Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Coconut Tapioca Dessert with Sweet Rice Balls By The Woks Of Life


  • 13.5 ounces coconut milk (380g)
  •  cups milk
  • ¼ cup condensed milk (or up to 1/2 cup, depending on the level of sweetness you like; 60-120 ml)
  • ½ teaspoon vanilla extract
  • ½ cup sweet rice flour (140 grams)
  • water
  • ½ cup mini pearl tapioca (90 grams)
  • ½ cup fresh strawberries (sliced, or fresh fruit of your choice)
  • ½ cup fresh blueberries (or fresh fruit of your choice)

Get full recipe 👇🏻

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No Fuss Lemon Tart By Half Baked Harvest

This No Fuss Lemon Tart is that go-to dessert…super easy, yet delicious and pretty too. The filling is made with four base ingredients, heavy cream, honey, lemon, and vanilla extract. 39 more words

via No Fuss Lemon Tart. — Half Baked Harvest

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Mango Coconut Jelly (Agar Agar) Recipe วุ้นมะม่วง By Hot Thai Kitchen

Mango Coconut Jelly


Mango Layer

  • 250 g mango flesh (for purée), roughly cubed (from about 1 ½ – 2 mangos, scant 2 cups)
  • Flesh of 1 mango, 1-cm cubes
  • ½ cup orange juice
  • 1 ¼ cups water
  • 2 tsp agar agar powder
  • ⅓ cup sugar
  • Lime juice, to taste
  • 15 small mint leaves, optional

Coconut Layer

  • ⅔ cup water
  • 1 tsp agar agar powder
  • 4 Tbsp sugar
  • 1/8 tsp salt
  • ⅔ cup coconut milk

Get full recipe 🙂

Mango Coconut Jelly Cubes วุ้นมะม่วง (woon mamuang)


Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes



1 (16 oz.) bag coconut flakes
1 (14 oz.) can sweetened condensed milk
1 tsp. almond extract
Cherries for top (optional)


Preheat oven to 350°F. Mix coconut flakes, sweetened condensed milk and almond extract together in a large bowl. Mix until well blended and all the milk is absorbed. Drop mixture from spoon on ungreased cookie pan. Bake 10 to 12 minutes until bottom of cookie turns light brown. Cool on rack. These cookies stay soft and chewy. Put on 1/2 slice cherry if desired.

#dessert #coconut #copycat

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes



1 x 250g Ready-made all butter puff pastry

6 Dessert apples, peeled, cored and quartered

Juice of ½ lemon

100g Caster sugar

Pinch of cinnamon

3 Star Anise

3 Tbsp calvados

75g Diced butter

Get full recipe👇🏻

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100g Nutella
1 large egg
3 large egg yolks
1 tsp vanilla extract
150g caster sugar
400ml double cream
75g toasted skinless hazelnuts, finely chopped

Get full recipe👇🏻

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Chocolate Avocado Pudding By Closet Cooking

Avocados are one of my favourite foods and I usually use them in savoury dishes but they also work really well in sweet recipes like this chocolate avocado pudding! This pudding could not be easier to make! You simply puree some avocados, cocoa powder and sweetener, like maple syrup, in a food processor or a…

via Chocolate Avocado Pudding — Closet Cooking

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Meringues with Vanilla Mascarpone Cream, Passionfruit Curd, Berries & Fresh Mint By GatherAndFeast

GF, 2 hrs (plus cooling time)

Serving: 10-12 Meringues

220ml egg whites (about 7 egg whites)
1½ cups raw caster sugar (fine raw sugar)
1 tsp white wine vinegar
1 tsp vanilla paste

Fresh strawberries, raspberries, blueberries & blackberries
Fresh mint
Dark chocolate

Vanilla Mascarpone Cream

250g mascarpone
400ml cream
1 tbs vanilla paste
1 tbs raw caster sugar (fine raw sugar)

Passionfruit Curd

7 egg yolks (from the meringue egg whites above)
1 cup raw caster sugar (fine raw sugar)
10 passionfruit, with the pulp scooped out
Zest & juice of 1 lemon
150g butter

Get Full Recipe👇🏻


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Dark Chocolate Lava Cake By Closet Cooking

