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Lemon Berry Gateau

Celebrate summer with this rich and creamy gateau

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Strawberry Lemonade Cheesecake Bars

Delicious bite-sized cheesecakes

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Mont Blanc

Try this Japanese chestnut cream cake

Snickers Cheesecake

Posted on 07/11/2014 by kynikey
I've been wanting to make one of these for ages and now I finally had the opportunity. And it tastes exactly as amazing as I always imagined it would. Nothing for people who count calories, though, cause this one's loaded with it.


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So, some friends of mine are hosting a HUGE party in October (we do this monthly, and average 145 attendees each month), and they have asked ME to run the bake-off and chili cookoff!

*nervousness abounds*

Uh, I mean, YAY!

Any advice to someone totally new at this? I know it isn't REALLY about baking, but the bake-off part is, so I'm hoping to garner some knowledge for that at least.

Also any advice as to which group to ask about the chili cookoff would be fantastic as well.

All I've done so far is pinterest my lil heart out...

It’s summer, airy, very creamy dessert, which we are cooking with seasonal berries and berry coulis. Our cheesecake is made of two cheeses: Philadelphia and Mascarpone. And there are no more ingredients except eggs, sugar and vanilla, cause you don’t need anything else to cook the perfect cheesecake. Just a few ingredients, but the best quality

For the base:
200 g ground biscuits
100 g butter

For the cheesecake:
600 g Philadelphia
200g Mascarpone
200 g sugar
3 eggs
2 vanilla pods

For the strawberry coulis:
216 g strawberries
72 g sugar
27 ml lemon juice
For garnish:
500 g strawberries

For the base:
Grind cookies into crumbs.
Melt the butter and pour it into the crumb. Mix thoroughly.
Transfer the batter into the pan, and carefully press crumbs into bottom and edges. Put it in the freezer.
For the cheesecake:
Make the cream-cheese batter and pour it into the baking dish.
Bake in a preheated to 150oC oven for about 40-60-minutes. Let cheesecake cool in the pan.

Make the strawberry coulis and spoon cooled cheesecake with it. Garnish with fresh strawberries.

More full step-by-step instructions read HERE
chocolate peanut butter cupcakes

Chocolate Peanut Butter Cupcakes - Moist Chocolate cupcakes and lots of peanut butter flavor. If you like peanut butter, you will love these! Recipe and more at The Alchemist         Read more...Collapse )                                                                                                                                    
Just imagine one ginormous, cake-size chocolate candy! This is precisely what this cake is - chocolate layers, chocolate filling, home-made chocolate truffles for decorations. The biggest challenge is to find good quality chocolate. I used to use President's Choice chocolate chips before, but does not seem like they contain any cocoa powder or cocoa butter anymore. Last time I tried it - it tasted like caramel and looked like caramel while being melted. Had to toss the entire thing away and go find real chocolate....

Chocolate Truffle
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These cookies were so fun to make and came out so friggin' awesome that I'm just going to let the pictures speak for themselves.

 photo watermelonslicecookies10_zpse7a03f37.jpg

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To find out how excited I am about these cookies, head on over to Elfie's Edibles!
These are a peach cupcake base, with blueberry curd filling and whipped cream frosting. As you can see, even the mint sprig is giving this an enthusiastic \o/! Mmmm.


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Verdict: Keeper. The peach cupcakes aren't super peachy, so I might next time use peach flavor in the whipped cream frosting. They are, however, moist and fluffy and melt-in-your-mouth delicious. The blueberry curd is vibrant and tart, simply amazing. Topping these with a dollop of whipped cream frosting calls to mind pie, not too sweet, doesn't compete with the other flavors at all. YUMMMMM.


Posted on 06/09/2014 by foodnchef

I spent each summer at my grandmother’s when I was a kid, no matter how far we lived, or how difficult it was to get to that distant village.

The best of all my grandmother cooked Plăcintăs, Romanian traditional dish, very tasty, straight from the frying pan, when you take it, burning your fingers, and dip into a cold sour cream.

It tastes like my childhood, and it’s the reason why I like to visit my grandmother.

The recipe is simple and the only difference from the common Plăcintăs is that they are fried on a dry pan, and only ready-made dish greased with melted butter.

And there’s one other very important thing. All the products must be domestic, so if you going to cook Plăcintă, do not rush to the store. Better plan the fascinating trip to the nearest farmer’s market.

See the RECIPE


Posted on 06/02/2014 by foodnchef

When I first tried biscotti (or cantuccini) I thought: it’s perfect for Men of Chaos like me. I just cooked them, then tossed cookies into FoodSaver canister and vac-packed them, so I always have a tasty snack. Add some dried fruits and a good wine, and I am ready to host.

400 g sugar
4 eggs + 1 for greasing
1 packet (7 grams) baking powder
650 g flour
500 g unpeeled almonds
1 pinch salt
1 packet vanilla sugar
Lemon zest
100 g butter (room temperature)
50 g honey

You can use any nuts.
You can add any dried fruits.
All the ingredients should be at room temperature.
You can reduce the quantity of the sugar if desired.

See The Recipe of the dish at Food & Chef
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What's better than a chocolate cookie? One that looks like a mini donut!

More pictures over at Leanne Bakes and recipe under the cut. :)
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