Savillum meets Kalitsounia in this 2,500-year-old recipe for a sumptuous goat-cheese and honey cake fit for a banquet.... or for a midnight snack following a raucous game of kottabos!
My favorite Filipino dessert by far is Bigingka. It’s a thin, unfrosted cake made with sweet rice flour and cream of coconut.
Source: Nigella Lawson's How to Be a Domestic Goddess Changes I've made include: Reducing the brown sugar from 1 2/3 cups to 1 1/2 cups. I find dark or light works just fine. Replacing the water with coffee and booze. I use my Nespresso machine to make espresso, which I add water to to make 1 cup. If you don't feel like adding booze or coffee, simply use 1 cup plus 2 tablespoons boiling water instead. Upped the vanilla. Added salt.
This Peach Cobbler Pound Cake is tender and buttery, loaded with caramelized peaches, a delicious biscuit crumble.
Made in the muffin pan, these little cakes are stuffed with lemon curd custard for a sweet treat even Nanna would approve of.
But these cakes are so fun. And good! I mean, what's not fun about s'mores? That's something no one can deny.
Portokalopita is an amazingly refreshing and truly delicious Greek cake. Made with phyllo, yogurt, and soaked in syrup.
This pistachio cheesecake is luxirious, rich, creamy, made with plenty of real pistachios and made without a water bath!
Enjoy this coconut-topped Louisiana Crunch Cake with a fresh cup of tea or coffee for a delectable treat.
What's the magic part? The cake batter gets poured into the pan first, and then the flan mixture is poured on top of the batter. During baking the two switch places- pretty neat! My favorite part is how the flan infuses the cake batter with creamy goodness, so the whole thing is a glorious custard/pudding/cake masterpiece.
A delicious and unexpected addition to your cookie spread!
A grown up dessert perfect for impressing at a dinner party, this rich and intense chocolate cake from Nigella Lawson's How to Eat has a light pudding-like texture and is any chocoholic's dream.
EVERY time I unearth a truly fantastic recipe out of the landslides of materials and inspirations that bury most of my time nowadays, regardless whether it is original or reinvented, I experience a flush of anxiety which I'd like to call the competitive blogging disorder. Symptoms include...
These cinnamon buns are all about the layers and the filling.
This lemon pound cake is the ultimate dessert for lemon lovers.
A simple batter splits into 3 distinct layers as it bakes in this beautiful magic cake that features creamy custard in the middle.
You knew it was coming. I warned you. And now it's here. It was a smashing, delightful success that I must share. Soooooo good. First, I must admit this is a decidedly untraditional cake. It's light, moist, creamy, and dreamy. It is the opposite of rich. Which is just crazy, because I was afraid the cake was going to be insanely rich. Not so. The cake is just perfect, airy but moist. The pastry cream is also surprisingly light. Together, they make a delicious combination. This is a very un-Southern cake, meaning when the hubby's Southern relatives tell me this cake would go excellent with coffee, I know it's a low-sugar cake. While I didn't set out to make a lighter cake, I was pretty happy with the final results. Not every cake has to be heavy. Or rich. Or have so much sugar you can taste the granules between your teeth. There's a place in the world for every cake, and this cake is for the person who wants to eat a whole slice of cake without struggling because the cake is so indulgently rich. I am one of those people who can struggle with a rich dessert, only eating half or maybe a third. I did not struggle with this cake, however. Is that caramelization wonderful or what? So, here's how it happened. The yellow cake recipe I chose was the sponge recipe from my Pecan Pie Cake. It was an insanely popular recipe and everyone loved the cake, so I thought, why not? As for the custard, I took my recipe for Vanilla Bean Custard Bars and doubled the custard. It was perfect. Look at all that pastry cream. Yummmmmmm. I never found a recipe to model mine after on Google. But my idea ended up working out. We put a thick layer of custard in between the layers, ensuring there was also a thick layer on top of the cake. We then sprinkled bakers sugar (i.e. extremely fine sugar) all over the top of the cake, and then the hubby lit it up. The sugar on top began to caramelize immediately, and turn the most lovely brown color. One of my favorite parts of the cake is that some of the sugar (after it's been caramelized) starts to drip down the sides of the cake oh-so-decoratively. And deliciously! My one note on the cake- that wonderful brown caramelization. It doesn't really stay like that overnight. We fired up the cake to serve everyone for the hubby's birthday, and the top looked great. It stayed crackly and crunchy the whole time we had people over. I put the cake in the fridge overnight