In the fall, I'm always on the lookout for Italian Prunes (really, they are plums). They are so delicious when baked-- turned from a yellow firm flesh into a beautiful ruby red color. This cake is very simple to make and is a versatile batter where you could substitute any kind of stone fruit (think peaches, for example). I've added a layer of cheesecake filling, and topped this with an almond-streusel crumb topping. IThis makes a beautiful cake for breakfast, brunch or any dessert.

Magic Custard Cake This is a very unique cake. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) Anddddd please check out my latest version....with strawberries!!! You will need: Click Here For -----> Parchment Paper Click Here for Your ----->8x8 Baking Pan Click Here for a ----> Sugar Shaker Magic Custard Cake 4 eggs (whites separated from yolks, room temp)1 tsp vanilla extract3/4 cup

3 desserts in one! the crust is a cross between basbousa/ harissa and a cake. The filling is a thick muhalabia (milk pudding) that provides the perfect contrast in color and texture to the golden b…

Baker's German Chocolate Cake is a masterpiece of culinary craftsmanship, combining rich chocolate cake layers with a decadent coconut-pecan filling. Each slice offers a symphony of flavors and textures, from the moist crumb of the cake to the chewy coconut and crunchy pecans in the filling. Whether enjoyed on special occasions or as a decadent treat any day of the week, this indulgent dessert never fails to impress.

Hey guys! I’ve been working on this recipe for a while now, and it’s always been on my list for years. If you’ve never made kolaches, I seriously can’t rave about them enough. This is totally my kind of dessert. Kolaches are a kind of sweetened, enriched bread, kind of like brioche, with a filling...Read More »

Treat yourselves to a sweet delight with these 17 wildly creative baked Alaska recipes.

Because you'd probably rather eat this Lebanese Lemon and Vanilla Cake

Raspberry Buttercream Milles Feuilles - A twist on a classic French dessert using regular buttercream frosting, raspberry jam and frozen puff pastry. These beautiful pastries are not nearly as difficult to prepare as you might think.

Savory macarons with 3 types of filling in 6 easy steps. With this simple recipe and accompanying instructions, you can make French macarons.

Breakfast at my parent’s house is the best. Nothing is better than going home for the weekend, sleeping in my old room and waking up to my parents making me breakfast so I can get in some extra zzzz’s. Makes me feel like a kid all over again. So making the most beautiful, yet laborious, crepe cake seemed like […]

These Brioche made the Top 9 on Foodbuzz today 30th April 2011. Thank you to the Foodbuzz community! Happy Buzzday :) I used Sarah-Jane's brioche moulds from siliconemoulds.com. to make the brioche. They came out adorable with little buns on their heads. I thought it was quite funny when I picked one up and the little bun-head rolled off almost immediately. But it was only the one. How comic it would have been if all of them had rolled off. These were the silicone moulds from siliconemoulds.com that Sarah had mailed me. As always nothing could be easier than un-moulding from a silicone mould. Effortless. A tip I had learnt so that the tops are perfectly middle when they finished baking was to depress the base dough in the middle right to the bottom with your thumb before brushing egg yolk and placing the bun-head on top. Generally, it worked except for a few. But lopsided or not they were delicious, soft, buttery and adorable. What more does one need in a bun. They photograph well too. But breads always do. So do milk bottles ~ And then buns. And their bun-heads ~ I wish I had something more to say ~ But I don't. So here's the recipe ~ adapted from Lemons and Anchovies The brioche dough is usually kept in the refrigerator overnight retarding the dough to develop the flavour and stiffen the rich, buttery and soft dough for easier handling....Wikipedia 2 1/2 cups all-purpose flour Pinch of salt 2 tablespoons sugar 1 package dry yeast (2 1/4 tsp) 3 eggs beaten plus one more, beaten, for glazing 3 tablespoons room temperature milk 1/2 cup unsalted butter, diced Sift the flour and salt into a large bowl; stir in sugar and yeast. Make a well in the center of the mixture and add the eggs and milk. Beat the eggs and milk together and gradually incorporate the dry ingredients, making a soft dough. Transfer the dough onto a lightly-floured surface and knead well for about five minutes, until it is smooth and elastic. I had floured my hands rather than sprinkled flour onto the board when it was sticky. Add a few pieces of room temperature butter to the dough and continue to knead until the butter is incorporated. About 2 minutes of kneading for each addition of butter. Continue this process until you have added all the butter. I kneaded a few more minutes after the butter has been added until I stopped seeing chunks of butter in the dough. I wrapped in plastic wrap anyway and chilled for about 2 hours. I did not bother greasing the brioche moulds. Take a golf ball size of douh and shape into a ball. Place seam side down into the mould. Fill up the rest of the moulds similarly and let it rise until double in size. I can't rememebr how many minutes it took. Maybe 30 - 40minutes. Meanwhile shape smaller balls of dough into small rounds for the bun-heads. Keep aside. Press your thumb inot the middle of a risen risen dough. brush the top with egg yolk and stick a bun-head on the top. Do the same for the rest. Cover the balls and allow them to rest for 30 minutes or until doubled in size. Preheat oven to 400ºF. Before baking brush all buns with beaten eg. Bake until golden and puffed. About 12-15 minutes.

