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Best Ever Fresh Peach Buckle Recipe

Ingredients 1½ C all purpose flour 1 tsp baking powder ¼ tsp salt 1 C unsalted butter, room temp 1 C granulated sugar 2 large eggs 3-4 large peaches, peeled, pitted and each cut into 8 slices. See this tutorial for peach peeling tips. 1 tsp ground cinnamon 1 tbsp brown sugar Click link below for recipe

Contributed by Karen Webb

Autumn Pumplings

These look so good. And super creative. Thinking about pumpkin almost makes me ready for fall. Ingredients: 1 1/2 cups whole wheat pastry flour 1 1/2 tsp baking powder 1/2 tsp fine sea salt 1 tsp cinnamon 1/2 tsp nutmeg 2 tbsp olive oil 3/4 cup raw honey, brown rice syrup or coconut nectar, divided 1 1/2 cups nondairy milk, divided 1/3 cup canned pumpkin puree (not pumpkin pie mix) 1 1/2 cups water

Contributed by Tori Griffin

Strawberry Pie

Perfect summer recipe! And super easy.

Contributed by Tori Griffin

Homemade Raspberry Cinnamon Rolls

This was my first time making homemade cinnamon rolls, and I couldn't believe how well they came out! I used a recipe from sallysbakingaddiction.com

Contributed by Tori Griffin

Chinese Egg Tarts

Ingredients of crust: 225 gm plain flour 125 gm butter 55 gm icing sugar 1 egg, whisked a dash of vanilla extract Ingredients of custard: (Next time I would reduce this. I used about 1/2 to 2/3 of the mixture) 3 eggs 110 gm caster sugar 225 gm hot water 85 gm evaporated milk 1/2 tsp vanilla extract

Contributed by Tori Griffin

Triple Chocolate Mousse Cake

For the chocolate cake layer: 1 stick (112 g) unsalted butter 1 1/3 cups (257 g) sugar 1/2 cup + 2 tablespoons (56 g) cocoa powder 2 large eggs 2 oz (56 g) dark chocolate, melted 1 3/4 cups (210 g) all-purpose flour 1 teaspoon (4 g) baking powder 3/4 teaspoon (3 g) baking soda 1/4 teaspoon (1 g) salt 1/2 cup (118 ml) water 1/2 cup (118 ml) milk For the dark chocolate mousse: 1 teaspoon (3 grams) powdered gelatin 2 tablespoons water 1/2 cup (105 g) whole milk 6 oz (175 g) good quality dark chocolate (or use milk chocolate if you prefer), finely chopped 1 1/4 cup (280 g) heavy cream

Contributed by Tori Griffin

Blueberry and lemon mascarpone tart

500g mascarpone 2 tablespoons finely grated lemon rind ½ cup (80g) icing (confectioner’s) sugar, sifted 375g blueberries icing (confectioner’s) sugar, for dusting sweet shortcrust pastry 1½ cups (225g) plain (all-purpose) flour, sifted 125g cold butter, chopped ½ cup (80g) icing (confectioner’s) sugar, sifted 3 egg yolks 2 teaspoons vanilla extract 1 tablespoon iced water

Contributed by Violetta Gir

Banana and coconut pudding

1 cup caster (superfine) sugar 1 tablespoon plain (all-purpose) flour, sifted 1 cup (250ml) pouring cream 3 eggs ½ cup (40g) dessicated coconut ¼ teaspoon vanilla extract 4 bananas, sliced ¼ cup (10g) coconut flakes

Contributed by Violetta Gir

Apple, rhubarb and cinnamon pan pies

8 large Granny Smith (green) apples, peeled, cored and chopped 4 stalks rhubarb, trimmed and chopped 1 tablespoon lemon juice ½ cup (110g) caster (superfine) sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 2 tablespoons cornflour (cornstarch) 1 tablespoon water 2 sheets store-bought puff pastry 1 egg, lightly beaten 2 tablespoons granulated sugar ¼ teaspoon ground cinnamon, extra store-bought vanilla custard, to serve

Contributed by Violetta Gir

Apple and strawberry galettes

360g ready prepared puff pastry, thawed 4 tablespoons strawberry jam ¼ cup (30g) almond meal 1 apple, thinly sliced 100g strawberries, thinly sliced 1 tablespoon white sugar

Contributed by Violetta Gir