Over the past weekend, I became obsessed with all things Pierre Herme . Well, actually, it began with an obsession with all things Isapahan...

A moist little cupcake with hints of apple and golden syrup, a crunchy Anzac biscuit crumb topping and subtle golden syrup frosting - our Anzac biscuit in cupcake form.

Light sponge, salted caramel buttercream, salted caramel filling - salted caramel heaven!

Today's recipe for Crempogau, or more correctly Crempog Furum, are based on an old recipe from 1800’s and one that uses yeast. Traditionally served warm and spread with butter and treacle, I’ve used golden syrup instead. Crempog are Welsh pancakes, which are similar to pikelets and crumpets, and are traditionally served on birthdays, St David’s day, Shrove Tuesday (Pancake Day) and also on bonfire night on the 5th November. Most modern recipes use bicarbonate of soda as the raising agent, but older recipes use yeast, as I have today, which results in a thicker pancake with fewer “holes”. As soon as they are cooked, traditionally on a bakedstone, (also known as a planc in Wales, or a griddle and girdle in England and Scotland) they are sprinkled with sugar for immediate eating, or, they are spread with butter, covered and kept warm in the oven before serving warm with the sugar sprinkled before serving. They are also delicious when served cold with butter, jam and/or syrup.

Crème Brulee is such big hit at our household that we are finding different ways to enjoy it. Inspired by The Baker Chick, I combined my all-time favorite Vanilla Sponge Cake recipe with my chocolate éclair pastry cream filling and made these oh-so-pretty Crème Brulee Cupcakes...

One simple batter turns into a 3 layered cake with a top layer of sponge, a middle layer of custard and a fudge-like base. It's like....magic! Adapted from Magic Cake by Jo Cooks.

Tender vanilla cupcakes filled with luscious pastry cream and topped with rich chocolate ganache.

George Washington feasted on this cake in 1783. And I feasted on it last week.

The Luscious Lemon-Lime Cherry Pistachio Cheesecake is not just a treat for your taste buds but also a feast for your eyes. Originating from the rich culinary traditions that celebrate the perfect blend of sweet and tart, this cheesecake is a testament to how diverse flavors can come together to create something extraordinary.

Beesting cupcakes (in German, Bienenstich) are yeasted cakes with a crunchy almond toffee tops and creamy vanilla almond custard filling. Great with coffee.

Raspberry Curd -Take a step away from the ordinary and embrace something special with this recipe for rich, yet tart, Raspberry Curd!

Recipe here.

It’s a donut recipe that’s as delicious as buying it. Fresh strawberries and cream explode in your mouth, and the bread is fluffy. Feeling more delicious than buying it? You can change the fruit accor

There's good reason why everyone in Australia and New Zealand is obsessed with Caramilk. So why not turn your favorite chocolate block into a decadent cheesecake? It's extra creamy with a delicious Caramilk flavour - plus, this recipe is completely no-bake.

Prepare yourself for this unique dessert: ube tres leches! This creamy fusion tres leches cake recipe takes the classic Latin American favorite known for its light fluffy texture with three kinds of milk and infuses it with the vibrant distinctive flavor of ube.

Ellouisa bakt Hollands ! Deze maand ben ik er vroeg bij met mijn Hollandse baksel. Ik kreeg voor mijn verjaardag een doos vol tijds...

MAKES 6 TO 8 SERVINGS

George Washington feasted on this cake in 1783. And I feasted on it last week.

I chose this to be one of the away-from-home-super-short-post collection for a reason - I don't feel like explaining it. You either know and share a great passion, or even obsession in some cases for what this "mochi" is, or you don't. No words I can say will convert you from one side to the...

Nanaimo Bars - my version with no egg

De norte a sur y de este a oeste, viajamos con el paladar para descubrir el lado más dulce de cada rincón del planeta.

www.raspberricupcakes.com/2013/01/milo-cheesecake-with-ch...

One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.

Layers and layers of crispy buttery phyllo and crunchy nuts contrast wonderfully with the creamiest cheesecake. The pie is doused in a simple syrup to hone in on that drippy sweet baklava goodness.

Light & moist coconut cupcakes with a dreamy coconut cream cheese frosting are just what you need to celebrate springtime.

The Best Classic Canadian Butter Tarts - there's a reason why we have a national obsession with these sweet, buttery, caramel-y tarts. I've sampled them in many places across the country and this thick pastry version is my favorite. Don't do the raisin debate, just leave them out if they are not your thing. Everyone should be able to enjoy them as they like them.

Nom nom nom... I love eclairs! Making them, sharing them, and eating them. I made some for a co-worker because it was his birthday las...

This pistachio ganache is creamy, decadent, and perfect for filling macarons, cupcakes, and cakes!

Steal the show with this vibrant tiramisu, which gets its incredible texture and color from ube, or purple yams.

There's good reason why everyone in Australia and New Zealand is obsessed with Caramilk. So why not turn your favorite chocolate block into a decadent cheesecake? It's extra creamy with a delicious Caramilk flavour - plus, this recipe is completely no-bake.

Ceviche Todos Tienen Derecho a Comer Rico Guest Post by Elisabetta Hobbins The above phrase is a common saying here in Peru meaning 'everyone has

Obsessed with the creamy filling of a cannoli? This einkorn cupcake version of the sweet Italian dessert gives you what you crave the most.

Magic cake has been around for a few years now, but in the last week or so the internet has become pretty obsessed with this baking phenomenon.

Score baking bragging rights by perfecting donuts from scratch. Master these fried pastries with our step-by-step instructions for homemade donuts.

This tender rhubarb and almond cake is perfect for Spring brunch or dessert.

This simple no-bake recipe is creamy and perfectly balanced.

I have been waiting all week long to share these with you! My favorite, favorite, mostest favoritest everest summertime flavor combination is Neapolitan. And this one is extra special to me!