After I made the raspberry white chocolate lava cakes I could not help but make the dark chocolate version, I mean chocolate cake is a classic for a good reason! This recipe is super easy with only 5 ingredients, starting with a bar of dark chocolate and continuing with butter, sugar, flour and eggs! You…

via Dark Chocolate Lava Cakes — Closet Cooking

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Chocolate pots ~ CLEMENTINE SYRUP & CRÈME FRAÎCHE By Jamie Olivier

“Crispy on the top, but super-gooey in the middle, rich and an utterly mind-blowing chocolate experience, these pots are an honest and delicious expression of chocolate – they really celebrate the quality of the chocolate you choose. ”


300 g quality dark chocolate (70%)

200 g unsalted butter

300 g golden caster sugar

5 large free-range eggs


8 clementines

2 tablespoons golden caster sugar

12 teaspoons crème fraîche


🍮🍮 Preheat the oven to 160ºC/325ºF/gas 3. Snap the chocolate into a heatproof bowl, add the butter and a pinch of sea salt and place over a pan of gently simmering water until smooth and melted, stirring occasionally. Remove from the heat and leave to cool for 15 minutes. In a separate bowl, whisk the sugar and eggs together until thick and fluffy. Whisking constantly, pour the chocolate mixture into the eggs, until combined. Divide between 12 small ovenproof teacups or ramekins, then place them in a large, deep roasting tray. Place the tray in the oven, then carefully pour enough boiling kettle water into the tray to come halfway up the side of the cups. Bake for 25 minutes, then carefully remove the cups from the tray and leave them to sit for at least 15 minutes before serving.

🍮🍮 Meanwhile, to make the syrup, squeeze all the clementine juice through a sieve into a small pan. Add the sugar and bring to the boil, then reduce to a gentle simmer for 15 minutes, or until starting to thicken and coat the back of a spoon. Remove from the heat and leave to cool to room temperature.

🍮🍮 For maximum pleasure, enjoy the chocolate pots at room temperature – if they’re hot, they’ll be too runny, and if they even touch the fridge, they become too firm. Serve with a spoonful of crème fraîche and a drizzle of the syrup. Heaven.

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By Australia Gourmet Traveller

300 gm dark chocolate (64% cocoa solids)

100 gm milk chocolate, finely chopped

100 gm royaltine (see note)

To serve:pistachio ice-cream 

Pistachio crème pâtissière

150 gm caster sugar

225 gm pistachio kernels

200 ml milk

50 gm caster sugar 

egg yolks

3 tsp each plain flour and cornflour 

Milk chocolate mousse

125 gm milk chocolate, finely chopped

200 gm thickened cream


25 gm caster sugar

25 ml milk

titanium-strength gelatine leaf, softened in cold water for 5 minutes


  • For pistachio crème pâtissière, stir sugar and 40ml water in a saucepan over medium heat until sugar dissolves, then simmer without stirring until syrup reaches 115C on a sugar thermometer. Add pistachios and stir mixture with an oiled spoon until pistachios are coated and starting to toast (1-2 minutes). Transfer to a lightly oiled tray and leave to cool, then process pistachios in a food processor to crumbs. Bring milk just to a simmer in a saucepan over medium heat. Whisk sugar, yolks, flour and cornflour in a bowl until smooth and pale, then add a little warmed milk and whisk to combine. While whisking continually, add remaining milk. Pour into a clean pan and whisk continuously over medium heat until mixture comes to the boil. Reduce heat to low and cook, whisking continuously, until thickened and flour is cooked out (2-3 minutes). Transfer to a container, stir in three-quarters of pistachio crumbs (reserved remainder for serving), cover directly with plastic wrap to stop a skin forming and refrigerate to cool. Just before serving, whisk to a smooth consistency and transfer to a piping bag fitted with a medium-sized plain nozzle.
  • For milk chocolate mousse, melt chocolate in a bowl placed over simmering water, then keep warm. Whisk cream in a bowl to medium peaks and set aside. Whisk egg and sugar in a separate bowl over a saucepan of simmering water until thick and ribbon consistency (5-7 minutes), then remove from heat and set aside. Heat milk in a small saucepan over medium heat. Squeeze excess water from gelatine and add to milk, stir to combine, then add to chocolate and stir to just combine (do not overstir). Fold chocolate mixture into egg mixture, leave to cool slightly, then fold in whipped cream. Transfer to a container and refrigerate to set. Just before serving, gently whisk and transfer to a piping bag fitted with a medium-sized plain nozzle.
  • Temper dark chocolate. Spread tempered dark chocolate into a 23cm x 15cm rectangle on a large tray lined with baking paper and refrigerate until set. Cut into six 7.5cm squares with a sharp knife, then refrigerate until required.
  • Melt milk chocolate in a bowl placed over a saucepan of simmering water, add royaltine, stir to combine, then transfer to a tray lined with baking paper. Top with another sheet of baking paper and gently roll out into a 23cm x 30cm rectangle with a rolling pin. Refrigerate to set, remove top piece of baking paper and cut with a hot knife into twelve 7.5cm squares.
  • Place a milk chocolate square on a serving plate, pipe a little milk chocolate mousse over, top with a second milk chocolate square, pipe a little pistachio crème pâtissière over then top with a dark chocolate square. Scatter with reserved pistachio and top with a scoop of pistachio ice-cream. Repeat with remaining ingredients and serve.

