Making Crepes is faster, simpler and way easier than you think! Made with only 6 ingredients, this Crepe Recipe is even better than the ones you'd find in Paris!
You’re going to love this creamy sugar-free condensed milk recipe which is Keto, gluten-free and so easy to make! Just try not to pour it all over everything!
This Chai Panna Cotta with Pistachio Toffee is an easy Italian dessert with an exotic twist. It's a silky smooth Italian panna cotta recipe with the comforting flavour of chai spices that only takes 20 minutes to make.
I have been introduced to a number of foods (mainly baked goods) at work and one of these was the friand, a lemon curd one to be precise. I tried it a while ago and the colleague at work left befor…
A refreshing, healthy, gluten-free, vegan dessert that looks impressive and tastes wonderful. It's my No.1 most popular recipe by far, check it out here!
Low-Carb Chocolate Brownies – This low-carb keto brownies recipe is fudgy, super easy to make, and literally melts in your mouth. This easy keto-friendly dessert works also well as an afterno…
15 tasty panna cotta recipes that are easy to make with various flavors. An Espresso panna cotta and tiramisu one, some are gluten free.
You will need cake pop silicone moulds for this recipe.
Vegane Karamellsauce einfach selber machen - mit Geheimzutat Tahini! Ohne Butter, ohne Zucker, ohne Anbrennen oder Auskristallisieren- dieses Karamell gelingt jedes Mal! Ihr braucht nur 4 Zutaten!
plum dumplings remind me of childhood of last days of summer break and of an old lady named draga, that lived next door .. she was a rather grumpy lady (and you wouldn't expect that from her name cause 'draga' is serbian for dear or darling) always complaining about us kids being too loud always asking us to go play somewhere else but every once in a while a miracle would happen she would stop being grumpy for a while and then gather bunch of kids around the garden table and serve us plum dumplings and cherry juice .. in my family plum dumplings were never made so, over the years i forgot about them .. but this summer that changed i've stumbled upon a blog post about them and that post made me remember the childhood and my neighbor draga (that passed away last winter) and i knew i had to try making my version - for the breadcrumb coating: 60 gr (2 oz) butter 2 tablespoons oil (i used sunflower oil) 200 gr (7 oz) fine breadcrumbs 1 cup sugar .. for the potato dough: 700 gr (1,5 pounds) white potatoes (i used kennebec potatoes) teaspoon salt 2 egg yolks 30 gr (1 oz) butter 1 and a half cups of flour .. 20 plums, unstoned (choose firm small plums if the plums are too big, you'll end up with gigantic dumplings..) first make the breadcrumbs coating: put butter and oil in a frying pan, over a medium heat when melted, add breadcrumbs and brown them remove from heat, cool a little bit then add sugar and mix well set aside boil unpeeled potatoes until soft remove from the heat and place under running water until cool enough to handle peel them and mash them (using fork or hand potato masher) add salt, egg yolks and butter, mix, then add flour and quickly mix ingredients with your hands into a soft dough.. do not overwork the dough and try not adding more flour that would make the dumplings hard and chewy .. work fast, dough is supposed to be sticky so work on well floured working surface .. roll out the dough with rolling pin into a large rectangle cut into 20 squares and place a plum into each square then close the dough around the plum and form a ball, using your palms .. heat a big pot of water until water starts simmering put several dumplings in it, one at a time (i cook 6 or 7 in one round) they are going to sink and after few minutes of cooking, they rise and start floating simmer dumplings for 5 more minutes after that point .. remove from the water with slotted spoon put into breadcrumbs mix and roll until covered completely .. they are best eaten the same day they are made if i have leftovers (and that almost never happens) i store them at room temperature cause potato dough hardens when stored in fridge .. recipe is adopted from this fabulous blog and i advice you to go there and check out the plum dumplings post even if it's written in serbian cause there is bunch of pictures of every single step .. mokosha
My hotteok recipe is finally here! Hotteok is a VERY popular Korean street food. It’s a golden fried “pancake” filled with a gooey brown sugar syrup and sometimes nuts or seeds. My mom made hotteok at home quite often when I was a kid. I’m pretty sure it is her favorite sweet snack, because she […]
Soft, wholesome, with a smidge of sweetness, our nalesniki recipe can be filled or topped with so many delicious ingredients, and are so easy to make.
These are those thick, spongy American pancakes that are often eaten with warm maple syrup and crisp fried bacon. I love them with the syrup alone, but if you do want bacon, I think streaky is best. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, not ridged, side) or heavy based pan. For US cup measures, use the toggle at the top of the ingredients list.
