Avocado

Condensed Milk Anzac Biscuit Slab
Ingredients:

1 ½ cups rolled oats

1 cup plain flour

¾ cup brown sugar

¾ cup desiccated coconut

125g (4.4 oz) butter

¼ cup golden syrup

½ can (7 oz) sweetened condensed milk

½ tsp baking soda

2 tbsp boiling water

Instructions:

Preheat oven to 350°F (175°C). Line a baking pan with parchment paper.

In a large bowl, combine oats, flour, brown sugar, and coconut.

In a saucepan, melt butter, golden syrup, and condensed milk over low heat.

Dissolve baking soda in boiling water, then stir into the butter mixture.

Pour wet ingredients into dry ingredients and mix well.

Press the mixture evenly into the prepared baking pan.

Bake for 20-25 minutes, until golden brown.

Allow to cool before slicing into slabs. Enjoy!

Brown Butter Buttermilk Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter

2 ½ cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk, room temperature

2 tsp vanilla extract

For the White Glaze:

2 cups powdered sugar

2–3 tbsp milk (or buttermilk for extra tang)

1 tsp vanilla extract

Instructions

Brown the Butter

In a saucepan, melt butter over medium heat, stirring often.

Continue cooking until butter turns golden brown with a nutty aroma.

Remove from heat immediately and let cool to room temperature.

Preheat & Prepare Pan

Preheat oven to 325°F (163°C).

Grease and flour a 10-inch bundt or tube pan.

Make the Batter

In a large mixing bowl, beat cooled brown butter and sugar until fluffy.

Add eggs one at a time, mixing well after each.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Alternate adding the dry mixture and buttermilk into the butter mixture, beginning and ending with dry.

Stir in vanilla extract.

Bake

Pour batter into prepared pan and smooth the top.

Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Glaze

In a bowl, whisk powdered sugar, milk (or buttermilk), and vanilla until smooth and pourable.

Drizzle generously over cooled cake.

Lemon and Meringue Cheesecake

Ingredients
For the crust:

200g shortbread biscuits (Petit Beurre or Speculoos type)

80g melted butter

For the cheesecake batter:

500g cream cheese (Philadelphia or St Môret)

100g sugar

Grated zest of 2 untreated lemons

Juice of 2 lemons (about 60ml)

3 eggs

150g double cream or heavy cream

🔸 For the Italian meringue:

2 egg whites

100g sugar

3 tbsp water

Preparation

1. Biscuit base

Preheat your oven to 160°C (fan-assisted).

Blend the biscuits into a fine powder.

Add the melted butter, mix well, then press it into the bottom of a 20 cm (8 in) springform pan.

Chill for 15 minutes.

2. Lemon Mixture

In a large bowl, beat the cream cheese with the sugar and lemon zest until smooth.

Add the eggs one at a time, whisking gently.

Fold in the crème fraîche and lemon juice. Mix well.

Pour the mixture over the biscuit base.

3. Baking

Bake for 50 to 60 minutes at 160°C (320°F). The center should still be slightly wobbly.

Cool in the oven with the lid ajar, then chill for at least 4 hours, ideally overnight.

Italian Meringue (when ready to serve)

Heat the sugar and water in a small saucepan to 121°C (if you have a thermometer).

Meanwhile, beat the egg whites until stiff.

Drizzle the hot syrup over the egg whites, continuing to beat at medium speed.

Continue beating until completely cooled—you will have a glossy, stiff meringue.

Finishing

Spread or pipe the meringue over the chilled cheesecake.

Caramelize the meringue with a kitchen blowtorch (or briefly place it under a hot grill, keeping an eye on it).

Decorate with candied or grated lemon zest if desired.

Tips

For an even more lemony version, add a thin layer of lemon curd between the cheesecake and the meringue.

You can make mini lemon-meringue cheesecakes in individual circles or verrines.

Caramelize the meringue only at the last minute to maintain its crispness.

Fall in a slice! Our Homemade Apple Cinnamon Swirl Loaf is the cozy, delicious treat your autumn afternoons need. Bake, slice, enjoy!

Must express something to keep getting my recipes…. Thank you

Ingredients:

1/3 cup light brown sugar

1 teaspoon ground cinnamon

2/3 cup white sugar

1/2 cup butter, softened

2 large eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

Instructions:

Preheat Oven:

Heat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan.

Make Cinnamon Swirl Mix:

In a small bowl, stir together the brown sugar and cinnamon. Set aside.

Prepare Batter:

In a mixing bowl, cream together butter and white sugar until light and fluffy.

Beat in the eggs one at a time, then add vanilla extract.

Mix in the flour and baking powder.

Gradually stir in the milk until smooth.

Assemble Loaf:

Pour half of the batter into the prepared pan.

Sprinkle half of the cinnamon-sugar mixture over the batter.

Pour the remaining batter on top and finish with the rest of the cinnamon-sugar.

Use a knife to gently swirl the cinnamon mix through the batter for a marbled effect.

Bake:

Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

Cool & Slice:

Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

Enjoy

Amish Peanut Butter Cream Pie

Ingredients:

1 pre-made graham cracker pie crust

1 cup creamy peanut butter

1 cup powdered sugar

8 oz cream cheese, softened

1 cup granulated sugar

2 cups heavy cream

1 teaspoon vanilla extract

1 cup milk

1 package (3.4 oz) instant vanilla pudding mix

Directions:

1. In a medium bowl, combine peanut butter and powdered sugar, mixing until crumbly. Set aside half of the mixture for topping.
2. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the heavy cream and vanilla extract and continue to beat until the mixture is light and fluffy.
3. Spread half of the peanut butter crumbles evenly in the bottom of the graham cracker crust.
4. In a separate bowl, whisk together the milk and vanilla pudding mix until thickened. Fold the pudding mixture into the cream cheese mixture until well combined.
5. Pour the filling over the peanut butter crumbles in the crust. Top with the remaining peanut butter crumbles.
6. Chill in the refrigerator for at least 4 hours before serving.

