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5 oranges: 2 peeled and thinly sliced, 2 chopped and 1, 120g unsalted butter at room temperature, plus extra for greasing tin, 280g sugar, 3 large, 1 tbsp ground cloves
340g plus 15g unsalted butter, at room temperature 310g Philadelphia cream cheese, at room temperature 450g granulated sugar 2 tablespoons plus 190g plain flour 6 large eggs 3 teaspoons pure vanilla extract 1/2 teaspoon baking powder 1/4 teaspoon regular salt 225g German chocolate, melted 1 medium handful of chopped pecans, toasted, German chocolate cream cheese brownies
300g plain flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 125g soft unsalted butter 150g caster sugar 2 eggs 250ml crème fraîche or sour cream 1–2 teaspoons icing sugar, for decoration Flavourless oil, for greasing 1 x 23cm bundt tin 75g plain flour (for pecan filling) 30g soft unsalted butter (for pecan filling) 1 teaspoon ground cinnamon 125ml maple syrup 150g pecans (or walnuts), roughly chopped (for pecan filling) 125ml maple syrup (for pecan filling), Maple pecan bundt cake
3 Large eggs, 150g Caster sugar, 200g Plain white flour sifted, 150ml Milk, ½ Grated zest of lemon
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195g all-purpose flour 440g packed light-brown sugar 170g whole wheat flour 85g honey 2 teaspoons baking powder 6 large eggs 1 1/2 teaspoons salt 2 teaspoons pure vanilla extract 1 1/2 teaspoons ground cinnamon 280g unsalted butter, room temperature 1 envelope unflavored gelatin (1 scant tablespoon) 200g sugar 80ml plus 60ml cold water, S'mores Cupcakes
450g chocolate sandwich cookies such as Oreos (35 to 40 cookes), crushed (for cookie crust) 70g unsalted butter, melted (for cookie crust) 60g unsalted butter (for flourless chocolate cake) 170g good-quality dark chocolate (60 to 70%), chopped (for flourless chocolate cake) 2 tablespoons plus 1 teaspoon instant espresso powder (for flourless chocolate cake) 60ml strong coffee, at room temperature (for flourless chocolate cake) 1/4 teaspoon salt (for flourless chocolate cake) 1 tablespoon pure vanilla extract (for flourless chocolate cake) 6 large eggs, separated, at room temperature (for flourless chocolate cake) 200g sugar (for flourless chocolate cake) 150g sugar (for chocolate pudding) 45g dark unsweetened cocoa powder, like Valrhona (for chocolate pudding) 55g cornstarch (for chocolate pudding) 1/4 teaspoon salt (for chocolate pudding) 4 large egg yolks (for chocolate pudding) 600ml whole milk (for chocolate pudding) 3 tablespoons unsalted butter (for chocolate pudding) 2 teaspoons pure vanilla extract (for chocolate pudding) 85g good-quality dark chocolate (60 to 70%) (for chocolate pudding) 300ml double cream (for assembly) 2 tablespoons granulated sugar (for assembly), Bake's Mississippi mud pie
70g unsalted butter, cut into small cubes, plus more for greasing 225g bittersweet chocolate, chopped 100g sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract Pinch of sea salt 35g unbleached plain flour Whipped cream, crème fraîche, or vanilla ice cream for serving, Soft chocolate mini cakes
290g sifted cake flour 2 teaspoons baking powder 1 teaspoon fine sea salt 160g firmly packed dark brown sugar 6 egg yolks 120ml canola oil 120ml pure maple syrup 60ml water 2 tablespoons pure vanilla extract 8 egg whites at room temperature 1/2 teaspoon cream of tartar 100g granulated sugar 60g toasted finely chopped pecans 560g sifted icing sugar 230g unsalted butter, cut into small cubes 120ml double cream, plus a little more to thin as needed, Maple pecan chiffon cake with brown butter icing
300g Hovis, Super Strong Premium White Bread Flour, 100g Plain Flour, 100g Gram Flour, 100g Castor Sugar, 2 Tablespoons Nestle Coffee Mate Powder Cream
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