Swedish semlor are one of Sweden's favourite buns. Fragrant cardamom homemade dough buns filled with almond paste and tons of whipped cream.
This cherry almond ricotta cake is moist and tender with an irresistible almond flavor. It’s the perfect snack cake, coffee cake or celebration cake! The cake is loaded with juicy sweet cherries—using frozen, pitted cherries makes the batter really easy (although you can use fresh pitted cherries if you prefer). For a gluten free cake (pictured in this post) use a GF all-purpose flour blend—I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Almond flour helps keep the cake moist, while fresh ricotta gives the cake a fluffy texture. Be sure to use a good quality ricotta (the ingredients should list just milk and/or whey, salt and vinegar). Serve the cake on its own with a cup of coffee or tea, or dress it up with whipped cream (try this Cardamom Whipped Cream) or ice cream for a festive dessert!
Fresh peaches are marinated in honey, vanilla, cardamom and cinnamon, and are then grilled until warm and caramelized for an easy, show-stopping dessert. Serve them with this Cardamom Whipped Cream, which has a subtle spice that pairs perfectly with the juicy peaches. A sprinkle of toasted nuts or Maple Pecans is optional but provides delicious crunch. To take the dessert over the top, slice the grilled peaches and pile them over grilled pound cake (see the Tips below), Homemade Almond Shortcakes, or vanilla ice cream (it’s the ultimate ice cream sundae!).
Yesterday I made this creamy Indian butter chicken pasta for dinner, it cosy, warming and so delicious. Creamy Indian Butter Chicken Pasta This creamy Indian butter chicken pasta is adapted from classic Indian dish. Usually, butter chicken is served with basmati rice, naan, or paratha but this time I served it with pasta. Ingredients Chicken Marinade 250 gr boneless and skinless chicken thighs or breast 1/3 cup greek yoghurt 1 teaspoon ground coriander 1/2 teaspoon Kashmiri or red chilli powder 1 teaspoon garam masala 1/4 teaspoon turmeric powder 1 teaspoon garlic paste 1/2 teaspoon ginger paste a pinch of salt Butter Chicken Fettucine 400g dried fettuccine, cook according to package instruction 1 small onion, chopped 1 teaspoon garlic paste 1/2 teaspoon ginger paste 2-inch cinnamon 2 green cardamom 200 gr tomato puree 1 teaspoon Kashmiri chilli powder 100 ml cream 1 tablespoon butter 1 tablespoon vegetable oil Cooking direction whisk all the ingredients for marinade in a large bowl. Put the chicken in and coat with the marinade. Cover and refrigerate for at least 3 hours, or up to a day. Preheat the oven to 24o C. Grill the chicken in the oven for about 20 to 30 minutes until …
This delightful pear dessert is made using a gluten-free flan base baked with an almond cream filling (aka frangipane) and pear slices.Serve the pear flan with whipped cream or vanilla ice cream and a sprinkling of vanilla or cinnamon sugar.
This gluten free chocolate almond cake is my go-to, everyday cake. It comes together in under an hour and is the kind of thing I can whip up on a weekday as a special treat (think: Mid-week birthdays! Valentine’s Day! School celebrations!). It’s rich and chocolatey, and yet simultaneously light. Almond flour and dark chocolate give the cake its opulence, but since it doesn’t contain any oil, the cake is surprisingly demure. Be sure to whip the eggs for a full 2 to 3 minutes, until they’re doubled in volume and lightened in color (the whipped eggs are the only leavening agent in the cake). Also, for the best flavor, use a good quality chocolate with a 70% cocoa content. I like to bake the cake in a springform pan so that I can remove it before serving, but you could use a greased 9-inch cake pan instead. The cake can be served on its own with powdered sugar as a casual treat or snack, or you can dress it up with whipped cream and berries for an elegant dessert. I often make it the day before, as it gets even better with age.
The perfect Keto Almond Flour Cake, that can be made in a jiffy and tastes heavenly. Try it with some whipped cream and enjoy Dark Chocolate!
Masala chai hot chocolate is your favorite wintery hot chocolate drink spiced up a few notches with some chai spices!
Almond Cake with Beer Caramelized Pineapples and Hibiscus Whipped Cream it’s officially Cake For No Reason Season. We did the thing a few months ago where we gave up things in January (after we ate all the things during the holidays) then we worked out a little so we feel better, and now we don’t…
Nothing says comfort like a ‘gajar’ or carrot halwa, an Indian dessert made with grated carrots cooked in sweetened cardamom-flavored milk, and generally served with a dollop of whipped cream or vanilla ice-cream…my version is also accompanied by a warm drizzle of honey and lemon.
