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Desserts & Baking

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Fruity Christmas biscotti. Salted caramel & peanut butter billionaire’s slice. Salted caramel chocolate torte. Pumpkin pie with walnut cinnamon crunch. Strawberry. Nutella Cheesecake. Nutella Cheesecake Recipe Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake | Prep Time: | Cook Time: | Total Time: Ingredients:10 oz (280 g) graham crackers (digestive biscuits)5 tablespoons soft unsalted butter1 13-oz jar Nutella (at room temperature)¾ cup chopped toasted hazelnuts1 lb (450 g) cream cheese (at room temperature)½ cup confectioners’ sugar (sifted) Method: Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture. Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon.

Place in the fridge to chill. Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. This is the famous Nigella’s Nutella Cheesecake. Zesty carrot & ginger loaf. Gingery plum cake. Carrot, courgette & orange cakes. Food - Recipes : Angel food cake with lemon curd. Food - Recipes : Angel food cake with lemon curd. Food - Recipes : Blueberry and lemon traybake. Food - Recipes : Classic carrot cake. The Ultimate Chocolate Fudge Pie. I am 25 years old today!! Someone suggested I should take the day off from blogging. But that’d be no fun. You know what would be fun? Sharing one of my absolute favorite recipes in the whole wide world! What if I told you… What if I told you that in less than ten minutes, you can make this: Chocolate Fudge Pie. What if I told you that this pie is… Dangerously rich and deliciousMuch healthier than it tastes (and lower in calories, too!) Warning: If you bring this chocolate pie to parties, people will devour every last chocolatey bite.

You won’t want to share. The ultimate “does not taste healthy” dessert. Even my health-food-hating friends like this pie. Well, maybe this pie and the Deep-Dish Cookie Pie. My friends say it’s a tie. Chocolate Fudge Pie (Ridiculously easy, and insanely delicious) Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until super-smooth. You truly can make this in just 5 minutes! Nutritional Info: Gluten Free Chocolate Cake recipe -

How to make Cheese Cake with Korean Rice Cooker. Vegan Chocolate Cake Recipe - Vegan Dairy Free Chocolate Cake. This rich, moist vegan cake uses tofu instead of eggs and a portion of the fat, resulting in a healthier, yet decadent, delight! © 2008 Ashley Skabar, licensed to, Inc. Prepared with silken tofu in place of the eggs and butter called for in traditional recipes, this chocolate cake is one of the healthiest around, and it is still so tasty! Frost with whatever dairy-free frosting suits the occassion. Although many recipes that call for silken tofu require that you drain the liquid from the box before using, for this recipe, just open the box and pour both the liquid and tofu into the blender as directed in step 3.

Makes one 2-layer 9" cake Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Ingredients: 1 ¾ cup flour¾ cups pure unsweetened cocoa powder1 ½ t. baking powder1 ½ t. baking soda ¼ t. salt1 12.3-ounce box firm silken tofu 1 1/4 cup maple syrup3 T. canola oil1 cup almond milk1/3 cup boiling water Preparation: 1.Preheat the oven to 350 F. 2. 3. 4. Nothing says summer to me like a big jug of Pimm's mixed with lemonade, strawberries, cucumber and mint. It is the perfect accompaniment to any BBQ or if I'm being honest, to any warm and sunny day. The dangerous thing is that Pimm's now comes premixed in a can. I'm thinking all picnics from now on!? So you get the idea that I love Pimm's, so it can only be a logical progression to try and freeze it and make it into lolly form. Makes 4 Lollies What you will need: 2 Cans of Pimm's Mixed with Lemonade 20g Cucumber 8 Mint Leaves 40g Strawberries Right, I don't really feel totally comfortable calling this a recipe as it is more an assembly of ingredients. A demon has definitely been unleashed with this recipe. If you're wondering where I got my napkins from, here is a link to the tutorial where I made them: Hand Printed Napkins.

Day 5: Chocolate and Berry Pudding Pops (Vegan). Dan Lepard: How to bake the alchemist's chocolate cake. I've created this one for reader Peggy Lin, who wrote asking for more low-fat, low-sugar recipes. This chocolate cake still has a rich, deep flavour, a delicate, moist texture, but very little fat or refined sugar, and it's quick to make. If you cut it into 10 slices, it works out about 220 calories a serving, with only half the fat and a quarter of the carbs of a typical un-iced cake.

Up the calories a little by serving with a spoonful of low-fat crème fraîche and chocolate shavings. One 415g tin pear halves in juice 75g cocoa powder 125g caster sugar 3 tsp vanilla extract 50ml walnut oil 1 large egg 225g plain flour 2½ tsp baking powder Drain the pears, reserving the juice. Meanwhile line the bottom and sides of a 20cm round cake tin with non-stick baking paper and preheat the oven to 170C (150C fan-assisted)/ 325F/gas mark 3. Scrape the mixture into the cake tin and bake for 40 minutes, or until a skewer comes out clean.