The best ever carrot cake I had! Really!
- 1/4 cup melted butter (plus about 1 teaspoon softened butter for pan)
- 1 1/2 cups all-purpose flour (plus more for pan)
- 1 1/2 teaspoon baking powder
- 2 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup oil (canola oil)
- 59 grams carrot juice (1/4 cup)
- 2 large eggs
- 2 tablespoon fresh ginger, finely grated (use a box grater or microplane).
- 1 1/2 cups shredded carrots (coarsely shredded, from about 3 medium orange carrots, peeled)
Stunning beautiful cookies! It was the first time that I prepared crinkles and I’m really amazed from how easy and quick was this recipe ! The result cannot be beaten and really recommend to try this recipe. Imagine that the cookies could be frozen before baking and baked in small batches when needed. Note: if using a fan forced oven, like myself, I recommend to reduce the baking time to 11-13 minutes.
1 1/4 cups all-purpose flour (spooned & leveled)
3/4 cup unsweetened cocoa powder (preferably Dutch process)
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (at room temp, 1 stick)
1 cup light brown sugar
2 large eggs
1/4 cup powdered sugar
Source: https://www.recipezazz.com/recipe/chocolate-crinkles-28764 by Twissis
This is exactly the recipe I needed to celebrate a birthday! Great recipe and it worked perfectly even without baking powder or baking soda! I’m real happy about the result!
- For the cake:
- 5 ounces bittersweet chocolate, finely chopped (use good quality)
- 9 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar
- 6 large eggs, separated (room temperature)
- 1 teaspoon pure vanilla extract
- 1/2 cup caster sugar
- 1 cup all-purpose flour
- Apricot glaze:
- 1 1/4 cups apricot preserves
- 2 tablespoons golden rum or 2 tablespoons water
- Chocolate glaze:
- 1 cup sugar
- 1/2 cup water
- 4 ounces bittersweet chocolate
Source and recipe description: https://spinthegloberecipes.wordpress.com/2017/07/12/classic-sachertorte/ by
As I saw this recipe I found that would be something that we all would love and the preparation seemed to be quick for me. Usually I make strudel-dough myself and the phyllo variation would be a way to prepare it when I have less time and in a hurry.
I took my phyllo and I shocked seeing that the sheets were broken (probably to long in the freezer) and rolling it would have been a real challenge. At this moment I asked the help to my husband, I placed the broken phyllo sheets on a silicon mat. I covered a rectangular cake mold with aluminium foil and I greased it. I placed some on the sheets pieces in the mold with overlapping pieces.
Carefully we rolled the strudel using the mat and we transferred it into the mold with the additional sheets. we folded the borders of the sheet over the strudel and brushed the surface with a mixture of water and melted margarine.
Finally we removed the strudel from the mold and foil…..wow! The strudel had been saved and result amazing! So delicious with the amaretto addition!
Thanks a lot Nancy for this awesome recipe we enjoyed it very much with some vanilla ice cream as suggested!
- 1/3 c raisins
- 3 Tbsp amaretto
- 3 c coarsely chopped and peeled granny smith apples (about 1 pound)
- 1/3 c sugar
- 3 Tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 8 sheet(s) frozen phyllo dough, thawed
- butter cooking spray
Source and recipe description: https://www.justapinch.com/recipes/dessert/fruit-dessert/apple-strudel-2.html?r=1 By Daily Inspiration S @DailyInspiration
I prepared the jelly cubes with agar agar according the instructions. After cooling this down my daughter made mini cubes (less then 1cm!) and she arranged them in the mini serving bowls. We poured the sauce, added some whipped cream, dusted with cacao and got a fantastic delicious stylish mini dessert for our guests!