though, and by the next day, the custard had absorbed the sugar layer. Basically the same thing real creme brûlée does if you fire it up and put it in the fridge. Here's my advice: if you are serving for a big group that's going to eat the whole cake, then by all means, fire the top of the whole cake. If you are serving a small group, I recommend toasting individual slices before serving. However, if you do have a sugar layer get absorbed overnight, just take a butter knife and scrape that layer off. Then you can put new sugar on top of the custard, and re-fire all over again. We actually did this on the 2nd day, and it worked perfectly. Make this today. You will love it. And then love it some more. And you might find yourself eating way more cake than you intended. It's true, this happened to me. I mean, someone has to eat that piece of cake that I take pictures of. Om nom nom. Well, it's Monday again. I hope everyone had a great weekend. Mine was low-key, the hubby was working the night shift this weekend. Yes, another night shift. Supposably, this was the last one but they said that the last time too. We'll see how that works out. The hubby is supposed to be shifting to a normal schedule sometime within the next couple of months. As in, working 6:30 am to 4 pm Monday-Friday. We can't wait. But it doesn't seem to be happening just yet. In other news, the hubby and I have challenged ourselves to clean out our freezer and pantry. We want to start the new year fresh, plus the freezer is out of control right now. I was going through everything, taking an inventory, and in general, just astounded at how much I've crammed in there. Needless to say, I've made dinner the last 3 nights without having to pick up anything from the store except for small things, like a bunch of cilantro or a container of sour cream. It's been pretty amazing. We'll see what kind of meals I can come up with for the blog :-) Happy Monday everyone! Ingredients: Cake- 1/2 cup unsalted butter, softened 1/2 cup shortening 2 cups sugar 5 eggs, room temp, separated 1 tbsp vanilla extract 2 cups flour 1 tsp baking soda 1 cup whole milk Custard- 5 1/2 cups whole milk 1 whole vanilla bean 4 eggs + 4 egg yolks 2/3 cup sugar 1/2 cup cake flour 1/2 cup cornstarch 1/2 cup bakers sugar garnish- raspberries, mint leaves (optional) Directions: 1. Preheat oven to 350º. Coat 2 (9 inch) cake pans with cooking spray, set aside. 2. Prepare the cake- In a large bowl, cream together the butter, shortening, and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks. Beat in vanilla extract. In a separate small bowl, whisk together flour and baking soda. Alternating between milk and flour, slowly mix both into butter mixture. In a separate large bowl, whip egg whites until stiff. Fold egg whites into cake batter. Distribute cake batter between two cake pans. Bake in the preheated oven 20-25 minutes, or until a toothpick comes out with moist crumbs. Remove from oven, and cool in pans for 20 minutes. Remove from pans, and allow to cool completely on a cooling rack. 3. Prepare the custard- Place milk in a small sauce pan. Slice vanilla bean in half. Scrape seeds into milk. Throw pods into the pot as well. Heat over medium heat, until small bubbles form around the edges. Remove milk from heat, and allow to sit for 15 minutes. After 15 minutes, discard the vanilla bean pods. In a large bowl, beat eggs and egg yolks until combined. Add sugar, and beat until almost white. This will take some time, about 10 minutes. And cake flour and cornstarch, and mix well. Add egg mixture to the milk mixture and place saucepan over medium-high heat. Whisk constantly until mixture first begins to thicken. Immediately remove from heat, but continue whisking until mixture is completely smooth. Pour custard into a bowl, and immediately place a piece of plastic wrap over the top of the custard. This will keep it from forming a skin. Chill custard for at least 4 hours, or overnight. 4. Construct the cake- Cut the tops off the cakes to make them even. Place half the custard on top of one of the cakes, then sandwich with the other cake. Place the rest of the custard on the top of the second cake. Chill cake until ready to serve. 5. Sprinkle an even layer of sugar over the top of the custard. Using a kitchen torch, brown the top of the cake. Garnish with raspberries and/or mint, if using. Slice, and serve immediately. Cake can be served with vanilla ice cream or whip cream, based on preference. Store leftovers in the fridge. Printable Recipe If you liked this recipe, you may enjoy these- Vanilla Bean Custard Bars Boston Cream Pie Cookies Creme Brûlée Linked to: Treasure Box Tuesday, Create It Thursday, Thank Goodness It's Thursday, Weekend Potluck, Foodie Friday, Foodie Friends Friday Linky Party, Snickerdoodle Sunday
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.
Condensed milk and retro puddings are a match made in heaven - add this delight to your dessert recipe repertoire.
