Learn how to make these delicious baklava cupcakes by following this filo pastry dessert recipe. It's an easy to follow baklava recipe and a great take on the traditional baklava. Be inspired by our baklava recipe collection and learn how to make baklava cupcakes using filo pastry, phyllo dough, Swi
Orange semolina cupcakes make an elegant vegan dessert. Drenched in an aromatic orange syrup, they are moist, light and make a great coffee accompaniment.
Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!
Lamington Cupcakes are those traditional little aussie cakes turned into a cupcake. A soft, fluffy vanilla cupcake, filled with jam and covered with an easy chocolate glaze and coconut.The ingredients list may look long but some ingredients are used more than once, I've just noted the correct amount in each section.
The cake that disappears faster than you can make it. The Invisible Apple Cake originates from France with a high popularity in Japan! The Japanese also incorporate miso paste into the batter for the extra flavor profile – sounds delicious to me. I personally did not have any on hand and made it the traditional […]
This Jerusalem Kugel Recipe (aka Kugel Yerushalmi) is such a unique and delicious treat. Check out the video recipe to see how easy it's made!
Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!
J’en ai déjà posté plusieurs recettes sur ce blog, mais c’est toujours un succès, suivant les versions utilisées … J’ai utilisé ici le plus gros calibre de semouline qu’on peut trouver sur le marché, la semouline dite « grosse« . Je trouve qu’elle donne une texture intéressante … Recette sans oeufs, qui plus est ….. Ingrédients (prendre toujours le même verre pour les mesures, il servira de contenant) : La Basboussa : – 3 verres de semouline grosse, ou à défaut, moyenne ou fine, – 1 verre et demi de sucre, – 1/2 verre de beurre fondu, – 1 yaourt, – 2 verres de lait, – 1 sachet de sucre vanillé, – 1 sachet de levure chimique, Le Sirop de sucre : – 1 verre 1/2 d’eau + 1 verre 1/2 de sucre. Préchauffer le four à 180°C. Mélanger tous les ingrédients jusqu’à ce que la pâte fasse le ruban. Déposer la pâte dans un moule beurré et enfourner jusqu’à ce que la Basboussa soit bien dorée. Préparer pendant ce temps le sirop en faisant bouillir à feu moyen, pendant 10 min le sucre avec l’eau. Verser sur la Basboussa lorsqu’elle est cuite, en plusieurs pour laisser le temps d’imbiber … Et […]
Lamington Cupcakes are those traditional little aussie cakes turned into a cupcake. A soft, fluffy vanilla cupcake, filled with jam and covered with an easy chocolate glaze and coconut.The ingredients list may look long but some ingredients are used more than once, I've just noted the correct amount in each section.
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
These gluten free victoria sponge cupcakes are a yummy teatime treat. With a jammy centre and vanilla buttercream and fresh fruit topping.
Découvrez notre recette facile et rapide de La vraie recette de la tarte tropézienne sur femmeactuelle ! Retrouvez les étapes de préparation, des astuces et conseils pour un plat réussi.
This is a Plum Cake you'll want to make time and time again. I have... and do. Beginning in September and for as long as the fresh plums show up in my market.
Portuguese almond cupcakes (Queijadas de Amêndoa) are a traditional Portuguese dessert and perfect for those who have a sweet tooth.
Redolent of oregano and mint, these meatballs are served in northern Greece as a meze with fried potatoes or steamed rice.
Fluffy vanilla cupcakes filled with tangy rhubarb goo, topped with a swirl of delicious custard buttercream, rhubarb syrup and crunchy crumbs. Makes 6, but the recipe can easily be doubled.
