Sfogliatella is a classic recipe which calls for delicately funneling out the very thin dough to form the cone shape of many thin flaky layers.

Matcha cookies have the delicate flavor and color of green tea. These soft, pillowy and chewy green tea cookies are perfect with tea.

These have always been one of my favorite childhood treats from Puerto Rico. I hadn't had them in over 15 years; the last time I was on the island. A few months ago my mother returned from one of her many trips to the island with a small plastic tub of Puerto Rican treats and in that tub were some Panetelas de Guayaba. I was so excited! The flavors brought back so many childhood memories for me and I knew I had to find out how to make them now that I knew what they were called. I have looked all over the net and have come across a few recipes. I have made a few minor tweaks here and there, and I find that this is the best interpretation of the recipe. I have made it for my family and everyone that has tried it has LOVED it. I hope you enjoy these. Ingredients: 2 large eggs 1 cup of sugar 2 cups of flour 1/2 tsp salt 2 1/2 tsp baking powder 1/2 tsp pure vanilla extract 1 stick of salted butter (1/4 cup) melted 10 oz of guava paste cut into 1/4 inch slices 2 tbsp of butter to grease mold (approx) 1/4 cup powdered sugar (to sprinkle over top of cake) Directions: 1. Preheat oven 350º F. 2. Whisk eggs, sugar and vanilla by hand until creamy. 3. Add flour, baking soda and salt to egg/sugar mixture and stir with spatula. Mixture will be dry/thick. 4. Add melted butter and mix by hand until ingredients are fully incorporated. The result will be a buttery/sticky dough. 5. Grease your baking mold with butter. Be generous. 6. Take half the batter and spread on the bottom of baking mold. If you use your hands, you should continuously wet your hands so that the dough does not stick to your fingers. I find it best to use a silicone spatula coated with butter (personal preference) to help spread the dough evenly. 7. Place the guava paste strips evenly over the dough. (Resist eating them!) 8. Cover guava paste with the other half of the dough and bake for about 30 - 35 minutes or until toothpick comes out clean. 9. Let cool and cut into squares. Sprinkle powdered sugar over top. Enjoy!

Self-saucing puddings. I’d be hard pressed to come up with a more comforting, warming winter dessert. Ever since I first encountered the magic of a pudding that is crisp and cakey on the top and then moist and saucey on the bottom, I’ve been hooked. At boarding school, one of the few edible things apart […]

These glazed chocolate donuts are soft and moist and dipped in a sweet glaze!

Crunchy on the outside while tender and sweet on the inside - these churros are simple and quick to make for the whole family!

A rich, perfectly moist, and super chocolately muffin that bakes up in minutes. These double chocolate espresso muffins are the perfect wake up call any day of the week.

Elevate your snickerdoodle game with these crinkled cardamom snickerdoodles that are made with 9 ingredients in 20 minutes.

Making donuts doesn't always have to involve hot oil or even tons of calories. These recipes make homemade donuts easy and fun!

A cross between a really great soft, chewy gingerbread cookie and a delicious steaming gingerbread latte!

The classic smores bars with an awesome chocolate ganache filling and crushed graham crackers. This will be you all time favorite dessert after you taste it!

These knots require only pantry staple ingredients and can be made and ready to go in under and hour.

This Black Cherry–Chocolate Ice Cream Sandwiches recipe from Justin Chapple gets its flavor from cocoa powder, instant espresso, and black cherry ice cream. Get the recipe from Food & Wine.

This one is great because the variations are almost endless. Think almond thyme, lemon basil, coconut lime-basil, vanilla mint… Of course, the best thing to do with a...

