Condensed milk is heaven on earth... you simply can't tell me otherwise! So I'm a sucker for Condensed Milk Recipes that Highlight my love for this delicious ingredient! Obviously, I am a huge fan of condensed milk, and therefore condensed milk recipes! It's so delicious and easily turns a blah dish into something special! Plus,
When I was a child, my idea of a treat beyond measure was butterscotch Angel Delight, a chemical-tasting mousse in a packet, made by whisking milk into its tipped-out contents of flour, flavourings and God knows what else; my fondly remembered love of which says more about the romance of nostalgia than it does about the pudding itself. Still, inspiration comes in many forms, and this one has created a silky, richly smooth caramel custard pudding, with something childishly comforting about it. For US cup measures, use the toggle at the top of the ingredients list.
This Revani Recipe is of a light texture and moist, and not too sweet. You can serve it as is or sprinkled with pistachios, grated coconut, or whipped cream
A mouthwatering variation of the traditional Greek galaktoboureko with kataifi dough (shredded phyllo dough)! Golden crispy kataifi dough wrapped around fluffy aromatic semolina custard and bathed in syrup.. Well one couldn’t ask for more!
Ben jij net zo'n liefhebber van cake en cheesecake als ik? Dan moet je dit recept zeker eens proberen! Een griesmeelcake op zichzelf is al erg lekker, maar wanneer je het combineert met een romige vulling van cheesecake wordt het overheerlijk! Een puntje basbousa cheesecake smaakt heerlijk bij een kopje koffie of thee.
Greek Bougatsa
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Portokalopita is an orange cake with yogurt, phyllo dough and syrup very popular in Greece. Full of orange flavor is the ultimate dessert for every occasion.
Met dit basisdeeg voor een zoete taart kan je eindeloos variëren. Wat mij betreft is niks lekkerder dan een knapperige bodem en een heerlijke vulling!
A traditional Middle Eastern (primarily Iraqi) cookie, these kleicha are made Assyrian-style and stuffed with cardamom-scented walnuts.
My easy homemade Blueberry Pierogi recipe features the recipe for the best pierogi dough! These sweet Polish dumplings are a delicious sweet main or dessert for summer that both kids and adults love!
There is a hint of the days-gone-by sweet trolley about this: it's not as tricksy to make as the arance alla principessa I remember from my childhood, the pudding I always chose on treaty weekend jaunts with my grandparents to the now defunct San Marino off Strathearn Place in what is properly called Tyburnia, but rather a rougher-hewn, contemporarily pared down and more huskily aromatic version of the same. I love these oranges really cold, crispy with caramel and richly dolloped with Greek yoghurt, which means you need to make them enough in advance so that they've got time to chill in the fridge. But don't make them too far in advance: after a day, the sugary carapace will disappear, melting into the fruit's juices. For US cup measures, use the toggle at the top of the ingredients list.
Deze heerlijke sinaasappel curd is zo gemaakt en perfect om te gebruiken in verschillende soorten desserts.
I had promised few friends on a forum that i am a member of, a long ago that i will post the recipe of this cake . I know i am really late. But better late than never… Right?? Lychees are my all time favourite. I wanted to paint a beautiful pic with it and...
For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood. I confess that even listing the ingredients below makes me hyperventilate slightly. I am no stranger to excess, but even I baulk somewhat at the amount of sugar and so on needed. But it does make an awful lot of fudge: as you can see, my portion control is rather erratic, but I reckon you can get 77 pieces out of it. I also have to preface this recipe with a warning: fudge is not exactly difficult to make, but it is dangerous. Unless you proceed with caution you will burn your pan and yourself. Never leave the pot, and make sure there are no children nearby. Mobile telephones are banned for the duration, too. You need to use your own instinct as to how long to cook the fudge. The recipe I was given indicated it took 20 minutes; my fudge was ready after 12. Just make sure you have a bowl of cold water nearby. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it's ready. Or you can use a sugar thermometer, which will indicate 'soft-ball stage'. The final whisking is what turns what is a pan of toffee (though you could leave it like this if you want smooth fudge) into grainy texture traditional fudge — or what the Scots call Tablet — demands. I highly recommend adding some sea salt flakes — I imagine two teaspoons should do it — but since I made this for my daughter (and children are nothing if not traditionalists) I didn't dare stray from convention. For US cup measures, use the toggle at the top of the ingredients list.
