Remember making quiche, Hamburger Helper and carrot cake?
Lemon Lamingtons. Moist vanilla cake cubes dipped in lemon and coconut. Enjoy them plain or dress them but with raspberry compote and vanilla cream.
Flowers never looked so delicious.
Yield: 12 cakes • Preparation: 45 minutes • Bake: 20 minutes
Irresistible as mini cakes, this sticky and spongy classic South African malva pudding dessert will have everyone begging for seconds.
A collection of british bakes and recipes to inspire your inner baker. Cakes, pies, tarts, cookies and pastries with interesting takes.
This easy no-bake treat is perfect for kids to help make!
If you're looking for a comforting treat, look no further than these Mini Coffee and Walnut Cakes! Each delicious mini cake combines two fluffy layers of coffee-infused sponge studded with crunchy walnuts, with luscious and sweet coffee buttercream. This simple mini cake recipe is the perfect choice for any occasion, from cosy gatherings to elegant celebrations!
Whip up some classic Bakewell tarts at home with this simple recipe. These mini treats make a lovey afternoon cake or a cute, sweet canapé.
One of the strange things I enjoy doing while traveling abroad is touring supermarkets. I want to see if there are any interesting goodi...
De combinatie van koffie en taart is al heerlijk, maar deze mokkagebakjes tillen het naar een hoger niveau! Ze zijn niet alleen lekker, maar ook eenvoudig te maken. Deze mokkagebakjes vereisen geen oven en zijn perfect voor zowel jong als oud. Ze zijn makkelijk te bereiden, zien er prachtig uit, en kunnen zonder snijden worden geserveerd. Het proces is simpel: cacao koekjes worden besmeerd met karamel, gevuld met een luchtige room van koffie, slagroom en mascarpone, en opgestapeld. De zijkanten worden ingesmeerd met room en bedekt met nougatine. Na een paar uur opstijven zijn ze klaar om te eten. Serveer deze heerlijke gebakjes met een kop koffie of thee, en geniet!
If you ask me the reason why I start baking or making some entremets, I just can't answer, haha. Because I have no reason, I just want to make it, that's all. Like this entremets, I think about making something for serving in my baking class ^^. I want to make something beautiful and yes, delicious. Berry, vanilla and chocolate have been used many time, but they are one of the best combination. This time, I make the base using chocolate biscuit (made with melted dark chocolate), then add Praline Feuilletine for interesting texture and flavour. Follow by the red berry mousse, jelly and vanilla mousse, the flavour that never betray me, haha. the top of the cake is whipped cream to make it more beautiful and become a canvas for decoration. Don't for get to remove it from the freezer to refrigerator at least 6 hours before serving, or it will be too hard to enjoy. I'm busy in the kitchen all the week, so don't have time to sit down and type this recipe (plus it's long, haha). Just got a lot of cookbooks last mouth, testing the recipes from them is fun but time consuming. Will share with you the recipe after adjusting them ^^. Harmonia: Red berry entremets Make 20x20 cm entremets Chocolate Biscuits 45g ............................ Dark chocolate 30g ............................ Unsalted butter 40g ............................ Egg yolks 65g ............................ Egg whites ................................... Pinch of salt 30g ............................ Granulated sugar 28g ............................ Cake flour Creme de Cassis for sprinkle over the chocolate biscuit Praline Feuilletine 70g ............................ Milk chocolate 60g ............................ Hazelnut praline 50g ............................ Paillete Feuilletine Red Berry mousse 90g ......................... Raspberry puree 90g ......................... Strawberry puree 30g ......................... Lemon juice 5.5g ........................ Gelatine sheets 110g ....................... Whipping cream 145g ....................... Italian meringue -Italian Meringue -85g ........................ Egg whites -170g ...................... Granulated sugar -34g ........................ Water Red berry jelly 95g ......................... Raspberry puree 95g ......................... Strawberry puree 30g ......................... Granulated sugar 5g ........................... Gelatine sheets Vanilla mousse 310g ....................... Milk 1 ............................. Vanilla bean 62g ......................... Granulated sugar 50g ......................... Egg yolks 25g ......................... Custard powder 5g ........................... Gelatines sheets 40g ......................... Unsalted butter 200g ....................... Whipping cream Whipped cream (1) 100g ...................... Whipping cream Sweetened whipped cream (2) 170g ...................... Whipping cream 17g ........................ Icing sugar ................................ Fresh raspberries for decorating Make chocolate biscuit: Line 23x23 cm cake pan with baking paper. Preheat the oven to 180C. Put dark chocolate and butter into a bowl, place the bowl over a bowl of hot water. Stir until melt, set aside. Whip egg whites, pinch of salt and sugar until firm peaks formed. Put egg yolks into chocolate bowl. Whisk to combine. Fold meringue into chocolate mixture in 3 additions. Sift the flour into the bowl. Fold to combine. Pour into prepared cake pan. Bake for 15 minutes. Remove from the oven, let it cool completely. Cut into 20x20 cm and place in the 20x20cm square cake ring (or cake pan with removable base). Sprinkle Creme de Cassis over the Biscuit. Make Praline Feuilletine: Melt milk chocolate and praline by put both of them in a bowl and place the bowl over a bowl of hot water, stir until fully melt. Mix in the Feuilletine. Spread Praline Feuilletine over the biscuit. Make Red berry mousse: Bloom the gelatine sheets in ice cold water for at least 5 minutes. Put both berry puree and lemon juice in a microwavable bowl, warm in the microwave until lightly boil. Remove the gelatine from the water, squeeze lightly, then put into the berry mixture, stir to combine. Let the mixture cool. Mean while make the Italian meringue follow the method here. Whip the whipping cream until soft peak formed. Fold 1/3 of whipped cream into the berry mixture. Pour the berry and whipped cream mixture back into the whipped cream bowl. Fold to combine. Fold 145g of Italian meringue into the berry mixture. Fold until smooth. Pour into the prepared ring. Freeze until firm. Make Jelly: Bloom the gelatine sheets in ice cold water for at least 5 minutes. Put both berry puree in a microwavable jug. Warm until almost boil, remove the gelatine from the water, squeeze lightly, then put into the berry mixture, stir to combine. Let the mixture cool, then pour over the red berry mousse. Freeze until firm. Make Vanilla mousse: Bloom the gelatine sheets in ice cold water for at least 5 minutes. Warm the milk until almost boil. Meanwhile whisk the egg, custard powder, seeds from vanilla bean, and sugar together in a small saucepan. When the milk become hot, slowly pour into the saucepan, whisk all the time. Then place the pan over low heat until boil, whisk all the time. Remove from the heat. Remove the gelatine from the water, squeeze lightly, then put into the saucepan, stir to combine. Pour the mixture into a bowl, and stir in the butter. Place plastic wrap directly over the custard. Let it cool to room temperature before using. Whip the whipping cream until soft peaks formed. Fold 1/3 of the whipped cream into the custard. Pour the custard and whipped cream mixture back into the whipped cream bowl. Fold to combine. Pour into the ring over the jelly. Freeze until firm. Whip the whipping cream (100g) until soft peaks formed, and spread over the vanilla mousse. Refrigerate until ready to serve (at least 6 hours) cut into pieces. Whip the whipping cream (170g) and icing sugar until firm peaks formed, and pipe over the entremets, decorate with fresh raspberry before serving. Harmonia: Red berry entremets
Financiers are easy to make but delicious little "bricks" of buttery goodness. With a crisp shell and a soft, browned butter interior this version adds coconut and raspberry to these special little treats. Plus a very untraditional adornment of cinnamon cream cheese frosting, berries and flowers!
We've made family favourite zucchini and haloumi fritters even easier by cooking them in a Kmart pie maker. They’re perfect for dinner or packed in the lunch box.
Mini MonChou taartjes maken? Gebruik dit recept en neem een sloffendeeg bodem, de vulling van MonChoutaart en een muffin bakvorm!
Θέλετε λαχταριστό σοκολατένιο κέικ γρήγορα και εύκολα; Σας έχουμε την ιδανικότερη συνταγή!
Raspberry and Chocolate Nest Mini Cakes - dessert recipes and ideas on HOUSE by House & Garden
The Mini Battenburg Checkerboard Cakes recipe out of our category Poultry! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Deze schattige mini citroen fruittaartjes zijn perfect op feestjes. Wanneer je er eenmaal aan begint kan je er geen genoeg meer van krijgen.
Last but not least: de amaretto tartelettes. Het laatste recept in de rij van mijn uitgebreide tartelettefeestje. Hopelijk heb je genoten!
These small treats are great little food gifts this Christmas and taste great with a cup of tea on a winter's afternnoon
Vanwege stage, herkansingen en griep, wat later dan gepland, maar hé; beter laat dan nooit! Hier is
10 x recepten met aardbei op een rij voor je. Aangezien de zomerkoninkjes nu in het seizoen zijn hierbij veel inspiratie voor aardbei recepten.
Here's how to make Lotus Biscoff pancakes that are light, fluffy and so thick. This recipe is very easy to make and tastes so good.
A delicious and easy recipe for Raspberry Friands with step-by-step photos, including notes for making Mini Raspberry Friands.
A la hora de planear una fiesta o reunión podemos considerar las siguientes opciones para hacer mini postres que además de deliciosos son espectacularmente hermosos a la vista de cualquier invitado lo que nos permitirá hacer totalmente de nuestro evento algo inolvidablemente lucidor.