- 1 pkg unflavored gelatin, I used agar agar
- 1 1/4 c strong brewed coffee
- 1/4 c water
- 3 Tbsp sugar
- 1/4 c sweetened condensed milk
- 2 Tbsp whipping cream
- 3 Tbsp kahlua coffee liqueur (possible substitute: sambuca al caffè or martini bianco+nocino or bayleys)
- Whipped cream
- 1 Tbsp cocoa powder, to dust
Source and recipe description: http://www.justapinch.com/recipes/dessert/other-dessert/kahlua-coffee-jelly.html?p=1%E2%80%8B by Janin Sayun
Super simply way to prepare pineapple (perfect to be prepared in advanced)! After marinating the pineapples chunks with port for a few hours I added the mint and enjoyed it!
The port gave special fine touch, not so much color as the quantity mentioned is not big but enough for the special taste and perhaps not a problems for children as well! If somebody needs more they can add it directly in their portion.
I’m glad I have enough mint form the garden, this is perfect combination with pineapple.
1 large ripe pineapple, about 3 3/4 to 4 pounds
3 Tbsp fine ruby port
1/4 c freshly minced mint
I’ve prepared this for myself as lunch and now I’m sad that all have gone: it was so gooood!
I will prepare this soon for my family and I know it will be a hit!
I halved the recipe and used some of the cherries I had in the freezer and used a small clay tin for roasting. The cherries were already pitted, but after the first 10 minutes I removed/drank the half quantity of liquid and added 2 tablespoons of brandy!
This recipe is excellent, all was perfect and the salt and especially pepper additions are a must!
I enjoyed this with a fresh made omelette! Wow! For a even more special dessert add to the filled omelette some vanilla ice cream. Thanks a lot for posting this wonderful recipe!
- 24 large plump and very ripe cherries ( I used frozen ones)
- 2 tablespoons demerara sugar
- 1 pinch sea salt
- 1 few grinds of fresh cracked black pepper
- 1/4 cup cherry brandy
Source :http://www.food.com/recipe/roasted-cherries-429991 by CookGirl
We all enjoyed this very much and was very happy I could serve this to our unattended guests. They were very surprised about the dough, how juicy was the filling and from the great taste. Yes, this is really a recipe I can recommend.
Note: I used splenda.
1 cup all-purpose flour
2 teaspoons cup sugar or splenda
3 tablespoons unsalted butter, cut into small chunks
2 tablespoons ice water (or more if needed)
FOR THE FILLING:
4 medium apples, peeled, cored and sliced no less than 1/4-inch thick
1/4 cups sugar or splenda
1 tablespoons all-purpose flour
1 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
1 teaspoons fresh lemon juice
1 tablespoons water, at room temperature
2 tablespoons unsalted butter, melted
3/4 cups rolled oats
5 tablespoons all-purpose flour
2 tablespoons sugar or splenda
We adored this wonderful apple cake! It’s quick and easy recipe which worked perfectly. I reserved some nuts and some raisins which I placed at the bottom of the mold and gave the cake a special rustic look without need to glaze it!
I reduced to butter quantity to one spoon and I increased the apples to 5 cups (!) as I have lot of them. This was not a problem and the cake resulted perfect. I’m sure that the original quantities would work well as well!
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup unsalted butter, melted (I used only one tablespoon)
- 2 cups dark brown sugar ( packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups cubed parted tart apples ( about 1 lb.) (I used 5 cups)
- 1 1/2 cups pecan halves
- 1 cup golden raisin
Source and recipe: http://www.food.com/recipe/chunky-apple-pecan-cake-339411 by JakieOhNo
made this for the for the “fiesta Rapido” challenge for Tex-Mex recipes. It’s really a quick dessert, can be enjoyed on pancakes, ice creams, but I would really appreciate this on Greek yogurt as well. Depending on the honey quality this can be result quite dense and it’s necessary to take care because it is VERY hot while boiling! The butter is very important, please no substitute.
- 1 cup honey
- 1/4 cup butter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg ( fresh ground is best)
- 1/2 cup almonds, finely chopped
Source and recipe: http://www.food.com/recipe/miel-de-nuez-mexican-honey-nut-syrup-171450 by Muffin Goddess