Here for it.
Delicious gluten-free plant-based classic summer cake bursting with flavor and beautiful summer berries.
Every special occasion needs the perfect Yellow Cake. Now, this Keto and Primal version, made with coconut flour, provides that great recipe you can return to again and again. Frost with Chocolate Cream Cheese Frosting (link in recipe), Cream Cheese Frosting (below in Recipe Notes), Satin Buttercream (link in Recipe Notes) or Chocolate Ganache Frosting (link in Recipe Notes). Make a multi-layer cake or single-layer cake. (Nut-free)
A deliciously sweet Bundt cake filled with cheery jelly orange candy pieces, coconut and pecans. Garnish with a tart and sweet orange glaze.
This carrot cake granola recipe is easy to make, naturally gluten-free and vegan, and it celebrates the flavors we all love in carrot cake!
I recently made this Triple Chocolate No-Bake Cheesecake for my son-in-law's 32nd birthday. For some reason, I seem to always come up with my best cheesecake recipes on his birthday. Must be because he happens to have a love for cheesecake that's just as profound as mine... Two years ago, I'd elaborated for him a Salted Caramel Cheesecake with Crunchy Praline which turned out to be pretty amazing if I may say so myself. Last year, I created my famous Ferrerro Rocher Nutella Cheesecake at his request — this one ended up being my most popular cheesecake recipe of all times, and
Dobosh Torte (Dobos Torte) is a classic among cakes. With 15 layers, this version of the chocolate torte takes the layered dessert trend to new heights.
This cheesecake recipe makes a classic, rich, ultra-smooth cheesecake. It's seriously the best and so creamy!
Loaded with carrots, pineapple,coconut,raisins and walnuts this ultimate Classic Carrot Cake Recipe is truly decadent. Finished with a thick layer of cream cheese frosting and toasted coconut makes this cake worthy of any special occasion.
15 Clean Eating Recipes for Beginners. As you probably know – weight loss takes more...
When it comes to cakes this Classic Pound Cake has always been a favorite, super simple with minimal ingredients makes this cake a winner.
Blend, freeze, slice, and scarf. That’s how easy this cake is! Once you have your cashews soaked (essential for a righteously creamy consistency), this decadent dessert takes less than 15 minutes to put together. It looks and tastes just like dairy-drenched cheesecake, but my family and friends tell me they crave this more than the conventional kind. Add the lemon and poppy seeds for an awesome twist and a drizzle of strawberry sauce to up the indulgence.
Our beloved recipe for a classic New York cheesecake has a loyal, dedicated following and includes tons of tips and guidance to ensure you'll be confident making any homemade cheesecakes in the future.
Sometimes, cakes emerge cleanly from their tins, without leaving crumbs lingering in corners. Sometimes, sauces thicken at just the right t...
Come summer, we don’t exactly feel like a hearty bowl of Crock-Pot chili—instead we gravitate toward lighter fare that echoes the warm weather vibes (and pairs excellently with rosé). In that spirit, we scoured Pinterest for the best healthy summer…
Living in the capital can be as exhilarating as it is exhausting and so to have somewhere to bolt, to simply be without those demanding distractions, is blissful. Add a few special ingredients, like the wealth of Kentish produce, its lush green, and some good friends, and you'll find a recipe for a beautiful afternoon. Do you have somewhere to forget your worries? I'm a positive believer in the power that food has to heal wounds, in its careful preparation, and the ceremony of sharing the fruits of your labour. For the ultimate comfort food, Nigella Lawson is always my woman - rich, buttery, decadent dishes that make you feel giddy, sick almost, with pleasure. Her coffee and walnut cake being no exception. I urge you to make it! for the sponge 50 grams walnut pieces 225 grams caster sugar 225 grams soft unsalted butter (plus some for greasing) 200 grams plain flour 4 teaspoons instant espresso powder 2 ½ teaspoons baking powder ½ teaspoon bicarbonate of soda 4 large eggs 1 - 2 tablespoons milk for the buttercream frosting 350 grams icing sugar 175 grams soft unsalted butter 2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water) approx. 10 walnut halves (to decorate) Method Preheat the oven to 180°C/gas mark 4/350°F. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.) Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment. When the sponges are cool, you can make the buttercream. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon. Then beat in the hot coffee liquid. Place 1 sponge upside down on your cake stand or serving plate. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart. And, finally, my own touch: a good glug of Wild Cherry Liqueur on ice to serve. I've no promises that you won't need to flop onto the sofa for a long while thereafter.
Perfect Fusion cake- Saffron Cardamom Milk Cake with White Chocolate Ganache.
Dark, moist and rich with dried and candied fruits, nuts, spices and molasses makes this cake my favourite fruitcake. ...
We're sharing our tried and true tips to ensure you have a perfectly cooked cheesecake every time.
Our Crazy Cake (Wacky Cake?) is so easy to bake, yet no one will know it's grain-free AND vegan!
This Chocolate Weetbix Slice is bound to be a family favourite. A delicious, rich chocolate slice with a bit of crunch, the kids will love this treat!
Inspired by the flavors in a classic beet and goat cheese salad, this colorful endive appetizer is elegant, tasty, and easy to throw together. While the endive leaves will crisper if the bites are assembled just before serving, the components can all be prepped at least a day or two ahead! See make-ahead tips for more instructions. Tips for Success: For maximum ease this recipe utilizes one (8-9 ounce) package of store-bought, vacuum packed cooked beets. I recommend Love Beets or Trader Joe's brand. You can find them in the refrigerated section of the produce department at most grocery stores. If you prefer to cook beets from scratch, here's a simple tutorial! Depending on the size of your endive spears, this recipe will prepare roughly 25-30 endive bites, which serve 8 to 10 people (3-4 pieces/serving). Since the inner leaves of endive spears are small, it is best to err on the side of getting more endive than you might need. Leftovers can be added to your favorite salad mixture!
Cherry Almond Clafoutis. A french classic dessert that beautifully incorporates sweet cherries, almonds and a creamy baked custard.
A delectable, yet simple chocolate and almond cake with a light, spongy crumb and sinfully good chocolate glaze. A recipe adapted from Julia Child.
