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Luscious Vegan Gingerbread | Nigella'S Recipes | Nigella Lawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappbookmarkentriesburger Newchevron Downchevron Leftchevron Rightbasketspeechcommentsearchvideo Play Iconnigella Lawsonpremiumnigella Lawsonveganvegetarianmemberspeechrecipeemailbookmarkcommentcamerascalesquantitylistreorderremoveopen Book

150 millilitres vegetable oil

golden syrup

black treacle

dark muscovado sugar

pitted soft prunes (about 8 in number)

fresh ginger

cinnamon

ginger

allspice

cloves

ready-ground black pepper

fine sea salt

250 millilitres oat milk

plain flour

bicarbonate of soda

x 15 milliliters tablespoons warm water

regular cider vinegar

Chocolate Cloud Cake | Nigella's Recipes | Nigella LawsonyoutubepinteresttwitterfacebookinstagramvimeowhatsappBookmarkEntriesBURGER NEWChevron DownChevron LeftChevron RightBasketSpeechCommentSearchVideo Play IconNigella LawsonPremiumNigella LawsonVeganVegetarianMemberSpeechRecipeEmailBookmarkCommentCameraScalesQuantityListReorderRemoveOpen book

dark chocolate (minimum 70% cocoa solids)

unsalted butter (softened)

eggs (2 whole, 4 separated)

caster sugar

cointreau (optional)

orange (optional)

500 millilitres double cream

vanilla extract

cocoa powder (for sprinkling)

Source: Fine Cooking
Notes:

A digital scale is best for measuring flour and cocoa powder. This one costs less than $9. Buy it! Baking by weight will change you forever. There's no better time than right now. Do it. 
Hershey's cocoa powder. This is not a sponsored post. I have tried so many cocoa powders, fancy-ish and otherwise, over the years, and I swear these never turn out so well as when I simply use Hershey's natural cocoa powder. Not Hershey's special fancy dark cocoa powder or other; simply their unsweetened natural cocoa powder. 


Best-Ever Fudgy Homemade Brownie Recipe

unsalted

| 432 g (2 cups) granulated sugar

eggs,

½ tsp. pure vanilla extract

2½ oz | 72 g (¾ cup) unsweetened cocoa powder

baking powder

table salt

Preheat oven to 350°F and position rack in the center of the oven. Butter an 8-inch square baking pan or line with parchment paper.

Melt the butter in a medium saucepan. Add the sugar and whisk until well combined. Add the beaten eggs and vanilla and whisk until well blended. In a large separate bowl whisk together the cocoa, flour, baking powder and salt. Transfer butter mixture to bowl with flour and stir with spatula or wooden spoon until batter is smooth.

Spread into prepared pan and bake for approximately 37-40 minutes. Insert a pairing knife or steak knife straight into center. If it comes out clean or with just a few moist crumbs, the brownies are done.

Let cool completely in pan on rack. Brownies can be made two to three days in advance.

Not your average brownie!  Not only are these easy to make, they are delicious! Thanks, Ali, your recipes are always a hit!

I have never ever liked brownies whether made from scratch or a box.  I LOVE these brownies for their taste and texture and easy ingredients. I've added espresso powder with the dry ingredients which is good.

Sooo good!  Really fudgy, especially on 2nd and 3rd day!  I also love that they use cocoa powder (which I always have on hand) instead of blocks of chocolate (which I'd have to go and buy specially).  Two thumbs up :)

Hi Ali! Yesterday I went looking all around for an easy, delicious brownie recipe that I could make in a flash with all ingredients I had on hand. After spending too much time on Pinterest I realized that I could just come straight to my most trusted blogger friend and whaddaya know, here was the perfect recipe. Unbelievable that I had never made brownies from scratch before. This recipe is fantastic! Thanks for always being so reliable and such a great resource for all things baking! I hope you and your family are well!  Xoxoxo

I absolutely love these brownies and have made them several times without a hitch. They're so good, and surprising that they are so chocolatey and sense even without melted chocolate. 

Have you ever tried browning the butter in the first step? Wondering if that would make these even more delicious than they already are.

This is the best brownie recipe and the only one you need!! My family goes crazy every time I make these! Thank you! I LOVE all your recipes and know that they will always be fabulous❤️

These were absolutely wonderful..my hubby said the were “delectable”.. a word I never heard him use before 😉... thank you!

This recipe looks amazing in its simplicity and minimal ingredients! For those of us that unable to delight in regular flour, what are your thoughts on substituting gluten free flour, like cup4cup? Would the recipe need to be adjusted? Thank you for all your genius recipes and techniques!

