few. The recipe below is an easy one that anybody can make at home. Feel free to add any flavour other than vanilla - lemon or orange zest, coconut, etc. Ingredients For the cake 3 eggs 1/2 cup sugar 1 pinch of salt 115 ml milk 115 ml vegetable oil 1 cup fine semolina 1 cup flour 1 pouch of baking powder (14 g) 1 tsp vanilla extract butter to grease the baking pan shredded coconut to garnish For the syrup 3 cups sugar 3.5 cups water juice of 1/2 lemon Method 1. Prepare the syrup first. Add in a saucepan the sugar, water and lemon juice. Boil for about 5-10 minutes over medium heat until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and set aside to cool down to the room temperature. 2. Make the cake. Preheat the oven to 185 degrees. Grease a preferably square or rectangular baking pan with butter and dust it with a little flour all around. In a large mixing bowl, beat the eggs and sugar first with a pinch of salt to a fluffy and foamy light yellow cream. Use a hand blender and mix well for 5-6 minutes. Add in the milk , oil and the vanilla extract and mix for another 1 minute. Mix the flour, semolina and baking powder together in a medium bowl. Stir in the flour mixture and mix until you get a smooth batter. Do not over-mix. Pour the batter into the baking pan and bake for about 25 minutes at 180-185 degrees until the top gets golden brown or a toothpick inserted in the center comes out clean. 3. Soak the cake in the syrup. Once you remove the pan from the oven, drizzle the cool syrup all over the cake slowly using a large spoon slowly and let it soak in. When you've used up all the syrup, cover the cake with foil and let it cool down to the room temperature. Garnish with shredded coconut, ground pistachio, walnuts, or almonds before serving.
London has its roots firmly intertwined with pies, so here's what we think are some of the best pies money can buy you in our great nation's capital.
Light and fluffy, cloud like, dutch baby pancakes filled with lemon curd and fresh blueberries!
The classic British biscuit, home made Custard Creams are even better than the shop bought version.
Indulge in the ultimate treat with our no-bake Biscoff tiffin! This easy and delicious recipe features a crunchy base of crushed Lotus Biscoff biscuits and digestives, layered with smooth white chocolate and Biscoff spread. Perfect for Biscoff lovers, it's a quick and irresistible dessert that will leave you craving more!
These buns are a delicious hybrid of a chelsea bun and the amazing filling you find in an almond croissant. I love almond croissants and I have made them and almond Danish pastries at home before, but they are not … Continued
Since antiquity, custardy Spanish torrijas redolent of cinnamon, lemon, and honey have been gobbled up gleefully on the Iberian Peninsula.
This type of a tart—a cookie dough crust, covered with a thin layer of pastry cream and an assortment of glazed fruit—has been the mainstay of elegant pastry shops in Paris and many other places for the better part of a century. Normal 0 false false false EN-US X-NONE
Four more days until Christmas! Have you done all of your Christmas shopping already? I'm usually not so far behind but I'm still only about halfway through with all of my shopping. The past two months have just been crazy with endless projects so I haven't had much time to think about gifts or hard
From Deb Perelman's latest book, Smitten Kitchen Keepers Notes: You need a 6-cup loaf pan for this. I use this 9x5-inch USA Loaf Pan (1.25 lb), which works beautifully, but if you are using a smaller one, you may want to not use all the batter. Deb suggests scooping out some of the batter and baking a mini cake muffin or two. You can also bake the batter in mini loaf pans. I used three of these, but depending on the size of your mini pans (which come in many different sizes), you may need more or less. You could also use disposable pans such as these, which also come in various sizes, so do measure before ordering. Because the recipe calls for turbinado sugar in addition to granulated sugar, I tried sprinkling it over the surface of one of the mini cakes I baked, but in the end, I preferred the look of the cake topped with granulated sugar.