This creamy caramel syrup is perfect with ice cream, coffee, and cheesecake.
27 Indulgent Keto Desserts Under 5gr of Carbs All week you work hard at your job, you go to the gym, you eat your Keto or Keto Paleo diet, you stay on track, you do your best…. But do you ever feel like letting your hair down and indulging yourself a bit? Do you…
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I'm back at Weight Watchers! I LOVE the new freestyle plan,too. At first I wondered how it could work, as there are about 200 "free" foods, including fruits, veggies, eggs,yogurt,chicken and fish. "Free" means you don't have to count them on your daily points. But it DOES work, and there are so many choices that I am never hungry. In this recipe everything is "free" but for the flour and milk, so each pancake is 1 freestyle point, which is a pretty good deal as far as WW goes! The real bonus here though is the taste. These are some of the best pancakes I have ever had! They are so fluffy! I found the recipe floating around on a WW Facebook group. It's from FourSistersDish. Whether you are on WW or not, this is a great recipe!!!! (recipe removed upon request from Foursistersdish) Have a great day! Laurie [email protected]
This delicious Thai dessert features chewy sticky rice balls and sweet coconut milk.
These delicious homemade crepes are quick and easy to make, and perfect for a special breakfast! Is it just me, or are crepes one of those foods that get a really bad rap for being impossible to make? I’ve come across so many recipes that require aging the batter, or use some complicated method, or...
No baking expertise required. What I love about making these is you don’t need to be an expert baker to make frangipane. Being moist, it’s very forgiving to work with and can be cut into dainty slices without the risk of them falling apart.
THIS, may come as a surprise to hear. Or not... judging from how you rationalize things. Well, let's just say based on the look of things on this blog, this will come either as a gasping surprise, or, as the most obvious conclusion to any. But what I'm trying to tell you, and this is a true...
Some say, challenging more generally accepted ideas about the provenance, that tiramisu was invented in a casa chiusa (a house of ill repute) to give the working girls a pick-me-up, as the name (tira-mi-su) suggests. Whatever its inception, this one reverts to the original formulation - although in dinkier format. This is not because I am a huge fan of the cute — you know that — but because it means you have a tiramisu worth making for fewer people (you don't need a partyful), and in less time. By which I mean very much less time, since, unlike the big, trifle-style tiramisu, these tiramisini — think coffee-soaked Savoiardi sponge fingers, topped with the familiar, whipped Marsala-spiked mascarpone in small-portioned martini glasses — don't even need to sit overnight before being ready to eat. 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.
An easy recipe for low carb crepes that are diabetic friendly.
These vegan chickpea quesadillas make an easy, fast and delicious healthy dinner or lunch without meat or dairy! For a more well-rounded meal serve with your favorite sauces and a salad!
Flan is traditional Mexican dessert that can be a little tricky to prepare. Here is our no fail recipe that will have your family enjoying this caramelized custard dessert at home
(adapted from Ichiban Vegan)
These keto snickerdoodles are soft and chewy and low carb . These low carb snickerdoodles are perfect for low carb diets. Try these keto cookies today!
