Mug cake š°š„®šš„
#Vegan #Dessert #Recipe
https://www.allrecipes.com/recipe/263727/vegan-mug-cake/
Mug cake š°š„®šš„
#Vegan #Dessert #Recipe
https://www.allrecipes.com/recipe/263727/vegan-mug-cake/
For me, every chance to teach you something about Hebrew or Israel - I take it.
So when I found myself craving the classic Israeli petit beurre cake⦠this lesson basically taught itself.
Yes - Israelis have their own version of āgraham crackers".
Yes - they taste different.
And yes - theyāre essential for some of the most nostalgic Israeli desserts.
I ordered them on Amazon, and thatās how this Hebrew + Israel lesson was born.
Soon Iāll make the classic Israeli petit beurre cake using these crackers - and Iāll share it with you step by step.
(And of course, Iāll credit the Israeli recipe creators I follow)
Because Hebrew isnāt just a language.
Itās culture.
Itās food.
It's comfort.
Itās the small everyday things that tell a bigger story.
More to come š®š±š°
Psst! Putting cookies into yogurt is just a slight variation of an icebox cake, which, if youāre unaware, is cookies in whipped cream. #dessert
Cold weather is the perfect excuse for desserts this good! #dessert #recipes
https://honestandtruly.com/cozy-winter-desserts/?utm_source=flipboard&utm_medium=activitypub
Posted into Delicious Recipes You Need to Make NOW @delicious-recipes-you-need-to-make-now-HonestAndTruly
Sweet, simple, and made with love š These easy homemade Valentineās Day desserts are perfect for sharingāor keeping all to yourself. šš« #dessert #cooking #food&dining #soulfood #flipboardusergroup
Posted into The Recipe Exchange @the-recipe-exchange-food
Nonnaās Italian Christmas Cookies Recipe Makes Spirits Bright (8 Ingredients) | Cookies
Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a ā¦
#dining #cooking #diet #food #Dessert #Italiandesserts #desserts #Italia #Italian #italiandesserts #italiano #italy
https://www.diningandcooking.com/2484206/nonnas-italian-christmas-cookies-recipe-makes-spirits-bright-8-ingredients-cookies/
š“ó §ó ¢ó ³ó £ó “ó æ The laird gets tipsy ā that's what this dessert means.
Sponge cake soaked in whisky. Raspberries. Custard. Cream. Layered and chilled overnight.
Scotland's boozy trifle. Burns Night's perfect ending.
https://www.worldfoodwine.com/recipe/tipsy-laird
#BurnsNight #TipsyLaird #ScottishFood #food #Dessert #Trifle
sticky toffee pudding w this recipe: https://www.thekitchn.com/sticky-toffee-pudding-recipe-23431934 only @zaron5551 added molasses in the sauce #vegetarian #food #dessert #stickytoffeepudding
These sweet treats are perfect for sharing with someone special on Valentineās Day! #dessert #valentines #recipes
Posted into Recipes You Need To Try @recipes-you-need-to-try-HonestAndTruly
Soft, chewy, and filled with rainbow sprinkles that bring a pop of color to every bite, our Birthday Cake Cookies are ready to party. #dessert #homemade #fediverse#food #recipe #flipboardusergroup
https://www.askchefdennis.com/birthday-cake-cookies/?utm_source=flipboard&utm_medium=activitypub
Posted into Ask Chef Dennis - New Recipes @ask-chef-dennis-new-recipes-askchefdennis
We put tiramisu put to the test ā which came out on top?
