For this Vietnamese Chicken Salad, fish sauce gives the dressing savoury, umami-rich underpinnings, while lime juice, sugar and garlic punch up the flavour.
Also known as Italian peaches! These adorable cookies are a must have for celebrations. Filled with ricotta and rolled in sugar.
A twist on the tradional Sicilian Cannoli Honorable Mention Winner in Karo's "Signature Dessert Challenge," 2012 We grew up spending every weekend at our Nonna's house. I have fond memories of sitting on a chair to stir the pot on the stove, and studying her every move as she hand measured all her ingredients. After many years, I began to write her recipes down. One of my favorite memories is making cannoli with her. She let me wrap the round discs of dough around the wooden dowels and stir the confectioners sugar in the creamy, sweet ricotta. And, I remember dipping my finger in and scooping some of the cannoli mixture to eat while she wasn't looking! Holidays were especially fun, since we made special treats. She, indeed, left us the most treasured legacy. . Since the best recipes are the ones that are shared, I wanted to take out my family's recipe box and share my Nonna's classic cannoli recipe, but with my modern twist. This recipe really solves the dilemma of the fried cannoli shell. The Karo Corn Syrup helps to create a pliable foundation upon which the almonds and oats are set allowing it to be shaped around the cannoli form after it is baked. Everything marries together beautifully, with just the right flavor balance of sweet and salty, and texture balance of creamy and crunchy. Karo Corn Syrup helps create the perfect house for the filling, and this version of cannoli is all the flavors and textures I crave in an Italian dessert! Serve these cannoli with a hot cup of cappuccino, or espresso. INGREDIENTS: 1/3 cup of Karo Light Corn Syrup 1/2 cup of light brown sugar (packed) 1/2 stick of butter (salted) 1 cup of roasted, salted almonds (chopped) 1/3 cup of all purpose flour 1/4 cup of rolled oats 1/2 cup confectioners sugar 16 ounces of fresh whole milk ricotta (drained) 1 teaspoon of Amaretto, or almond extract 1-2 teaspoons of heavy cream (optional) 1/2 cup of mini semi-sweet chocolate chips 1/2 teaspoon of salt (fine) PREPARATION: 1.) Preheat oven to 350 degrees. 2.) In a 1 quart saucepan, cook brown sugar, butter, Karo Light Corn Syrup, and almond extract over medium heat. Remove from heat when mixture is liquified. 3.) In a large bowl, thoroughly combine flour, chopped almonds, oats. 4.) Pour the sugar/butter/corn syrup mixture over dry ingredients and thoroughly combine with a wooden spoon. 5.) Line a large baking sheet with parchment paper and scoop 1-inch sized dough balls on sheet. (Spread dough about 4 inches apart, as they will spread about 4 inches.) Bake about 6-8 minutes. 6.) In a medium size bowl, thoroughly combine drained ricotta, confectioners sugar, mini chocolate chips, and 1/2 teaspoon of salt. If mixture is too tick, you may add 1-2 teaspoons of heavy cream. 7. Transfer ricottta/cannoli filling to a pastry bag, using a large star tip for piping. 8.) Remove the almond lace cookies from the oven to cool for 1-2 minutes. (do not try and work with the cookies until they have set at least a couple of minutes.) 9.) Working one at a time, rip the parchment around one of the cookies (as seen in photo #3) and begin to form the cookie around the cannoli tube. Rest the cannoli shell with the seam down while it fully cools and sets. Continue in same fashion with all cannoli shells. 10.) When cannoli shells have cooled, slide off cannoli form, and pipe cannoli filling in one side first, then turn cannoli around and fill in other side until entire cannoli is filled . * COOK"S NOTES- If batter becomes too stiff to spoon, simply microwave for 20 seconds and it will soften back up. Also, if cookies cool before you form them into cannoli shells, simple return to oven for about one minute, and they will be workable again. If you do not have cannoli forms, you may use any other kitchen tool that is tubular and has 1/2 inch diameter, such as a large wooden spoon, etc..*
It takes a bit of shamelessness to describe one’s recipe as perfect, but I would think this particular Non-Bake Amarula Cheesecake recipe is pretty much foolproof on every single level, hones…
The garlic butter is the star of this dish, combining mellow, slow-roasted garlic, sweet black garlic and pungent raw garlic. The recipe will make more butter than you’ll need for the flatbreads, but it keeps for up to a week in the fridge and is great spread on toast, melted over steak or stuffed into chicken kievs
This is a Plum Cake you'll want to make time and time again. I have... and do. Beginning in September and for as long as the fresh plums show up in my market.
ThermoFun – Wicked Wednesday – Honey Nougat Delight
This Hungarian dish is a dessert disguised as a soup.
Vintner Alix de Montille transforms this classic French clafoutis recipe into a lovely raspberry dessert by swapping out the traditional cherries.