A petit four, also know as mignardises, is a small confectionery or savory appetizer or dessert. The name is French, meaning...
A mini version of a famous British classic!
The quintissential Australian treat Lamingtons are a delicious cake to snack on. Soft and airy sponge squares dipped in a chocolate coating and rolled in dessiccated coconut.
I'm going to begin this post with the weather forecast, just because I'm too excited over it :). While the rest of the country is covered with deep snow, even ice, when Texas is snowing, when midwest is hit with very cold temperature and storm, when everywhere in radio or TV talks about how to stay warm and all, here is low 70F in CA! Spring arrived a bit early this year, not that I'm complaining, in fact, I'm way too excited! It's usually raining the whole time in January and February and very cold, while we had our share of rain in December or early January, we're having sunshine ever since! For the first time since last Summer, I opened my window in the afternoon, I worked in the garden a little bit, I even wear shorts last night because it was too warm in my room! I'm planning to wear a cotton dress today too! Last Friday night, when I was heading out from work at around 9:30pm (yes, this has become regular, even 11pm :() to grab some dinner with coworker, I managed to give him a slight heart attack I think. I saw the plum blossom (or cherry blossom) tree in the parking lot and they're blooming! I immediately squealed out of joy, I think he gave me this you're-a-weird-woman type of stare, he must have thought I'm some kind of a mad woman probably. If you know me, I wait for this time to arrive each year, just to see the cherry tree blossoming, covered with beautiful pink/white little flowers. It is not fully bloomed yet, but it made it looks more exotic and zen that way :). I think if I were by myself and out in the day, I would have picked a few branches to preserve it at home, take a gazillion picture of it, decorate cake with it, and stare until the flowers felt creep-ed out by me (if it's even possible). Yes, I love cherry blossom that much! Each year when it's blossoming, I always manage to make some fondant cake and decorate with cherry blossom theme here and here, both for my brother's bday. He did complain why does he always get this girly cake on his birthday, but hey the baker gets all the power to decide how she wants to decorate it, right? It was always raining in the previous years and it was always late in the season by the time I have time to make cake, so I haven't been able to decorate with real flowers in the past, but hopefully I will this year. Now that I got that out of my head, let's go to the real post. I am not much of a Valentine type of girl, well maybe not yet, but when the rest of the world gets excited over the most romantic day of the year, I just have to participate. Besides, I am such a sucker for any pink/red type of dessert (naturally colored is preferred) and who needs a reason to make a pretty pink cake anyway? I received an email from California Strawberry a while ago, informing me that they are hosting a "Romantic Recipe Contest" for Valentine's day that would showcase strawberries and asking me if I would like to participate. My immediate first thought was "absolutely!". First, it's an excuse for me to go all the way (or almost all the way) and be creative; Second, it's a contest. Although I wouldn't say that I'm a highly competitive person, but when I am in a competition, who wouldn't want to try hard to win? Third, it's strawberries, which means pink. Enough reasons. Sure enough, my mind was full of different ideas for this, all sorts of combination, texture, and decorating ideas are floating around my brain and I just had to put in in a spreadsheet (can't live without spreadsheet) so that I can keep track. From the easy desserts to the most complicated desserts, it seems like the longer I think, the more headache I get, but I finally nailed it down to one, strawberry and pistachio. This combination of flavor is one of the classics and it makes a really nice couple, you can see this combo all around Pierre Herme's and Laduree's creations too just to name a few. To show the different layering of the dessert, I made it into a square shape; and since it's not a Valentine without anything heart-shaped, I also made heart-shaped pink macarons to go along with the cake. There are quite a few components of the dessert including pistachio joconde, red berry gelée (from raspberry and strawberry), pistachio bavarois, strawberry mousse, and also the pink heart macaron, but dividing it into few days will make it a lot easier to execute. I made a slight mistake calculating the time needed for each layer, which resulted the red berry gelée not having enough time to properly chill. You can see that the layering of that is not perfect, which bothers me, but I'll make it right next time :) I submitted my photo and recipe just one day before the due date, and there are lots of gorgeous entries already! You can check them out at their fan page. The winner hasn't been announced yet but even if I don't win anything, I would still be grateful for the opportunity to participate. Without the contest, I wouldn't have any excuse