The post This Gummy Bear Cocktail is the Perfect Sweet Treat appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 ounce vodka
- yellow gummy bears
- 2 tablespoons granulated sugar
- 7 ounces lemon-flavored soda water
- 1 zested lemon
- 1 teaspoon honey
- 1 tablespoon blueberry preserves
Instructions:
- Get a honey jar and pour the honey into another jar or bottle until one teaspoon remains.
- Pour honey into a cup and add 1 tablespoon of hot water. Shake until the honey dissolves.
- Add the granulated sugar and a zested lemon into a small bowl. Cut a wedge from the lemon and rub it around the opening of the honey jar. Coat the rim of the jar with sugar.
- Add the blueberry preserves and vodka to the honey jar. Stir before topping with soda water and add gummy bears to decorate.
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]]>The post Try Making This Delicious Creamy Rice Pudding appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup uncooked pudding rice
- 3.5 cups full-fat milk
- ¼ cup demerara sugar
- Pinch of sea salt
- ½ teaspoon vanilla extract
- ½ teaspoon dried nutmeg
- ½ teaspoon dried cinnamon
Instructions:
- Preheat the oven to 340℉.
- Grease an ovenproof dish with a little butter or oil.
- Add all the ingredients (leaving a bit of nutmeg and sugar) to the dish and stir well.
- Sprinkle over the remaining nutmeg and sugar.
- Place in the oven for 50 minutes, until the top is well browned.
- Leave to stand for 5 minutes before serving with fruit or jam.
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]]>The post 5 Berlin Desserts You Can’t Miss appeared first on falafelandcaviar.com.
]]>Berliner Pfannkuchen (Berliner Doughnuts)
These fluffy doughnuts are filled with marmalade or jam and dusted with sugar. And other than being easy on the palate, Berliners are also a must-snap for your Instagram feed.
Apfelstrudel (Apple Strudel)
Warm and comforting, Apfelstrudel is a classic pastry filled with spiced apples and topped with powdered sugar. It’s a sweet staple all over Germany, and Berlin is no different.
Bienenstich (Bee Sting Cake)
Bienenstich is the bee’s knees of Berlin desserts. With creamy custard or buttercream between layers of dough and caramelized almonds on top, it’s hard to go wrong.
Schwarzwälder Kirschtorte (Black Forest Cake)
If you choose one Berlin dessert to try, this will have to be it: Schwarzwälder Kirschtorte is an iconic chocolate sponge cake with brandy-soaked cherries, whipped cream, and chocolate shavings. Satisfaction guaranteed.
Lebkuchen (Gingerbread Cookies)
Embrace the festive vibes with Lebkuchen, traditional German gingerbread cookies, with hints of honey, spices, and nuts. While Christmas-y in nature, they’re perfect for satisfying your sweet tooth year-round.
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]]>The post No-Bake Rasberry Cheesecake Recipe appeared first on falafelandcaviar.com.
]]>Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
Filling: - 1 1/2 cups heavy cream
- 1 pound cream cheese, softened
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree (made from about 1 cup of fresh raspberries)
Sauce: - 2 cups fresh raspberries
- 1/4 cup sugar
- 1 teaspoon lemon juice
Instructions:
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar; press into a 9-inch springform pan and refrigerate.
- For the filling, blend 1 cup of raspberries until smooth, strain to remove seeds if desired.
- Whip heavy cream to stiff peaks in another bowl.
- In a separate bowl, mix softened cream cheese, sugar, and vanilla until creamy. Fold whipped cream into cream cheese, then incorporate raspberry puree.
- Spread filling over crust, smooth the top, and chill for at least 4 hours.
- Cook 2 cups raspberries with sugar and lemon juice until thick; strain. Top chilled cheesecake with raspberry sauce before serving.
The post No-Bake Rasberry Cheesecake Recipe appeared first on falafelandcaviar.com.
]]>The post Have You Ever Made A Rhubarb Fool Before? appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 pound of rhubarb, trimmed and chopped
- 3/4 cup of granulated sugar
- 1 cup of heavy cream
- 1 teaspoon vanilla extract
- Fresh mint leaves, for garnish (optional)
Instructions:
- In a saucepan, combine the chopped rhubarb and granulated sugar. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and becomes soft and syrupy, about 10-15 minutes. Remove from heat and let it cool completely.
- In a separate bowl, whip the heavy cream and vanilla extract together until stiff peaks form.
- Gently fold the cooled rhubarb compote into the whipped cream until well combined, but be careful not to overmix to maintain a marbled effect.
- Spoon the rhubarb fool into serving glasses or bowls, and refrigerate for at least 1 hour to chill and set.
- Before serving, garnish with fresh mint leaves if desired.