Here's a traditional Bienenstich made with a yeast dough and filled with an unusual Caramel Custard Cream ... So Wunderbar!

This Swedish layer cake is great fun - bright green and full of custard, jam, marzipan, and a mound of whipped cream! Equipment and preparation: for this recipe you will need a piping bag with a 1cm/½in plain nozzle, a medium star nozzle, a 23cm/9in springform tin and a sugar thermometer.

Get your taste buds dressed up, because they're about to hit a fancy new dance floor this season! Spring-Fling Pound Cake is truly electric. It has all the richness and buttery sweetness you expect from a pound cake, but now with a tangy, sunny kick from yogurt and of course bright lemon! Poppy seeds add a nutty twist on what's sure to be your new spring favorite. The candied lemons dancing on the top of this beauty jazz it up even more. Get your dance card ready and be prepared to fight for seconds of this Spring-Fling Pound Cake!

Be sure to toss the raspberries with the jelly as soon as it's melted or it won't coat them properly. If you prefer a less sweet topping, reduce jelly to 1/2 cup.

There is something very beautiful about watching this delicious Fig Soufra come to life. It’s a wonderful dessert that can be made with fresh seasonal figs or dried figs, and has grown to become one of our family’s favourite sweet versions of the Fillo Crinkle Pie. It is subtly sweet and delicate in

You'll love this Italian biscotti recipe because it's easy to make, crisp, crunchy, and with a pleasant almond flavor.The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.

Starting the morning with a warm pastry is one of the best ways to power through your day. Perhaps you swing by a local coffee shop or bakery on your way into work, or maybe you buy your pastries elsewhere but regardless of where you get them, we all should be thanking the French. They have their pastry making down to a work of art and we are lucky they decided to share. These are the best types of French pastries every baker and pastry consumer should know about.

Here is how to make Croatian Breskvice cookies. These little peach-looking cookies are very traditional in all the countries of the former Yugoslavia and although they really look like peaches, the taste is something totally different!

Lemon poppy seed bunt cake. Beautiful cake with refreshing lemon and poppyseed flavor. Let the bunt pan do the work for you.

This beauty is the newest addition to my repertoire and I couldn’t be more excited about it. It is splendidly celebratory, but not dauntingly difficult. You need a bit of elbow grease and a blow torch, but making it feels more like play than work to me; I can’t tell you how much I enjoy teasing out the snowy spikes of marshmallow-meringue and then scorching them. (And I thank Stella Parks, whose enthralling ‘Bravetart: Iconic American Desserts’ provided the original inspiration for the marshmallow icing.) You do need to be prepared to whisk the whites until truly thick, but I give timings below and it’s not as if I’m asking you to whisk them, at this stage, by hand. The yolks are used to make two tender and celestially light sponges, and the rhubarb that goes between them provides its emphatic tang. I also think lemon curd and sharp raspberries would make a wonderful filling, but that’s for another day. For now, I simply can’t stop making this. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

A light and creamy dessert made with the goodness of avocados, speckled with cool bursts of sweet raspberries – you’ve never tasted an avocado dessert like this...

Celebrate summer in style with Felicity Cloake‘s boozy bundt drizzle cake. She says: ”No birthday picnic is complete for me without a big jug of gently sparkling summer fruit cup, but this dense, buttery cake is boozy enough to be a very acceptable replacement – and robust enough for easy transportation. I like to make my own summer cup from gin, vermouth and orange liqueur, but if you prefer, you can use Pimm’s instead.”

Yield: approximately 10 servings

Gorgeous looking bread that tastes equally amazing. Made from sourdough with minimal effort, it’s perfect on its own or served with a bowl of warm soup!

These Traditional Russian Crepes or blini are delicious to have for breakfast with maple syrup or your favourite jam and yogurt. You can also stuff them with ricotta or make them savoury serving them with smoked salmon or cheese | Imagelicious

South African koeksisters are a from-scratch braided donut that's cooked crisp then soaked in sweet spiced syrup. A favorite sweet treat that you can commonly buy in South Africa, and a special taste of home for ex-pats around the world.

Making desserts is failing me HARD lately. But then I try the dessert a second time around and BOOM, it…

Magic Custard Cake This is a very unique cake. A magic custard cake begins pretty much with a basic cake batter and transforms it literally into a magical cake with a custard layer. If you love any sort of custard or flan, then this cake it for you!!!! (There is also a chocolate version!) Anddddd please check out my latest version....with strawberries!!! You will need: Click Here For -----> Parchment Paper Click Here for Your ----->8x8 Baking Pan Click Here for a ----> Sugar Shaker Magic Custard Cake 4 eggs (whites separated from yolks, room temp)1 tsp vanilla extract3/4 cup

You're fancy AF so you deserve a fancy AF dessert.

Scuffles are one of those holiday treats that have been a part of my family for years. Growing up in a Ukrainian/Romanian family I was doubly blessed with a multitude of delicacies that now - as an adult - I am only starting to appreciate the intric...

Recipe on my blog Receita em português aqui

This may just be my favorite tart of all time! It's sweet, it's boozy, and it tastes every bit as good as it looks. This mimosa tart has a graham cracker crust filled with a tangy orange and champagne mousse and is topped with the easiest to make candied oranges.

A smaller version of the perfect chocolate cake!