Pumpkin honey cheesecake with a cinnamon toast crunch and granola crust finished off with a Jack Daniels whiskey salted caramel pecan sauce.

Matcha infused macaron shell

- Pistachio buttercream filling

- Topped with homemade caramel sauce, matcha/icing sugar dusting and crumbled hazelnuts

- Homemade caramel sauce sets very quickly, so I have to drizzle it on before it hardens

- Piping bag unsafe for hot caramel (I drizzled with teaspoon)

- I could use bottled caramel sauce, but I don't want to take shortcuts

- I used bake setting at 150 Celcius (302F) for 18-20 minutes, rotating tray halfway through cooking

Only wanted to try one, but the stuff told me buy 2 get 1 free deal. Couldn’t pass that up, so here we are with three different flavours 😆 they are so soft and fluffy, and the cream is smooth! Not too heavy I love it!!

i skipped the chocolate sponge for this one, but it’s because i prefer the silky texture of just the ganache and glaze.

i’m putting this one back on the menu for the holidays!

my key ingredients:
- chocolate pâte sucrée
- chocolate ganache
- dark chocolate glaze

I know it’s a pretty calorie-dense dessert (600 calories is crazy) and I know I'm trying to maintain my weight... But this turkish-style trilece is ridiculously good!

I had this almost every day while I was in Turkey and I regret nothing 😂 I guess everyone has a dessert they just can’t say no to, right?

Tried to make matcha pistachio macarons

Matcha powder isn't good with high heat & has oxidised (it doesn't taste or smell burnt at all)

For next time, I'll beat matcha powder into meringue to begin with

My aunt loves desserts especially cakes but I've never baked a day in my life nor do i have an oven. It's her birthday on Thursday and i really really want to make her a dessert. I have a chocolate cake in mind with a simple topping of ganache (cause i do not have the skills to ice the cake). I am a bit hesitant since I've never baked before and I'm willing to give other desserts a try since I've made other kinds of desserts before (which did not require baking). So please drop your ideas!

I have been making fruit syrups from home garden fruits the past few years. When I boil the fruit juice and sugar mixture, I remove the “scum” from the surface. It’s actually a lovely sweet foamy substance that I hate to throw away - a little like that marshmallow fluff in a jar. This time it was from passion fruit, so the fluff was quite tart and fragrant.

Does anyone have suggestions for how I might use it?

Taiwan Street restaurant in Wisconsin

And they were soooo good. Especially the palmier.

Due to cuberdons’ resemblance to a certain facial feature, they’re also known as neuzekes, or “small noses” in Flemish. It’s only fitting, then, that the bitter vendor disputes surrounding the sweet have become known as the “War of the Noses.” The rivalry began in 2011 in Ghent’s Groentenmarkt, when vendor Sonny Breine opened a stall outside Carl Demeestere’s store. Demeestere retaliated by opening his own stall right next to his competitor. After each vendor displayed signs criticizing the other’s product, tensions escalated into screaming matches and a fist fight that resulted in a two-week confiscation of both their licenses in 2014. 

https://www.atlasobscura.com/foods/cuberdons-war-of-the-noses-ghent-belgium