From croissants to sourdough, we love delicious baked goods. So, here are the best bakeries in...Read More→
The photo above and the recipe below are courtesy of my online/fb friend Leslie Ruelan (I did have the same recipe shared to me long ago b...
HE may have taught Jamie Oliver how to cook Italian, but Gennaro Contaldo's learnt an important lesson or two from his protege and friend along the…
I got this recipe from my friend Laura, who is an expert baker. We've been making cookies together every year for Christmas since we were i...
Lekker simpel en traditioneel voor de lekkerste oliebollen. Zo maak je ze zelf in een handomdraai en kun je heel Oudjaarsavond heerlijk genieten!
Finally- I took the time to try making this wonderful layered dessert from the Czech Republic. I had the most amazing piece of this dessert with my friend Angie on a terrace overlooking the city o…
These crescent-shaped pastries are the perfect sweet bites to serve at your next weekend brunch get-together or with your afternoon cup of coffee or tea.
Fasnacht
The softest, moistest Banana Nutella Muffins. Warning: do not eat these without a friend, otherwise you will eat them all yourself.
Kourabiedes are Greek Almond Crescent Cookies. Nutty and fragrant, crescent shaped biscuits infused with orange zest and cinnamon. Delicious tea-time treats and perfect Christmas cookies for your Holiday Cookie Box.
Finally- I took the time to try making this wonderful layered dessert from the Czech Republic. I had the most amazing piece of this dessert with my friend Angie on a terrace overlooking the city o…
I can’t remember a day in my childhood we did not have a container of these in the pantry. I can’t even remember how often Mum would make them, but when she did, she made lots. Enough to give some away to friends and family, and plenty to store in the white recycled containers she...Read More
I love profiteroles, my son loves it, my hubby loves it, my friends loves it and there are no reason for me not to make this again and again. After many years playing with choux pastry, I am still sticking on my old comfort recipe that gives me so much confidence to make it repeatedly. As for the cream, I have tried different kind of fillings for the puffs such as custard also name as creme patisserie, vanilla whipped cream, cream cheese mix with whipped cream and etc. Until lately, I came out with my own version of Chantilly cream that suit my taste bud so much which could win over all my previous attempts. However, eating is still base on individual taste buds. Generally, the puffs will never go wrong with any creams and chocolate garnache, don't you agree with me? Recipe for 14 large puffs: For the Puff: 70g plain flour 3 large beaten eggs 100g water 60g unsalted butter Pinch of sugar and salt For the puff, boil the water, butter and pinch of sugar and salt in a cooking pan until its bubbling. Turn off the heat, add in all the plain flour and mix with a wooden spoon until well combine and become a smooth dough. Add half of the beaten eggs and mix (this stage is a bit hard work but please patient and keep stirring until the egg mix into the dough. Once the eggs completely mix with the dough, you will find it quite dry and hardly to mix. Add the beaten eggs little by little into the dough and continue mixing. You might not finish using the beaten eggs. You will need to have a smooth and silky consistency of the mixture. When you spoon up the mixture, it should drop back to the pan very slowly. The mixture should not too dry or too wet. Once you get the right consistency of mixture, transfer it into a piping bag and pipe out about 14 dollops of mixture on a baking tray with baking paper attached. Spray some water on the mixture. This is to prevent it over burning while it's baking in the oven. Bake at 200'C preheated oven for 15 minutes or longer until it puff up and turn light brown then turn the temperature to 170'C and bake for another 15 minutes. Transfer the puff on a wire rack to cool down. For the Chantilly Cream: 3 egg yolks 200ml milk 30g sugar 20g plain flour 20g unsalted butter 250ml whipping cream 20g sugar powder 1 teaspoon vanilla extract 100g whipping cream 100g dark chocolate Prepare the custard first. Boil the milk with sugar until sugar is dissolved but not boiling. Meanwhile, mix the egg yolks and flour to a thick paste but no lumps. Add two tablespoon of milk if you find it too dry to mix. Pour the warm milk into the egg yolks mixture, pour little by little and mix with a hand whisk until everything combine. Then, pour back the mixture into the cooking pan. Cook with very low heat and keep stirring until it thicken. Once the mixture is thicken, remove from the heat and add in the butter in 2 batches. Keep stirring until the heat slightly cool down, Then add in the butter and vanilla extract. Continue stirring until well combine. Transfer the cream into a plate and cover with cling film. Make sure the cling film touch on the mixture, this is to prevent it from skin forming on its surface. Chill the cream in the fridge and ready to use. Meanwhile, whip the up the cream with the sugar powder and vanilla extract until thicken. Combine the chilled custard and whipped cream with a hand whisk until well mix. Transfer this chantilly cream into a piping bag and chill in the fridge until ready to use. For the chocolate garnache, warm the whipping cream until simmering hot then remove from the heat. Add in the dark chocolate immediately and stir gently until well combine. To assemble the profiteroles, poke a hole on the top of each puffs then piping in the chantilly cream about 80% full. Dip each puffs with chocolate garnache. Chill the profiteroles in the fridge. It is best serve cold. Enjoy!
