Find the perfect solution to your sweets craving with our collection of no-fail confections.
I’ve been following The Creative Chick Parade over at The Girl Creative and am so enjoying all the various crafts being shared. How it wo...
This is the sort of cake you'd want to eat the whole of when you'd been chucked. But even the sight of it, proud and tall and thickly iced on its stand, comforts. For US cup measures, use the toggle at the top of the ingredients list.
Using a vanilla bean makes this creamy Instant Pot pudding extra special and aromatic. I like this poured over sliced strawberries and raspberries for dessert.
Find the perfect solution to your sweets craving with our collection of no-fail confections.
Forget boxed mixes or pre-packaged pudding cups. Making Homemade Vanilla Pudding is as easy as can be and the results are beyond delicious!
Enough of pumpkin, it's time for coconut! Okay, I have nothing against pumpkin, but it's time to include other ingredients in my meals. Seriously. I've been eating pumpkin almost everyday. I haven't made cheesecake for a long time and when I saw a lonely can of cream of coconut in my counter, I realized that it's time to bake a coconut cheesecake. And I wasn't wrong. It was a perfect time. In fact, it's always a perfect time for a cheesecake. And the result? Absolutely perfect. Creamy, smooth, not too sweet, light and without a single crack on top. But the best part... was the frosting. It was TO DIE FOR. Really, it was the most delicious coconut frosting ever. You must try this cheesecake. And you MUST try this coconut frosting. That's all you need. Coconut Cheesecake Crust: 150g (~1 1/2 cup) graham cracker crumbs (any other cookies work as well) 60g (2oz) butter, melted Filling: 1 kg (4 8oz packages) cream cheese 200g (1/2 can) coconut cream (unsweetened) 225g (1 cup) sugar 3 large eggs, lightly beaten 1 tsp vanilla extract 15g (1 tbsp) cornstarch Frosting: 200g (1/2 can) coconut cream (unsweetened) 60g (2oz) powdered sugar 1) Mix together graham cracker crumbs with butter and press into the bottom of a springform pan. Refrigerate while you prepare the filling. 2) In a bowl, beat together cream cheese and sugar. Add coconut cream, eggs, vanilla extract and cornstarch. Mix just until smooth. 3) Pour onto the crust and bake in a 180C / 350F preheated oven for 15 minutes. Reduce the heat to 120C / 250F and bake for another 60-90 minutes. 4) Let cool completely, preferably overnight. 5) For the frosting, beat together coconut cream and powdered sugar until creamy. Spread over the cooled cake. Refrigerate for at least an hour. Slice and enjoy! Recipe by collecting memories
Strawberry crunch dessert cups are the perfect no bake treat for lovers of strawberry crunch ice cream bars! Strawberry crunch crust, creamy vanilla cheesecake filling, a fresh strawberry, and even more strawberry crunch! This nostalgic treat is the perfect mini dessert for summer gatherings!
This cake tastes very similar to Rafaello pralines.
Cake doesn't get any easier that this. Everything is measured using the cup the yoghurt comes in, which means no measuring cups required and that means less washing up. I mean, you're only going to have to wash a bowl, people! This recipe is just all kinds of awesome. I was reminded of this cake while paging through my mom's old and tattered recipe book, which has so many gems in it - see this recipe for my Mother Williams' crumble. You can use any flavour yoghurt you desire so experiment with different flavours or whatever is seasonal. I chose passionfruit (or granadillas as we call them here in South Africa) because the bright purple orbs on my granadilla plant were finally ripe and ready! The yoghurt really gives it a lovely moist texture and throwing everything in a bowl and mixing? Well that just makes this cake a winner in my books! One-Cup Yoghurt cake with passionfruit frosting Serves 10-12 1 tub (175g) passionfruit (granadilla) yoghurt 1 tub oil 2 tubs castor sugar 3 tubs self-raising flour 1 tub (3) eggs few drops vanilla extract ICING 1/2 tub passionfruit (granadilla) yoghurt 5 tubs icing sugar, sifted Extra passionfruit (granadilla) pulp, for garnish Preheat oven to 180C. Add all the ingredients into one bowl and beat well for 3 minutes. Pour into a greased ring or bundt cake tin and bake in the oven at 180C for 1 hour or until a skewer inserted comes out clean. Allow to cool slightly before turning out onto a wire rack. Make the icing by stirring the yoghurt and icing sugar together to form a thick, spreadable consistency. Spread onto the cooled cake then decorate with passionfruit pulp. Remember to hop on over to Facebook and like my page for recipes and sweet stuff. I also tweet about some cool things every now and then and Instagram my bakes (if I remember to snap them before I devour them!)
