desserts

Our Most Popular Homemade Cake: The Almond Cream Cake

Our Most Popular Homemade Cake: The Almond Cream Cake

White Almond Wedding Cake

Namelaka

Lincoln Cake - Recipe & a little history

Nova Scotia Blueberry Cream Cake

129K views · 7.2K reactions | Back by popular request, my family’s favorite coffee cake! Some people call this a Sock It To Me Cake (correct me if I'm wrong.) There’s no actual coffee in the cake. It’s just in the name. I make this every Thanksgiving morning and whenever we have people over for brunch. I have to admit, it's pretty amazing. It's not nutritious in the least, but not everything has to be! The recipe is from an old out-of-print cookbook called “Breakfast” and I still can't find a coffee cake recipe my family likes better! Here you go: Makes 1 10-inch Cake Pecan Streusel: 1 1/2 c chopped pecans 3/4 c packed brown sugar 1 T ground cinnamon Cake: 3 c all-purpose flour 1 TBS baking powder 1 tsp baking soda 1/2 tsp salt 1 c (2 sticks) butter, softened 1 1/2 c sugar 1 1/2 c sour cream 3 large eggs, at room temperature 1 tsp vanilla extract 1 1/2 tsp grated lemon zest (optional) Grease and flour a 10-inch bundt or tube pan. Preheat the oven to 350 degrees. To prepare the filling, combine the pecans, brown sugar, and cinnamon in a bowl and stir to mix well. Reserve. To prepare the cake, whisk together the flour, baking powder, baking soda and salt in a large bowl. In a separate bowl, cream the butter, sugar and sour cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon zest, if using. Add the reserved dry ingredients and beat until just smooth. Pour about half the batter into the prepared pan. Sprinkle the reserved filling evenly down the center of the batter, preventing the filling from touching the sides of the pan. Cover with the remaining batter. Bake until a wooden skewer tests clean when inserted in the thickest part, 45 to 55 minutes. (50 min is perfect in my oven.) Cool in the pan for 10 minutes before turning out. Dust with powdered sugar when fully cooled. #coffeecake #cakerecipe #bundtcake #streusel #desserttime #brunchrecipes #pamelasalzman | Pamela Salzman

White Chocolate Berry Bundt Cake

Oatmeal Cake

Poppy Seed Roll - Recipes From Europe

Copycat Classic Bakery White Frosting Recipe

Almond Buttercream Frosting

94K views · 1.4K reactions | Chocolate, ice cream, cherries, Vin Santo, panettone AND pistachios 😍 P.S. You can make this beauty in advance!! jamieol.com/WinterBombe | By Jamie Oliver | Let's just think summer pudding but it's not summer it's winter right mixed with an arctic roll I'm going to basically use this panettone to stop me having to go through the effort and pain of making a sponge and you want about five slices that got three sheets of the cling film I'm just going to use my hand and just loosen the cling film and just push it inside I'm going to lay the sponge in like that or the panatone you're kind of making one nice single layer all the way around you don't want it to be too thick at the bottom so feel free to sort of pinch bits out from the bottom where it all doubles up and then I'm going to some raspberry jam let's say about three or four tablespoons maybe half a jar so if I just show you this that's what I've done there okay nice thick layer of jam looks really good and then get one pot of ice cream you can see it's kind of pretty much pliable and that's your first layer okay got some pistachios going in a handful of sour tinned cherries here like that and what I'm going to do now is just use the spoon just to push you know the pistachios and the cherries in you want a bit of a layer but you also want them to move around a little bit as well and then over here I've got some glasses fruit you can buy bags of glasses fruit I've got the whole ones here so these are clementines really nice it's quite nice to work fairly quickly because you don't want the ice cream to completely you know melt. This is a glass melon. Any of that glass fruit has that lovely tootie fruity sort of chewy quality which is really nice in the middle of this. Get your clementines in. Then go for your last batch of ice cream. Okay. I'm just going to slice the bottom just like that. Put the half in and at this point I'm just going to put a little bit of the Vin Santo or a lovely sweet cherry just around the edge because that will drip down you know at least halfway down which is good a little bit over the bit of sponge there but all I do now is bring up the edge so you're really looking after everything that's in there and then I'll just cling film it one last time and then what I normally do is get like a plate of some description and just press down just like that and that will just squash everything into a fairly good position and then whack that in the freezer for at least four hours this is one I did you know a few days ago now here's the thing you can make this weeks before right and you can put that in the freezer just sit in there and then whenever you want to have it you just take it out the freezer and put it in the fridge about an hour before then I unwrap it you want the cling film because you can really yank it out that is the shape a classic old-fashioned sort of Victorian ice cream bomb all I'm going to do to finish it is heat up a little bit of good quality sort of 6070% chocolate then just pour it and anytime within the next five minutes this will be at its best after five minutes the temperature from inside will sort of set the chocolate hard which isn't a bad thing it just doesn't look as beautiful look at that I mean I just think it's it's retro beauty and then just get yourself a little bit of holly and just plunk at. On the top like that brilliant you can see it's starting to go hard now see the chill so go up it get that knife in there first one's always a little awkward but there you go look at that little baby now to me that is Christmasy I mean it's kind of got everything it's got the chocolate it's got the spongy it's got the cherry it's got the ice cream it's creamy it's chewy it's sweet it's sour and people will go mad for it and it is easy to put together it kind of makes you feel happy when you've done it because ultimately it's a glorified sand castle in it that you can eat it's good What more do you want? Happy Christmas.

780K views · 5.7K reactions | In Lebanese culture, it is customary to distribute baklava, particularly during the holiday season. If you happen to be visiting your homeland, consider bringing back an entire suitcase filled with this delectable treat to share with your loved ones in the States. Not only does it come in a traditional tin box, serving as a charming souvenir, but it is also crafted using the finest ingredients, including silky ghee and a variety of nuts. Baklava stands unrivaled among all desserts, making it one of the most beloved and sought-after Middle Eastern delicacies. Personally, I have yet to encounter a baklava that surpasses the Lebanese version. Allow me to share the recipe with you.Filling recipe 2 c walnuts1 c cashews 1/2 c pistachios 2 tbsp ghee1/4 c sugar 1 tsp cinnamon To prepare the baklava filling, begin by placing all the ingredients in a food processor. However, it is important not to over-process the nuts, as this can result in a cakey texture. Leaving the nuts slightly larger will provide the baklava filling with a distinct and appealing definition.1 c melted ghee1 lb filo dough With this technique for preparing baklava, you will find it incredibly easy to make at home. Start by cutting the Filo dough in half to fit your tray. Traditionally, my mother would use a full cookie sheet pan. If you choose to use the full tray, there is no need to cut the dough. Divide the Filo into two portions and begin by spreading 1/4 cup of ghee at the bottom of the tray. Then, layer the naughty filling and cover it with the remaining half of the Filo dough. Finally, generously smother the top with the remaining ghee. Bake at 300° for approximately one and a half hours.simple syrup 2 c sugar 1 c water 1 tbsp lemon simmer till everything is completely combined, then squeeze in lemon. Set aside to cool. Immediately after baklava is finished baking drizzle the simple syrup all over the baklava and allow it to rest. For best results allow the simple syrup to mend everything together. I did enjoy eating it hot.#Baklava #LebaneseFood #MiddleEasternFood #PalestinianFood #TurkishFood #Dessert #Holidays #HolidayDesserts #Food #Chef #LebaneseChef | Summers Homemade Meals