Vanilla extract

• For the top layer:

If I had to pick something that couldn't be improved in the cooking process, I'd bet a good amount of money on it being bad (unripe and tasteless) strawberries. The only thing that bothers me and makes me admit my mistake is that I - read more

Detailed recipe with photos.

• For the filling:
• For the test:

Detailed recipe with photos.

I have a weakness, mostly, for savory foods, like sour-salty potatoes, potato chips, or cheese and crackers. But there are times when all I want is donuts. It's especially terrible when it's late at night— read more

Detailed recipe with photos.

• For the cream:

Recipe for making airy chocolate cloud cake - read more

It's another name for chocolate pudding, but it sounds better in Italian. But frankly, the language doesn't matter here; it's pure, utter bliss. When you eat this chocolate custard cold, it's like silk— read more

• Cupcake:
• Syrup:

Detailed recipe with photos.

Chocolate mousse typically takes a good few hours, if not a whole day, to prepare before you can enjoy it, as the yolk needs to set and the whipped whites need to infuse with air bubbles. Forget about that! read more

• Carrot cake:
• Mascarpone cream (optional):

Detailed recipe with photos.

• Sponge cake
• Cream

You can change my order and make the frosting first before the cake layers. In any case, before you begin, carefully read the Devil's Food cake recipe (you should memorize it yourself) to mentally organize everything. read more

This recipe aims to dispel a long-held misconception—one that's generally true, but also frustrating. I always thought that a proper cheesecake was a pie baked according to all the rules. But now I'm not so sure. This "wrong" no-bake cheesecake— read more

• Royal icing:

Detailed recipe with photos.

Detailed recipe with photos.

• Cakes:
• Cream:

I love decorating this cake with sugared forget-me-nots, and you have to admit, they do look adorable, but don't rush out to the store to buy them. Anything else will do, or nothing at all. read more

• For the cake:
• For the fondant:

Detailed recipe with photos.

I like these brownies really warm. But I also like them cold. In fact, when they're cold, they're more like brownies: gooey inside and springy on top. read more

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Crémassé (sometimes spelled crumasse) is a traditional Haitian drink enjoyed with family and friends, usually during holidays. It's similar to eggnog and other festive winter drinks, but it doesn't contain eggs. Although most recipes for this popular drink include... read more

Detailed recipe with photos.

• Coffee with Irish whiskey
• Whipped cream

Detailed recipe with photos.

• For berry jam:

Detailed recipe with photos.

• Muffins
• Pineapple filling
• Brown sugar sauce
• Airy teriyaki cream

Detailed recipe with photos.

• Caramelized Pineapples:

Detailed recipe with photos.

• Cupcake
• Macadamia nut candies and coconut caramel sauce
• Innings

Detailed recipe with photos.

• Cake:
• Cream cheese filling:
• Top of the pie:

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

Detailed recipe with photos.

This dish makes a delicious dessert for an evening feast. You can cut it into triangles with a pizza wheel and serve with vanilla ice cream. read more

• For pancakes:
• For the filling:
• For the berries:

Detailed recipe with photos.

• Whipped ricotta filling with chocolate and almonds:
• Pancakes:
• Warm cherry sauce:

Detailed recipe with photos.

Detailed recipe with photos.

• Sand base
• Filling
• Fruits

Detailed recipe with photos.

To make these chewy cookies, brown sugar is added to the shortcrust pastry along with granulated sugar, which gives it a chewy texture. read more

• For the cream:

These heavenly coconut cupcakes are topped with fluffy vanilla frosting. read more

In this flourless brownie recipe, all you need to do is mix all the ingredients together and bake for half an hour. Then, top with a buttercream glaze infused with espresso and let it set. read more

• Filling:
• Biscuit dough:
• Cream:

To make sponge cake dough, you'll need fresh ingredients: eggs, butter, and sour cream. In this recipe, you don't need to separate the eggs; simply add them one at a time to the butter mixture with the sugar already dissolved in it. read more

• For the cream:

For a double dose of rich ginger flavor, Ina Garten stirs dried, crystallized ginger into a molasses-based sponge cake batter, then sprinkles more crystallized ginger onto a smooth, citrusy cream cheese frosting. read more

Check out this new cannoli recipe from Food Network magazine: Instead of cream cheese-filled cannoli tubes, use ice cream cones. Fill them with a sweet ricotta-cream cheese mixture and garnish with... read more

• Cupcake
• Glaze

Sure, lemons are a winter fruit, but that's no reason to miss out on this refreshing, juicy citrus fruit at other times of year. With lemon zest and juice incorporated into the batter and a simple lemon glaze, this impressive cake from Ina Garten is... read more

• For the cream:

A combination of vanilla and almond extracts gives this two-layer cake with coconut topping by Ina Garten a rich flavor. The sponge layers are golden brown because she adds five eggs to the batter. read more

• Cake:
• Berries with sugar:
• Whipped cream:

We made this beloved dessert with a mildly sweetened sponge cake and lightly sweetened whipped cream. It's best served slightly chilled; let it warm up slightly while you whip the cream for decoration. read more

