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daily-deliciousness · 1 year

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Raspberry mousse (cake filling and dessert)

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thoughtportal · 1 year

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Peanut Butter Cornflake Crunch Bars

So today we have these peanut butter conflict crunch bars which are so delicious and have the most unreal texture.

Simply mix together peanut butter, maple syrup, salt and vanilla and then stir in your crushed cornflakes

spread this out in a lined baking tin and then pour over a mixture of dark chocolate vegan butter and peanut butter, freeze and then slice into squares.

#tiktok #tiktok recipes #recipes #recipe #dessert recipes #dessert #peanut butter #chocolate #Peanut Butter Cornflake Crunch Bars

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tastesoftamriel · 1 year

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Ashlander-style scuttle cake

When you first set eyes on a traditional scuttle cake, your instinct may be to scream or laugh in shock. It's BURNT! How could you possibly serve that? Just trust the Ashlanders on this one, because it's worth every bite (the burned bits are delicious too, and very much edible). A delightful dessert with a cup of coffee or a glass of sweet wine. Best served after refrigerating overnight, if you can bear the temptation.

You will need:

280g Philadelphia cream cheese

250g ricotta

150ml double cream

1 tsp vanilla bean paste (or 2 tsp vanilla extract)

4 eggs

125g sugar

1 tbsp flour

Method:

Preheat oven to 210C/410F.

In a large mixing bowl, combine all your ingredients and beat together well until smooth.

Line a loaf pan or springform tin (about 20cm) with a generous amount of baking parchment, making sure it lines the top of the tin too. Be sure to have extra paper poking out over the top as the cake will rise in the oven and this will prevent spillage.

Scoop your cake mixture into the tin and bake on the middle shelf for 40-45 minutes, until the top begins to look burnt (but not black!) and crackled. Don't worry, it's supposed to look that way!

Remove the cake from the oven and leave it to cool in the tin for at least and hour before moving it to the fridge. Leave it there for a few hours to set (though overnight is best), and serve cold.

Be sure to keep the paper on any unserved cake at all times, as it will start to sag if removed!

#the elder scrolls #tes #food #cooking #Cake #Recipe #Recipes #cake recipes #Dessert #dessert recipes #Cheesecake #basque burnt cheesecake #Morrowind #Ashlanders #World building #worldbuilding

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polish-food · 2 years

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Karpatka - Polish Carpathian Mountain Cream Cake

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bethcakesblog · 4 months

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champagne cupcakes

#cupcakes #bakers of tumblr #champagne #baking aesthetic #new years #recipes #food #new years eve #bethcakes #baking recipes #dessert recipes #cupcake recipes #bakersgonnabake

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brunchbinch · 6 months

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Viennese whirls (x)

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simplyspellbound · 1 year

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Persian Love Cake for Beltane

This honey syrup soaked cake adorned with rose petals and fragrant with cardamom is the perfect dessert to represent an amorous holiday full of love. While traditional recipes include bannocks and honey cakes, this persian delicacy truly fills the senses and corresponds beautifully with the height of spring.

You can find the full recipe here from the above photo, but my version is below.

For the cake: 3/4 cups granulated sugar 1/2 cup canola oil 1/2 teaspoon ground cardamom 3 large eggs 1/4 cup milk 1 cup almond meal 1 cup all purpose flour 1.5 teaspoons baking powder 1/4 teaspoon salt

For the syrup: 1 cup honey 1 cup granulated sugar 3/4 cup cold water 1/2 teaspoon rose water Directions:

Preheat oven to 350 degrees and grease a 9 inch square pan.

In a large bowl, mix 3/4 cups sugar, canola oil, and eggs, until well combined.

Add the remaining dry ingredients and stir until smooth. Pour into the cake pan and bake 40 minutes or until a toothpick inserted comes out clean.

While the cake is baking, combine all syrup ingredients into a pot over medium high heat and bring to a boil. Turn down to low heat and simmer 5 - 10 minutes. Remove from heat and allow to sit until cake is out of the oven.

Allow the cake to cool for ten minutes and then slowly pour honey syrup over cake. It will take a moment for the cake to absorb all of the syrup, so if you pour all of it right away it may spill over!