Een typische Hongaarse lekkernij zijn deze Hongaarse kurtos kalacs (schoorsteen-cakes). Leuk om te maken en nóg leuker om te eten!
No fussy recipes here!
Mafroukeh which is a Lebanese dessert is made of semolina, pistachios, sugar and butter infused with sugar syrup, and rose water. It is filled with a cream called ashta (I have replaced it with mascorpone cheese). Here I have made truffles out of it, making it look more appealing. This is easily one of my favorite ArabicRead more
This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them. —Kathy Bless, Fayetteville, Pennsylvania
Eén van mijn favoriete variaties op botercrème is deze overheerlijke karamel botercrème. Hij is te gebruiken in verschillende toetjes. Om je vingers bij af te likken!
I am inordinately proud of this, and am not ashamed to say so. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. The instant espresso powder (do not use instant coffee granules) gives bitter oomph to the sweet, marshmallowy meringue. For US cup measures, use the toggle at the top of the ingredients list.
I learned this recipe from my friend, Holly, who calls it Jennifer's Challah. The recipe doubles well. Bread keeps well in a ziplock bag on the counter for several days, and it freezes well, too. A few notes: You can use at least one cup of whole wheat flour or white whole wheat flour. (Holly always does.) To create lukewarm water: use ¼ cup boiling water and ¾ cup cold water, which will give you perfect lukewarm water. To create a warm place for your bread to rise: Heat your oven for 1 minute, then shut it off. It doesn’t matter what temperature you set it to when you heat it; the key is to only allow it to heat for 1 minute. This brief blast of heat will create a cozy, draft-free spot for your bread to rise. A double egg wash creates a beautifully golden and shiny finish to the challah. Baking on two sheet pans prevents the bottom of the challah from burning. As for shaping, there are lots of resources on youtube. I included one video below for making the entire challah, and a quick gif at the very start of the post, which shows how to shape the round challah.
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
Kleicha - Date Cookies (كليجة)
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…
Een schuimpjes recept dat met deze handige tips niet kan mislukken! En ook leuke ideetjes om van schuim te maken zijn er genoeg.
My perfect fail safe vanilla custard. Once you have made your own you will never purchase ready made again.
You vote, we listen! We have collated your most liked, shared, pinned recipes in this handy little collection for your cooking pleasure! Enjoy!
Now what is Kurtos Kalacs ? Kurtos Kalacs is actually a traditional Hungarian pastry which also called as Chimney Cake. It is originated ...
Can you believe it? I’m hosting this months Baker’s Challenge!! For my turn as hostess extraordinaire, I have chosen the gorgeous Neapolitan pastry, sfogliatelle. You might recognize th…
This Norwegian almond cake is easy to make with a special pan. I like to top mine with a simple glaze and sliced almonds.
Dit klassiek recept voor Griekse moussaka bevat geweldige smaken, een heerlijke combinatie van bechamelsaus met gehakt en aubergines.
This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn’t overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it’s all exotic promise; a fraction too much and we’re in bubblebath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. But if you don’t have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients. For US cup measures, use the toggle at the top of the ingredients list.
Apricot Kolacky Cookies (kiffles) have flakey cream cheese pastry dough wrapped around an easy apricot filling! These two-bite cookies are buttery, crisp and addicting.
Maak nu deze pruimenclafoutis, een Franse klassieker. Want als het pruimentijd is, moet je er gebruik van maken. Supersnel klaar, helemaal niet moeilijk en een prima toetje voor… ja voor vanavond! Wist je dat je ook HARTIGE clafoutis kunt maken? Met brie en spinazie bijvoorbeeld!
Golden, crispy and extra syrupy. A no fuss, three step Galaktoboureko recipe to make the best traditional Greek custard pie on your first try!
We seem to be racing towards Easter and I haven’t even thought about making any Easter treats yet, rather unusual for me since more chocolate and spiced fruit breads are consumed at Easter th…
