The Best Ever Creme Brulee by Sous Chef Tami

jelly roll by laurie lalia

this is my great grandmothers recipe.this recipe is a hungarian recipe.very easy to make.

Lorraine Pascale's Let them eat cake, cake by Bella

This is recipe from her new book Fast, Fresh and Easy Food, and this cake is quick to make as it follows the 'all-in-one' method, the only long bit is sticking on all them malteasers!

Banana Cake by Lemon Squeezy

A delicious way to use over-ripe bananas

Cinnamon Walnut Rugelach by Robyn Savoie

These charming crescent shaped cookies are flaky, tender, bite-sized Jewish treat sure to please. They house the just-right amount of nuts, cinnamon and sugar. Making this cookie can be a bit tedious and messy but well worth the effort. Rugalach come in many flavors, but this is my personal favorite.

Shortbread Linzer Tart Cookies by B Innes

Being a little enthusiastic this year I decided to try a new twist, making a combination of two of my favorite Christmas Cookies. This is a slight adaption of my World's Best Shortbread Cookies that is although time consuming certainly worth the effort.

Ganache Chocolate Nutella by Amos Miller

Use this topping on any thing you wish to enhance with CHOCOLATE, from baked goods to ice cream. It will keep for a couple of days unrefrigerated - a couple of weeks in the cooler. Sprinkle some finely chopped nuts on top of the ganache, if you wish - even some crushed peppermint candy. Gran Marnier and Chambord are great…

perfecting the CHOUX pastry PUFF shell by Foodessa

BAKING from the perspective of SCIENCE to get the POOF in the ideal PUFF. Follow all the steps without deviating and you'll soon be rewarded with magical clouds of pastry. For a dedicated post...refer to: http://www.foodessa.com/2011/04/puff-choux-pastry-ricotta-cream-zeppole.html

stuffed Roll pastry cookie with Chocolate, nuts, raisin and citrus by Foodessa

Delectable pastry cookie to gear you for the upcoming holiday baking. Bundle up and roll together some chocolate, nuts, raisins and a punch of citrus. For a dedicated post...refer here:…

ALMOND cream PEAR pie GRANOLA crust by Foodessa

Poached, syrup pears basking in smooth almond cream with a splash of Amaretto. Crunch and savour the cradle of granola as every bite sings to your taste buds. For a dedicated post...refer here: http://www.foodessa.com/2016/02/almond-cream-pear-pie-granola-crust.html

Portugeuse Pasteis de NATA style Puff pastry cups by Foodessa

Simplified puff pastry custard tartelette cups offer a delectable balance. Vanilla, cinnamon and orange are captured in a delicate custard, while enclosed in a flaky and crispy crust. For a dedicated post...refer to: http://www.foodessa.com/2016/04/montreal-portugal-connect-pasteis-de.html

Aunt Martha's Gingerbread Cookies by MarthaW

Festive Gingerbread Cookies decorated with Royal Icing are always a hit at Christmas. I love this recipe because the dough is cooked on the stove and makes the house smell good during the holidays.

Apple Fritters by Catherine Pappas

Adapted from: The Taste of Italy by Frederic Lebain & Jean Paul Paireault. This is a unique dessert that is sure to please! Enjoy and Cook with Love, Catherine

French Dessert: Banana Moelleux by Robert-Gilles Martineau

Bananas are not only great for humans as an easily assimilable source of energy, but is almost a medicinal plant by itself with a proven capacity to combat all kinds of diseases. It’s only a question of diversifying its culinary approach! Why don’t you try this simple banana soft cake recipe?

Scottish Dessert: Whisky and Rolled Oats Mousse by Robert-Gilles Martineau

Yes, they have great for desserts in Scotland!