Delicious and easy pineapple dump cake! Just 3 to 4 ingredients, dump, and bake; this gluten-free and vegan dessert is buttery, sweet, and tangy! It's the perfect no-fuss recipe when you're short on time but still want to impress! With a golden brown crust and ooey gooey center, this tropical cake is perfect with a scoop of your favorite ice cream!
The spread is fantastic. I’d probably prefer a different waffle recipe as the base since this one is a tiny bit chewy- still good tho. I’ve had better texture waffles. Will definitely make the spread again to put on waffles.
choco cupcakes with sugar-free choco frosting made with erythritol!
The con to using erythritol is the intense sweetness that it imparts in anything you add it to. this was no exception. these go well with coffee or strong black tea.
they were also predictably semi-dense because that's what happens if you don't use frothed aquafaba and cashew milk yogurt to fluff them up.
Postres de músic (“musician’s dessert”) or grana de capellà (“priest’s seed”) is a very simple dessert from Catalonia that consists of nuts (almond, hazelnuts, pine nuts, walnuts) and dehydrated fruit (raisins, and some people might include some others too), and is accompanied with moscatell (sweet wine).
Easy 6-Ingredient Lemon Loaf Cake Recipe "You guys are going to love my Easy 6-Ingredient Lemon Loaf Cake 🍋 Save this for a SIMPLE & TASTY baking idea! 🌟 Perfect for entertaining, potlucks and picnics too 😍"
I remember my grandfather and his friends filling the hollowed middle of a (chilled) cantaloupe halve with Port on Summer days, a light entrée before feasting on grilled meat. It is rather popular still in France, but I do like the marriage of cantaloupe and Limoncello better. With a little mint freshly picked from the Herb Shelf, it makes a delicious Mint and Limoncello Cantaloupe Salad, a delightfully refreshing dessert on a hot day!
Ingredients (serves 1):
1/2 ripe medium cantaloupe
half a dozen fresh mint leaves
2 tablespoons Limoncello
Remove seeds from the cantaloupe halve. Using an apple corer, scoop out the cantaloupe flesh into small balls, into a medium bowl.
Roll mint leaves together and finely chop them.
Add chopped mint to the bowl, and drizzle generously with Limoncello. Toss gently, to combine and coat cantaloupe balls in mint and Limoncello.
Chill in the refrigerator, at least a couple of hours, but preferably four.
Serve Mint and Limoncello Cantaloupe Salad well-chilled.