Traditional recipe for proper Scottish Snowballs. Delicious little buns, sandwiched with jam, and coated in icing & coconut.
This week I made Paul Hollywood's Technical Challenge from 2023's Bread Week on Bake Off - Devonshire Splits!
It's been tradition for me to make a little something to celebrate Australia day, which is coming up this weekend. Although I don't actua...
This cake combines layers of nutty meringue, praline buttercream and chocolate ganache. It’s naturally gluten-free, too. For this recipe you will need 2 x 30x20cm/12x8in Swiss roll tins, a freestanding electric mixer with a whisk attachment, a piping bag with a small star nozzle (no. 33) and a food processor.
Treat the crumpet-lover in your life to the real deal: find out how to make our homemade versions, with a crisp exterior and chewy centre. They’re the perfect surprise for a lazy breakfast in bed on Valentine’s Day or Mother’s Day, and they’re easy enough that you won’t have to get up too early to prepare them. Or, wear your heart on your sleeve by serving your loved one this heart-shaped egg-in-a-hole with bacon and avocado.
These buns are a delicious hybrid of a chelsea bun and the amazing filling you find in an almond croissant. I love almond croissants and I have made them and almond Danish pastries at home before, but they are not … Continued
A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.
Iced buns are a nostalgic favourite and so much better than shop-bought. Make these easy homemade versions and you won't regret it.
Everything you need to know about Japanese Style Bagels in this in-depth guide. Bagels in Japan have become more and…
This Marie biscuit recipe is perfect to pull together with the kids. Perfect for bake sales, bakers day and kids parties.
An apple phyllo serpent pie with pecans and maple is a delicious baked dessert inspired by Morroco. Add Cinnamon for extra spice.on DrizzleandDip.com
Sweet, delicious buns, filled with sultanas and lemon curd, topped with icing and a glace cherry.
A New York State favorite, a kimmelweck roll is a hard roll similar to a crusty Kaiser roll, sprinkled with caraway and coarse salt instead of sesame or poppy seed topping. The salt and pepper sticks make a great snack something like pretzels. From "The Neighborhood Bake Shop," by Jill Van Cleave posted in response to a recipe request. Preparation time is approximate.
Classically Cornish teatime treats. Light and airy yeasted buns, served split, spread with butter and topped with lashings of jam and cream. If you fill them with clotted cream and golden syrup, they become Thunder and Lightening, a real favourite with kiddies everywhere!
Buttery, flaky sweet salty cookies filled with melted dark chocolate
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
Citizens, it is a stated fact that the Hungarians have taught both the French and the Austrians virtually everything there is to know about baking killer desserts. I've covered many Hungarian desserts here on TFD
The story is that a long time ago on a small and enchanted little island, Guava met Cream Cheese. Guava noticed Cream Cheese first and was very taken with how smooth and understated he was,
Fatayer jenbeh or cheese pies are popular arabic pastries. You find them in bakeries, school cafeterias, cafe and pastry shops.They make a great start of the day or a wonderful companion for the af…
Blood oranges are doing the rounds on the food blogs at the moment and I couldn’t resist showcasing them too, their just so beautiful with their crimson flesh. They arrive in our shops during the coldest months bringing with
A taste of berry cheesecake heaven without the cream cheese or the oven.
If you are looking for an irresistible treat for your next special occasion, look no further! Lotus Biscoff spread is sweeping the world with its popularity growing by the minute! All for good reason! This 6-ingredient, super easy No-Bake Biscoff Cheesecake will have you totally obsessed! Decadently creamy and with a signature flavour of caramelised biscuits, this is one of the best desserts of the 21st century!
These chewy sesame honey cookies are inspired by the grip one snack has on me. That snack is Trader Joe’s honey-roasted sesame almonds.
Soft as clouds and delicately sweet! This Molotof recipe is, beyond a shadow of a doubt, one of the easiest and simplest baked desserts out there! It is made using only 3 simple ingredients- egg whites, water, and sugar! I bet you can make one right now!
Melt in the mouth biscuit, sandwiched together with sticky jam, and of course, the iconic little heart in the middle.
These flødeboller, or chocolate-covered marshmallow domes, are one of our favorite childhood treats! They're super decadent, rich, and incredibly delicious.