Note: Royaltine is a crushed tuile biscuit. It’s available from specialty food shops. If it’s unavailable, substitute crushed chocolate coffee wafers.


Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How to Make Mochi Ice Cream (Recipe) もちアイスクリームの作り方(レシピ)

By Just One Cookbook

Watch how – to video 🍦🍦


¾ cup (100 g) shiratamako (or ¾ cup (115 g) Mochiko/sweet rice flour)
¾ cup (180 ml) water
¼ cup (55 g) sugar
½ cup (100 g) potato starch/corn starch
Ice cream of your choice

What you will need:
12 aluminum/silicone cupcake liners
A cookie dough scoop (smaller than an ice cream scooper)
A rolling pin
3.5 inch (9 cm) cookie cutter or a round bowl

Get full recipe 🍦🍦




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Pumpkin flan

By Emojoie  Cuisine

Watch how – to video 👇🏻


200g pumpkin
55g sugar
2 eggs
150ml heavy cream
150ml milk
1/4 tsp cinnamon powder
1/8 tsp nutmeg powder
1/8 tsp ginger powder
1 tsp vanilla extract

40g sugar
1 tbsp water
Bake with water bath(conventional)130℃ 1h

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Earl Grey Cream Puffs : Choux au Craquelin

By Honeykki

Watch how – to video 👇🏻


Ingredients (12ea) :

craquelin: 85g unsalted butter, 100g sugar, 100g cake flour
choux pasrty: 2 eggs, 120ml water, 50g unsalted butter, 2g salt, 75g cake flour
earl grey pasrty cream: 2 earl grey tea bags, 250ml milk, 3 egg yolks, 50g sugar, 25g cake flour / 200ml heavy cream or double cream, 2Tbs sugar


1. Mix the egg yolks and sugar in a bowl. add the cake flour and mix well.
(I used cake flour but you can use all-purpose flour. Just not bread flour.)
2. Simmer milk and add Earl Grey tea bags to infuse them in the heat. This is our Earl Grey milk.
(Earl Grey is optional! any black tea will work!)
3. Slowly add Earl Grey milk to (1) and mix well.
Earl Grey milk shouldn’t be too hot or it’ll cook the yolks.
4. Quickly cook mixture (3) in a pot. constantly stir and continue until thick (cream consistency). Cover and let cool.
Stir quickly so it doesn’t stick to the pan. Be careful not to overcook.
5. Whip the heavy cream and mix with Earl Grey cream (completely cooled)


1. Soften the butter kept at room temperature, add and mix the sugar and cake flour.
2. Make the dough into a ball, put in a bag and roll it to 3mm thickness and freeze.
Use it after panning the choux, never take it out ahead of time, or it’ll melt.

Choux pastry:

1. Boil water, cubed butter and salt in a pot. Turn off the heat once butter is melted. add cake flour and mix with a spatula.
2. Once flour is completely incorporated, turn on the heat again until a thin coat forms on the bottom of the pot.
3. Place the dough in a bowl. slowly add beaten egg in thirds and mix well.
I prefer the dough consistency to be thick enough to form a peak with a spatula.
Cool the dough until lukewarm or the egg will cook.
4. Transfer the pastry into a piping bag and pipe into 3~3.5cm sized balls.
and take the craquelin, cut into circles and place on the pastry. (I used cookie cutter at 3cm diameter)
5. Preheat oven at 180C and bake for 20~25min.
Temperature and baking time may vary due to type of the oven.
and be careful not to open the oven in the middle, or the choux will sink.
6. Completely chill the choux and stuff the Earl Grey cream to finish.