I made these for Valentine’s Day, Ali, but we waited a day per your recommendation. There are only two of us. I cut them small because there’s so much snow we can’t go for our Pandemic Walk every day. I’m happy to tell you that we love them! Even several days,later, we love the slightly crunchy edge that forms from storing them in a tin, and the fudgy interior which is pure heaven. I may transfer them to a more tightly sealed container or freeze a few. My previous favorite was Alice Medrich’s cocoa brownie. These are more decadent and will be made again. Thanks!

This cake fits the bill for the most special occasions, yet is easy enough to make any day of the week just because.

Easy Lemon Cake with Whipped Raspberry Frosting

Cooking spray

all-purpose flour

sugar

salt

lemon

eggs

canola oil

milk

cream cheese, softened

heavy cream

raspberry jam

raspberries,

lemon zest,

Make the cake: Arrange a rack in the middle of the oven and heat to 350°F. Line 2 (9-inch) round cake pans with parchment paper rounds and coat with cooking spray; set aside.Whisk the flour, sugar, baking powder, salt, and lemon zest together in a large bowl.Add the eggs, oil, milk, lemon juice, and vanilla and mix with an electric hand mixer on medium speed until smooth, about 1 minute. Do not overmix.Divide the batter between the 2 pans. Bake until the cakes are lightly browned and spring back when tapped gingerly with a finger, 2o to 25 minutes.Place on a cooling rack for 15 minutes. Flip the cakes out of the pan, place on the rack, and cool completely before frosting.

Make the frosting: Place the cream cheese in a small bowl and whisk or beat with an electric hand mixer until soft and aerated. In a larger bowl, beat the cream with an electric hand mixer until it forms soft peaks that collapse. Scrape in the cream cheese and continue beating on high speed until it forms stiff peaks. Add the jam, sugar, and vanilla and beat until combined.

Assemble the cake: Place one of the cakes on a cake stand or serving dish. Place half of the frosting on the center of the cake and spread into an even layer. Invert the second cake on top of the frosting. Spread the remaining frosting in an even layer over the top of the cake. Top with the raspberries and lemon zest. Refrigerate until ready to serve.

Step-by-step instructions for a no-bake dessert with graham crackers, whipped cream, and fruit. Result? Flaky, tender cake-like layers. So delicious! 

How To Make a No-Bake Icebox Cake

fruit,

graham crackers (from about 4 sleeves)

nuts

Beat the cream until it holds stiff peaks. Place the cream, powdered sugar, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use a large bowl and electric hand mixer or whisk.) Beat on low speed, then high speed, until the cream holds stiff peaks.

Divide the cream into 4 parts. Use a spatula to evenly divide the cream into 4 quadrants.

Smear a spoonful of cream in the bottom of the baking dish. Smear just a small spoonful of the cream evenly in a 9x13-inch baking dish. This will hold your first layer of graham crackers in place.

Cover the bottom with graham crackers. Place a layer of graham crackers in the dish, breaking them as needed to fit into a single tight, even layer.

Spread whipped cream on top of the crackers. Gently spread 1/4 of the cream (one whole quadrant) evenly on the crackers.

Spread 1/3 of the fruit on the cream. Place 1/3 of the fruit (about 1 1/3 cups) evenly on top of the cream.

Top with a second layer of crackers. Cover the fruit with a second full layer of crackers.

Top with cream and fruit. Top this second layer of crackers with another 1/4 of the cream and another 1/3 (1 1/3 cups) of the fruit.

Top with a third layer of crackers. Cover the fruit with a third full layer of crackers.

Top with cream and fruit. Top with another 1/4 of the cream and the remaining fruit. At this point you&#x27;ll have 3 layers of graham crackers, 3 layers of cream, and 3 layers of fruit.

Top with a final layer of crackers and cream. Add a fourth layer of crackers and the remaining cream. Spread gently into an even layer or swirl a decorative pattern into the cream.

Garnish the cake. Sprinkle the chopped nuts or fruit on top of the cake.

Cover with plastic wrap and refrigerate. Cover loosely with plastic wrap. Refrigerate at least 2 hours or overnight. The cake is ready when a knife inserted in the center goes in easily and comes out with soft crumbs. Refrigerate any leftovers.

HERSHEY’S peanut butter blossoms cookies — a classic almost anyone will recognize. Yes, these peanut butter desserts are famous for their chewy REESE’S creamy peanut butter cookie base topped with HERSHEY’S KISSES milk chocolate candies, but it’s the taste that reminds us of all the special memories that come with these traditional holiday cookies. Have a bag of HERSHEY’S KISSES chocolates ready and grab your favorite people. Then it’s time for the best part using this peanut butter blossoms cookie recipe. Bite straight in, eat around the peanut butter base or save the chocolate for your very last bite.

Peanut Butter Blossoms | Recipes

HERSHEY'S KISSES Milk Chocolates

shortening

REESE’S Creamy Peanut Butter

brown sugar

Tbsps milk

tsp vanilla extract

tsp baking soda

tsp salt

sugar,

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/6-peanut-butter-blossoms-updated-image.jpg

peanut butter blossoms

Step 1

Heat oven to 375°F. Remove wrappers from chocolates.

