Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s noth…
Kolaczki are Polish Cream Cheese Cookies. They are a flaky pie crust like cookie filled with assorted jams, cheese or poppy seed mixture.
Easy traditional German cake recipes including the famous German Chocolate Cake, Black Forest Cake and Apple Strudel. Delicious Kuchen & Torten that are quick & easy to make.
This EASY Australian Pavlova recipe is all about that crunchy, chewy meringue shell and soft, pillowy marshmallow centre. Have the meringue base in the oven in just 15 minutes! Includes recipe video, step-by-step instructions and creative topping ideas.
These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Fair warning: You're going to want to put this on everything.
If you're hosting a tea party or celebratory brunch, include one (or more) of these fun and fancy tarts. They'll look pretty and taste delicious!
This creamy chocolate cremeux is a silky smooth cream that has an intense chocolate flavor and is the perfect filling for tarts, eclairs, etc.
This is perhaps one of the most useful puddings you can have in your repertoire. Not that it is the job of a pudding to be useful: a pudding exists merely to delight. Still, dinner does need to be made, even when there’s precious little time for it and that should be a delight, too. So here’s the deal: there is pitifully little work to be done to make this berry-dazzler of a tart, and enormous pleasure to be derived from its consumption. For US cup measures, use the toggle at the top of the ingredients list.
Biko is a Filipino dessert made with glutinous rice, coconut milk, and brown sugar. It’s an easy and simple homemade dessert that is popularly served at parties and gatherings.Yield: 9x13-inch pan
A recipe for sweet, yeasted doughnuts that are tossed in sugar and filled with a light vanilla cream.
This super simple recipe is equally great for breakfast or as a lightly sweet dessert.
Blueberries stain these cream-colored meringues to purply perfection.
This sweet and nutty almond cream is a classic French recipe that's wonderful tucked inside fruit tarts or croissants.
Chocolate pastry cream recipe, or chocolate creme patissiere recipe, the most delicious filling for cream puffs, donuts, fruit tarts and numerous pastries, silky smooth with a rich chocolate flavor, extremely delicious!
Making desserts is failing me HARD lately. But then I try the dessert a second time around and BOOM, it…
A fresh, fruity and creamy dessert
When I was 10 years old, I went through a weird cheesecake…
Ignite the romantic spark in the kitchen with this decadent coconut and passionfruit dessert.
One of my most vivid memories about my freshman year college roommate was her initial disdain for Portland. She'd just moved from the heart of San Francisco, and was unimpressed by what the city had
This traditional country French dessert is made by topping a layer of fruit with batter. After baking, this dessert is sometimes served hot with cream.
Pastry cream is a delicious pudding-like custard recipe that you never knew you needed! Also called Crème Pâtissière, this French staple is an important part of many desserts, like eclairs and fruit tarts. It is similar to vanilla pudding but much thicker (perfect for piping and filling Bavarian Cream Donuts!) It is made in 10 minutes and uses pantry staples: egg yolks, milk, and cornstarch.
There is something very beautiful about watching this delicious Peach Fillo Crinkle Pie come to life. It’s a wonderful dessert that can be made with fresh or tinned peaches, and has grown to become one of our family’s favourite sweet versions of the Fillo Crinkle Pie. It is subtly sweet and delicate
This fruit flan recipe (Obsttorte) is so quick and easy, takes just one hour from the start to the table. So versatile, so pretty ... and so good! Use fresh or canned fruit, pudding, etc.!
Oma's Cream Roll recipe, Biskuitrolle, is the German version of a Swiss roll or jelly roll. Filled with whipped cream and studded with berries, this is an easy-to-make treat anytime of the year.
Delve into the essence of summer with our enticing Peach Raspberry Cheesecake, a divine combination of juicy peaches and tart raspberries layered within a creamy, luxurious filling. Perfect for any occasion, this dessert not only captivates with its vibrant flavors but also with its elegant presentation, making it a favorite for both the eye and the palate. Follow this easy-to-master recipe to bring a slice of summer bliss to your table.