Let cake come to room temperature before cutting. Serve warm or cold! Adorn with chopped pistachios and edible rose petals optionally.

#beltane #kitchen witch #dessert #dessert recipes #cake #pagan #Wheel of the Year

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1lifeinspired · 26 days

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New York Cheesecake - Averie Cooks

#cheesecake #recipes #desserts #dessert recipes #food photography

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comingfromastatechampionasshole · 8 months

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Doc's Best In Goddamn Show Montana State Fair Coconut Cream Pie

As promised, the baked good that did the best, I'll release the recipe. This is one of my favorite pies of all time, hewed into a perfect custard-based pie that won me my first Best in Show rosette in nine years. And pies is even a tough category!

The other shocking thing: This is one of the easiest pies I make. It's very much "don't worry about it." It even tastes better if you make everything but the topping the day before serving.

“Doc, why don’t you use cream of coconut for the custard?” Friend, I tried for years to get that to work, only to find out that cream of coconut just does not bake up as nice as milk and cream, so I use a nice extract and toast the coconut to get the flavors.

YOU WILL NEED:

A crust (I presume you can either make or buy a crust. I might even have a recipe here on the blog, I can’t remember)

Pie:

5 eggs

¾ cup caster/baker’s sugar

2 cups of whole milk

½ cup half and half (I believe this is called half cream in the UK)

1 tsp vanilla bean paste

1 tsp coconut extract (I like Olivenation or watkins. Also, bear in mind you may need to use more. I do this to taste and the tsp is a guess on my part. Don’t worry, I’ll tell you where to taste in the recipe)

Pinch salt

1 cup sweetened flaked coconut

Topping:

2 cups heavy cream VERY COLD (can use whipping or double also, but I prefer heavy)

2 tablespoons jello or jello style pudding mix, coconut

Powdered/icing sugar (this will be to taste)

Decoration: Most definitely toasted coconut. I really like Nuts.com’s organic dried coconut chips, but it depends on how flush I’m feeling--I did not use it in this competition. Macadamia nuts are great, dried pineapple, for this competition I used coconut rolls from costco. This is mostly for visual appeal, so be creative.

Toast your coconut: Put the oven at 350F. Put some parchment down on a baking sheet, and then put your sweetened flaked coconut on the sheet. Don’t forget to put in a bit extra for your topping decoration. Toast for about five minutes, it will probably need a stir and watch it closesy--coconut burns easy. When it’s a nice pale golden, pull it and up the temperature of the oven to 375F.

Blind bake your crust. If you haven’t done this before, I think it’s easy but admit maybe not everyone will. Roll your crust out into a pie plate, just like you always would, and then cover the bottom with tin foil, and fill with pie weights or beans, or rice--I’m a big fan of using sugar. Whatever you use. Bake it about 15-17 minutes, it should be lightly brown at the edges. Take out the pie weight you used. Bake it about 5 minutes more, just so the bottom gets very lightly toasted.

Make the filling! Beat your eggs in in a large bowl until they are very well combined but not whipped. Beat in everything but the coconut itself. NOW TASTE IT. Does it taste coconutty enough, or do you want to add a little more extract? Have an easy hand with the stuff, it’s powerful. Mix in the toasted coconut.

Yeah, I’m serious, that was the whole of the filling instructions. I told you this was ridiculously easy.

Bake: Pour your filling (carefully) into the pie crust, and cover the edges of your pie crust so it doesn’t burn (I use tin foil, but they do make fancy pie shields). I like to put it on a jelly roll pan so it’s easier for me to take in and out of the oven. You’re going to bake it at 375F for about 30-40 minutes, but the real test is: if you shake it a little, is it set at the sides but with a little wiggle in the center? That’s when it’s done.

Let it cool totally.

Topping! Beat your cold cream and pudding mix together, adding the powdered sugar slowly. I start with a quarter cup and work my way up until it’s as sweet as I like. I prefer a harder peak for this, but soft peaks are acceptable if you enjoy that more. Decorat with your topping choices!

GO WIN A FUCKIN ROSETTE

Please tell me if you made this! If you found this really helpful and would like to leave me a tip, my ko-fi is here!

