Bubble and squeak might sound like an unusual name for a meal, but this traditional British dish is so easy, comforting and delicious, you’ll soon forgive the name. Plus it’s the perfect recipe to use up leftover vegetables.
Fun to make with kids or as a cute Christmas canape, top chocolate, peanut and raisin puffed rice cakes with white chocolate and festive holly icing.
Four chocolate layers filled with vanilla and brandy mousse, studded with Morello cherries and ganache drizzled over. Everyone needs their version of Black Forest Cake. Here is mine and I hope it will becomes yours as well!
Italian Mascarpone Marble Cake is a delicious soft cake, with the perfect hint of chocolate. The creamy Chocolate Glaze makes it perfect.
Peach Upside Down Cake, a deliciously moist cake made with fresh or canned Peaches. Serve with ice cream for the perfect Dessert Idea.
Ok, so what do we have here? Mainly soft Ricotta cheese flavoured with lemon zest and cardamom, a little bit of flour, pinch of baking powder, few eggs. This light cake is topped up with seasonal light fruit. We used raspberries, peaches and apricots in this bake but any light, sharp fruit will do (blueberries, cherries, gooseberries, redcurrant). Sprinkle this cake with icing sugar and serve warm or chilled. This cake sets into a delicious cheesecake-like, delicate cake. Refrigerate loosely covered. The cake is enjoyable for 3-4 days (depending on the type of fruit used).
Made with fresh blackberries and limes, this Blackberry Lime Shortcake Cake is a delicious way to celebrate the bright and bold flavors of the season.
Enjoy peach season with a cake, from blogger Tutti Dolci, layered with peach jam, fresh peaches, and brown sugar frosting.
People often ask Ashlee and I if transitioning to a vegan diet was hard, and to be frank, it really wasn’t. Obviously, the first couple of weeks of transitioning was a bit rocky, but all in all, it was fairly easy for us.
*These Raw Chocolate Hazelnut Ice Cream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways: Ice cream cake-style, or cheesecake-style! Crunchy toasted hazelnuts are mixed into a chewy brownie base, creamy hazelnut cheesecake/ice cream fills the center, and the top is swirled with a homemade chocolate hazelnut spread.