A soft bake filled with blueberry yumminess! They make a great on-the-go breakfast or handy snack. They taste like a treat, but are much better for you than your average shop bought snack bars.
This delicious raspberry, almond and pistachio tart is made using crispy Fillo Pastry, an almond and pistachio frangipane tart filling and fresh raspberries. Learn how to make a filo pastry tart by watching our instructional recipe video. Raspberry tart recipe inspiration. How to make a pistachio ta
From caramel-topped Dobos torte to vanilla-laced krémes, you'll find these classics in Budapest's pastry shops.
This famous Greek pie is filled with cheese and covered in buttery crisp phyllo. Tiropita can be served as a main course or aside a hot cup of coffee. A delicious pie that can also be made ahead and frozen.
As much as I love my blog, adore my followers and appreciate communicating my enthusiasm for all things culinary with the world, I ...
Our take on the classic Victoria sponge cake is this tasty orange and blackcurrant Victoria sandwich cake,with a hint of zingy citrus flavours, tangy mascarpone cream filling and sharp blackcurrant... Yum! It looks so pretty, but is really easy - and cheap! - to make. Find out how with our easy-to-follow recipe.
The classic British biscuit, home made Custard Creams are even better than the shop bought version.
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
Authentic Czech Homemade Kolache Recipe is simple, easy, & the best Kolache Factory Copycat Recipe. Perfect Kolache dough recipe for filling
The classic British biscuit, home made Custard Creams are even better than the shop bought version.
These classic iced fingers are the perfect afternoon treat and you know that any baking recipe by Bake Off judge Paul Hollywood is going to taste amazing!
The recipe with step by step instructions on how to make the perfect Salted Caramel Panna Cotta.
These adorable Scandinavian Raspberry Jam Tarts are mixed up with just one bowl, no mixer needed. No one will know how easy they are as they taste like they came from a fine, fancy European bake shop!
Žito sa Šlagom can be found on most dessert menus and is also hearty, filling, and traditional.
“Philosophy [nature] is written in that great book which ever is before our eyes -- I mean the universe -- but we cannot understand it if we do not first learn the language and grasp the symbols in which it is written. The book is written in mathematical language, and the symbols are triangles, circles and other geometrical figures, without whose help it is impossible to comprehend a single word of it; without which one wanders in vain through a dark labyrinth.” Different versions of 'revani' exist in many cuisines under several names throughout the eastern Mediterranean, including Greece, Turkey, Egypt and Jordan to name a few. The recipe below is an easy one that anybody can make at home. Feel free to add any flavour other than vanilla - lemon or orange zest, coconut, etc. Ingredients For the cake 3 eggs 1/2 cup sugar 1 pinch of salt 115 ml milk 115 ml vegetable oil 1 cup fine semolina 1 cup flour 1 pouch of baking powder (14 g) 1 tsp vanilla extract butter to grease the baking pan shredded coconut to garnish For the syrup 3 cups sugar 3.5 cups water juice of 1/2 lemon Method 1. Prepare the syrup first. Add in a saucepan the sugar, water and lemon juice. Boil for about 5-10 minutes over medium heat until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and set aside to cool down to the room temperature. 2. Make the cake. Preheat the oven to 185 degrees. Grease a preferably square or rectangular baking pan with butter and dust it with a little flour all around. In a large mixing bowl, beat the eggs and sugar first with a pinch of salt to a fluffy and foamy light yellow cream. Use a hand blender and mix well for 5-6 minutes. Add in the milk , oil and the vanilla extract and mix for another 1 minute. Mix the flour, semolina and baking powder together in a medium bowl. Stir in the flour mixture and mix until you get a smooth batter. Do not over-mix. Pour the batter into the baking pan and bake for about 25 minutes at 180-185 degrees until the top gets golden brown or a toothpick inserted in the center comes out clean. 3. Soak the cake in the syrup. Once you remove the pan from the oven, drizzle the cool syrup all over the cake slowly using a large spoon slowly and let it soak in. When you've used up all the syrup, cover the cake with foil and let it cool down to the room temperature. Garnish with shredded coconut, ground pistachio, walnuts, or almonds before serving.