for myself to make anything Valentine, of course winning is not so bad either :). Valentine's day is a week away and even though I will be gone somewhere out there in the snow going snowshoeing in Yosemite (possibly meet a bear or two) on the Valentine's day weekend, I'm hoping I can make at least another Valentine dessert this week, an easier one I hope, if I can juggle between a birthday cake, snack for the trip, and more :) Pistachio and Strawberry Mousse Cake Pistachio joconde: 2 whole eggs 75 g almond powder 75 g confectioners' sugar 30 g pistachio paste 20 g flour 70 g egg whites 20 g granulated sugar 15 g melted butter Preheat the oven to 400 F Combine the eggs, almond powder, confectioners' sugar, and pistachio paste in a mixer bowl. Beat the mixture for about 10 minutes until it's thick In another bowl, beat the egg whites and granulated sugar until it forms a soft peak, set aside. Sift the flour into the almond mixture and fold well. Add a little bit of the meringue to the almond mixture, fold lightly. Add the melted butter, fold. Finally, add the rest of the meringue in two addition and fold carefully until it is well-combined Divide the batter into two 8" square pan, it'll be thin Bake the cake for about 10 minutes or until the top is slightly brown Red Berry Jelly 50 g strawberry puree 50 g raspberry puree 75 g sugar (adjust depending on the sweetness of the fruit) 1 tsp. gelatin (bloomed with 1 Tbs. water) Combine the two red berry puree and sugar in a small saucepan and bring it to a gentle boil Melt the gelatin in a microwave for a few seconds, then add it into the puree. Let cool slightly and pour into 8" square cake ring that has been lined with plastic wrap (for easier removal Pistachio Bavarian Cream: 2 egg yolks 30 g sugar 20 g pistachio paste 80 g milk 1/8 vanilla bean seeds (or used vanilla pods) 3/4 tsp. gelatin powder (bloomed with about 1 Tbs. of water) 90 g heavy cream Bring the milk and the vanilla bean to a gentle simmer in a small saucepan. Meanwhile, whisk the yolk, sugar, and pistachio paste until thick and pale When the milk is ready, temper the yolk mixture by pouring a little of the milk into the yolk, mix well. Add the rest of the milk in a steady stream while whisking it. Pour the mixture back in a saucepan and put it back on the stove under low heat Bring the mixture to about 82 C, stirring constantly (or until the mixture coats the back of a spoon) Melt the gelatin in a microwave for a few seconds (5-10 seconds), then add it into the milk mixture Run it through a strainer to remove lumps, if any Let cool to room temperature (use icebath to speed up the process) In the meantime, whip the heavy cream until soft peak. When the milk is no longer warm, fold the two together. Pour the mixture on top of the frozen red berry jelly (still in a cake ring), and put it back in the freezer Strawberry Mousse 325 g strawberry puree 130 g sugar (adjust depending on the sweetness of the strawberry) 1.75 tsp. gelatin (bloomed with approximately 2 Tbs. of water) 240 g heavy cream 25 g granulated sugar Bring the strawberry puree and the sugar to a boil Melt the gelatin in a microwave, and add it to the hot puree Remove from heat and let cool (use icebath to speed up the process) Meanwhile, whip the cream and the sugar until it forms a soft peak. When the strawberry puree is no longer warm, fold the puree with the cream Use immediately To Assemble: Grand Marnier/Kirsch/Framboise eau-de-vie/any alcohol of your choice (fruit flavored is preferred) 8” square cake ring with 1.75”-2” high Put one layer of pistachio joconde in the bottom of an 8” square cake ring Moistened with enough alcohol (you can also mix the alcohol with simple syrup if you want). Don’t over-soak it as you don’t want the cake to taste like alcohol Spread a thin layer of strawberry mousse on top of the joconde, then put the frozen pistachio cream/red berry jelly on top with the pistachio cream on top. Spread another thin layer of strawberry mousse on top Layer the other pistachio joconde, brush with alcohol Pour the remaining strawberry mousse, and level the top with a metal spatula Put the whole thing (with the cake ring intact) in a freezer and leave it overnight When it’s completely frozen, warm the cake ring either with a blow dryer or a torch and remove the ring from the cake With a hot knife, cut the cake into rectangles, wiping the knife before another cut. Decorate Decoration: Red berry jelly Pink heart macaron Halved pistachio pieces Fresh strawberry Accompaniment: Champagne My entry came in 2nd place, yay!
Muffin tin meals are fun for the whole family. Find out how to make hamburgers, gyros, crab cakes, and more—all from baking in a muffin tin!
Valentijnskoekjes die smaken als Snickers, hoe goed klinkt dat? Pinda's, chocolade en een vleugje kaneel. Het is bijna Valentijnsdag...
Basis recept Salted Caramel! Wat mij betreft smaakt (bijna) alles heerlijk met salted caramel, met maar 5 ingrediënten en een beetje geduld heb je een pannetje vol met caramel goodness!
Step-by-step method for making Mini simnel loaves yourself.
Makes 6 individual servings(about 6-7 oz. each)
This show-stopping Snickers Cheesecake Cake is definitely meant for special occasions! It’s so sweet you may get a tooth-ache!
