Today’s Christmas treats are brought by Lora of Cake Duchess. I’ve been known Lora since I start blogging and she never cease to amaze me with her creativity. She’s very creative in her baking, but our love for homemade bread is what made us close friends. With recipes like “No knead dinner rolls” , “Marbled chocolate...Read More →

These vegan jam tarts are a delightful and easy to make sweet treat. You’ll love the combination of flaky, rich pastry and sweet, fruity jam in this traditional British teatime favourite.

This easy cake is packed with fresh raspberries and smooth (readymade) custard, making it the perfect family teatime treat

Cocadas are a typical coconut candy or cookie that is served in Mexico, Brazil and over much of Latin America. They are oven baked but are served at room temperature to obtain their chewy and soft texture. Made with egg and shredded coconut, cocadas come in a variety of colors due to the modern use of food coloring, but the traditional ones are golden brown. They are often garnished with almonds, either whole or chopped. There are hundreds of recipes for cocadas which range in texture from the typical hard, very sweet balls to those which are almost the texture of flan. Other fruit, often dried, can be added to the cocadas to create variety. Cocadas are mentioned as early as 1878 in Peru. This is a Bolivian version, from the website BoliviaWeb. In Colombia, cocadas are sold on the streets, and particularly on the beaches, by women who carry them on large aluminum trays

An easy-to-make twist on classic pistachio galaktoboureko! Pistachio Galaktoboureko Rolls Watch the Video These pistachio galaktoboureko rolls are a twist off of a classic Greek custard pie known as galaktoboureko. It's as popular as baklava

This cake is a delicious spin on the traditional Italian dessert cannoli, but much healthier and super simple to make. This is by far and away my favorite healthy dessert. Why? Because its SO freakin easy to make with only four ingredients (I typically always have on hand) and it tastes incredible. When I have […]

These Italian-style doughnuts are filled with a rich vanilla cream.

Our favorite custard wrapped in phyllo-oh my!

These churro popovers are light, they're puffy, so buttery, they're cinnamon sweet heaven! Need I say more?

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.

Don't forget to enter the current giveaway for Miracle-Gro Expand 'n Gro potting soil! It's a great way to get you started with your spring gardening! Click here to enter. This pregnancy has been the craziest when it comes to my food cravings. This week I have been craving cake like you wouldn't believe. I

This simple Greek Bougatsa recipe is so easy to make with store-bought filo dough! Crispy filo layers, a creamy custard filling, a generous dusting of icing sugar and cinnamon make this a delicious breakfast or dessert.

This creamy, fruity swiss roll is perfect for summer entertaining: it can be made ahead of time and even frozen until needed, and it’s refreshing and indulgent as a dessert or afternoon tea treat. Or, how about this chocolate-coated salted caramel swiss roll?

These famous Dutch desserts are so sweet and decadent. From stroopwafel to apple pie to cookies, you'll love these traditional treats.

Loukoumades, one of my favourite Greek pastries, are sweet fritters (similar to doughnuts) that are deep fried till golden brown and served warm with a honey syrup, sprinkled with cinnamon and nuts. Just be prepared to get deliciously messy when eating these purely yummy puffs. INGREDIENTS: 1/2 kilo flour 2 teaspoons yeast 1 teaspoon salt

Andrea Slonecker demonstrates how to make kolaches with a cream cheese filling and various jams.

This homemade Pineapple Curd is sweet, creamy, and so easy to make. It takes just a few minutes to whip up this bright, tangy filling. This bright and buttery pineapple curd is a delicious filling for cakes, cupcakes, sweet rolls, and tarts. You’ll be happy you made this once you give it a try!This recipe yields 1 and 1/2 cups of curd.

It seems the whole world is obsessed with the impending royal nuptials scheduled for this Friday. Although I will not be watching, I am still interested in the cake! What does royalty serve on such…

Crispy, satisfying Dark Chocolate Amaranth Bars resembling wafer cookies! Whole grain puffed amaranth combines with creamy, rich chocolate and almond butter for a healthier sweet treat or quick snack. Just 6 ingredients required!

We were treated to another incredible recipe by Richard Bertinet when he came down to see us again at Gozney HQ.

Kaiserschmarrn are among those homemade pancake recipes that will remind you of Oma's kitchen. A traditional Austrian & German light and fluffy shredded pancake.

Is there anything that smooth, rich custard can’t do? Whether it’s piped into a crisp cannoli, slathered between beautiful chunks of sweet cake, or eaten on it’s own (yes, that’s fine by us), there’s nothing that we don’t love about custard. So strap in, and enjoy

A classic jelly delight

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favourite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one — I find their cakes both too dry and too sweet. Here, though, the flavoursome grittiness of the polenta and tender rubble of ground almonds provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.

