1,616 ship recipes

Easy butter pecan ice cream made with sweetened condensed milk. No eggs, no custard cooking. Maple-scented with toasted pecans, churned or no-churn methods.

Nutty Roca cookies: a buttery shortbread bar topped with melted chocolate and pressed-in nuts, inspired by the famous Almond Roca toffee candy. Two-step bake-and-spread for 48 bars.

Buttery shortbread-style cookies studded with chocolate chips and slivered almonds, perfumed with both vanilla and almond extract. Eggless, no-fuss, and ready for any party tray.

Traditional Dublin-style corned beef and cabbage simmered for 3 hours with potatoes, carrots, and a clove-studded onion. Served on a platter with homemade whipped horseradish cream. A proper Irish Sunday dinner.

A rustic classic filled with blackberries, from my Grandmother's recipe book.

Chocolate coffee melts unsweetened chocolate into strong instant coffee with milk and sugar for a frothy stovetop mocha. Old-fashioned cafe au lait meets chocolate, finished with whipped cream and cocoa.

Flaming cappuccino with Galliano liqueur, hot coffee, chocolate syrup, and whipped cream in a sugar-rimmed glass. A theatrical after-dinner showpiece.

A quick eye opener in the morning with my coffee. I always have the ingredients on hand.

Silky and rich. This mascarpone ice cream is absolutely delicious, it's so easy to be addicted.

Semifreddo is another popular dessert in Australia besides pavlova that I made a few days ago. Semifreddo is basically made with egg yolks and heavy cream, it's rich, silky and decadent. Fruits, chocolate or nuts all can be added into the base, pour into a loaf pan, then simply freeze it until it's firm. It's usually served with fruits, or fruit sauce, or candied nuts.

Slow cooker lentil soup finished with a swirl of heavy cream for a velvety, rib-sticking bowl. Set it in the morning, come home to dinner. Vegetarian, high in fiber, low effort.

Double almond ice cream layers almond extract through a custard base and folds in butter-sugar caramelized almonds. Two hits of almond, both flavor and crunch, in a classic French-style ice cream.

Chewy butterscotch brownies packed with brown sugar and topped with melty butterscotch chips. One bowl, 15 minutes of prep, and 20 bars of golden, caramel-scented bliss.

A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.

A favorite of ours which goes well with any type of fish, particularly flaky white fish.

Smooth in texture, buttery and rich in taste. Indulging in this decadently delicious pumpkin pie is an easy thing to do.