Traditional custard is a classic comfort food. Serve this creamy version with spicy nutmeg warm with poached or fresh fruit.
This classic Bolognese dessert, brought to us by chef Biba Caggiano, is made from a batter of slow-cooked Arborio rice and crumbled Amaretti di Saronno cookies.
Can someone please tell me how to safely remove the tart from the still-very-hot tart tin, while wearing clumsy oven gloves, without burning oneself, and catching the falling tart no matter how careful one might be without breaking the tart shell in all different places? Gawh!!! Impossible! Here’s a tart that is different from the usual lemon tart, just as delicious, with the refreshing tropical flavour of the passionfruit. Is it worth burning my arm for? Grudgingly yes, but it would have been better if I didn't. I used canned passionfruit pulp. Trust me, it's just as good as the fresh stuff. To get the smooth creamy filling, it’s important not to overcook the filling. The filling should feel firm around the outside of the tart, but still a bit wobbly in the middle. The middle will set as the tart cools. This tart is best make a day ahead. Keep the tart in the fridge and top with the orange mascarpone cream just before serving. Passionfruit Tart with Orange Mascarpone Cream (Adapted from The Australian Women's Weekly Magazine July 2013) Makes one 24cm tart. Pastry 185 grams plain flour 55 grams icing sugar 30 grams ground almonds 125 grams unsalted butter, chilled and cubed 1 egg yolk (about 38 grams), lightly beaten 1 teaspoon vanilla extract Passionfruit Filling 160ml passionfruit pulp 300ml cream 110 grams caster sugar 4 eggs Orange Mascarpone Cream 250 grams mascarpone 60ml double cream 2 tablespoons icing sugar 2 tablespoons finely grated orange rind 60ml passionfruit pulp To make the pastry: Place flour, icing sugar, almond meal and butter in a food processor and process until the mixture resembles fine crumbs. Add the egg yolk and process until the dough just comes together. Knead gently and briefly on a lightly floured surface until the dough is smooth. Form into a ball, flatten into a disc, cover with plastic wrap and refrigerate for 30 minutes. Roll out the pastry between two sheets of baking paper until large enough to line 24cm round loose-based tart tin. Lift pastry into tin, ease into base and side. Trim off any excess pastry. Refrigerate 30 minutes. (At this stage, I usually like to cover the pastry with plastic wrap and freeze it overnight. I find that baking the pastry when it’s completely frozen helps minimize shrinkage.) Preheat the oven to 180 degree celcius fan-forced. Place tart tin on baking tray. Line the pastry with a sheet of baking paper and pour in dried beans or rice. Bake for 20 minutes. Remove paper and beans/rice. Lightly brush the pastry shell with egg white to seal. Return to the oven for another 10-15 minutes, or until light golden. Set aside to cool. Reduce the oven to 140 degree celcius fan-forced. To make the passionfruit filling: Strain the passionfruit pulp, and discard seeds. Whisk the strained passionfruit juice, cream, sugar and eggs together in a medium bowl until combined. Carefully pour the filling into the pastry shell and bake for 35-45 minutes, or until just set. (Important: Don’t overcook the filling. The custard should feel firm around the outside of the tart, but still a bit wobbly in the middle.) Leave to cool slightly, when the pastry seems firm enough, remove the tart from the tin. Allow the tart to cool completely on cooling rack. Then refrigerate for at least 3 hours, preferably overnight. To make the orange mascarpone cream: Combine mascarpone, double cream, icing sugar and orange rind in a small bowl. Serve tart topped with orange mascarpone cream and drizzle with passionfruit pulp.
Adapted from "The Complete Book of Home Baking" by Mary Norwak.
I watched the movie Steel Magnolias the other day. The full picture (if you’re curious) was me, my cat Tron, a rousing Thursday night, a shamefully