💟Fresh choux are great! but frozen choux are even better!

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Korean Cuisine, Desserts & Sweets, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Green Tea Tiramsu

By Honeykki

Watch how – to video 👇🏻


Syrup: 140g water, 90g sugar, 5g green tea powder (melt the butter in microwave and leave to cool)
cake: 3 eggs, 120g sugar, 100g cake flour, 5g green tea powder
30g butter, 30g milk, vanilla extract
cream: 200g cream cheese, 100g creme fraiche(whipping cream or double cream)
70g sugar, green tea powder+water 1tsp

1. Take enough time to cool the butter+milk after putting it in the microwave for 40 seconds.
2. Also with the green tea syrup, you need to melt the syrup all the way in the microwave.
3. You can adjust the amount of cream cheese and sugar for the green tea cream.
Animal fresh cream tastes much better!

Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Sweet Potato Mont Blanc Cake (Dessert Recipe) さつま芋のモンブランの作り方 デザートのレシピ

By Cooking With Dog

Watch how – to video 👇🏻

How to Make Sweet Potato Mont Blanc さつま芋のモンブランの作り方 字幕表示可 材料(日本語)↓ (4 pieces)

100g Japanese Sweet Potato, net weight (3.5 oz)
10g Butter, unsalted (0.35 oz)
40g Sugar (1.4 oz)
½ tsp Rum
½ tsp Vanilla Extract
2 tbsp Heavy Cream, 36% fat

4 slices of Swiss Roll or Sponge Cake (5cm/2” diameter | 3cm/1.2” thick)
1 tbsp Syrup (substitute with syrup from the Kuri Kanroni)
½ tsp Rum
70ml Heavy Cream, 36% fat (2.4 fl oz)
1 tsp Sugar
4 pieces of Kuri Kanroni, chestnuts simmered in syrup

Milk to adjust the consistency, optional
Icing Sugar, optional

Another recipe option from Delish Kitchen



Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How to Make Christmas Cake (Strawberry Cake Recipe) クリスマスケーキ 作り方レシピ

By Cooking With Dog

Watch how-to video 👇🏻

Ingredients for Christmas Cake (18cm/7.09 inch diameter) クリスマスケーキの作り方 字幕表示可
– Sponge Cake –
150g Eggs (5.29 oz)
100g Sugar (3.53 oz)
90g Cake/Pastry Flour (3.17 oz)
(Please use Cake Flour if you can. Pastry flour is fine
but Cake Flour is better for its lower protein content.)
15g Unsalted Butter (0.529 oz)
1 tbsp Milk

– Soaking Syrup –
2 tbsp Sugar
3 tbsp Hot Water
1 tbsp Kirsch – a type of brandy made from fermented cherries

– Toppings –
400ml Whipping Cream with 35% fat (1.69 u.s. cup)
3 tbsp Sugar
450g Strawberries (0.992 oz)
Powdered Sugar

Parchment Paper (bottom): 18.4cm/7.24 inch diameter
Parchment Paper (side): 6x58cm/2.36×22.8 inch
Cake Pan (18cm/7.09 inch diameter)
Christmas Ornaments

* Let the cake cool down in the cake pan as it will keep the sponge cake moist.

** Advice for Making Christmas Cake **
This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly.

The measurements and whipping time for the batter are critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients by weight is absolutely necessary.

Please turn on the English caption for the video (click CC button) and follow every single step. It even explains how many times you need to scoop the batter with a spatula and this process is essential. The ingredient list is described above and we recommend using cake flour instead of pastry flour. Kirsch (cherry brandy) is optional.