Its time to welcome the New Year and say goodbye to 2010 on a sweet note. Let's raise a toast to good times. Wishing all my dear readers and friends a blessed 2011.
Indulge in the irresistible taste of Lotus Biscoff Biscuits - 250g. These delectable biscuits are made with a unique blend of caramelised Belgian biscuits, offering a crunchy texture and a rich, sweet flavour. Perfect for enjoying on their own or pairing with your favourite hot beverage, these biscuits are sure to satisfy your cravings. With a convenient 250g pack, you can easily take these treats on the go or share them with friends and family. Treat yourself to the deliciousness of Lotus Biscoff Biscuits today! Suitable for Vegetarians Contains: Soya, Wheat
Anyone who knows me, knows that I am a nut for anything lemon flavoured. It's always been one of my absolute favourite taste thrills. ...
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…
One of my friend recommended me Han Kee in downtown Coloane has very special hand beating coffee worth to try. I was very confused, I have never heard about hand beating coffee and I wonder how is it different from regular coffee.
My best childhood friend Sarah had a Grandma Florence, so of course, she was also my Grandma Florence. She called us “Betty and Veronica” because Sarah was blonde and boisterous while I was dark and more quiet – but we were inseparable. My best friend’s mom HJ baked these hamantaschen every Purim. I remember the soft velvety texture and perfectly subtle sweetness of the cookie. Years later, HJ got diagnosed with celiac disease and stopped baking Grandma Florence’s Hamantaschen because it just wasn’t fun for her to watch everyone else eat. This year, I baked the recipe with Blends by Orly London Blend and they were absolutely identical in flavor and texture. Needless to say, Grandma Florence’s legacy lives on!
Gideon's Bakehouse Kicks things up a notch for February. Gidiot's Unite! The first of the month means new Gideons cakes, pins, shirts, also a new character,
For Chloe and Ella My close friends Carole and Elie recently have been blessed with two beautiful girls! Newborn babies are like angels with their tiny fingers and tiny everything:) What an amazing…
Surprisingly, it's super easy to make homemade flakies and these blackberry lilac flakies are stunningly beautiful and out of this world delicious! The recipe makes 12 and they last up to 5 days in the fridge.
Wholesome oats, warming cinnamon and tangy little currants make these oatcakes hard to resist. An ideal afternoon snack or lunchbox staple, the best thing about them is that they go just as well with a savoury cheese course as they do dessert.
I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.
These cupcake-like, egg and milk queijadas pastries are lightly sweet and very adaptable snacks or desserts for a formal dinner.
Enjoy a slice of this Pflaumenkuchen cake! This sweet plum cake recipe is full of plums and looks gorgeous. You can help but love this German plum cake.
The pithivier orginates from France. Wow your friends and family with this rich chocolate and hazelnut pithivier recipe. You might also like our golden and delicious classic almond pithivier.
Eclairs filled with strawberries and a creamy cheesecake filling.
As promised my dear friends here is the recipe for one of my favourite sweet treat. Sorry I'm late but I've been fighting the ghas...
The chocolate cream improves upon ganache for an easy filling for tarts, cakes, and more.
Polish name: Pączki Also known as: Polish donuts/doughnuts The warm ones disappear the quickest, although they're still delicious on the next day.
Empire cookies are a soft biscuit-like cookie sandwiched between a sweet layer of raspberry jam, drizzled with almond icing and topped with a plump little cherry! This recipe has been adapted from Canadian Living.
Pulla, a soft and fluffy cardamom bread recipe from Finland, is easy to make without a bread machine or mixer. This authentic sweet treat tastes great with coffee on a cold day! This beautiful braided Finnish cardamom loaf will disappear quickly among family and friends.
To me, Snickerdoodles are the quintessential Christmas cookie. Nope, they are altogether the quintessential cookie.