A super easy and super tasty sweet dish
Vietnamese Vermicelli Salad - loaded up with fresh veggies and herbs! This vegan- adaptable salad is bursting with flavor and sooooo healthy, delicious and light!
Galaktoboureko is a Classic Greek pie that is made with a semolina custard and wrapped in flaky, buttery, crisp phyllo. These rolls are the individual version and might be better than the original dessert. They are baked to a golden perfection and then drenched in an aromatic syrup.
A sweet, soft, and chewy Japanese treat with cute colors that range from pink, white, and green.
This showstopping dessert features light-as-air meringue and a gorgeous filling of cream, lemon curd and sweetly-tart berries.
You can’t beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate, created by Nigella Lawson. The meringue provides an enticing layer beneath the cream and crimson raspberries. From Forever Summer by Nigella Lawson (£16.99, Chatto & Windus).
This tender rhubarb and almond cake is perfect for Spring brunch or dessert.
A super easy and super tasty sweet dish
These rosemary apricot bars are full of amazing flavor.
This Almond Cake is super easy to make, it’s gluten-free, and absolutely delicious. It has a soft and gooey texture, a rich and nutty flavor.
A melt-in-the-mouth dessert that can be prepared ahead
These no-bake dessert bars are the perfect example of Canadian heritage originating in Nanaimo, British Columbia. Nanaimo bars consist of 3 layers including a vibrant yellow filling. Satisfy your sweet tooth with this delicious chocolatey treat!
This little bowl of raspberries and lychees in a clear raspberry and rose elixir makes the perfect pre-dessert when hosting an all-guns-blazing dinner party. Make the elixir in advance and simply assemble before serving.
A healthy, Greek-style coleslaw salad that's left to marinate for 1 hour. This way you get the BEST dressing ever!
Dadar Gulung is a traditional Indonesian and Malaysian dessert: rolled pancakes, flavoured with pandan juice and stuffed with coconut caramelized in palm sugar
This Apricot Frangipane Tart is a French Summer classic, through and through. Made with ripe apricots baked in an almond frangipane over a buttery crust, it is a favorite to bake in French househol…
This peach and almond tart is a little effort to make, but the results are delicious, with a light hazelnut and almond frangipane holding the poached peach slices. You can skip the pastry making part of this recipe if you like and use a ready-made sweet pastry
Treat yourself to the delightful flavors of chamomile + fresh lavender with my Honey Lavender Sheet Cake, an ideal indulgence for sunny spring and summer gatherings, whether you're celebrating or simply enjoying a picnic. Dive into the soft + moist deliciousness and savor every moment of this delightful dessert! Vegan + Gluten-Free options.
A subtly sweet and tangy tart made with a creamy mascarpone and Greek yogurt filling in a pistachio and black pepper shell; topped with fresh figs, crunchy pistachios and sweet honey.
You can't go wrong with this creamy classic Passionfruit Slice recipe!
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington
Inspired by Bo Friberg's Cherry Crossover in The Professional Pastry Chef.Recipe Update June 2015: The method for using the dowel depicted in the original photos in the post above makes it easy to have a uniform cut for the crossovers. However we have found we often skip using a dowel and just free-hand the cuts and transfer of the dough to the baking sheet. Both methods work great so use which ever you prefer. For using a dowel for the cuts and transfer, see the note below the recipe for instructions. Please see post images for step-by-step. It may be very helpful for visualizing how to cut and fold the crossovers.If you like your pastries on the sweeter side, toss the berries with sugar to taste before filling the pastries with them.
Deze heerlijke aardbeientiramisu is het perfecte zomerse dessert
A favourite on Pancake Day, or any day of the year. Drop Scones (aka. Scotch Pancakes) are delicious little pancakes, that are easy to make and even easier to devour!
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
This delicious and tangy Moist Lemon Cake Recipe is easy to make and is perfect for dessert, picnic, and even afternoon tea. Topped with a sweet yummy glaze
This show-stopping rhubarb and lemon cheesecake recipe looks, and tastes, absolutely gorgeous.
Melopita – a Greek cheesecake that is sweetened with honey and served with even more honey is a perfect light dessert for the summers.
One of the things that I can’t seem to get used to in this whole expat experience is this endless summer! Even after 18 months in the country, I can’t wrap my brain around the idea that…
This easy, rustic farmhouse-style peach cake (or nectarine cake) is topped with peaches (or nectarines) and blueberries and is perfect for summer. Just make the batter, pour it into a springform baking pan, and pile the fresh fruit on top.
A classic, French-style lemon tart made with a buttery, flaky crust and creamy, dreamy lemon curd filling.
Cherry clafoutis, made famous by Julia Child, is a simple French custard dish, that's easier to make than pancakes! A fuss-free versatile recipe, you can make this year round with frozen or fresh cherries.