Push the boat out with these melt-in-the-mouth biscuits filled with homemade jam and vanilla buttercream. For this recipe you will need a piping bag, a medium star nozzle, a large star nozzle, 3 baking sheets

Ovo nije klasicna krempita, bar ne onakva kakvu vecina nasih domacica priprema... ovde je brasno zamenio zelatin, a sneg od belanaca tucena slatka pavlaka. Rezultat je penasta, lagana krempita, savrsena za vrele letnje dane koji nas ocekuju. Krempita (recept preuzet odavde) Potrebno: oko 350 gr lisnatog testa 1,5 l mleka sa manjim procentom masnoce 10 zumanaca 450 gr secera 50 gr zelatina 2 dl vode 4,5 dl slatke pavlake Priprema: Ukljuciti rernu da se zagreje na 200 stepeni. Lisnato testo podeliti na dva jednaka dela. Razviti prvi deo testa u koricu velicine 35*25 cm (ili u zavisnosti od pleha koji planirate da koristite za krempitu), prebaciti je na poledjinu pleha (pleh nije potrebno podmazivati) i izbockati viljuskom. Peci u zagrejanoj rerni oko 10-ak minuta ili dok lepo ne porumeni. Pecenu koru nozem lagano povuci sa pleha na pripremljenu tacnu ili radnu povrsinu, a na pleh prebaciti drugu pripremljenu koru te i nju ispeci na isti nacin. Ostaviti kore sa strane. Zelatin preliti sa 2 dl hladne vode i ostaviti da nabubri. Zumanca izmesati sa secerom i sa 2 dl mleka. Ostatak mleka staviti na vatru i ostaviti da provri. U vrelo mleko sipati smesu od zumanaca i, mesajuci, kuvati dok smesa ponovo ne provri i zapeni. Skinuti sa vatre, dodati nabubreli zelatin i zicom ili varjacom mesati dok se zelatin u potpunosti ne istopi u vreloj tecnosti. Ostaviti smesu da se prohladi a zatim je premesiti u frizider da se potpuno ohladi i stegne. Promesati smesu svakih 30-ak minuta. U pocetku ce smesa biti potpuno retka, nakon nekog vremena pocece da se hvata "korica" na povrsini a zatim ce smesa postajati sve gusca. Kad kuvana zumanca postignu gustinu pudinga smesa je spremna za mesanje sa slatkom pavlakom. Izmiksati slatku pavlaku u cvrst slag, dodati zelatinastu smesu i sve zajedno dobro izmiksati najmanjom brzinom miksera. Smesa ce se malo razrediti ali stajanjem ce se stegnuti ponovo. Jednu koru od lisnatog testa iseci na kvadratice a drugu staviti na dno pleha na kome su pripremane kore. Sipati fil preko kore u plehu, iseckanu koru poredjati po povrsini fila i ostaviti krempitu na hladnom par sati ili preko noci. Pred sluzenje, po zelji, posuti secerom u prahu. Verzija za stampu * Mozete koristiti i masnije mleko ali u tom slucaju 2/3 mleka zamenite vodom, odnosno pola litre mleka izmesajte sa litrom vode.

Hi my dear sourdoughmaniacs, how many of you have already tried sd donuts? Perhaps even my # sourdoughmania_recipe? 😉 It's Carnival time here in Slovenia, so these donuts are definitely a must-have and must-make treat 😍😋 if you give them a go, please tag me in your posts so I can repost them in my stories ❤ * Do you have a special/traditional carnival treat/sweet?😇 * Styling by ❤ @bibi.re 🤗 * Enjoy your day and let's bake the world a better place💕

Zeppole are tiny Italian doughnuts - crisp, light and incredibly fluffy. This version is made using a pate choux dough, which when fried, become so airy, tender and golden brown.

Enjoy this flawlessly creamy and smooth dulce de leche cheesecake with a sprinkle of sea salt.

Crunchy phyllo pastry stuffed with an orange blossom water fragranced almond filling which is then drenched in sugar syrup. This sweet dish reminds me so much of the Moroccan biscuits which I think are called Ghoribas. I had completely forgotten about those. I remember my sister used to get these delicious Moroccan biscuitsRead more

These cookies are so delicious with a crispy outside and chewy centre.

These traditional sweet Greek honey puffs are one of my favourite desserts. So I was excited to prepare this dairy free Lenten alternative, which is just as delicious as the traditional Greek honey puffs!

They taste even better the next day, so it's the perfect cookie to make ahead of time and enjoy all week. Perfect for your kid's lunchbox or as a sweet snack for yourself.

This decadent chocolate salami is the perfect crunchy treat! It's full of chocolatey flavor, toasty hazelnuts, and crunchy vanilla wafers for a super simple yet delicious treat.