1.4M views · 11K reactions | A few days ago, we were testing a batch of Florentines (aka lace cookies) when we realized that they work surprisingly well as cannoli shells! | Crowded Kitchen | Facebook
1.4M views · 11K reactions | A few days ago, we were testing a batch of Florentines (aka lace cookies) when we realized that they work surprisingly well as cannoli shells! | Crowded Kitchen | Facebook
221K views · 26K reactions | @hungry.happens COMMENT ‘RECIPE’ to receive a direct link to this recipe in your DMs inbox ❤️😋❤️ These HEALTHIER PECAN PIE BARS are my family’s favorite dessert and I love them because they’re so easy to make #glutenfree Full recipe is on my website: https://hungryhappens.net/healthy-pecan-pie-bars/ 💙Stella | Stella Drivas 🇬🇷🇺🇸 | Facebook
221K views · 26K reactions | @hungry.happens COMMENT ‘RECIPE’ to receive a direct link to this recipe in your DMs inbox ❤️😋❤️ These HEALTHIER PECAN PIE BARS are my family’s favorite dessert and I love them because they’re so easy to make #glutenfree Full recipe is on my website: https://hungryhappens.net/healthy-pecan-pie-bars/ 💙Stella | Stella Drivas 🇬🇷🇺🇸 | Facebook
23K views · 3.2K reactions | A twist on the classic Italian caprese cake, this pistachio cake is simple, yet surprisingly delicious. ✨ Ingredients: 120 g white chocolate (4.23 oz) 100 g butter (1/2 cup) 100 g sugar (1/2 cup) 3 eggs 180 g pistachios (1 cup + 3 tbsp) Lemon zest 1 tsp vanilla extract (optional) Instructions: 1. Preheat your oven to 180°C (350°F) and grease or line a 7-inch cake pan with parchment paper. 2. In a heatproof bowl, melt the chocolate and butter together over a double boiler or in the microwave, stirring until smooth. Let it cool slightly. 3. In a food processor, pulse the pistachios until finely ground into a flour-like texture. Set aside. 4. Beat the egg yolks with half the sugar until pale and fluffy. 5. Mix in the vanilla extract (or paste), lemon zest
161K views · 6.5K reactions | TORTA CAPRESE - Campania 🇮🇹 Reposting a favorite for all of my new followers!! 🥰 This delicious gluten free almond and chocolate cake originally from the island of Capri is so easy to make you’ll want to make it all the time!! INGREDIENTS 200 g almonds, ground into flour or almond flour 150 g butter 150 g sugar 150 g good dark chocolate (I use 50% cocoa) 4 medium eggs 1 orange zested 1 tablespoon of Cointreau Icing sugar for decorating Blanched almond flour to coat the pan 🎤 @djiglobal 🎥 @nikoncanada @nikonusa #chefgr #flavorsofitaly #glutenfree #toronto #trending #italianrecipes #italianfood Is this like an Italian brownie? |
161K views · 6.5K reactions | TORTA CAPRESE - Campania 🇮🇹 Reposting a favorite for all of my new followers!! 🥰 This delicious gluten free almond and chocolate cake originally from the island of Capri is so easy to make you’ll want to make it all the time!! INGREDIENTS 200 g almonds, ground into flour or almond flour 150 g butter 150 g sugar 150 g good dark chocolate (I use 50% cocoa) 4 medium eggs 1 orange zested 1 tablespoon of Cointreau Icing sugar for decorating Blanched almond flour to coat the pan 🎤 @djiglobal 🎥 @nikoncanada @nikonusa #chefgr #flavorsofitaly #glutenfree #toronto #trending #italianrecipes #italianfood Is this like an Italian brownie? |
129K views · 3.5K reactions | Here’s one of my viral easy Ramadan desserts Layali Luban, it’s a delicious semolina pudding. I love how it appears so well with the rosewater. Layali Luban 2 cups milk 1/3 cups semolina 1/3 cup sugar 1 tablespoons rose water Dash of salt 1/2 teaspoon vanilla In a pot on meat heat, mix all these ingredients together but not the vanilla once it thickens add the vanilla remove from the stove immediately. In a 8x8 tray lightly spray it with oil spray and wipe it down with a napkin very lightly. Pour the semolina pudding and spread it out evenly. Ashta topping 3/4 cup heavy whipping cream 1/3 cup milk 1 tablespoons sugar 1 1/2 tablespoons cornstarch In a small pot on medium