I believe the egg tart needs no elaborate introduction :) Basically there are two types of tart shell, the cookie-pastry base (饼皮) and the puff-pastry base (酥皮). My family loves egg tarts especially my son who can walloped 2-3 pieces at one go when we dine at dim sum restaurants. Decided to challenge myself to make the puff-pastry or flaky egg tart for Asian Food Fest Hong Kong/Macau. And it took me three tries to make a more presentable and tasty flaky egg tart that I can share here. I'm going to share a lot of details below, the recipe, as well as some pictures of the process. I know it's not perfect yet, but the best I could do for now. I have attempted the cookie pastry base egg tart before and it's more straight forward by combining all ingredients together to form the dough. Whereas, for the flaky tart, there's actually 2 doughs, a oil dough (油心/油皮) and a water dough (水皮). The combination of this 2 doughs attributes to the "thousand layer" crispy texture of the tart shell. Therefore, to me the success of the flaky egg tart lies in the tart shell, it must be very crisp, appears to have "thousand layers" and the layers must be visible. The tart itself must be fragrant and complemented by a creamy, smooth and slightly sweetened egg custard. It's definitely not easy because like western puff pastry, the 2 types of dough are to be folded, rolled and folded at least 3-4 times in order to achieve the "thousand layers" crispy effect. In fact, I've attended a dim sum hands-on workshop back in 2008 where one of the items I learned was the flaky egg tart. Back then I was still a noob in baking. The notes given by the Chef were merely 7 sentences, less than 700 words and quantity for 200 pieces of egg tarts! I was seated at the back of the class, frantically trying to note down what he said while trying to watch his demo. It didn't help that the class was noisy because everyone was trying to ask questions and some stood up to see what's going on blocking those at the back etc. Well, after the workshop, I didn't have the courage to attempt the recipe until now. Prior to baking, I did a lot of research on various ingredients, methods and techniques, by reading different recipes posted by bloggers and watching several youtube videos to familiarize with folding techniques of the dough. Technique is pretty much similar, adopting 3x3x4 (i.e. roll dough flat, fold into 3 folds, roll dough flat, fold into 3 folds again and finally roll dough flat, fold into 4 folds). However, in terms of ingredients, different proportions, types and even the temperature of baking. So in the end, I decided to adapt the one from the workshop because I remember it was very good, but I did some changes along the way as well. And so like I mentioned, there are 2 doughs used, the oil dough and water dough. Water dough is pretty straightforward, just combine all the ingredients to form a dough. As for the oil dough, some recipes use flour + butter, some use butter only, some use flour + shortening + butter, some use lard. I've come across one recipe that uses flour + butter + vegetable oil (featured in magazine without any reference), not sure if it's really doable. The recipe I learned from the workshop uses flour + shortening + butter. The advantage of using shortening is it's more stable than butter (melts more slowly). So when you are rolling and folding the layers, the dough doesn't melt/break/fall apart that easily and you can achieve the 3x3x4 folding at one go. Whereas, if you use flour + butter, in between the folds, you have to chill the dough (15-20 mins), else the skin of the dough breaks easily. This was my very first attempt. I decided to use flour + butter for my oil dough. coz I was reluctant to use shortening. Being inexperienced and the hot and humid weather didn't help, the skin of my oil dough broke during the first fold and it became very messy as butter leaked everywhere (top, bottom, sides). Other problems like the cookie cutter I used to cut each piece of tart dough was too small, I filled too much egg filling etc. So it looked quite ugly and didn't taste crispy (a bit hard). For my second attempt, I made half recipe using flour + shortening + butter for the oil dough, and another half recipe using flour + butter. I wanted the flaky layers to look more visible (round cutter cannot achieve that) so I went to buy a set of fluted cookie cutters. Egg tart looked slightly better, but still filled too much egg custard filling; cookie cutter used still too short (I want to create more height in order to make the layers more visible) and temperature of baking too high. In terms of taste, the one that used butter won hands-down. It was buttery and very fragrant, whereas the one that added shortening tasted quite flat. And so, my third attempt, I decided to give the flour + butter dough another chance (skip shortening altogether). I made sure I chilled the oil dough sufficiently in between, dust the work surface properly with each fold, used a larger cutter to stamp each tart, filled the egg filling to about 70-75%, baked at lower temperature (staggered temperature control). All in all, the key ingredient was patience (because our weather is very humid and butter melts very easily). It was a long drawn process indeed. I guess my patience got rewarded and the egg tart turned out so much better looking! It was so flaky that pieces of tart fell all over the place as I was biting into the tart I also tested the egg custard filling with 2 different recipes, 1 using evaporated milk and another using fresh milk. In the end, the one using fresh milk turned out slightly better, more creamy and smooth. Hong Kong Flaky Egg Tart Recipe yields 8 tarts 4cm base tart casing (measures 6cm from the top) 9cm fluted cookie cutter Oil Dough 100g Plain