Baking time depends on various factors like the size of round pan, type of oven you use and so on. I recommend keeping your eyes on the cake while baking. If the height of sponge cake is not enough, you might want to bake another sponge so that your Christmas cake will have 3 or 4 layers. Good luck in the kitchen! – Francis

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Bavarian Cream (Christmas Recipe) ババロア 作り方 クリスマスレシピ

By Cooking With Dog

Watch how – to video 👇🏻


How to Make Bavarian Cream ババロアの作り方 字幕表示可 材料(日本語)↓ (18cm/7.1” angel cake pan)


8g Gelatin Powder (0.3 oz)
3 tbsp Water

2 Egg Yolks
75g Sugar (2.6 oz)
300ml Milk (1.27 cups)
1 tsp Vanilla Extract
2 tsp Brandy

150ml Heavy Cream (5.1 fl oz)

4 Strawberries
1 Kiwi Fruit
¼ European Pear
½~1 tbsp Sugar
1 tsp Kirsch – a type of brandy made from fermented cherries

Icing Sugar

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Pumpkin Caramel Cheesecake 

By  Tatyanaseverydayfood

Watch how – to video 👇🏻


10 graham crackers, about 1 1/2 cups cookie crumbs

1/4 cup melted butter

4, 8-ounce packages cream cheese

1 cup white granulated sugar

1 teaspoon vanilla

1 cup sour cream

4 large eggs, at room temperature

3/4 cup pure pumpkin puree

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon maple syrup extract

1, 14-ounce can dulce de leche; about 1 cup caramel sauce

For Whipped Cream:

1 cup heavy cream, chilled

1/3 cup white granulated sugar

1 teaspoon vanilla

sprinkle of ground cinnamon

Get full recipe 👉🏻

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Chia Parfait & Apple 🍎Crunch

By Green Kitchen Stories 

Get full recipe 👉🏻

Quick Chia Pudding: 

1 cup milk of choice (we usually use oat milk, almond milk or coconut milk)

4 tbsp chia seeds

zest from ½ lemon

Warm Apple Crunch:

1-2 tbsp butter, ghee or coconut oil

1-2 tbsp honey, maple syrup or brown rice syrup

1 large apple

¼ cup / 60 ml sunflower seeds

¼ cup / 60 ml pumpkin seeds

¼ cup / 60 ml hazelnuts

1/2 tsp ground cinnamon

1 pinch ground ginger

1 pinch sea salt

Elements for layering:
6 small glasses

full-fat plain yogurt or coconut yogurt

nut butter

chopped fresh apples

bee pollen, optional

Cakes, 🎂🎂 Desserts 🍧🍨🍮🍦& Sweets 🍬🍭🍩🍪, Chocolates 🍫Drinks, Hot & Cold Specialty Drinks & Winter Drinks, Holiday, Thanksgiving & Christmas Recipes, Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

How to make mulled wine – JAMIE’S MULLED WINE

By Jamie Olivier


Serves 10:


2 clementines
1 lemon
1 lime
200g caster sugar
6 whole cloves
1 cinnamon stick
3 fresh bay leaves
1 whole nutmeg, for grating
1 vanilla pod
2 star anise
2 bottles Chianti or other Italian red wine

Get full recipe 👉🏻

Watch how – to video by J Rivera from Food Tube 👇🏻

Don’t throw away the left over mulled wine, make it into sorbet and mulled wine jelly sweets

Recipes as below:


“Light, refreshing and really unusual, this festive sorbet is a great idea for Christmas lunch ”

Get full recipe 👉🏻


  • 2 ice cube trays frozen mulled wine
  • 2 tablespoons natural yoghurt or crème fraîche


Mulled Wine Jelly Sweets

Get full recipe 👉🏻


  • vegetable oil , for greasing
  • 600 g apples
  • 300 g pears
  • 500 ml red wine
  • 200 ml orange juice
  • 1 lemon
  • 2 cinnamon sticks
  • 1 tablespoon ground nutmeg
  • 1 tablespoon cloves
  • 2 star anise
  • 700 g golden granulated sugar , plus extra for dusting
  • 40 ml liquid pectin
  • 200 g white caster sugar , for dusting





Japanese 🇯🇵 Cuisine, Desserts 🍨 & Sweets 🍭

Warabi Mochi わらび餅 — Just One Cookbook

Warabi Mochi is a chilled, deliciously chewy, jelly-like mochi covered with sweet and nutty soybean powder and drizzled with kuromitsu syrup. I usually spend my summers in Japan with my children, and that’s when they explore new Japanese foods that are not always available in SF Bay Area. Warabi Mochi (わらび餅) was their new “discovery” this year and…

via Warabi Mochi わらび餅 — Just One Cookbook