heat mix all these ingredients together don’t stop mixing. The milk will burn. Once it boils you’ll notice it will thicken up. Remove from the stove pour on top and spread it out and let it rest to room temperature. Then cover it up with plastic wrap and put it in the fridge for a few hours for the simple syrup on top with some pistachios and enjoy. Simple syrup 2 cups white sugar 1 1/4 cup water Squeeze of fresh lemon juice, about 1 teaspoon In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stifrs. Once it comes to a boil, STOP stirring #arabicfood #fyp #fypシ #recipe #easyrecipe #pudding #desserts #ramadan #semolina #yuumy #delicious | Connie Homayed Kazan
129K views · 3.5K reactions | Here’s one of my viral easy Ramadan desserts Layali Luban, it’s a delicious semolina pudding. I love how it appears so well with the rosewater. Layali Luban 2 cups milk 1/3 cups semolina 1/3 cup sugar 1 tablespoons rose water Dash of salt 1/2 teaspoon vanilla In a pot on meat heat, mix all these ingredients together but not the vanilla once it thickens add the vanilla remove from the stove immediately. In a 8x8 tray lightly spray it with oil spray and wipe it down with a napkin very lightly. Pour the semolina pudding and spread it out evenly. Ashta topping 3/4 cup heavy whipping cream 1/3 cup milk 1 tablespoons sugar 1 1/2 tablespoons cornstarch In a small pot on medium heat mix all these ingredients together don’t stop mixing. The milk will b
456K views · 43K reactions | Chocolate caramel budino 🍮 Recipe is at https://tasty.co/recipe/chocolate-budino 🥰 & someone teach me how to rocher pls 😅! | Sarah
456K views · 43K reactions | Chocolate caramel budino 🍮 Recipe is at https://tasty.co/recipe/chocolate-budino 🥰 & someone teach me how to rocher pls 😅! | Sarah
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1.5M views · 31K reactions | Clementine and Almond Cake Every winter I make a clementine cake, it comes from a recipe by Claudia Roden and made famous by the fabulous @nigellalawson . • roughly 375 grams clementines or other citrus fruit • 6 large eggs – lightly beaten • 225g white sugar • 250g ground almonds • Optional 1 teaspoon baking powder (I didn’t use any) Place the clementines into a pan with some cold water, bring to the boil, and cook for one and a half hours. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines skins, pith, fruit and all — and give a quick blitz in a food processor (or in a bowl with a hand-held blitzer.) Preheat the oven to 170°C fan/375ºF. Butter and line a 20cm / 8 inch tin. Add all the other ingredients to the bowl and mix it well until fully combined. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin. Nigella feels that it tastes better the next day and I tend to agree although trying to resist a slice is nigh on impossible. #cake #clementine #glutenfree #dairyfree #citrus | Dominic Franks
1.5M views · 31K reactions | Clementine and Almond Cake Every winter I make a clementine cake, it comes from a recipe by Claudia Roden and made famous by the fabulous @nigellalawson . • roughly 375 grams clementines or other citrus fruit • 6 large eggs – lightly beaten • 225g white sugar • 250g ground almonds • Optional 1 teaspoon baking powder (I didn’t use any) Place the clementines into a pan with some cold water, bring to the boil, and cook for one and a half hours. Drain, discarding the cooking water, and, when cool, cut each clementine in half and remove the pips. Dump the clementines skins, pith, fruit and all — and give a quick blitz in a food processor (or in a bowl with a hand-held blitzer.) Preheat the oven to 170°C fan/375ºF. Butter and line a 20cm / 8 inch tin. Add all
