The perfect fall comfort dessert - Spiced apples with graham streudel warm from the oven, topped with fresh sweet cream.

Hii, I'm using almond bark to dip some sweets in. Now question is, I need to make a dessert of cheesecake filling covered in almond bark (like shell). How long can it stay out in room temperature without it melting or sweating ? How will a chocolate covered shell react to a cream cheese filling being out in room temperature for hours? What temp does almond bark need to be for the chocolate to set and be hard?

Looking for more than vanilla, buttercookie, chocolate, cheesecake, toffee, white chocolate pistachio, … And how J can remake it with clean ingredients!

I am obsessed with biscoff spread 😍

My Roomate had never had them before and we had fun making them

ROYAL DANSK BUTTER COOKIE CHANGE?

When I was a child, maybe around 8 or so, these had an entirely different texture, flavor, taste. Being that I at first attributed this to my childlike tastebuds, I shared some with my mother (48), and she completely agreed. My brother (30) thought the same as well. Granted it's been a long time since we've had them.

Did they at some point change the recipe for these? They don't feel as "melt in your mouth" and as "buttery" as they did before (at least to us)?

Does anyone know anything about this? Is it just me or does anyone else think the same?

Much love! Thanks

I want to surprise my date with a nice decorated chocolate pudding (which I will make). Their favorite fruit is mango, so I want a way to mix those flavors and to decorate it nicely. I guess I will just make pudding and put some mango slices on it once it's cooled down but if there are any other ideas, I am all ears.

iam going to make baklava tommorow, iam going to make 2 varities one with pistachio and one with walnuts, I have made baklava a couple of times before and it had also turned out good but iam looking for the tips and trips or as people call it secrets to take it up a notch, iam gonna make Phyllo from scratch too so any tips from people who are making making baklava from a long period of time or are very good at making it pls let me know your tips, tricks and secrets.

Thank you a

Blueberries, pecans with a hint of cinnamon. The batter was a bit wet so it didn't come out super dry like true scones, but wow these are very buttery and light.

I always ate the cherry cake with these blueish dots as my mom said it was just how the color from cherries. Chat gpt says it's mold - it's barely 4 days old.

So my buddy and I recently threw a dinner event at my house and poured dessert. I made what I affectionately call a Japanese Swiss Miss roll. It's a matcha rolled cake with matcha with cream that I served alongside A quenelle of espresso whip and dusted with chocolate and espresso powder.

Let me know how I did. Constructive criticism encouraged!

Taste better from Scratch recipe. I always thought rolls were “expert level” I was happy I gave it a try. So easy and delicious!!

🍵

Husband grabbed Golden Delicious, so less than beautiful, but a sturdier apple is best. Photo is post sauce.

Baked Honey Crisp Apples.

Core, leaving a 1/4” of flesh. Stuff with brown sugar mixed cinnamon, crushed Graham Crackers n’ melted butter until piling out of top. Top with a pat of butter and add a rice fingers worth of water to your baking dish. Cook, uncovered on 350° for 30-50mins depending on oven strength. Drizzle with salted caramel sauce, or traditional, once out and slightly-cooled (Mrs. Richardson’s is the best), and serve with Vanilla bean or French Vanilla Ice cream…

It is absolutely delicious. Bonus—it makes the house smell AMAZING! 🤤😊🙌