#recipes #dessert recipes #pie recipes #baking tips

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najia-cooks · 1 year

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[ID: Three rectangular, dark golden brown pastries on a plate. The pastries are filled with a deep golden curd, drizzled with white icing, and garnished with sprigs of fresh thyme and curls of lemon peel. A lemon wedge sits to the left of the plate. End ID.]

Puff pastry tarts with lemon-thyme curd

Flaky, crispy puff pastry is topped with a homemade lemon curd in this classic mini-tart recipe, perfect for breakfast, brunch, tea, or dessert. The savory pastry and the brightness of the lemon cut the sweetness of the curd, while fresh thyme adds a bit of minty, peppery complexity.

Recipe under the cut!

Patreon | Tip jar

Makes 12 pastries.

Ingredients:

For the pastry:

1 batch puff pastry

For the curd:

1/2 cup granulated sugar

1/2 tablespoon agar agar flakes (or 1/2 tsp agar powder)

1/4 cup fresh lemon juice (about 2 lemons)

Zest of two lemons (about 1/2 Tbsp)

1/2 cup (120g) non-dairy margarine

2 sprigs fresh thyme leaves, removed from stems and minced

Pinch salt

Crack of black pepper (optional)

Replace the agar with 1 Tbsp of cornstarch in a pinch.

For the 'egg' wash:

1 Tbsp non-dairy milk

1 Tbsp agave nectar

Instructions:

For the curd:

1. Juice and zest the lemons. Scrub lemons under running water for a few seconds to clean their peels (especially if they're not organic). Use a surform tool to zest the lemons, or use a vegetable peeler to remove just the top layer of the peel (trying not to take too much of the white pith) into strips, and then mince.

Press and roll the lemons firmly against a hard surface to make juicing easier, then cut them in half and juice with a reamer or citrus press. Pass the juice through a fine sieve to remove seeds and fibers.

2. Make the curd. Whisk together sugar, agar or cornstarch, lemon zest, thyme, and salt in a small pot. Add lemon juice and stir to combine. Add margarine.

3. Bring curd mixture to a low boil over medium heat, whisking constantly. Lower the heat to medium low for and continue to cook, stirring often, or 10-30 minutes until thickened.

You will know it is thick enough when you can run a finger across the back of a spoon dipped in the curd, and the trail your finger made does not collapse back into the curd but remains visible. Keep in mind that it will thicken further as it cools!

4. Remove curd from the pot into a bowl and refrigerate until cold.

For the wash:

Whisk ingredients together in a small bowl. Set aside.

To assemble:

1. Cut your puff pastry in half and refrigerate the half you're not working with. Roll the other half out into an 8 x 12” (20 x 30cm) rectangle, then cut it into 6 4” (10cm) squares.

2. With a small, sharp knife, score the edges of each square to form a smaller square about two inches in diameter in the center of each pastry. Be careful not to cut all the way through the pastry—you just want to create a little bit of separation while leaving the square in one piece.

3. Refrigerate the dough squares you have formed and repeat with the other half of the puff pastry.

4. Brush the pastry squares with the 'egg' wash mixture and bake in a preheated oven at 400 °F (205 °C) for 10-15 minutes, until golden brown.

5. Using a sharp knife, gently trace over the previously scored squares to re-separate; press each central square down, leaving the outer borders puffy and elevated.

6. Add a dollop of lemon curd to each square and garnish with thyme, mint, or candied lemon peel, or drizzle with a mixture of powdered sugar and non-dairy milk.

Note that non-vegan recipes for puff pastry tarts with fruit curd often instruct you to bake them, for some or all of the cooking time, with the curd already added—with an eggless curd, I found that this resulted in the curd bubbling up and spilling over the sides of the pastries, then burning to the bottom.

#vegan cooking #vegan recipes #recipes #dessert recipes #lemons #agar agar #tarts #English #baking

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gildxrcy · 1 year

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vegan strawberry cupcakes

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coolchildwizard · 6 months

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Holiday Candy and Fudge Recipes

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everyveganrecipe · 1 year

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This one is for all the mango lovers! Inspired by my latest adventure in Thailand, I had to make an easy, at home version of their most iconic Thai dessert! 🤩

🥭 Mango Sticky Rice Recipe