2.2M views · 51K reactions | Hôtel de Crillon Chocolate Cake. I’ve never stayed at the Hôtel de Crillon at Place de la Concorde in Paris but it remains on my bucket list. If you can’t get there, at least make this chocolate cake. Maida Heatter adapted this recipe and I’ve been making it for years. It might be my favorite chocolate cake. It’s creamy, fudgy, flourless, gluten-free, and delicious. Plan ahead because it’s best to make it a day ahead and refrigerate, but that makes it a timesaver. Use your best chocolate for this. 8 oz (227g) best-quality bittersweet or semisweet chocolate (I used Callebaut, Valrhona, or Guittard) 8 oz (227g) unsalted butter 1 c (200g) granulated sugar ¼ t kosher salt 2 t vanilla extract 4 eggs, room temperature cocoa powder and/or chocolate curls, for garnish Grease an 8” or 9” round cake pan. Cut a parchment circle to fit in the bottom of the pan. Grease the parchment as well. Dust with 1 tablespoon cocoa powder and tap out the excess. Preheat oven to 325 degrees. Place chocolate, butter, and sugar in a microwave safe bowl. Carefully microwave in several 30 second intervals, stirring in between, until butter is melted and chocolate has softened (or melt using a double boiler). Remove and stir to melt chocolate and smooth mixture. Add eggs, one at a time and whisk well after each addition. Whisk in vanilla and salt. Pour batter into pan and place pan into a larger cake pan or a baking dish. Fill larger pan with water to come ⅓ of the way up the sides of the cake pan. Bake about 1 hour and 10 minutes. Remove from the oven and let cool at least one hour. Run a knife around the edge of the pan. Place a serving plate over pan and invert, carefully banging several times to dislodge the cake. Leave the parchment round on the cake and refrigerate overnight. Remove from the fridge, and let stand 30 minutes until sides are soft enough to be smoothed with a knife. Remove parchment round and sift cocoa powder on top. If desired, decorate with chocolate shavings. Serve with a dollop of whipped cream. | Catherine Pla
2.2M views · 51K reactions | Hôtel de Crillon Chocolate Cake. I’ve never stayed at the Hôtel de Crillon at Place de la Concorde in Paris but it remains on my bucket list. If you can’t get there, at least make this chocolate cake. Maida Heatter adapted this recipe and I’ve been making it for years. It might be my favorite chocolate cake. It’s creamy, fudgy, flourless, gluten-free, and delicious. Plan ahead because it’s best to make it a day ahead and refrigerate, but that makes it a timesaver. Use your best chocolate for this. 8 oz (227g) best-quality bittersweet or semisweet chocolate (I used Callebaut, Valrhona, or Guittard) 8 oz (227g) unsalted butter 1 c (200g) granulated sugar ¼ t kosher salt 2 t vanilla extract 4 eggs, room temperature cocoa powder and/or chocolate curls, for garnis
169K views · 18K reactions | Make mascarpone cheese at home! So easy! I think most of us are used to the flavor of cream cheese.. so let me tell you, mascarpone is NOT tangy and salty. It's silky, smooth and luxurious thickened cream with little to no tang. Hehe Store bought mascarpone cheese can be quite expensive. A 500g tub costs around Php 650-800 pesos depending on the brand. Heavy cream costs around Php 450 and it will yield 600-650g of homemade mascarpone. Worth the effort if u ask me lol. Also, off topic, but I honestly think, if u plan to make tiramisu, cream cheese is a PERFECT substitute. In fact I prefer it more than mascarpone. But that's just my opinion. Anywaaaay, here's the method. In case u wanna try out for yourself. Masarap sya with waffles / pancakes! And toasted bread with jam. 😘 @arla_ph sponsor me next time haha 😆 | Apron Girl PH
169K views · 18K reactions | Make mascarpone cheese at home! So easy! I think most of us are used to the flavor of cream cheese.. so let me tell you, mascarpone is NOT tangy and salty. It's silky, smooth and luxurious thickened cream with little to no tang. Hehe Store bought mascarpone cheese can be quite expensive. A 500g tub costs around Php 650-800 pesos depending on the brand. Heavy cream costs around Php 450 and it will yield 600-650g of homemade mascarpone. Worth the effort if u ask me lol. Also, off topic, but I honestly think, if u plan to make tiramisu, cream cheese is a PERFECT substitute. In fact I prefer it more than mascarpone. But that's just my opinion. Anywaaaay, here's the method. In case u wanna try out for yourself. Masarap sya with waffles / pancakes! And toasted
