The traditional Tuscan flatbread, perfect for snacking or as a hearty sandwich base.
I know, I know.....some of you might be on diets/healthy eating plans right now, but you should get a cheat day! Right?! So on your cheat day, make this ice cream, and eat it all! Besides, it has blueberries and basil in it, so it's basically healthy! Hahaha.
They're the perfect balance of sweet and tart.
This Turkish Yoghurt Cake is like a light, airy, fresh-tasting cheesecake and comes from food writer Claudia Roden
This delicious Biscoff Cake is filled with Biscoff Ganache, and frosted with Cookie Butter Frosting. They were also topped with Biscoff Truffles.
With this month's #psfoodcrush Instagram contest a little more than halfway over, I thought this would be a good time to share what my current food crushes are. Hint: It's a little bit of everything,
This Custard Creams recipe is a homemade version of the classic British biscuits. These delightful custard flavoured cookies are quick to make and perfect with a cuppa.
Peppermint Crisp Biscuit Cake - a delicious South African version of the classic biscuit cake with peppermint crisp chocolate bars
Sarah Kieffer's chocolate chip cookie recipe went viral over her game-changing "pan-banging" technique. We tested whether you can apply it to other cookie recipes.
These cinnamon rolls are a labor of love, but they are by far the best cinnamon rolls I ever had. The dough is easy to use and will NOT let you down, and the cornmeal brown butter packs a deeply nostalgic flavor that I can't put my finger on, but if you can tell me what it reminds you of...please report back!
They are definitely a bit tricky to make and but my tips and tricks will help you get the perfect macarons. Get the Eggless Macarons Recipe here!
Today's recipe for Crempogau, or more correctly Crempog Furum, are based on an old recipe from 1800’s and one that uses yeast. Traditionally served warm and spread with butter and treacle, I’ve used golden syrup instead. Crempog are Welsh pancakes, which are similar to pikelets and crumpets, and are traditionally served on birthdays, St David’s day, Shrove Tuesday (Pancake Day) and also on bonfire night on the 5th November. Most modern recipes use bicarbonate of soda as the raising agent, but older recipes use yeast, as I have today, which results in a thicker pancake with fewer “holes”. As soon as they are cooked, traditionally on a bakedstone, (also known as a planc in Wales, or a griddle and girdle in England and Scotland) they are sprinkled with sugar for immediate eating, or, they are spread with butter, covered and kept warm in the oven before serving warm with the sugar sprinkled before serving. They are also delicious when served cold with butter, jam and/or syrup.
A food blog in the UK featuring everyday recipes for the everyday family
Whip up these easy no knead German rolls, with their crunchy crust and their airy crumb, with almost no effort.
Looking for a delicious melt in your mouth biscuit to go with you morning coffee? Try these Custard Creams - a homemade version of the classic British biscuit! Hubby is home on summer holidays, which means I'm constantly baking snacks for road trips and morning and afternoon tea. One of his favorites are Custard Creams because they remind him of time spent with his grandfather. These cookies are a homemade take on the classic British Custard Cream Biscuits and they're quick and easy to bake, and so much better than any store brought biscuit. Custard Creams are buttery soft, and one of the most delicious melt in your mouth cookies you'll ever bake. Custard powder is added to the dough, adding sweetness and flavour and elevating this cookie to one of the best. The biscuits are sandwiched together with a simple buttercream and my recipe makes around ten sandwiched Custard Creams or twenty single biscuits - they're delicious with or without the buttercream. Hubby's grandfather would enjoy these biscuits with a cup of strong black tea, and hubby does as well. Food holds strong memories of our childhoods, and you can only recreate those moments if you bake them yourself - supermarket biscuits just don't cut it anymore! I love taking him down memory lane with food. He has so many wonderful stories to tell about the important people in his life growing up, and since I never had the chance to meet them, I feel like I know them anyway. You require six basic pantry ingredients