Flour, sifted 160g Unsalted Butter, cubed and keep in chiller until use Water Dough 20g Bread Flour, sifted 60g Plain Flour, sifted 5g Custard Powder, sifted 10g Egg 40g Iced Water Filling (Option 1 - Fresh Milk) 100g Fresh Milk 50g Caster Sugar 2 Eggs 1 drop Vanilla Extract Filling (Option 2 - Evaporated Milk) 40g Evaporate Milk 100g Sugar Syrup (made using 100g water + 50g sugar) 2 Eggs 1 drop Vanilla Extract 1. Make the oil dough. Combine the flour and cold cubed butter in a large bowl. Use pastry cutter to press the butter into the flour until it forms a rough dough. Alternatively, use electric blender and pulse the mixture until rough dough forms. Work quickly so that butter do not melt. 2. Place the dough on a piece of clingwrap and wrap it up into a small rectangle parcel (about 10cm x 15cm). Chill in fridge for 30 mins. 3. Make water dough. Combine all the ingredients into an electric mixer, and blend until a dough forms. Knead for 5 mins until dough is smooth (texture feels like ear-lobe). Mold into a rough oval shape, wrap in clingwrap and chill for 20 mins. 4. Take both water dough and oil dough out from the fridge. Dust the work surface with flour so that the dough will not stick to the work surface. Remove clingwrap (keep it aside). Roll the water dough into a large oval, make sure it has sufficient space allowance for the oil dough to be enclosed within. Place the oil dough in the middle of the water dough. 5. Wrap the water dough like a parcel, encasing the oil dough, make sure no oil dough is exposed at the seams. 6. Slightly flatten/roll the combined dough, dust with some flour top and below and wrap the dough in clingwrap. Chill in the fridge for 20 mins. 7. Retrieve the dough from the fridge. Dust the work surface and rolling pin with flour. Remove clingwrap (set aside), dust top and bottom of dough with flour. Roll the dough into half inch thickness in rectangle shape. Fold one side towards the centre (as shown). 8. Fold the other side towards centre. You will have 3 layers. Dust with flour all around. Wrap in clingwrap and chill in fridge for 20 mins. This is round 1 of folding. (We will do 3x3x4) 9. Repeat step 7. 10. Repeat step 8. This is round 2 of folding. 11. Retrieve the dough from the fridge. Dust the work surface and rolling pin with flour. Make sure to dust a larger surface area. Remove clingwrap (set aside), dust top and bottom of dough with flour. Roll the dough into half inch thickness in rectangle shape. Fold left and right sides towards the centre (as shown). 12. Fold one side of dough towards centre again. You will see 4 layers now. This is round 3 and final round of folding. Dust with flour, clingwrap and chill in fridge for 20 mins. 13. Retrieve dough from fridge. Dust work surface and rolling pin with flour. Place dough on work surface, dust with flour. Roll the dough flat into 0.5cm thickness. Use cookie cutter to stamp the dough into individual tart shells. 14. Wrap tart base using clingwrap (separate each layer) and chill in fridge for 15 mins. *At this point you could freeze the tart base for subsequent use. 15. Retrieve tart base from the fridge. Mold each piece into the tart casing, pressing down the dough towards the sides and bottom of the casing. Avoid touching the top part (perforated) else pattern will not be visible after baking. As you can see, I'm using a larger cookie cutter because I want to create height for the egg tart without having to "push" the base upwards (like some recipes do). Poke some holes in the tart base using a fork gently (not too hard else egg filling will leak). Chill tart base in fridge for 15 mins. Preheat oven at 220 degree celsius. 16. Prepare egg filling. Combine all ingredients of egg filling, make sure sugar is fully dissolved. Sieve the egg filling 2 times. Once tart base is ready, pour the egg filling into each tart to about 70-75%. 17. Place tray of egg tarts at the bottom most rack. Bake at 200 degree celsius for 15 mins. After 15 mins, bake at 180 degree celsius for 10 mins. After 10 mins, slightly open the oven door, slip a cloth or oven mitt by the door and let egg tart bake in residual heat for another 10 mins. 18. After 10 mins, remove the tray from the oven and let egg tarts cool slightly before removing the tarts from the casing. The ones on the left were filled with evaporated milk egg filling and the ones on the right were filled with fresh milk egg filling. Our family preferred the fresh milk egg filling. The egg tarts are best served warm. They remain crispy for a couple of hours in the open. If not consumed immediately it's best to keep them covered in the fridge. To re-heat, I just pop them into air-fryer or oven for a few mins and they will become crispy again! This recipe is definitely a keeper and perhaps I will try making mini ones like those served at dim sum restaurants. Meanwhile, let me enjoy this sinfully delicious pastry with a hot cup of chinese tea! I am submitting this post to Asian Food Fest ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of Annielicious Food
Tender and soft mango cookies are loaded with fresh mango chunks and drizzled with a sweet vanilla glaze. They are perfect for dessert, breakfast, or a midday snack. You’re going to love every single bite of this tasty mango recipe!
One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.
Traditionally cooked custards can be tricky. Anova makes easy work of these finicky desserts by keeping the temperature constant and precise.
Flan is a popular creamy custard dessert in Spain and all over Latin America, and there are many versions of it. This caramel version is great when you want something...
You can create healthier stevia recipes for almost all of your family's meals. Just exchange the sugar with Stevia. This works in practically any recipe.
