Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of
People familiar with Indian desert Falooda will be in a better position to answer this question. I tried to recreate at home a Falooda that I had outside, ingr
I'm a complete cooking newb. I saw on youtube the other day that you should cook steak in an oven before frying it. I think it makes it softer (not sure, please
I have an outstanding recipe for Apple Bread. It does use a lot of sugar, seems best when paired with firm, crisp and tart apple varieties. Granny Smith is my
I realize that savory and sweet are not opposites, but being asked to bring dessert as long as it is NOT savory leads me to think there should
Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle.
There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or pow
In the video game "Sacred" (2004), the player can find recipes. They are usually written in a fantasy-like manner. In the German version I found a recipe called
Item 1 Panna cotta (cream, gelatin, perhaps sugar) Item 2 berries (blueberries, blackberries, raspberries, strawberries) Stores usually sell panna cotta with
I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets ub
Quindim is a typical Brazilian dessert made from sugar, egg yolks, butter and grated coconut. All those ingredients are mixed (yolks and sugar first, then the
I found a recipe for an orange flavored Bavarian cream with the following directions. Start with a crème anglaise by whisking egg yolks and sugar and t
I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream mak
I am allergic to the corn starch that is often found in the ready made brands. I would like to be able to make some powdered jello up for when I want to make a
I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored. The amount of milk in the former is equal to the amount o
So there is a cupcake recipe I wanna make and it's my first time making it also one of my first time making any dessert like this. I got some icing sugar but th
I'm following this recipe for Turkish delight. There are a few unwanted outcomes. First, is the instructions for preparing the cornstarch results in unwanted l
I have been trying to make ice cream with sucralose. So far all I get is just a hard rock after tossing it in the freezer. when I try to thaw it, it goes right
so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but
I recently wanted to make a 100% Baileys panna cotta. The idea was that because Baileys has a significant amount of cream, I could just add gelatine. I should