Queijadas are custardy, sweet, and creamy Portuguese cupcakes with golden brown edges. If you like custardy desserts, you will love these!
Rich chocolate cake stuffed with a gooey marshmallow filling, this homemade ding dong cake is just as good or even better than the store bought ones.
These beautiful pistachio cupcakes are made using real pistachios - no artificial flavor! They're perfectly spongy and moist with crispy bites of pistachio throughout. They also have a hint of cinnamon mixed in, which really takes the flavor to the next level!
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
Get ready to indulge in a dessert that's every sweet tooth's dream—Caramel Brownie Cheesecake! This exquisite creation layers luscious caramel, rich brownies, and creamy cheesecake, offering a sensational treat that's bound to be a centerpiece at any event.
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.
Mango tiramisu is a fruity version of the classic Italian dessert. Layers of ladyfingers, mascarpone mixture and mango sauce are finished off with cocoa and some fresh mango slices.
From Dorie Greenspan’s Baking Chez Moi These are my ideal of a cookie — perfectly sweet, deeply vanilla, nicely salty, sandy textured. I found Bob's Red Mill Decorative Sparkling Sugar at a local co-op (Honest Weight in Albany), and it is so pretty and nice to have on hand. Having played around with the baking times/temperatures a bit due to my unreliable oven, I've found what works for me: Oven at 300ºF (which registers at 325ºF on my oven thermometer). Bake for 22 minutes, let cool briefly on sheetpan. Bake only one sheet of cookies at a time. The cookies should not be eaten warm. Storing: You can wrap the logs of dough airtight and keep them in the freezer for up to 2 months; coat them with the egg wash and sugar just before baking. Once baked, the cookies will keep at room temperature in a closed container for about 1 week.
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.
This Crème Brûlée Cheesecake combines the creaminess and richness of a traditional cheesecake with the crunchy caramelized sweetness of creme brûlée. This decadent dessert features a buttery graham cracker crust, a rich cheesecake filling with vanilla bean speckles, and a layer of crunchy caramelized sugar on top.
This coconut caramel flan is gluten-free, dairy-free, and you'll only need 4 ingredients to make it!
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's How to Eat has a light pudding-like texture and is any chocoholic's dream.
With choc ripple biscuit bases, these cheat's custard tarts have a Caramilk twist no-one will be able to resist.
Taiwanese castella cake has a signature fluffy, bouncy texture, and the most delicate sweetness. This popular Taiwanese dessert, is made with simple ingredients and yields the most satisfying bite you’ve ever tasted.
These lemon-scented mini cakes are traditional for breakfast in Spain, but also make a wonderful snack or light dessert. They are easy to make and this will quickly become a go-to recipe!
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
You won't be able to resist this salted caramel bittersweet chocolate tart! It's so incredibly smooth and rich- and of course, topped with homemade salted caramel!
Made from lemons and a tin of condensed milk, this quick and foolproof baked tart makes a perfect dessert for your next dinner party.
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
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Try this super creamy Lemon Ricotta Cheesecake. With creamy, airy texture and bright citrus flavor, it simply melts in your mouth!
Looking for a traditional Greek Ravani recipe? This locally sourced recipe with step by step instructions will help you make the most syrupy, fluffy, tasty ravani cake!
Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!
Biscoff Cheesecake with a buttery Biscoff Crust, and a creamy Biscoff Cheesecake filling, topped with Biscoff Cookie Butter.
This 3 Ingredient Maltesers Fudge is the ONLY Maltesers Fudge recipe you will ever need! It's the perfect easy dessert and both regular and Thermomix instructions are included.
Flan parisien
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.
Easy to make, I had my grand-daughter assist me.
Here is how to make Croatian Mađarica - a chocolate layered slice. Mađarica is always a hit, especially with the kids.
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.
I had assumed that there was some intricate skewer work involved in obtaining the zebra pattern. Instead the method was even more fascinating and involved dropping three tablespoons of batter, alternating with cream and chocolate batter to somehow miraculously produce this gorgeous striped Zebra effect. It was one of those things that the original recipe creator AZ Cookbook said "PLEASE USE THE FOLLOWING RECIPE WITH CONFIDENCE! ITS BEEN TESTED AND TRIED BY YOURS TRULY MANY TIME NOW TO GUARANTEE AMAZING RESULTS! ANY QUESTIONS, PLEASE EMAIL ME!". Ok I had to have faith, after all.
It doesn't get much more Scottish than this! Granny's shortbread recipe is always a winner and so well practised that it's completely foolproof.
Tender, buttery and custardy vanilla cupcakes filled and topped with the smoothest vanilla bean pastry cream with a crunchy caramelized sugar coating! It's just like classic Crème Brûlée served in a cupcake! This dessert is such a show-stopper.
A delicious recipe for Lamingtons using real chocolate, perfect to serve on Australia Day or for a school bake sale.
Walla Abu-Eid's reinvention of the classic Italian dinner as a decadent dessert has attracted such widespread attention online that she's now revealed the recipe - and it's remarkably simple.
Belgian Spice Cookies or Speculoos are amazingly crispy, crunchy and delicious. They're not too sweet with a crunchy honeycomb-type structure. If you like the Delta Biscoff, you'll love these cookies.
Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. You have to try this delicious, triple layered cake. A custard-like vanilla filling separates a light, fluffy layer on top and a dense cake layer on the bottom, to create the ultimate vanilla cake recipe!
This simple Greek Bougatsa recipe is so easy to make with store-bought filo dough! Crispy filo layers, a creamy custard filling, a generous dusting of icing sugar and cinnamon make this a delicious breakfast or dessert.
The two contrasting layers in Eric Lanlard’s recipe – one gooey and rich and the other crunchy with a marshmallow centre – makes one incredible dessert.
Tender, buttery and custardy vanilla cupcakes filled and topped with the smoothest vanilla bean pastry cream with a crunchy caramelized sugar coating! It's just like classic Crème Brûlée served in a cupcake! This dessert is such a show-stopper.
