A light and easy to make meringue cake featuring fresh cream and fruit sandwiched between sweet meringue and moist sponge.
One for coffee enthusiasts, Nadiya's coffee cake promises a rich, coffee-infused sponge and a coffee-spiked cream frosting.
Reminiscent of the classic French pastry, this Eclair Pie is a beautiful yet deliciously uncomplicated dessert. It starts off with a crisp pâte sablée pastry shell, filled with a stunning vanilla pastry cream, and it's finished off with a dark chocolate ganache top. The decorative design is totally optional but pretty simple to achieve.
Chocolate Financiers
Loukoumades are crispy dough balls covered in aromatic syrup and sprinkled with chopped nuts or cinnamon. They are Greek mini-doughnuts.
Costrada de Alcalá de Henares, a classic and traditional pastry from Spain made with puff pastry and two fillings; meringue and pastry cream, crowned with toasted almonds.
An indulgent take on the classic, these flapjacks are layered with sharp raspberry jam and topped with chocolate for an added sweetness.
Cook Time 1 hour Servings 10-12 Ingredients 170g unsalted butter, plus extra for greasing, at room temperature 340g caster sugar 420g ricotta cheese 3 eggs 1 tsp vanilla bean paste 1 large lemon, zested and juiced ½ tsp baking powder ½ tsp salt 225g plain flour ½ cup pine nuts Icing
A cross between a tea cake and a butter cake, this is a simple & quick vanilla cake recipe that leads to a fluffy snacking style cake good for any day, anytime.
The easiest and most delicious honey pistachio baklava rolls recipe! Fluffy, buttery puff pastry rolls with pistachios and honey!
With layers of buttery puff pastry, creamy cheesecake, and sweet caramel, these easy biscuity bars from Nadiya Hussain’s Everyday Baking make an excellent snack.
In the past year, I decided to challenge myself in baking. Put aside all fear of failure. Step out of the basics. Venture into the world of gourmet desserts. Because that’s what “growin…
Learn how to make the best nalesniki - Russian cheese filled crepes, served with berries!
Use this recipe to make classic rugelach from scratch. The beloved Jewish dessert with a flaky crust can be made with a variety of fillings.
This sandwich will elevate your lunch time, with thick layers of fragrant tandoori chicken, soft naan bread, fresh cabbage slaw, and crunchy poppadoms.
The most delicious Ukrainian blueberry and cheese vatrushka buns, made with a soft yeast dough, cheese filling, and berries!
Date Squares (The Best)
As we near the end of Ramadan, the buzz of Eid fills the air. Markets are full of people buying new cloths, decorations and sweets. Mosques are full of worshipers trying to make the best out of the…
So how long did you think that it would take for me to get back to baking?! After a couple of weeks of green smoothies, granola bars and hummus, my sweet tooth finally won out and I my oven came calling.
This No-Bake Cannoli Pie comes together super quick and is flavored with all the notes of the classic Italian dessert, minus all of the hard work of actually making it! The filling has mascarpone and ricotta and it is made in a simple vanilla cookie and pistachio crust. Top it with a few mini chocolate chips for cannoli pie perfection!
An easy-to-make twist on classic pistachio galaktoboureko! Pistachio Galaktoboureko Rolls Watch the Video These pistachio galaktoboureko rolls are a twist off of a classic Greek custard pie known as galaktoboureko. It's as popular as baklava
Old Fashioned Oatcakes…sort of. Perfect for quick breakfasts or packed lunches, these old fashioned oatcakes can be made plain or with lightly spiced flavour.
This dessert is for the cookie lovers who have always wished they could be bigger, maybe even cake sized? Indulgent, rich, sweet and a showstopper for any special occasion.
If you were raised in New Zealand, odds are you are well acquainted with the Afghan Biscuit. I was wondering about the origins of the name recently so did a little research and made a couple of interesting findings. First, the idea of a chocolate biscuit containing cornflakes is actually something pretty unique to New Zealand, who knew? Secondly, the origin of the name is even more obscure – some suggest it may be because shape of the biscuits resembles the craggy mountains of Afghanistan (why Afghanistan, not the Southern Alps?), while others think it there may have been some resemblance to an Afghan turban… Anyway, while I’m not really any the wiser on the origins, I am certain they’re delicious! This is my mother’s simplified method (there’s no creaming of the butter and sugar). If you’re really in a rush they can be enjoyed ‘as is’ but they’re really at their best iced and topped with a piece of walnut. For 30-40 biscuits: 125g butter 1 cup sugar 1 tsp vanilla essence 1 large egg 1 1/4 cup (180g) self-raising flour 1/4 cup (25g) cocoa 1 1/2 cups (cornflakes 1/2 cup (75g) chocolate chips 2 Tbsp sour cream 30-40 walnut pieces or halves Heat oven to 170°C (160°C fanbake), with the rack just below the middle. Line a two baking trays with baking paper or a Teflon liners. In a pot big enough to hold the whole mixture, melt the butter until it is barely liquid, then remove from the heat. Add the sugar, vanilla and egg, and mix well with a fork. Measure the flour, cocoa and cornflakes on top of this and stir until evenly mixed. Using two teaspoons, arrange 30-40 quite compact heaps of mixture on the prepared baking trays, leaving room for spreading. We like slightly mounded biscuits, but if you want larger, flatter biscuits flatten the unbaked biscuits gently using several fingers or the pad of your thumb. Bake for 8-12 minutes until biscuits look evenly cooked but have not darkened round the edges. While biscuits are warm, lift them onto a cooling rack. When biscuits have cooled, stir together the chocolate chips and sour cream, then heat gently until the chocolate has just melted (we microwave the mixture for about 30 seconds on High, stirring after about 15 seconds). Spoon about a teaspoon of the icing onto each biscuit and top each with a walnut piece or halves before the icing sets. Leave in a cool place for icing to set, then store in an airtight container. Photography: Simon Holst
Chocolate Tiffin is a no-bake refrigerator cake full of chocolate, cherries and raisins and topped with chocolate.
These orange and cinnamon-scented cookies are crispy, tasty, easy and they can be your everyday companion!
This punchy, vibrant chicken, pineapple and ’nduja bake from Ixta Belfrage's MEZCLA marries sweet and savoury flavours in a simple one-pan recipe.
This tasty cranachan is a celebration of Scottish flavors: raspberries, oats, heather honey, and whisky. You only need a few simple ingredients to make this mouthwatering dessert for St. Andrew's Day, Burns Night, or any celebration!
Easy, creamy banana swiss roll cake with fresh bananas, pecans and cream cheese frosting!
Buttery cinnamon biscuits are stuffed with a creamy cardamom filling in this Filled Shortbread Wedges recipe, from Nadiya's Simple Spices.
We've given the retro neenish tart a modern makeover.
If you’re an American, there’s a good chance that you’ve never tried, much less heard of, a Bakewell Tart. I am fortunate that a big portion of my family is from England, so I…
Lokum or Turkish Delight are the perfect little treat with coffee. Simple ingredients and a bit of stirring brings this lovely exotic confection together. These are flavoured with an easy to whip up Strawberry Rhubarb 'juice'. Rolled in icing sugar or chopped nuts finishes these off perfectly.
