Make your holidays extra special with these traditional Italian homemade panettone, in a small and fun muffin shape
Make your holidays extra special with these traditional Italian homemade panettone, in a small and fun muffin shape
A unique Greek inspired muffin recipe made with aromatic tsoureki dough! Tsoureki is a very popular Greek sweet bread, which texture resembles a brioche, only much better!
Indulge a little – and try this simple apricot & yogurt marriage. Its the perfect combination that will keep you and the family’s taste buds wanting more. Made with fresh apricot and yogurt, these golden baked muffins are wonderfully moist and tasty. Dense just enough to hold up the fruit in the batter, but are still … Continue reading Apricot Yogurt Muffins Recipe →
This vintage spiced cake looked intriguing, so we gave it a try!
Het perfecte basisrecept voor vanille cupcakes. Met dit recept voor cupcakes kun je eindeloos variëren in smaken en met of zonder botercrème!
When a croissant meets a muffin amazing things happen!
Met dit basisrecept voor muffins kun je perfect variëren. Het resultaat zijn heerlijke luchtige muffins die het zeker goed zullen doen!
Recipe video above. Bacon and eggs...in a muffin! These are great for "grab and go". This makes 4 large muffins (Texas muffin tin size - Note 3). This recipe isn't suitable for ordinary size muffin tins as it isn't large enough to hold the egg and batter.
A fun name for the cutest mini lasagna you ever did see, these lasagna cupcakes, have all the flavour of a traditional lasagna on a much smaller scale. Perfect party food, game day food, kids party snacks or Italian appetiser.
Le blog d’une gourmande qui veut améliorer l’ordinaire… Pas besoin d’en faire des tonnes pour redonner vie à une recette un peu usée, il suffit parfois du petit truc en plus !
This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.
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As far as we're concerned, these are the best potato kugels! JOY of KOSHER recommends them as cups for maximum crunch, but a casserole dish works well too.
An Indian inspired Cupcakes, these Burfi Cupcakes has a nutty base that is topped with milk powder fudge whipped cream frosting on top and decorated with slivered pistachios, rose petals and saffron strands making it perfect Indian fusion recipe for festivals
Moist and buttery cheese cupcakes are sure to be a family favorite. Delicious for breakfast with coffee or tea as well as as a snack on the go.
These passionfruit cupcakes are soft and fluffy, coconut and passionfruit spiked cupcakes filled with passionfruit curd and topped with coconut buttercream.
Cannelés are golden and crispy cakes with a custardy centre, flavoured with a hint of rum and/or vanilla. Recipe for Cannelés with step-by-step photos, with instructions for using copper cannelé moulds or silicone cannelé moulds. Recipe also for Mini Cannelés.
When I saw a recipe for Malva pudding in the Taste Magazine, I was reminded of the delicious-ness of that dish. It is a perfect, sweet and sticky winter comfort food. But I had no excuse to make a pudding (ja, I know - do you really need an excuse to make pudding?!) and lots of reasons to make cupcakes. So hey presto! the idea for Malva Pudding Cupcakes was born. Well, actually I thought I was being very clever and original, but apparently not - according to Google. However, I did also come up with the idea of Amarula Mascarpone Icing - which hasn't made an appearance on the web, yet. And so I gleefully claim that one as all my own invention! Yes, of course I will share it with you :o) As it turns out, I misplaced that Taste magazine, so instead I used Sarah Graham's recipe for the pudding; woolworths.co.za recipe for the sauce, and the icing - can I say it again?! - is an original (take that, Google!) Malva Pudding Cupcakes recipe from www.you.co.za/sarah-graham-blogs-for-us/ Preheat oven to 180'C Line a 12 hole muffin pan with cupcake cases. Ingredients: 1 cup flour 1tsp baking soda Pinch salt 1tsp vinegar or lemon juice 1tbs melted butter 1tbs smooth apricot jam 1 cup milk 1 egg 1 cup sugar Sift the flour, salt and baking soda together in a bowl. Use an electric mixer to cream together the sugar and egg. Then mix in the jam, butter and lemon juice/ vinegar. Alternate adding the dry ingredients and milk. Begin and end with the dry ingredients. Mix well. Divide batter evenly between cupcake cases. Bake for 15-20 minutes, until their tops are just starting to turn golden. Remove from oven - and immediately pour a little sauce over each cupcake. Sauce: recipe from www.woolworths.co.za 1/3 cup cream 2 tbs butter 2tbs sugar 3tbs water Melt all the sauce ingredients together, then pour over cupcakes when they come out the oven. (Note - this makes much less sauce than what you would use for a whole malva pudding - if you want to make enough sauce for a pudding, then use 1 cup cream 115g butter 100g sugar 1/2 cup hot water). Amarula Mascarpone Icing Recipe by Tea, Cake & Create 250g mascarpone - from fridge 125 ml (1/2 cup) whipping cream - from fridge 1/2 cup icing sugar 30 - 40 ml Amarula (depending on how boozy you want it!) Place all the ingredients into the bowl of a mixer**, beat with the whisk attachment until it reaches piping consistency. **The trick with making any whipped cream icing is to use a chilled bowl and whisk. They should be placed in the freezer for at least 20minutes before using. I'd left mine in for about half an hour - it was so cold when I took it out, that my fingers stuck to it! But the icing whipped up to the right consistency in less than a minute. And it was definitely worth a few chilblains! Pipe icing onto the cupcakes once they are cool. Enjoy! xxM
A kolache is a yeasty, soft Czech pastry that’s topped with a cheese, poppy seed or fruit filling. It\'s somewhere between a doughnut and a Danish.
