Yes! I have another summer fruit dessert to share. I could not wait to make this cobbler as soon as I saw the recipe. :) It was described as “prizing berries above all, using only 1/3 cup of …
Easy to make Vegan Flavorful Carrot Dessert. Everyone in the family loves these Truffles.
Baking apple pie from scratch is a fall baking tradition we treasure. Perfect your technique with our apple pie recipe, full of all the tips and tricks you’ll need.
This Strawberry Cheesecake No Churn Ice Cream is the perfect mix of fruity, tangy, and sweet flavors! It’s soon to become your new favorite easy, creamy, and delicious dessert, perfect for those hot summer days!
Crunchy shards of caramelised coconut brittle are a doddle to make and perfect for either sprinkling over desserts or, more likely, snacking on as soon as they've cooled!
These delicious Strawberry Rhubarb Cheesecake Bars are made with an easy sugar cookie crust mix, a silky cream cheese mixture and a flavorful strawberry and rhubarb fruit compote for the best cheesecake squares. The are a rich dessert recipe that will soon be a new family favorite!
Here's a new dessert casserole that you just have to try. This nanaimo bar recipe is decadent and delicious. Two layers of chocolate encase a middle layer of vanilla filling. These No-Bake Nanaimo Bars, claimed by some to be Canada's national dessert
All the best desserts you should try while in France, either at the restaurant or at the bakery - Discover the most famous French desserts
Brought back 6 yuzu from my vacation to Kyoto last month (gotta blog about the trip soon!), and I've been deliberating on how to utilise it fully because this fruit is so precious, well at least to me. This time, I only bought 6, partly because it was early part of the journey, and partly because I was distracted by the white strawberry (equally precious). After Kyoto, I proceeded to Osaka but couldn't find nice looking yuzu and at reasonable prices anymore. Really wanted to kick myself for not getting at least a dozen back in Kyoto. Oh well... In order to preserve the yuzu as long as possible, I decided to use 4 of them to make marmalade using my previous recipe. I guess with marmalade, I could have more choices subsequently, like eating it as jam with bread, drinking it as yujacha, and making cakes with it (I thinking about Yuzu Butter Cake!). And then, the remaining 2. Both sat in the box they came with for sometime; every other day I would open the box, take them out and sniff them (sounds like I'm high on drugs or something?), put them back and procrastinate some more. When black spots started to appear, I knew I couldn't delay anymore. Should I just bake a chiffon cake? No, no, I should do something different! Finally, decided on Yuzu Curd, and from there, many possibilities once again, like Yuzu Curd Meringue Cupcake, Yuzu Tart etc etc. Here were the precious 6. They were the best of the lot among the shops I saw in Kyoto and Osaka. At 250 yen per piece, not exactly the cheapest (I've bought 3 for 200 yen before) but for the size and plumpness, I think totally worth it. As I zest these 2 babies and squeeze them for juice, I literally shed a tear! My precious! It's over. Gone. *sigh* never mind me, I'm just be emo, over 2 yuzu. 2 yuzu fruit only yielded a heap tbsp of zest, but it's ok because the aroma was so intense. And juice was merely 3.5 tbsp. Actually making curd is quite simple, only required juice, zest, caster sugar, full eggs and additional egg yolks and unsalted butter. This recipe can be used for lemon curd as well. I rubbed the yuzu zest into the caster sugar to let the zest infused into the sugar. Instead of cooking over direct heat, I prefer to cook the curd using bain marie method i.e. set a heat-proof bowl over a pot with simmering water. Add the eggs, egg yolks and yuzu zest sugar into the bowl, whisk to combine. Once sugar is dissolved, stir in the yuzu juice. Keep stirring using a spatula, the curd will start to thicken, will take 8-10 mins. Once consistency is like greek yogurt, remove from heat. Strain the curd through a sieve to ensure smooth consistency. Finally, once the curd is cooled to lukewarm, beat with k-beater on medium low heat, and add softened unsalted butter gradually. The yuzu curd is ready once all the butter is combined. Curd will be smooth and velvety. Let the curd cool to room temperature, store in airtight container in the fridge for up to a week. Homemade Yuzu Curd (Yield 300ml) Ingredients Zest from 2 yuzu (about 1 heap tbsp) Juice from 2 yuzu (about 3.5 tbsp) 100g caster sugar 2 large eggs 3 large egg yolks 75g unsalted butter Steps Zest the yuzu using a microplane, add the zest into a heat-proof bowl, set aside. Add caster sugar into the bowl, rub the zest into the sugar with fingers, until sugar is tinted pale yellow and well-mixed with the zest. Set aside for infusion. Prepare a pot with water and bring to boil. Once water boils, turn heat down to a simmer. Add eggs and egg yolks into the yuzu zest sugar, place the bowl over the simmering pot of water. Whisk the mixture continuously until sugar is dissolved. Pour yuzu juice into the bowl gradually, whisking continuously to blend. Switch to a spatula, keep stirring until mixture starts to thicken. Once curd thickens to consistency of greek yogurt (about 8-10 mins), remove from heat. Strain the curd through a sieve into a mixing bowl. This is to ensure smooth consistency. Once the the curd is cooled to lukewarm, beat using k-beater on medium low heat, and add softened unsalted butter gradually. The yuzu curd is ready once all the butter is combined. Curd will be smooth and velvety. Let the curd cool to room temperature, store in airtight container in the fridge for up to a week. So in replacement of 6 yuzu, I have Yuzu Marmalade and Yuzu Curd. Come to think of it, I'm prolonging their life right? But they are not the same..... Anyways, hope to bake some yummy cakes/pastries with them in the near future. Or if I'm lazy I'll just eat them as they are. Stay tuned!