Delicious to eat and fun to make, rugelach are miniature crescent-rolled pastries with a sweet filling.
This Crème Brûlée Cheesecake combines the creaminess and richness of a traditional cheesecake with the crunchy caramelized sweetness of creme brûlée. This decadent dessert features a buttery graham cracker crust, a rich cheesecake filling with vanilla bean speckles, and a layer of crunchy caramelized sugar on top.
Family-owned McLeod Farms in McBee, South Carolina shares their recipe for Fresh Peach Pound Cake. This peach pound cake packs a double dose of peaches, with cubed fruit both baked into the pound cake and stewed into a shiny, peach-hued glaze.
This souffle cheesecake is melt-in-your-mouth light and delicate. With just 3 ingredients, this cake is easy to make and can be customized any which way!
This is an incredible recipe! The texture of the two contrasting layers, one gooey and rich and the other crunchy with a marshmallow centre, makes this recipe really special.' Eric Lanlard
One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.
Making this Dong Dong Cake was a recreation of my favorite childhood treat! Rich chocolate cake, creamy filling and a heavenly chocolate coating on the outside.
Ciambella is a delicious classic Italian cake that's traditionally eaten for breakfast, and it's incredibly simple and easy to make. Light, fluffy, tender, and with a great aromatic flavor of lemon and olive oil - it really is perfect with espresso in the morning!
Boterkoek, or Dutch butter cake, is a toothsome snacking cake and classic of Dutch cuisine. With almost as much butter as flour, Dutch butter cake is rich and dense.
This show-stopping rhubarb and lemon cheesecake recipe looks, and tastes, absolutely gorgeous.
This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. Yield: 6-inch
This cake is an homage to Coffee Crisp®—thanks to the (lucky) thirteen layers of moist almond sponge cake, airy meringue, chocolate and lashings of coffee buttercream.
Tiramisu Cheesecake
Make a batch of these dreamy, creamy skinny chocolate truffles. They will become your go-to 55 calorie guilt free treat. Trust us, try them and you will thank us later.
When I was 10 years old, I went through a weird cheesecake…
These pudding filled snickerdoodle poppers are so delicious and addicting! Easy to make, these treats are perfect for parties and gatherings.
The Little Blog Of Vegan Easy Biscoff doughnuts recipe
Whoa! Hold onto your sweet tooth 'cause this butterscotch pudding topped with caramel sauce will have you asking for more!
Mexican chocolate pie is salty and a bit spicy, but also sweet and smooth. What's not to love about that?
A beloved Maryland tradition, the official Maryland State Dessert is a standout on any table. With its thin layers of delicate yellow cake each slathered in a decadent schmear of icing, Smith Island cake would be too beautiful to eat…. if it weren’t so darned delicious! Try it with traditional chocolate icing, or a festive cooked coconut topping for a brighter treat.
Arnott’s Have Released Their Monte Carlo Recipe To Save You From Having To Make Another Sourdough While In Iso! If you’ve made enough sourdough loaves and banana breads to last a life time then back up cause Arnott’s have just revealed their secret Monte Carlo biscuit recipe and we can’t wait to try it! … Continued
Here's 16 Chocolate & Caramel Gooey Decadent Desserts That rule the red carpet of caramel desserts! Chocolate and Caramel are the best BFFs!
Bread and Butter Pudding Recipe – This classic bread and butter pudding recipe is a comforting and easy recipe perfect for Easter brunch, Mother’s Day, or simply to indulge your sweet t…
Prepare yourself for this unique dessert: ube tres leches! This creamy fusion tres leches cake recipe takes the classic Latin American favorite known for its light fluffy texture with three kinds of milk and infuses it with the vibrant distinctive flavor of ube.
I’m not stretching the truth when I say that this is the best chocolate cake you’ve probably ever had in your life. Sure, it may not be enrobed in a layer of fancy ganache, or umpteen pencil-thin layers. This is a cake your grandmother would have made. I entered it in my local fair last […]
This unique lemon cake is perfect to serve for special events like holiday brunches, family gatherings and more. It is just 4 ingredients. The cake is light and airy and has a delicate sweet crackly crust.
Should we start with that sauce? That amazingly thick and addictive butterscotch sauce? Or the thin, delicate layers of slightly sweet crepes held together with banana cream? Okay, the sauce. If you are anything like me, the sauce completes your life. It is the lub to your dub. Saaaaaauuuucce the very essences that completes all...[ View Post ]