Adapted from The New York Times Notes: Plan ahead! This takes time to make and bake and chill — it must chill for at least 4 hours, preferably overnight, before serving. You'll need a 10-inch springform pan for this recipe. Ricotta: You must use whole milk ricotta here. Low-fat will leave the cheesecake with a gritty texture. Calabro brand, sold at Whole Foods, is nice. If you are serving this the same day you are making it, bake it first thing in the morning. As noted above, this can be made a day in advance. Bring to room temperature briefly before serving. Fresh ricotta versus not: Fresh is best. My mother always uses fresh, but keep in mind you will need three pounds, which can get pricey. Most recently I made two using standard grocery store ricotta, and I still thought it was completely delicious, but several commenters have not had success with non-fresh ricotta, so I am advising to use fresh ricotta only here. Cooking times will vary dramatically depending on your oven, the pan you are using for the water bath and what type of fresh ricotta you are using. Start checking at 1 hour and 15 minutes. The cookie crust is more of a cookie dusting than a crust — it melts into the cheesecake making it almost undetectable. It's a subtle touch, but still really nice. Use whatever cookie you like, but I highly recommend the Jules Destrooper butter waffles if you can find them. This is what my mother always uses and what I use now, too. They are made of all good things — flour, butter, sugar, eggs, vanilla, salt, baking soda — and they are delicious to boot. You also could skip the cookie coating all together for simplicity. If you have a Thermapen (highly recommend!), use it to test the temp of the cheesecake, and remove it when it reads 150-155ºF. I have never done this, but the next time I make this, I'm tempted to skip the water bath, and bake the cake on a rimmed sheet pan at 350ºF for about an hour — I've seen a number of recipes that skip the water bath without issue.
This delicious pineapple filling is so flavorful and can be whipped up with just a few simple ingredients!
Try this mouth-watering Zeppole di San Giuseppe just like Italians make it. Delicious pastry shell filled with silky vanilla cream and topped with amarena cherries.
These Australian Lamingtons are a classic for a reason. Fluffy, buttery sponge cake, dipped in a chocolate glaze then coconut. Easy and delicious, this recipe is an Aussie favourite.
Le tourment d'amour est un gâteau d'origine Saintoise, aux multiples textures. Léger et parfumé d'épices, il sera le compagnon idéal d'un goûter antillais
Nothing beats a classic pairing like lemon and poppy seed, and this rendition takes the cake. Just as good for breakfast as it is for dessert (or any time in between!), this seeded stunner was long overdue in our repertoire—but totally worth the wait. For a double dose of zing, we topped this loaf with a lemon glaze.
These mini Pistachio Almond Cake is a French cake that is light and moist. The key ingredients are almond flour and pistachio flour which gives a nutty flavor to the Pistachio Financiers. What I love about these little cakes are that the directions are rather simple, but oh so good (the simple thingsRead more
Ce gâteau à l'orange est moelleux et divinement parfumé! Parions que sa couleur et sa saveur mettront du soleil dans votre journée!
This cake is an homage to Coffee Crisp®—thanks to the (lucky) thirteen layers of moist almond sponge cake, airy meringue, chocolate and lashings of coffee buttercream.
Devant la folie des cupcakes et folies du même genre, je suis souvent très déçue par les crèmes qui les décorent. Généralement ce sont des crèmes au beurre qui sont lourdes et qui ont vraiment le g…
farine, sucre glace, beurre, blanc d'oeuf, amandes en poudre, framboises
When I finished high school, I worked hard for 6 months, did a quick English teaching course, packed my bags, sold my car and set off to live in Europe for a year. I had no idea what I was going to…
This ube cupcake with ube wiss meringue buttercream is a simple, straight recipe that uses ube flavoring. Soft, delicate and definitely strong on the ube.
Buttery, flaky pastry layers generously filled with sweet cream filling…This Russian cake “Napoleon” is the sweetest taste from my childhood.
Flan parisien
Maple Pudding Cake (Pouding Chômeur)
When a croissant meets a muffin amazing things happen!
A delicious and easy recipe for Raspberry Friands with step-by-step photos, including notes for making Mini Raspberry Friands.
Recette de cake citron amandes facile et rapide à faire, avec le Cooking Chef ou bien sans robot. Le cake est gourmand et bien acidulé.
This easy vanilla cake is the best and the only recipe you will need!
You'll feel the magic in the air when you serve this easy-as cake.
Cannelés are golden and crispy cakes with a custardy centre, flavoured with a hint of rum and/or vanilla. Recipe for Cannelés with step-by-step photos, with instructions for using copper cannelé moulds or silicone cannelé moulds. Recipe also for Mini Cannelés.
Rosewater and Pistachio are a match made in Heaven. A combination that is fragrant, rich and unique. I’ve loved this combination ever since I was a little girl discovering taste sensations that would blow my mind away. The finest example of this was the ‘kulfi’ that was like a popsicle made by simmering milk flavoured […]
Galaktoboureko is a classic Greek dessert that is made with a creamy semolina custard that is wrapped in layers of buttery phyllo and drenched in aromatic syrup. Gala means milk in Greek and boureki is a pie. Make this Greek custard pie for your loved ones and serve it with some Greek coffee. So delicious!