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 4 hours 20 minutes

Yield: 8 servings

Peach Cobbler Cookies
Irresistible Peach Cobbler Cookie Bites
Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup diced fresh peaches
• 1/2 cup old-fashioned oats
• 1/2 cup chopped pecans or walnuts (optional)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
  Directions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Fold in the diced peaches, oats, and chopped nuts (if using) until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the cookies are lightly golden around the edges.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
   Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
   Kcal: 150 kcal | Servings: Makes about 24 cookies

Chocolate Chip Cookies
Ingredients:
1 cup (226 g) unsalted butter, softened
1 cup (200 g) white sugar
1 cup (220 g) brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups (340 g) chocolate chips (semi-sweet or milk chocolate)

Instructions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chocolate chips.

Scoop tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

Bake for 10–12 minutes, or until the edges are lightly golden.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Sizzling Scallops with Zesty Lime Cilantro Sauce
Ingredients:
1 lb sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter
Salt and pepper to taste
1/4 cup fresh lime juice
1 tablespoon lime zest
1/4 cup fresh cilantro, chopped
2 cloves garlic, minced
Instructions:
Prepare the Scallops:
Pat the scallops dry with paper towels. This step is crucial for a good sear.
Season both sides with salt and pepper.
Sear the Scallops:
Heat the olive oil and butter in a large skillet over medium-high heat.
Once the skillet is hot and the butter starts to foam, add the scallops in a single layer (do not overcrowd the pan).
Sear for 2–3 minutes on each side until golden brown and just cooked through. Remove scallops and set aside on a plate.
Make the Sauce:
In the same skillet, reduce the heat to medium.
Add the minced garlic and cook for about 30 seconds until fragrant.
Stir in the lime juice and zest, scraping up any browned bits from the pan.
Let the mixture simmer for 1–2 minutes to slightly reduce.
Turn off the heat and stir in the chopped cilantro.
Serve:
Spoon the zesty lime cilantro sauce over the scallops.
Serve immediately with rice, quinoa, or a fresh salad.
Tips:
Make sure your scallops are dry before cooking to get that perfect golden crust.
For extra depth, add a pinch of red pepper flakes to the sauce for gentle heat.
Servings: 2–3. Prep Time: 10 minutes. Cook Time: 6–8 minutes

Salted Caramel Peanut Butter Chocolate Cake

Ingredients

For the cake

2 cups all-purpose flour

1 3/4 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs

1 cup hot coffee

For the peanut butter filling

1 cup creamy peanut butter

1/2 cup unsalted butter softened

2 cups powdered sugar

1/4 cup milk

For the salted caramel sauce

1 cup granulated sugar

1/2 cup heavy cream

1/4 cup unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon sea salt

For the chocolate ganache drizzle

4 ounces semi-sweet chocolate chopped

1/2 cup heavy cream

Preparation

For the cake

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.

In a large bowl whisk together flour sugar cocoa baking soda baking powder and salt. In a separate bowl whisk together buttermilk oil eggs and hot coffee. Add the wet ingredients to the dry ingredients and mix until just combined.

Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

Once cooled slice the cake in half horizontally to create two layers.

For the peanut butter filling

In a large bowl with an electric mixer beat the peanut butter and softened butter until creamy. Gradually add the powdered sugar alternating with the milk. Beat until smooth and fluffy.

For the salted caramel sauce

In a medium saucepan over medium heat melt the granulated sugar stirring constantly until it turns a deep amber color. Carefully and slowly whisk in the heavy cream and butter. The mixture will bubble up. Whisk until smooth. Stir in the vanilla extract and sea salt. Let the sauce cool slightly.

For the chocolate ganache drizzle

Place the chopped chocolate in a heatproof bowl. In a saucepan heat the heavy cream until just simmering. Pour the hot cream over the chocolate and let it sit for 2-3 minutes without stirring. Gently whisk until smooth and glossy.

Assembly

Place one cake layer on a serving plate. Spread the peanut butter filling evenly over the top. Place the second cake layer on top. Carefully pour the salted caramel sauce over the top of the cake followed by the chocolate ganache drizzle.

Keywords

Salted caramel cake, Peanut butter chocolate cake, Layer cake, Dessert recipe

Caramel Pound Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable oil

3 cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup whole milk (or buttermilk for extra richness)

2 tsp vanilla extract

Instructions:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large bowl, cream butter, oil, and sugar until light and fluffy.

Add eggs one at a time, beating well after each. Stir in vanilla.

In another bowl, whisk together flour, baking powder, and salt.

Add dry mixture to the creamed mixture alternately with milk, beginning and ending with flour. Mix until just combined.

Pour batter into prepared pan and smooth the top.

Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Caramel Glaze

Ingredients:

½ cup unsalted butter

1 cup packed light brown sugar

⅓ cup heavy cream

1 tsp vanilla extract

Pinch of salt

Instructions:

In a saucepan over medium heat, melt butter.

Stir in brown sugar and cream, bring to a boil while whisking constantly.

Boil 1–2 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.

Let cool slightly, then drizzle over the cooled pound cake.