222K views · 6.8K reactions | Make your own Cheez-Its with simple, wholesome ingredients! These taste better than store-bought and are free from questionable additives. Here’s how: Ingredients: • 8 ounces sharp cheddar cheese, shredded • 1 cup all-purpose flour • 1/2 teaspoon salt (plus extra for sprinkling) • 1/4 cup unsalted butter, cubed • 2 tablespoons cold whole milk Instructions: 1. Preheat your oven to 325°F and line two baking sheets with parchment paper 2. In a food processor, combine the shredded cheese, flour, and salt, pulsing until mixed. Add the cubed butter and pulse until the mixture forms crumbs 3. Add the cold milk and pulse until the dough comes together and holds its shape when pressed 4. Transfer the dough to a lightly floured surface and roll it out into a thin rectangle, less than 1/8 inch thick 5. Cut the dough into 1-inch squares using a knife, pizza cutter, or fluted pastry wheel, and poke a hole in the center of each square with a skewer 6. Place the squares on the prepared baking sheets and sprinkle with additional salt 7. Bake for 17–20 minutes, or until the bottoms are deep golden brown. Lighter crackers will be less crispy. Cool completely before enjoying! #homemade #snacktime #snacks #recipe #recipes | Toby Blais
222K views · 6.8K reactions | Make your own Cheez-Its with simple, wholesome ingredients! These taste better than store-bought and are free from questionable additives. Here’s how: Ingredients: • 8 ounces sharp cheddar cheese, shredded • 1 cup all-purpose flour • 1/2 teaspoon salt (plus extra for sprinkling) • 1/4 cup unsalted butter, cubed • 2 tablespoons cold whole milk Instructions: 1. Preheat your oven to 325°F and line two baking sheets with parchment paper 2. In a food processor, combine the shredded cheese, flour, and salt, pulsing until mixed. Add the cubed butter and pulse until the mixture forms crumbs 3. Add the cold milk and pulse until the dough comes together and holds its shape when pressed 4. Transfer the dough to a lightly floured surface and roll it out into a
912K views · 3.6K reactions | 🍎⤵️Upside down Apple danish @healthy_floflo Reasons to love this recipe: ✅ the easiest puff pastry recipe you’ll make this holiday season💫 ✅ you only need 6 simple ingredients ✅ flaky bottom and caramelised top ✨ Ingredients: 2 apples, sliced very thin 1 sheet Puff pastry, cut into 8 rectangle pieces Honey Cinnamon 1 egg yolk Powder sugar (to dust) Instructions: 🍎On a baking tray add a sheet of baking paper. 🍎Spoon or drizzle 6 tsp of honey on the baking paper, these needs to be very far apart. 🍎Sprinkle cinnamon on top and as 4-5 slices of apple on top of each bit of honey. Add another teaspoon of honey. 🍎Add the puff pastry rectangle piece on top and press down the edges with a fork, to seal each rectangle. 🍎Brush the top of the puff pastry with egg yolk. 🍎Bake for 12 mins at 180C 🍎Let it cool down and sprinkle some icing sugar. Enjoy💫 | Healthy_floflo
912K views · 3.6K reactions | 🍎⤵️Upside down Apple danish @healthy_floflo Reasons to love this recipe: ✅ the easiest puff pastry recipe you’ll make this holiday season💫 ✅ you only need 6 simple ingredients ✅ flaky bottom and caramelised top ✨ Ingredients: 2 apples, sliced very thin 1 sheet Puff pastry, cut into 8 rectangle pieces Honey Cinnamon 1 egg yolk Powder sugar (to dust) Instructions: 🍎On a baking tray add a sheet of baking paper. 🍎Spoon or drizzle 6 tsp of honey on the baking paper, these needs to be very far apart. 🍎Sprinkle cinnamon on top and as 4-5 slices of apple on top of each bit of honey. Add another teaspoon of honey. 🍎Add the puff pastry rectangle piece on top and press down the edges with a fork, to seal each rectangle. 🍎Brush the top of the puff pastry