• Cupcakes
• Curd cream

How does Tyler Florence make such amazing filled cupcakes? He uses a plastic dosing bottle with a long spout to inject jam into the baked goods. read more

Ina Garten spreads an even layer of jam (she chooses raspberry, but you can use any flavor) over a peanut butter shortcrust pastry crust, then adds third and fourth layers of peanut butter cream and crushed - read more

After preparing a portion of warm milk steeped with starch, focus on achieving a creamy consistency by whisking the mixture. Add vanilla. Before serving, sprinkle with sliced ​​grapes, roasted peanuts, and sweet peanut chips. read more

With two types of melted chocolate, this delicious egg white custard gets its silky texture from butter, while a splash of instant espresso enhances the chocolate flavor without adding any coffee taste. read more

• Cake
• Cottage cheese and peanut filling

Peanut butter chocolate pie might just be the best pie ever. It's like cream cheese cheesecake and whole-grain chocolate graham cracker tarts, but in pie form. read more

Make a simple sponge cake batter with instant coffee and chocolate. Top with nut butter and elegantly curl the batter into curls. read more

These peanut cookies are perfect for tea guests. Some people are allergic to peanuts, so please let them know if they contain peanuts. read more

Want to try candies inspired by nature itself? Then try these chocolate-covered "chestnuts" with a peanut butter truffle inside. And they look just like the fruit of the Ohio state tree. read more

• Cheesecake
• Chocolate glaze

If cheesecake and peanut butter candies are your thing, or if you love those adorable little candies on a stick, then make this Chocolate Covered Peanut Butter Cheesecake. read more

• Warp:
• Filling:

Paula Deen uses a ready-made cake mix to make these individual cupcakes. The filling is pumpkin puree and cream cheese, and the cupcakes are topped with whipped cream and candy pieces. read more

• Pie:
• Streusel:
• Icing:

Apple pie recipe with streusel topping and brown sugar glaze. - read more

To give his cheesecake a crispier base, Emeril Lagasse adds chopped pecans to the traditional cookie dough and sprinkles the pie with glazed pumpkin seeds before serving. read more

• Warp:
• Filling:
• Cinnamon Whipped Cream:

Gina Neely's cheesecake features a spicy gingersnap cookie base and is topped with sweet, cinnamon-infused whipped cream. read more

• Shortcrust pastry:
• Nut filling:

Featuring the beloved combination of crispy layers of crust and soft, gooey filling, this pie is baked on a shortcrust pastry crust and filled with an egg-sugar mixture and toasted pecan pieces. read more

• For the butter cream:

These red and white sandwich cookies are filled with rich buttercream frosting and garnished with pecan pieces. Cocoa powder gives the red cookie dough a deeper color. read more

• Cake
• Cream cheese frosting

This gorgeous cake features three layers of cake and a cream cheese frosting. The top is sprinkled with chopped pecans. read more

• Warp:
• Filling:

Try this cheesecake, made with a crisp graham cracker base and a rich pumpkin and cream cheese filling, and it's sure to become a family favorite. read more

What could be better than pumpkin pie – a dessert that can be made not only for the holidays, but enjoyed all year round, adding a scoop of vanilla ice cream and a large portion of whipped cream. read more

By using equal parts butter and cream cheese, you get the traditional flavor of the beloved frosting often used as a filling for red velvet cake. read more

This classic frosting, which takes just minutes to make, can be used to fill cakes, decorate shortbread cookies, cupcakes, and more. read more

• For the sauce:

To make this dish, bread cubes are soaked in an egg and milk mixture until they are completely soaked, then baked with crispy pecans and topped with a simple butter and brandy sauce before serving. read more

• Chocolate pie base:

Although Alton Brown's pie is completely dairy-free, it still retains the traditional flavor and texture, thanks to semi-sweet chocolate chips, a drizzle of honey, and one secret ingredient: creamy tofu. read more

By making this luxurious no-bake pie, you won't sacrifice its taste or harm your figure, as its filling is made with low-fat milk and skim cream. read more

• Filling:
• Coffee topping with whipped cream:

Sandra Lee creates an espresso-flavored pie with a pre-made crust, making this dessert quick and easy to make. read more

• Chocolate filling
• Chocolate pie base

Cream, a touch of buttermilk, and starch make this pie by Emeril Lagasse a true masterpiece, giving the filling a voluminous thickness. The chocolate base is made from crumbled sponge cookies, followed by a layer of chocolate-infused filling, and topped with read more

• Nut filling:

Warm, soft, and fragrant with cinnamon and nutmeg, Paula Deen's gorgeous breakfast casserole can be made the night before and simply baked the next morning. read more

Giada De Laurentiis reimagines traditional tiramisu into a creamy berry dessert featuring soft ladyfingers topped with a layer of jam, creamy mascarpone cheese, and ripe raspberries. read more

Thick, sweet homemade whipped cream tops this beloved dessert from Food Network magazine. This cake is made with soft cream cheese and cocoa. read more

• Warp:
• Filling:

