If you love apple fritters, you'll love these apple fritter cookies. These soft apple cookies are bursting with fresh, juicy apples and finished off with a salty-sweet maple glaze.
Loaded with carrots, pineapple, coconut, raisins, and cinnamon, one bite and you'll agree: this is the best carrot cake recipe in the world!
This easy Italian almond cake is so flavorful and moist, you'd never guess it's so simple to make at home! You'll fall in love with this cake at first bite.
Lockerer Hefeteig, leicht säuerliche Johannisbeeren und eine richtig dicke Schicht knuspriger Butterstreusel: Diese Streuseltaler schmecken wie vom Bäcker - nur viel besser!
This Margarita Poke Cake Recipe is the best. This Margarita Poke Cake Recipe is so cool and refreshing. Stored in the fridge. Non alcoholic recipe.
Teff Brownies. Who would’ve thought? For most, I bet you have never heard of this nutritious grain/flour. I personally love the teff grain and experienced it a few years back in an Ethiopian restau…
I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. —Bonnie Roberts, Newaygo, Michigan
Haben Sie Lust auf einen köstlichen, feuchten und würzigen Kuchen? Dann ist dieses Rezept für Zitronen-Buttermilchkuchen genau das Richtige für Sie. Mit seinem ausgewogenen Verhältnis von Süße und Säure wird dieser Kuchen sicher Ihre Lust auf ein Dessert stillen. Ganz gleich, ob Sie einen besonderen Anlass planen oder sich einfach nur etwas Gutes gönnen wollen, dieses Rezept ist für jede Situation geeignet.
Cooking Italians - Cakes
These Maple-Glazed Pumpkin Poptarts are made with pie crust, stuffed with a maple pumpkin filling, and topped with a delicious maple glaze.
A pinch of cream of tartar will help your egg whites stabilize in this refreshingly lemon-y soufflé recipe.
Step by step directions on how to make the best pie crust ever. This easy, buttery and flaky pie crust recipe is the perfect base for any pie!
Easy, homemade and the best Focaccia with garlic, rosemary and oregano toppings. This Focaccia bread recipe is soft, fluffy and great as an appetizer.
Heute mal eine Kindheitserinnerung. Streuseltaler gefüllt mit einer Vanillecreme. Die Streuseltaler sind relativ schnell zubereitet und schmecken wie frisch vom Bäcker. Ihr benötigt f…
Each and every bite is "roll your eyes back good"!
Poundcake from a boxed mix makes a quick and delicious dessert, but it also can leave you reaching for a glass of water. The dryness is easy to change, however. You don't need to limit yourself to a poundcake mix. You can turn any flavor cake mix into a poundcake by adding a few basic ...
So my eldest sister has been requesting me for the past few months to make this: Ottolenghi's chocolate fudge cake. He has a bakery in the London which I would love to go to. I mean look at the picture... Source: Triptease.com Let me warn you that this is a chocolate cake not for the faint-hearted. This is a true chocoholic's dream (and I have a chocoholic family). There's a lot of chocolate and butter involved. And you bake it twice! I accidentally used a big cake pan because I thought the mixture was going to over-flow, so my cake was rather flat. The texture of this cake is incredibly fudgy with a crackly top, almost like a brownie, but a bit on the lighter side since you have whipped egg whites. It's also not too sweet. Unlike the other flourless chocolate cake I made (using almond meal), it's more rich & dense. The cake is indeed quite rich, and berries would complement it real well. Or even with ice cream. It's also pretty delicious when warmed in the microwave..Think warm fudgy cake.. But do you know what also goes really well with this? Green tea ice cream. We had a family lunch with my two sisters' boyfriends and my mum made some Malaysian food and I made this cake and green tea ice cream. Combine chocolate & green tea and voila, c'est super! Ottolenghi's chocolate fudge cake Serves 8-10 Ingredients 240 g unsalted butter, cut into cubes 265 g dark chocolate (52% cocoa), chopped 95 g dark chocolate (70% cocoa), chopped 290 g light muscovado sugar (I just used light brown sugar) * 4 tbsp water 5 large eggs, separated Pinch of salt Cocoa powder for dusting * I reduced the sugar to about 250 g Method 1. Preheat oven to 180 C (350 F). 2. Butter a 20 cm (8 inch) springform pan and line bottom & sides with parchment/baking paper. 3. In a large heat proof bowl, combine chopped chocolates & butter and melt. 4. Combine the brown sugar/muscovado sugar with water in a small sauce pan and bring to a boil over medium heat, stirring frequently. Pour the boiling syrup over the chocolate & butter and stir until they have melted. 5. Add the egg yolks, one at a time to chocolate mixture and then set the bowl aside until the mixture comes to room temperature. 6. In a large bowl, using an electric whisk, beat the egg whites & salt to a firm but not dry meringue. 7. Pour 2/3rds of the batter into your prepared pan (about 800 g, saving the remaining batter for later) 8. Bake for 40 minutes or until a skewer inserted comes out clean. 9. Remove the cake from the oven, and leave it on a wire rack to cool completely. Flatten the cake with an offset spatula, don't worry about breaking the surface crust and pour the rest of the batter on top. 10. Level the surface again. Return the cake to the oven and bake for a further 20-25 minutes. When tested with a skewer, the cake should have a few moist crumbs clinging to it. 11. Allow to cool completely in the pan before removing it. Dust with cocoa powder before serving. Adapted from Ottolenghi's cook book (via Not so humble pie)
These super moist coffee cake muffins will make all your breakfast dreams come true. Complete with a buttery crumb streusel and cinnamon sugar swirl, I guarantee everyone will love these coffee cake muffins!
Taking it back to grade school today with these yummy simple bars made with pantry staple ingredients.