Crunchy, honey-flavored almond topping, creamy vanilla filling, and two delicious yeast cake layers make this German favorite absolutely wunderbar!
I realize that I never posted a recap of my BlogHer Food experience and although work being the primary reason, well…I really don’t have another reason. Many bloggers were doing such a good job at putting into words all the feelings experienced during that weekend that I commented on theirs instead of writing mine. I…
Hello! What I am sharing you today is a recipe from my aunt Nida. I admit my aunt has a big contribution on my interest for baking that soon became a passion. So I’d like to thank my aunt for…
What's the magic part? The cake batter gets poured into the pan first, and then the flan mixture is poured on top of the batter. During baking the two switch places- pretty neat! My favorite part is how the flan infuses the cake batter with creamy goodness, so the whole thing is a glorious custard/pudding/cake masterpiece.
This easy air fryer dessert pays homage to a traditional Chinese dessert, fried milk. It's also similar to the Spanish version 'leche frita', Italy's deep-fried custard 'crema fritta' and South Africa's traditional milk tart (or 'milktert'). Crispy on the outside, soft and custard-like on the inside, this cinnamon sugar-dusted sweet treat will soon become one of your favourite recipes.
I was making a dessert for a client the other day to celebrate their anniversary when I started wondering if there was any anniversary for B. and I to celebrate soon. No first kiss, first dinner cooked together, no first trip anniversary in sight. Actually there is one soon…if I wrote real fast and everyday:…
With this recipe, your kids will stand in line for Finland's version of "slapped ears" korvapuusti pastries filled with brown sugar and cinnamon.
The world's most heavenly cake is gooey underneath with a sweet, crackable crust on top. Don't be tempted to drop the strawberries in too soon or they will sink!
Australia has some pretty unique cuisine.
Rich and creamy Italian Gelato recipes for you to enjoy.
Crunchy, honey-flavored almond topping, creamy vanilla filling, and two delicious yeast cake layers make this German favorite absolutely wunderbar!
Looking for some delicious, easy-to-follow recipes? Look no further - we've got you covered with a wide range of recipes perfect for any occasion.
These churro-like, Middle Eastern fritters are crunchy on the outside and irresistibly squishy soft on the inside. As soon as they come out of the fryer, they get dipped in a pool of vanilla sugar syrup, which makes them delighfully squirt to the bite. They are best enjoyed the day they're made.
I know, it sounds weird... but this is a sweet dessert with a delicate flavor of nutmeg, it's crispy on the outside, smooth and custardy on the inside. It was love at first bite for me..
Clean ingredients make this the perfect, sweet and healthy treat.
Explore simply anne's 682 photos on Flickr!
Creamy, rich mango sago topped with fresh, juicy mangos chunks, this dessert will blow your mind and is SUPER easy to make with ONLY 4 ingredients!
Looking for a new dessert recipe to try? Sweet Taralli is a perfect option, with a crispy outside and sweet inside that will leave you wanting more.
Our ultimate fudge is one of our oldest and most treasured recipes. Loved through the generations, it makes a great homemade gift for your family and friends. Made with our delicious Carnation Condensed Milk, this fudge recipe promises to be your creamiest yet.
Hey, it’s Friday, everyone! If you weren’t already excited for the weekend, we have one more reason for you. It’s called a tipsy affogato. That’s “tipsy,” as in “containing alcohol,” and “affogato,” as in “we don’t know what, but it’s something frozen and Italian and delicious.” Hellooo, favorite new summer treat!
This easy air fryer dessert pays homage to a traditional Chinese dessert, fried milk. It's also similar to the Spanish version 'leche frita', Italy's deep-fried custard 'crema fritta' and South Africa's traditional milk tart (or 'milktert'). Crispy on the outside, soft and custard-like on the inside, this cinnamon sugar-dusted sweet treat will soon become one of your favourite recipes.
Hands up who's here for the real genuine 80s school dinners pink custard recipe! What was it with pink custard? Lusciously gorgeous in colour and texture
Simple non-dairy roll cookies filled with date spread. Perfect for Tu Bishvat or any other occasion.
If you ever visited Turkey or was introduced with Turkish cuisine, you’ll know that their cuisine is a mix of cultural exchanges and historical heritage that happened when the Ottoman Empire spread from the Arabian
An ode to India’s much loved beverage….a creamy, tea-licious masala chai semifreddo!
Australia Day is coming up very soon on January 26th and a pavlova would arguably be the national dessert of Australia. The idea for a pavlova in the shape of Australia came to me while I was daydreaming about cake (what else is there to daydream about?). I dreamt of one topped with a range of Australian fruit sectioned off by state along with a blanket of whipped cream and passionfruit! Would it be possible?
This sumptuous brownie recipe will make you want to bake it over, and, over again!
Indulge in the delightful flavors of anise biscotti with this easy-to-follow recipe. Perfect for dipping in coffee or enjoying as a sweet treat!
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David’s English Bread and Yeast Cookery.