Jueves, cinco y cuarto de la tarde... suena el WhatsApp, pero no le hago mucho caso, tenía que levantarme del sofá y pensé: "Estamos locos, con lo bien que estoy yo aquí calentita" Media hora más tarde me dice mi chico: "Tu teléfono hace un rato que sonó" Ya me pica la curiosidad y le digo: "¿Sí? Anda pues dámelo, porfiiii" (Conseguí no levantarme, jajaja) Upsssss, es Doña Pitu, nada bueno seguro, ¡a ver qué quiere ahora mi hermanita! ¿Es una foto? ¿Es un WhatsApp? No... ¡es una captura de pantalla de su grupo de trabajo de la facultad! Ojiplática mientras lo leo: ¡Tendrá morro! Le ha faltado poner: "A ver si cuela" y lo peor es... que ha colado. Pero lo que ellos no saben es que todo tiene un precio y el día que su empresa de publicidad sea real, y no un grupo de trabajo de la facultad, yo habré montado algún negocio reposteril y querré publicidad, es entonces cuando mandaré un WhatsApp a Doña Pitu en el que pondrá: "Publi Gratis... Ah y envíalo a HandSome, que yo si eso ya les hago unas madalenitas" Chic@s de HandSome, que mis Cupcakes y mi Sushi Dulce están muy buenos y vuestras tardes de reunión de Domingo no serían lo mismo sin las viandas que os mando, así que quiero que sepáis desde ya que me lo cobraré, jajaja (risa malévola). CUPCAKES DE CALABAZA Y ESPECIAS CON CREMA DE QUESO (Para 12 CupCakes) BIZCOCHO Adaptada de "El Rincón de Bea" 160 gr Puré Calabaza 50 gr Azúcar 60 gr Azúcar Moreno 80 gr Aceite Girasol 2 Huevos 140 gr Harina 1 Cucharadita rasa Levadura Polvo 1 Cucharadita rasa Bicarbonato 1/2 Cucharadita Canela 1/2 Cucharadita Nuez Moscada 1/2 Cucharadita Jengibre Polvo 1 Pizca Sal 12 Cápsulas CupCake CREMA DE QUESO 200 ml Nata 35% MG 200 gr Queso Crema 50 gr Mantequilla Temperatura Ambiente 60 gr Azúcar ALMÍBAR He usado el de haber confitado Naranjas, pero también puedes hacer una mezcla de 50 gr Azúcar y 100 gr de Agua en caliente y esperar a que se enfríe. Para los CupCakes Precalentar el horno 180º C. Poner las cápsulas de cupcakes en el molde para tenerlas preparadas. Tamizar todo junto: harina, levadura, bicarbonato, canela, nuez moscada, jengibre y sal. Reservar. Mezclar el puré y los 2 azúcares con ayuda de la amasadora, yo he usado la KA con el accesorio pala, pero si no tenemos varillas eléctricas, podemos ser valientes y darle a la mano. Cuando estén integradas, añadir el aceite y los huevos de 1 en 1. Incorporar, poco a poco y a velocidad baja, los ingredientes que teníamos tamizados justo hasta que estén integrados en la masa, sin exceso de batido. Repartir la masa en las cápsulas de papel, con cuidado de no llenar más de las 2/3 partes. Hornear hasta que al pinchar con un palillo salga limpio. Aproximadamente 20 minutos. Sacar del horno y enfriar sobre una rejilla. Para la Crema de Queso Montar la nata bien fría con varillas eléctricas y reservar en la nevera. También con las varillas eléctricas, mezclar la mantequilla y azúcar, durante unos minutos, se tiene que apreciar el cambio de color de la mantequilla, se queda un poco más clarita. Añadir el queso crema y seguir mezclando hasta que sea homogéneo. Con la ayuda de una espátula, integramos la nata en esta mezcla de queso mediante movimientos envolventes para que no se baje. Para el Montaje Antes de poner la crema de queso, he regado las cupcakes con almíbar con ayuda de un biberón de cocina, haciendo incisión con la boquilla del biberón sobre la superficie del bizcocho. La decoración la he hecho con boquilla 1M, desde fuera hacia dentro. Poco tengo que decir de este aromático bizcocho especiado, la jugosidad que aporta la calabaza y la cremosidad de este rico frosting hacen de estas cupcakes un delicioso bocado. Es de mis favoritos... ¡junto con el Terciopelo Rojo claro! ¿Cuál es vuestro bizcocho favorito? ¿Y el frosting? Nos vemos pronto Churretos@s. Besos. Raquel

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you'll definitely want to sink your teeth into.

I have a healthy, or shall we say, not so healthy obsession with chocolate chip cookies.

A light and tender lemon-scented olive oil cake. It's an easy enough for a casual dessert, but elegant enough to impress too!

Make our moist sour cream pound cake with this easy recipe.  Pound cake is a fabulous summer dessert for a crowd at a BBQ or party.  Whether you top this Southern dessert with a glaze or leave it plain, it’s sure to be a crowd pleaser!

These peanut butter chocolate chip cookies are hands down the best I've ever made. Know that I don't say that lightly! They’re melt-in-your mouth soft and chewy, and extremely moist!

Ina Garten's best recipes, from Beatty's Chocolate Cake to Beef Bourguignon, the lady is a master of easy delicious food we all want to make!

Although I first came up with this recipe because I had someone coming for supper who — genuinely — couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose life and diet are not so unfairly constrained, myself included. It is slightly heavier with the almonds — though not in a bad way — so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds / 1½ cups almond meal with 125g plain flour / ¾ cup plus 1 tablespoon all-purpose flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake. Made with the almonds, it has more of supper-party pudding feel about it and I love it still a bit warm, with some raspberries or some such on the side, as well as a dollop of mascarpone or ice cream. For US cup measures, use the toggle at the top of the ingredients list.

Bakery worthy recipe right here you guys! And pretty darn healthy too. It's my Chocolate Coffee Dessert Bread and it's my new obsession. I shall eat you (the bread) all up and when you are all gone, I will make another. I'm now the God of all vegan chocolate dessert breads. Whoa, ego check. That's