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Sour cream coffee cake with a brown sugar, cinnamon, and nut streusel swirled through the center and on top. A classic tube pan breakfast cake that's tender and rich.
Chocolate brandy cake doctors a devil's food mix with brandy, eggs, and oil, then bakes into a tender bundt soaked twice with a hot brandy-chocolate glaze. Make a day ahead for full flavor.
Gluten-free brown and white rice bread, a 50/50 blend of brown and white rice flours with xanthan gum, eggs, and powdered milk for structure. A sandwich loaf for celiac and gluten-intolerant home bakers.
Made the vegetarian version of this recipe, and it turned out cheesy and delicious.
In our extended family this version of pumpkin pie has earned the title!
Crisp chocolate crust with rich lemon curd. Easy no bake pie recipe.
Spot this recipe on New York Time, and it sounds great. So I did a few changes, here my version of this light spinach quiche is.
A basic sweet pie crust perfect for sweet desserts with detailed instructions.
Scalone seafood patties combining ground abalone and sea scallops, pan-fried in butter and oil. A West Coast specialty that stretches expensive abalone into family dinner.
Love love these apple pancakes, and the cider syrup was just amazing. It was a nice change from maple syrup that I normally use. I think I will be making this syrup a lot from now on, needless to say that it's way cheaper than maple syrup :)
A rich, moist chocolate cake layered with a refreshing mint frosting and a smooth chocolate ganache topping. Perfect for mint-chocolate lovers!
A delicious yet elegant dessert that will impress your guests.
Easy cherry cheesecake with a graham cracker crust, vanilla cream cheese filling, and red cherry pie filling topping. A classic American baked cheesecake for any occasion.
Homemade hoppers, the iconic Sri Lankan bowl-shaped crepe made from a fermented rice flour and coconut milk batter. Lacy-crisp at the edges, soft and spongy in the center, ready for curry, jam, or butter.
A classic pumpkin pie spike with rum. Dark, rich and delicious.
we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!