This is another recipe that is easy to make and melt in your mouth delicious. When I took it out they were warm and the crumbles on the top were still just as crunchy.
The coconut milk infuses the custard with just a hint of coconut and the espresso does something really fabulous to the caramel. This is a delicious, sophisticated desert that I’ll be making again.
Wow! It is definitely a hit. This is the best cake I’ve ever made. The cardamom syrup really makes a difference it compliments the strawberries and cream. There were many steps to the recipe, since you need the to make the cake, syrup, cream, and cut the strawberries…the end result was better than I hoped for-a light, fluffy, slightly sweet, wonderful cake!
This cake is amazing. Every single bite you can taste hints of coconut that was not too over-powering.
The texture of it is light and heavenly while the rum adds just the right kick to really brighten up the dessert. Each raisin is like a little rum bomb that explodes when you bite into it and, personally, I find it delicious! If you love good rum, you’ll love this recipe.
I would recommend this recipe for anyone that has never baked before.
Anyone can prepare this in 30 minutes if you use pre-made graham crust or you can make your own. You will be the hit of the party that everyone will be asking for the recipe!
I have tried many tiramisu recipes and I find this one of the best. It is fun to make, extremely well received when taken to parties and a regular in our home. It is best when the key ingredients, rum, mascarpone and espresso are top quality.
These cookies take a little practice to make but it’s worth it. This is the first time I made two varieties chocolate and passion fruit macaroons. The key is to make sure the egg whites are beaten just right and I would highly suggest set your timer to 8 minutes after you add flavor or color to the egg whites. Give the recipe a try and even if they don’t look great they will still taste great.
A couple of months ago my sister and I received an email from Dawn asking me that we should try to make Pumpkin Lust for Christmas a blog she read and posted in pinterest.
When making the brittle you have to carefully watch the sugar boil otherwise it’s too dark and you end up having a dark hazelnut brittles. It should be slightly light amber color so that when you break the hazelnut brittle and fold it in the filling mixture it doesn’t change color like mine did.
This came out so perfect with it’s rough edges that it looked like one of the tarts you see on display in one of many French bakeries. As I remembered, the French fruit tarts that they displayed in the bakery shop windows in Paris looked so real and alive and made me just wanna eat them. I