These individual chocolate cakes have a rich, dense center and a feather-light crackly crust. Envision a cross between a brownie, a cupcake and a flourless chocolate cake with a delicate, light crumb. Serve the cakes on their own or with berries and whipped cream (try this Cardamom Whipped Cream!) or ice cream. The batter can also be made into soft, slightly chewy cookies. Scoop the batter into two-tablespoon mounds onto parchment-lined baking sheets, leaving plenty of room for the cookies to spread. Bake 9-10 minutes, rotating the pans halfway through the cooking time.
This delightfully light and tasty Chantilly Cream is an incredibly easy way to take your homemade desserts to a new level of incredible! Your homemade whipped cream has never tasted better than when you switch it up with a drizzle of vanilla extract or almond extract - or use a flavor best suited to match your dessert!
This lightly sweetened cake is rich and moist. Nobody can believe how simple and healthful it really is! It can be served either on its own or dressed up with whipped cream (or whipped coconut cream for a dairy-free version) and fresh fruit. If you want to turn it into a birthday cake, slather it with your favorite frosting (this chocolate whipped cream frosting is the BEST!). You can also cook this in a 9-inch cake pan, although the cake will be thinner (reduce the cooking time to 20 minutes).
This recipe is an easy but delicious alternative to Strawberry Shortcake. A great way to enjoy blueberries. BISCUIT Dry: 2 cups whole wheat pastry flour (or 1 cup whole wheat flour and 1 cup unbleached white flour) 1/4 cup turbinado sugar 2 teaspoon aluminum-free baking powder 1/2 teaspoon salt Wet: 3/4 cup water (preferably warm water) 1/4 cup coconut oil 1 teaspoon vanilla flavoring 1/2 teaspoon almond flavoring BLUEBERRY SAUCE 1 cup blueberries 2 tablespoons maple syrup 1 teaspoon lemon juice 1 cup vegan whipped cream BISCUIT DIRECTIONS Preheat oven to 400 degrees F and grease cookie sheet. Combine...
Amazingly fluffy and perfectly flavored buttermilk pancakes, complimented perfectly with a to-die-for almond Chantilly whipped cream and fresh berries!
With sweet spice from cardamom and vanilla, and a gentle tang from creme fraiche (or sour cream), this Cardamom Whipped Cream elevates nearly any dessert. Try it with these Grilled Peaches, or with your favorite pies, cakes, sundaes and more (see below for my favorite serving suggestions!).
This is an easy but absolutely irresistible strawberry crisp! The naturally gluten-free topping is made right in the food processor with whole oats, spices, nuts, and butter or coconut oil (for a vegan version). It gets sprinkled on top of vanilla-laced strawberries. A touch of cardamom is optional, but it gives the crisp a beautiful aroma (try it!). Feel free to swap out the strawberries for other summer berries (or do a mix of several!), such as blueberries, raspberries and/or blackberries. It's important to let the crisp cool slightly before serving to allow the juices to thicken. Serve it with a dollop of whipped cream (or coconut cream) or ice cream for a dessert that will make you swoon! The crisp also makes for a fabulous breakfast when topped with plain yogurt. Don't miss the video above!
You won’t believe how easy these almond shortcakes are to make! They’re slightly sweet from a touch of honey and just a tad salty (in the best kind of way), with a crisp crust and tender, cookie-like center. They’re made entirely with almond flour (I use Bob's Red Mill Superfine Almond Flour) and get a double dose of flavor from a splash of almond extract. The shortcakes transform into a show-stopping dessert when topped with roasted rhubarb, strawberries and whipped cream (for a quicker version, you can top them with sliced, macerated strawberries). If you're making everything at once, assemble the biscuit batter while the fruit roasts. The biscuits are best eaten within a day of making, but they freeze beautifully. Be sure to check out my baking tips above!
This pound cake is dense, but soft and tender with a wonderful almond flavor. Serve it with berries and freshly whipped cream for the perfect dessert!
Made with fresh strawberries, vanilla and a touch of cinnamon and cardamom, this simple strawberry galette is a serious showstopper. The berries turn jammy and sweet while the crust becomes caramelized and crisp. Serve it with ice cream or whipped cream for a dessert that will make you swoon!! This galette is made with my foolproof pie dough recipe, which you will need to make before starting the galette (the dough needs to rest in the refrigerator for at least 30 minutes, but you can make it several weeks ahead!). If the dough has been in the refrigerator for several hours, let it sit out at room temperature for 15-20 minutes to soften slightly before rolling. If you’d like, you can add 1 thinly sliced rhubarb stalk to the filling to make a strawberry rhubarb galette (see the notes below!). The strawberries will brown slightly as they roast, but if they start to get too dark you can tent the center with foil.