This simple, highly rated cheesecake recipe includes sour cream. To cut a neat slice, Alton Brown suggests dipping the knife in hot water and wiping it dry afterward. read more

Melissa de Arabian makes her bread from a family recipe and adds a splash of orange juice to the banana chocolate chip batter, which gives the cake a delicate citrus flavor and extra moistness. read more

Make a banana cake with ripe bananas and serve sliced ​​with butter or fruit puree. - read more

This recipe makes bread that's especially soft and moist, just like factory-baked bread, thanks to the combination of vegetable oil and sour cream, rather than the traditional butter and milk. read more

• For the base:
• For the filling:
• For the sauce:

Ina Garten offers a classic cheesecake with raspberry sauce that can be made in minutes. Ina's tip: Measure your pan. Mine has a 9-inch bottom, but it should be 9.5 inches. read more

• Warp:
• Filling:

This finger food treat is perfect for any party. However, cheesecakes should be refrigerated before serving. read more

• Warp:
• Filling:
• Warm Lemon Blueberry Sauce:

Tyler Florence scoured New York City and Naples for the perfect cheesecake, but eventually returned to his kitchen to create his own version of the dessert, topped with a warm lemon-blueberry sauce. read more

This recipe, one of Ina Garten's best desserts, calls for ripe, fresh peaches. The cake also features tart sour cream, aromatic cinnamon, and crunchy walnuts. read more

• Bread Pudding:
• Rum sauce:

To make this deliciously sweet pudding, you'll need fluffy French bread, pumpkin puree, and delicious heavy whipping cream. Serve with a creamy rum sauce. read more

This popular and easy-to-make bread, based on Alton Brown's recipe, can be baked as a single loaf or in several smaller muffins. Either way, you'll get a flavorful baked good bursting with fresh pumpkin, crunch, and... read more

• Red velvet brownie batter layer
• A layer of cream cheese

Before baking Sunny Anderson's brownie recipe, run the tip of a knife through the layers of red chocolate batter and sweet cream cheese frosting to create pretty swirls on the surface of the brownies. read more

• Cupcakes
• Cream cheese frosting

Topped with a light, fluffy frosting made from whipped cream cheese and butter, Paula Deen's traditional mini cupcakes are moist and light thanks to the buttermilk-based batter. read more

Food Network Magazine offers a new, original take on peanut butter cookies, adding honey-roasted peanuts, a dash of chipotle pepper, and crispy bacon bits and rendered bacon fat. A great combination - read more

Put down the bread and make a sweeter version of Giada De Laurentiis's peanut butter and jelly sandwich. These little peanut butter cookies are filled with a dollop of vibrant blackcurrant jam after cooling. read more

Claire Robinson's recipe for cookies doesn't use many ingredients, but the last one, sea salt, is key, as it gives the treat a pleasant salty flavor. The cookies are made without flour and turn out very tender, so it's important to give them... read more

To bake these gorgeous sugar-flecked cookies, you don't need any fancy kitchen tools. Just a flick of the fork and they're ready to pop in the oven. read more

Thin and golden, these Ina Garten pancakes, with orange zest and a mix of three types of berries, are more like Dutch pancakes than traditional American pastries. read more

• Cupcake:
• Glaze:

Made ahead, this dessert is perfect for Sunday get-togethers. The cake is large and moist, thanks to fresh lemon juice and sour cream, and can be topped with a glaze of chopped rhubarb and red berry jam. read more

• For the rhubarb puree:
• For the brownies:

Chili pepper and cinnamon add a Mexican flair to these brownies, as the combination of heat and chocolate is a staple of Mexican cuisine. Guy Fieri's chocolate walnut brownies won't be overly spicy, just slightly... read more

Sweet and dense, Ina Garten's granola bars are made with coconut and flaked almonds, plus three types of dried fruit. Chill them for a few hours before slicing to ensure they retain their shape. read more

The secret to Ina Garten's recipe is that she dips the brioche pieces in a sweet honey-vanilla sauce before baking. This allows the buns to absorb all the flavor of the sauce, resulting in a moist pudding. read more

Before bed, prepare a casserole by soaking thickly sliced ​​bread in sauce, and in the morning you'll have a breakfast ready. Top it with a little whipped cream and sweet berries, and your favorite dish is ready. read more

In her recipe, Anne Burrell doesn't use canned pumpkin puree; instead, she adds the pulp of small sugar pumpkins to the sweet sauce. Allow the cinnamon bread to soak in the sauce before baking—this is essential for... read more

To cut down on prep time, use a pre-made shortbread pie crust, fill it with chocolate pudding, and then top it with fluffy whipped cream and pieces of your favorite chocolate candies. Keep in mind that this pie requires... read more

The classic, warm aroma of fall spices like cinnamon and allspice infuses these soft oatmeal and pumpkin puree cookies. Giada De Laurentiis also adds a touch of raisins for a firmer texture. read more

• For the test:
• For the filling:

To make sweet nut tartlets, use the smallest muffin cups. Fill the cups with the pumpkin-vanilla mixture and garnish with pecans. Sunny Anderson's cakes will turn out absolutely beautiful! read more