This chocolate tart is filled with a rich and luxurious mixture made of heavy cream and dark chocolate
Get this all-star, easy-to-follow Cupcakes recipe from Nigella Lawson
First of all, if you are intimated by tiramisu making, don’t be! Tiramisu is in fact one of the easiest desserts to make. And you know what, no baking is required! Just make sure you use good quality mascarpone cheese, you are good to go! And the result is a creamy and light yet also […]
Swirled with chocolate chunks and soaked in sweet coffee syrup. This cake is no fuss, easy to mix up, and SO DELICIOUS!
This chocolate cupcake recipe is packed with chocolate flavor. Moist dark chocolate cupcakes swirled with chocolate buttercream frosting. So simple and so delicious!
Making perfect gluten free ladyfingers is way easier than you may think, and it's all in the technique. Use them to make gf tiramisu, or serve them with a special cup of tea!
A wonderful frosting I have used for years made in very little time with perfect results and 100% better than any canned, this frosting is so good you will find yourself eating a fair amount of it before even using it to frost with! --- choose the amount of cocoa powder you desire for either a light, medium or dark frosting, and make certain to sift the cocoa powder and the confectioners sugar before using for the recipe--- this frosting *freezes* very well so double the recipe and freeze one batch for next time --- *NOTE* for an ultra creamy fluffy milk chocolate frosting add in 1 to 1-1/2 cups thawed Cool Whip topping at the end of mixing the frosting and beat on low speed until blended ------- also see my recipe#80118 ---- recipe#282040 --- recipe#90142
This is the sort of cake you’d find in an old-fashioned diner of your dreams: a majestic creation, frosted with fluffy, super-sweet buttercream, just made to stand aloft and enticingly on the counter. The Ermine Buttercream (often less alluringly known as Flour Buttercream) is a revelation: before you even get on to the butter, you start off by making a roux with flour, sugar and milk, and although I know that the idea of a gluey flour-paste doesn’t sound immediately appealing, trust me that it creates the most divinely light and moussy buttercream. Since this roux must be used completely cold, I advise making this part first, then actually finishing off the buttercream when the cakes have cooled. And those of you who are inclined to be disparaging about the idea of adding vegetable shortening to a cake should know that this is what helps create a gorgeously fluffy sponge, best eaten on the day it's made, though no hardship after. For me this cake is all about its pale vanilla splendour, but I admit that were I making this for a child's birthday party, I would add a vulgar note with a confetti-covering of sprinkles. Indeed, at Christmas, you could scatter over festive red and green sprinkles — and it’s a wonderful alternative for children and others who fail to see the charm of fruit cake — but I still can’t help thinking the simple, snow-covered effect of the unadorned icing wins out. I know this looks like a dauntingly long recipe, but nothing about it is complicated, I promise you. For US cup measures, use the toggle at the top of the ingredients list.
I saw this cake on YouTube. I searched around for different recipes and the fact is, they are almost all identical. I hear this is an old ...
Heilala Vanilla's pure vanilla extract takes center stage in this showstopping naked layer cake, imparting bold, rich vanilla flavor to every bite. From the tender vanilla cake to that addicting vanilla bean seed-speckled buttercream, this elegant recipe proves that the simple things in life are sweetest.
Ooey Gooey Bars is a delicious and easy-to-make cake and sweet and rich as well. This cake is so popular in all United States. These Ooey Gooey Bars are Healthy and Tasty at the same
This is not your traditional spice cake, in fact there is just a hint of ginger and nutmeg in this delicate, perfectly textured Vanilla Buttermilk Spice Cake. But a hint is enough. Truly this cake is just heavenly!
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
Last weekend was my son's 2nd birthday. I have a 2 year old son!!! I'm unbelievably proud to be the mom of such a good and sweet boy. In honor of his birthday, considering his egg allergy, I had to come up with an egg free cake recipe. All of the ones I found on the internet weren't simple enough fo
It was the name of these brownies is what caught my eye. Coconut milk? My lactose intolerant dream ingredient. It’s the rich, decadent, magical little fix that makes everything creamy again!…
8 ounces cream cheese, softened 2-(3-1/2 ounce packages) of vanilla instant pudding mix 3/4 cup milk 12 ounces of cool whip, thawed Mix cream cheese and pudding mix together. Slowly add milk. Fold …
Martha's Lady Baltimore cake is a tall white layer cake filled with a rich mix of dried fruit and nuts and rum and frosted with fluffy seven-minute frosting.
These cinnamon roll blondie bites are sprinkled with cinnamon sugar and smothered with cream cheese frosting. A one-bite dose of cinnamon roll flavor!
