Ingredients:

Cannoncini stuffed with Italian cream
+For the pastry cream (crema pasticcera):
°3 egg yolks
°3 c. (30g) flour
°1/2 cup (100g) sugar
°1 c. vanilla extract
°235ml milk
+For the cannoncini:
°1 sheet of puff pastry, thawed (about 8 oz, 225 g)
°50g of sugar
°1 egg (for egg washing)
° powdered sugar to decorate
Begin by making the pastry cream:
Heat milk until hot (not boil).
In saucepan, whisking egg yolks with sugar, vanilla extract also flour until light also fluffy.
Adding milk a little at a time, whisk, making sure there are no lumps.
Place the saucepan over medium heat and stir until it comes to a slow boil. The cream will thicken, so…
This caramel sauce is enjoyed as a topping on anything from ice cream.
Before I became vegan, I used to love chocolate mousse. So I tried different plant-based versions with silken tofu and avocado, but this one is by far my favorite!
I’ve made this recipe so many times and it’s always a real winner. Nobody will notice it’s completely vegan!
The main ingredient for this recipe is aquafaba. I’ve you haven’t heard of aquafaba yet, you should really give it a try! It’s a magical ingredient in the vegan kitchen.
It’s the perfect plant-based subsitute for egg white and it can be whipped up perfectly. It’s also a great binder for vegan baked goods. And don’t worry, you can’t taste the chickpeas at all!
Then divide everything between four glasses and place it in the fridge overnight to set. It will be so fluffy, chocolatey, and perfectly sweet.
As the name implies, the recipe for Junior’s famous original cheesecake has been baked the very same way since the 1950s. And for good reason. Surprisingly, this is one of the easiest cakes to make. Just follow this recipe that we have specially adapted for your home kitchen. You’ll soon proudly be slicing up the best cheesecake you’ve ever tasted!
My all-time favourite dessert is cheesecake, just plain and simple cheesecake! I won’t turn down a multi-flavoured, multi-loaded up cheesecake, but I think a plain, tall and creamy cheesecake is the best. This recipe for Tall and Creamy New York Cheesecake is by far my favourite!
This is an incredible cheesecake recipe, tall, creamy and smooth. I made this recipe without a crust, but if you prefer a simple graham crust will work great. I love my cheesecake plain but if you like serve it with berries and whipped cream, caramel or even chocolate sauce. One very important thing when making cheesecake is to have all the ingredients at room temperature or you will have lumps in your cheesecake!! Also be sure to use a 10 inch springform pan. This cake rising quite a bit while baking and will spill over in a small cake pan.
There’s something about family recipes passed down through generations that makes the dish more than just food – it becomes a part of family history, filled with memories, love, and tradition. The Chicken Dressing Casserole is one such treasure. Hailing from the heart of the South, this dish is a testament to southern hospitality, where meals are hearty, flavors are rich, and every bite brings you closer to home.
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