Tiramisu is the perfect after-dinner dessert, with just a mixture of tastes and textures, from cream to egg, coffee and alcohol. The name itself reveals how perfectly suited it is to the bleak January days ā itās from the Italianā¦
#dining #cooking #diet #food #Dessert #Italiandesserts #desserts #Italia #Italian #italiandesserts #italiano #italy
https://www.diningandcooking.com/2482493/we-put-tiramisu-put-to-the-test-which-came-out-on-top/
This Silken Tofu Chocolate Mousse is one of my favorite easy desserts right now š«āØ
Itās rich, creamy, naturally high in protein, and comes together in 10 minutes. Perfect for a quick treat or make-ahead dessert!
https://jessicainthekitchen.com/silken-tofu-chocolate-mousse/
Sometimes For the Better
Things change, including tastes. Once upon a time, lo in the darkness of the long ago past, I hated brie.
The flavor, the texture, everything about it struck me as wrong. I have a particularly strong memory of sitting on the wooden steps overlooking the grassy hill leading down to the stream, parental units laughing as I grimaced around a mouth full of bitter cheese.
Reader, I am here to tell you that I got over it.
Thatās not the only taste that has changed over the years. I used to avoid almonds in general (dry slices! annoyingly sharp slivers!) and almond flavoring specifically. Too strong, too cloying, too whatever. It was on my list of no thank yous.
Then we started watching The Great British Baking Show and came across frangipane. It seemed quick, easy, versatile, but still, ugh, almond.
Eventually I decided to give it a try despite my almond aversion.
Reader, I am here to tell you that I got over it:)
* * *
The world is going through a lot of changes right now, many with decidedly negative outcomes. (Looking at you, climate change!) But not all of those changes are bad.
My tastes have evolved and Iām happier for it. Staying openminded, staying flexible, those are good things. (Not for my cholesterol, obviously, but baby steps amirite?)
I recently tried out this recipe for Raspberry Puff Turnovers. And heck, while I was at it, why not add a layer of frangipane?
Nothing about my version should have worked. It was my first shot at making puff pastry. It came out of the freezer too cold and was a pain to work. Mr Man offered to help and it was only after he finished beating it into submission that I remembered one should probably treat pastry with more delicacy. It refused to roll out to size and I had to peel it off the silicone mat with a spatula.
Surely, I thought, this is a disaster in the making. But I made the raspberry filling with a bit of lemon and Fiori di Sicilia and the frangipane is all made so letās just give it a go.
Rolling, sizing, cutting, sealing, bake times, all very much an adventure.
And yet somehow, it worked.
The pastry was shatteringly crisp. The raspberry filling mellowed into sweet and tangy perfection. And the frangipane melted into a creamy layer of subtle flavor that complemented the lot.
So hooray, but thatās only partly why I decided to tell you this story.
It turns out that, if you have leftover frangipane and berry filling, you have all the makings of a quick and easy cookie. (The classic āquickā frangipane dessert is a French-toast adjacent toasted bread called Bostock, but I was out of both time and bread.)
A scoop of frangipane with a dot of jam in the center, baked on parchment paper in the toaster oven at 350F (six minutes for me, maybe more if your cookies are bigger), and voila. I learned something new and got delicious, delicately almond-flavored cookies.
An unexpected bonus, and a reminder that change can be for the better, too.
* * *
Photo by Tetiana Bykovets on Unsplash#365Ways #365Ways2026 #baking #change #dessert #food #recipes #Thoughts
Proof that classic sweets still win every time #recipes #cooking #food #dessert
Posted into The Recipe Exchange @the-recipe-exchange-food
These chocolate recipes disappear fast, shared or not! #dessert #chocolate #recipes
Posted into Recipes You Need To Try @recipes-you-need-to-try-HonestAndTruly
Das #Leckerli zum Probieren:
šš Dieser #Apfelmuskuchen ist perfekt für alle, die cremige Schichten lieben.
Mit einem Boden aus #Mürbeteig und einer leckeren Decke aus #Apfelmus und #Vanillepudding wird dieser Kuchen zum Höhepunkt. Aber wie bekommt man die Schichten perfekt hin? Finde es heraus und teste das Rezept.
https://www.oekologisch-unterwegs.de/rezepte-zum-backen/600-apfelmuskuchen.html