to bake a batch of these Custard Creams, and I use a 2" fluted round cookie cutter to cut them out and then stamp them with my 100% Home Made cookie stamp - a subtle reminder to hubby of where his food comes from. ;) If you don't have a cookie stamp, use a fork to press a crosshatch pattern on the top of the cookies- this looks pretty as well. They store well in an airtight container and they're perfect to take on road trips and picnics because they transport easily. Having everyone at home over the holidays means I spend more time in the kitchen, so I like to bake recipes like the Custard Creams because they're quick and easy and don't create too much mess - I'd rather spend time with my people! If you would like to bake a batch of these delicious Custard Creams, simply click on the link to download the recipe card or right click on the photo below and save it to your computer. I hope you enjoy these Custard Creams. Nothing tastes better than homemade, and these biscuits will delight your family without you spending too much time in the kitchen! Enjoy! PIN FOR LATER: Happy baking :)
Don’t let your leftover mashed potatoes go to waste! Transform them into irresistible treats with our Leftover Mashed Potato Cheese Puffs recipe. These crispy puffs are packed with cheesy goodness and seasoned to perfection, making ... READ MORE
Can you imagine if you combined two legendary baked goods: almond croissants and blondies? These almond frangipane blondies swirl frangipane filling on top of a tender blondie batter for a fudgy, almond-filled dessert.
Fried bannock is a type of bread that is eaten by First Nations people. I tried it recently and it was surprisingly good so I wanted to make a recipe for it. It is thicker and a bit more fluffy than other flat breads but the fact that it is fried makes it so tasty.
Only four ingredients work together to create this simple and delicious slice, filled with butterscotch flavours from the Anzacs and the caramelised white chocolate fudge topping.
Celebrate Greek Easter with this irresistible Tsoureki recipe! A traditional sweet bread infused with aromatic mastica and mahlepi!
Let's celebrate Persian New Year with these beautiful chickpea cookies!🌸 "Nokhodchi" is a traditional Persian cookie baked mostly around the new year (which is the 1st day of spring)🍃 They're made with fine chickpea flour and have a hint of cardamom & pistachio.♥
When morning tea calls for something old-fashioned and delicious, this condensed milk teacake is just the thing. Filled with caramel flavours from the brown sugar and condensed milk, as well as a rich caramel icing, it’s the perfect accompaniment to your mid-morning cuppa.
This Custard Creams recipe is a homemade version of the classic British biscuits. These delightful custard flavoured cookies are quick to make and perfect with a cuppa.
These individual chocolate cakes, known as bouchons ("corks" in French), are so chocolaty and melty, and absolutely delicious.
Pistachio-Rosewater Cupcakes that bring the flavours of the Middle East and nestle them into a North American tradition.
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
A simple, soft and floral cake for any occasion made by Samantha Hillman
Grammy's Nalesniki (Polish Crepes): Nalesniki (nah-lesh-NEE-kee) are thin crepe-like pancakes filled with various fruit or sweet fillings. When filled with a cottage cheese filling, they are often called blintzes.Don't be crushed if you can't get your Nalesniki to look picture perfect…
Have you ever cooked with cardamom before? This warm spice is so distinct and powerful.
The original bundt cake, but made with yeast and less sweet, and perfect for serving with coffee.
One day we woke up to a buzz, a Basque Cheesecake! I'm sure you too saw it in the middle of last year everywhere. It came up in almost every recipe site, sometimes with slight changes but in the end [...]
These cinnamon rolls are a labor of love, but they are by far the best cinnamon rolls I ever had. The dough is easy to use and will NOT let you down, and the cornmeal brown butter packs a deeply nostalgic flavor that I can't put my finger on, but if you can tell me what it reminds you of...please report back!
The easiest, quickest and most versatile kunafa there is! With a sweet and tangy creamy ricotta cheese filling, signature crunchy crust and lightly scented sugar syrup, this kunafa will likely become your new go-to!
