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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

As it turns out, mint and chocolate is a wonderful flavour combination! You can find the recipe here.

Glutenfree minty chocolate squares1
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Mike lovvvvvves chocolate, but I could take it or leave it. Lately, without even realizing it, I've all but ditched chocolate from my repertoire. Instead, I've been making lemon like it's goin' out of style. Mike hates lemon.

Basically I've been kind of mean.

So for Valentine's Day, I made him ALLLLLLL THE CHOCOLATE in one dessert. And even I have to admit, this thing is amazing. I just polished off my third slice, oh man. It's super easy, too -- particularly if you split it up over a couple of days. And definitely make it in advance and let it chill overnight before eating it. It significantly enhances the flavor. Enjoy!

(P.S. Coffee lovers, please come read my coffee conundrum on the full post, linked below, and give me advice. I'm a newb.)

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To read my coffee opinions, give my coffee advice, and see more photos of this monster cake, come see the full post on Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
Looking at the ingredients list, you might think this is quite a complicated cake. Let me assure you that it isn't. Each layer is very easy to make, only the chocolate layer needs to be baked (20 minutes only!). And yet it is absolutely delicious. What can I say, chocolate and coconut might be one of my favourite combinations. Because of the ground almonds, this cake is very moist. Just a warning: the coconut makes it quite rich, so don't over-indulge (I usually fail at this point...). You can find the recipe here.

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A savoury bake recipe for a change! I don't even know where to start - these were soooo delicious! So easy to make, lots of variations and the perfect party/finger food! This is also sort of healthy, as the cauliflower is not deep-fried, but baked, so using less fat. Go make them now, you won't regret it! You can find the recipe here.

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Gluten-free apple shortbread

Posted on 02/02/2015 by kueken23
Shortbread is traditionally made without eggs. I was a little bit worried it would therefore not hold together (especially with using gluten-free flour), but this dough just works like magic! You can replace the apples with plums, pears, apricots or whatever other fruit you have at hand. You can find the recipe here.


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My roommate has a severely limited diet. Only since the new year has she had to cut out pretty much everything she used to love eating. I have been tasked with finding some baked goods she can actually eat. This evening, I made these but replaced maple syrup with stevia in the raw, butter with coconut oil, and flax seed meal for the eggs. I tasted a bit of one of the finished muffins, and they are terrible. The roommate hasn't gotten home yet, so I have yet to get her opinion. I won't be upset if she doesn't like them.

Whatever recipes I use can't have wheat, nuts, eggs, or dairy. This is presenting quite a challenge to find any recipes at all, let alone ones that will taste good. Any suggestions are gladly accepted!
These are amazing for a Halloween party - or any other occasion where you would like to impress with a fancy baking delight. They are also really tasty and easy to transport (makes them even more suitable for a party). You can find the recipe here.


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In search of recipe...

Posted on 01/19/2015 by doramaonna
Hi guys!
I have request to make. On New Year charity bazaar i bought condensed milk. After initial delight(omg bough something from Brazil!!) realized i have no clue what to do with it since i never used it. If you are thinking: girl just google any recipe! You are totally right but i am too afraid to destroy it making something random. So, if you have some tried out recipe i am all ears. Thanks in advance! :)
December used to be the month I did the most baking, but self employment has now turned it into the month I do the least baking. (Sadly. I miss it!) When I was deciding on a holiday dessert, I knew it had to be good. I was hoping to make this for my husband and I for Christmas dessert, but in reality it didn't end up happening until after the holiday. Sort of a winter/New Year's cake!


The base is angel food cake, glazed with homemade marshmallow topping. I decorated it with chocolate twigs, berries and leaves, and "peanut butter cup" pinecones. (Peanut butter cup filling, shaped and dipped into chocolate, adorned with generic brand cocoa pebbles as the pinecone 'petals.')

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Instead of gluten-free flour, this recipe uses ground almonds, which gives the cake a moist texture. Not to mention the lovely rum flavour - it has been a hit at many parties! You can find the recipe here.


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