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]]>The post Healthy and Tasty Date and Almond Cookies appeared first on falafelandcaviar.com.
]]>Ingredients:
- 2 cups plain flour
- 1 teaspoon baking powder
- ½ cup demerara sugar
- ¼ cup salted butter
- 1 cup of pitted dates
- 1 cup of halved almonds
- 2 eggs
- A pinch of sea salt
Instructions:
- Preheat your oven to 350℉.
- Sift the flour and the baking powder into a large mixing bowl.
- Add the sugar and then add the butter and beat into the mixture.
- Crack the eggs into the bowl and whisk into the mixture.
- Add the dates and the almonds and stir through.
- Place some baking paper on an oven tray.
- Divide the mixture into 10 balls and place on the baking tray.
- Sprinkle some sea salt on top of each one and then place in the oven for 15 minutes.
- Leave to cool on a wire rack for 10 minutes before enjoying.
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]]>The post How to Make Delicious Vegan Shortbread Biscuits appeared first on falafelandcaviar.com.
]]>Ingredients
- 1 cup solid coconut oil
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Mix the solid coconut oil and powdered sugar in a bowl until they’re creamy.
- Add the vanilla extract and a pinch of salt, and mix them in. Gradually add the flour to the mixture, stirring until it forms a soft dough.
- Roll out the dough on a floured surface until it’s about 1/4 inch thick. Use cookie cutters to cut out shapes from the dough.
- Place the shaped dough on a baking sheet lined with parchment paper. Bake for 10-12 minutes until the edges are slightly golden.
- Let the biscuits cool on a wire rack. Enjoy your vegan shortbreads with a cup of tea or your favorite beverage!
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]]>The post 3 Pro Tips for Decorating Your Birthday Cake appeared first on falafelandcaviar.com.
]]>Master the Art of Smooth Frosting
For a smooth finish, begin with a crumb coat—a thin layer of frosting that seals in the crumbs. Chill the cake to set this layer before applying the final coat. Use a turntable to rotate your cake as you work, and employ an offset spatula for the top and a straight-edged tool, like a bench scraper, for the sides. With patience and a bit of practice, you’ll achieve a professional-looking base for your decorations.
Get Creative with Piping Techniques
Piping bags and a variety of tips are your best friends when it comes to adding intricate details and textures to your cake. From elegant rosettes and ruffles to precise lettering and borders, the possibilities are endless. Consistent pressure is key to uniform decorations.
Elevate with Edible Embellishments
Finally, consider incorporating edible embellishments such as fresh flowers, fruits, chocolate shards, or even gold leaf. These elements will add a visual appeal to your cake and enhance the flavor profile, too!
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]]>The post This Espresso Mocha Crunch is the Perfect Dessert Mocktail appeared first on falafelandcaviar.com.
]]>Ingredients:
- 3 ounces chocolate syrup
- 3 ounces soda water
- 4 ounces espresso
- 2 ounces heavy cream
- 2 teaspoons confectioners’ sugar
- 5 Oreos, divided
Instructions:
- Pour the chocolate syrup, espresso, and soda water into a cocktail shaker. Fill with ice and shake for about 20 seconds. Divide evenly into two cocktail glasses.
- Whisk the confectioners’ sugar and heavy cream in a bowl. Pour the cream mixture over the mocktails.
- Crush three Oreos with your fingertips and place them in a ziplock bag. Crush further and then sprinkle over the cream mixture.
- Place the remaining two Oreos on the rim of each glass and serve.
The post This Espresso Mocha Crunch is the Perfect Dessert Mocktail appeared first on falafelandcaviar.com.
]]>The post How To Make Ginger Nuts at Home appeared first on falafelandcaviar.com.
]]>Ingredients:
- 1 cup of all-purpose flour
- 1/2 cup of granulated sugar
- 1/4 cup of unsalted butter, softened
- 1 tablespoon golden syrup or molasses
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- Pinch of salt
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add the golden syrup or molasses to the butter-sugar mixture and mix until well combined. In a separate bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough seems too dry, you can add a splash of milk to help bring it together. Once the dough is formed, use your hands to roll it into small balls, each about the size of a walnut.
- Place the dough balls onto the prepared baking sheet, leaving some space between each one to allow for spreading during baking. Gently flatten each dough ball with the palm of your hand or the back of a spoon to create round discs.
- Bake the ginger nuts in the preheated oven for 10-12 minutes, or until they are golden brown and slightly firm to the touch. Remove the baking sheet from the oven and allow the ginger nuts to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the ginger nuts in an airtight container at room temperature for up to one week. Enjoy these homemade ginger nuts as a delicious treat with your favorite hot beverage or as a sweet snack any time of day.
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