A subtly sweet and tangy tart made with a creamy mascarpone and Greek yogurt filling in a pistachio and black pepper shell; topped with fresh figs, crunchy pistachios and sweet honey.
I can think of few finer uses for jam than a bakewell tart, a scrumptious British dessert combining buttery short crust pastry with sweet fruit preserves and almond frangipane. For these mini bakewell tarts made in a muffin tin, I used raspberry jam and early autumn figs, a lovely summer-meets-fall pairing.Biting into a bakewell tart is pure bliss – on the outside you have a flaky crust, which holds rich, chewy almond frangipane and below that, a layer of sweet jam.
Financier cake is small, rich, delicious, and flavoured with almonds. Traditionally shaped in the form of a gold ingot, this financier recipe is easy and quick to put together.
Moist and buttery cheese cupcakes are sure to be a family favorite. Delicious for breakfast with coffee or tea as well as as a snack on the go.
Make your holidays extra special with these traditional Italian homemade panettone, in a small and fun muffin shape
This summery cake recipe combines pistachios and orange blossom water with seasonal British cherries. Share with friends over a pot of tea. Or, for a year-round treat, plump for our cherry loaf cake, made with glacé cherries.
Fluffy icing, tender sponge and a hidden centre of oozing caramel, this vegan salted caramel cupcakes recipe has it all
Tender, buttery and custardy vanilla cupcakes filled and topped with the smoothest vanilla bean pastry cream with a crunchy caramelized sugar coating! It's just like classic Crème Brûlée served in a cupcake! This dessert is such a show-stopper.
Learn how to make these delicious baklava cupcakes by following this filo pastry dessert recipe. It's an easy to follow baklava recipe and a great take on the traditional baklava. Be inspired by our baklava recipe collection and learn how to make baklava cupcakes using filo pastry, phyllo dough, Swi
When a croissant meets a muffin amazing things happen!
When the theme “Sweet as Pie” was announced for this months Sweet Adventures Blog Hop hosted by KC of the Capers of a Kitchen Crusader… apple pie came to mind. Warm apple pie with…
Nadiya Hussain's delightful strawberry shortcake cupcakes from her BBC2 series Nadiya Bakes feature a biscuit base, strawberry cupcake centre and clotted cream icing.
If you have ever had the pleasure of dining at Neiman Marcus, then you know how wonderful the popovers are when they arrive at your table. The classic strawberry butter that is served along side, just melts on each bite of the crunchy and rich popover. One of the classic starters at Neiman Marcus is the complimentary demitasse cup of handmade chicken consumme with a petite puff pastry bite. The chicken flavor is out of this world and you will surely savor each sip. I first experienced this epitome of luxury at the Rotunda Restaurant which overlooks Union Square in San Francisco. Mr. Stanely Marcus; or better known as “Mr. Stanley” was a greatly respected businessman whose celebrated acumen and promotional intellect defined and shaped the Neiman Marcus company. He was a second generation contributor to the business with his father, Herbert Marcus being the founder of this marquee company in 1907. Neiman Marcus is synonymous for taste, elegance and flair. He encouraged the chefs to be creative and put a modern twist on traditional recipes. Mr. Stanley focused on the customer. A few of the notes that Mr. Stanley left for the forward to the Neiman Marcus cookbook are simply the reasons why this special restaurant is so successful. Here is his list: Customers do not like to wait more than two minutes to be recognized and four minutes to be seated. Customers like prompt service of food; Prompt service of breads, jams, and butter; and the service of a waiter one minute after being seated. The manager should be able to quickly inspect a dining room to see if any food has not been eaten. Offer a small dish newly added to the menu without a charge. Know the customers by name and know their habits and taste preferences. Prompt response to the customer’s eye and head signals, especially when it comes to presenting the check. If you have the opportunity to eat at one of these iconic restaurants at a Neiman Marcus, you will certainly not be disappointed. These popovers take a bit of time to make, but worth every minute - crunchy on the outside and rich on the inside and completely satisfying. Popovers Recipe from Neiman Marcus Cookbook Makes 12 3 1/2 C. milk 4 C. all-purpose flour 1 1/2 t. salt 1 t. baking powder 6 large eggs, at room temperature Pre-heat the oven to 450°F Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl. Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter. Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day. Strawberry butter (optional) 3/4 C. Strawberry Preserves 1/2 C. Butter Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates. Note: Keep refrigerated in an airtight container. This spread will last for two to three days. Recipes from the Neiman Marcus Cookbook by Kevin Garvin
This cake is an homage to Coffee Crisp®—thanks to the (lucky) thirteen layers of moist almond sponge cake, airy meringue, chocolate and lashings of coffee buttercream.
These lemon-scented mini cakes are traditional for breakfast in Spain, but also make a wonderful snack or light dessert. They are easy to make and this will quickly become a go-to recipe!
awesome yummy my family loved it have made it before always turns out good
If you have read my writings long enough, you know my love affair with pound cakes. Out of all the cakes – and believe me, I had my share of different types of cakes in my lifetime – the simple pound cakes grabs me every single time. Hands down. My wedding cake was a
This is a Plum Cake you'll want to make time and time again. I have... and do. Beginning in September and for as long as the fresh plums show up in my market.
When you have a bounty of spring jam, make donuts and fill them with a sweet taste of the season. Check out the recipe for strawberry rhubarb donuts.
This tender rhubarb and almond cake is perfect for Spring brunch or dessert.
Authentic Czech Homemade Kolache Recipe is simple, easy, & the best Kolache Factory Copycat Recipe. Perfect Kolache dough recipe for filling
Moist and buttery cheese cupcakes are sure to be a family favorite. Delicious for breakfast with coffee or tea as well as as a snack on the go.