Step 2

Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup of granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/6-peanut-butter-blossoms-step3.jpg

peanut butter blossoms preparation

Step 3

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/6-peanut-butter-blossoms-step4.jpg

peanut butter blossoms decoration

Step 4

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into the center of each cookie; cookie will crack around edges. Remove from cookie sheet and onto a wire rack. Cool completely.

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-videos/6-peanut-butter-bossoms.mp4

peanut butter blossoms video

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-videos/6-peanut-butter-blossoms-video-image.png

S’mores are a campfire’s best friend, and for good reason! But you can still make these classic treats without an open flame. Stack your graham crackers, chocolate bars and marshmallows together to create s’mores of every kind. You can use HERSHEY’S SPECIAL DARK or milk chocolate bars as the center of this gooey, delicious treat. If your favorite flavor is cookies ‘n creme or chocolate with almonds, why not give those a try too. HERSHEY’S s’mores are a classic that you can create however suits your taste buds. If things get a bit sticky after your first bite, you’re doing it just right!

HERSHEY'S S'mores | Recipes

graham crackers

marshmallows

HERSHEY'S Milk Chocolate Bar (1.55 oz)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/72-smores.jpg

hersheys smores

Step 1 - Microwave

Microwave Method:   Break graham crackers in half. Break chocolate bar in half; center one section on each of 2 graham cracker halves. Top each with marshmallow. Place on paper towel. Microwave at medium (50%) in 10 second intervals until marshmallow puffs. Top each with another graham cracker half; press gently. Let stand 1 minute to soften chocolate. Serve immediately.

Step 1 - Conventional method

Conventional Method: Center half of chocolate bar on each of 2 graham cracker halves. Place remaining 2 graham cracker halves on cookie sheet; top each with marshmallow. On middle oven rack, broil 30 seconds or just until marshmallows are golden brown. Immediately invert onto chocolate-topped graham crackers; press gently. Let stand 1 minute to soften chocolate. Serve immediately.

Recipe: Funfetti Birthday Cake

egg eggs

whole milk, divided

vanilla

almond extract

cake flour

white sugar

unsalted butter, very soft

non-hydrogenated shortening

multi-colored jimmies

This recipe was originally published May 2011.

The Kitchn

Faith Durand

Heat the oven to 350°F. Lightly grease two 9-inch round cake pans. (Or, for a four-layer cake, grease four cake pans.) In a small bowl, mix the egg whites, 1/4 cup milk, vanilla, and almond extract. Set aside.

In the bowl of a stand mixer, mix the cake flour, sugar, baking powder, and salt. Mix for 30 seconds or until well-combined. Add the butter and shortening and mix for another 30 seconds, or until combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.

Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. Mix for one more minute. Gently fold in the multi-colored jimmies.

Divide the batter evenly between the prepared cake pans (see this tip on the best way to divide batter between cake pans). If baking in two pans, bake for 25 to 30 minutes, or until the tops are slightly golden and spring back when pressed. If baking in four pans, bake for 18 to 20 minutes, or until the tops are slightly golden and spring back when pressed.

Step 5

Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing.

What do you think of the idea of some super hot dogs with homemade hot dog buns and totally whole wheat? Dare to prepare them! You will see that it is not as complicated as it seems. And also, you don&#8217;t need big ingredients!&hellip;

Whole Wheat Hot Dog Buns Recipe

Whole wheat flour

Milk powder 40

Whole cane sugar

Milk 150 ml / ¾ cup / 10 tbsp

Water 150 ml / ¾ cup / 10 tbsp

Egg 1

Salt 1 tsp

For paint the buns:

Milk 3-4 tbsp

There couldn’t be a more perfect cookie for chocolate lovers everywhere. Using HERSHEY’S Cocoa and HERSHEY’S Milk Chocolate Chips, this cookie recipe makes a treat worth sharing during picnics, birthday parties and movie nights. Even as the kids head back to school, slip some in their lunchboxes or bake a few batches for the entire class. With only five main ingredients, this popular, quick-and-easy recipe can be your staple any month of the year, even during holidays. Three of those five ingredients include three different types of chocolate to overload the cookies with absolute deliciousness. These extra soft, triple chocolate cookies are waiting for you!

Chocolate Overloaded Cookies | Recipes

Devil's food chocolate cake mix

butter (1-1/2 sticks), softened

HERSHEY'S Cocoa

HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.)

oats (optional)

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/10_Hersheys_Chocolate-Overload-Cookies_11-18.jpeg

There couldn’t be a more perfect cookie for chocolate lovers everywhere. Using HERSHEY’S cocoa and HERSHEY’S milk chocolate chips, this cookie recipe makes a treat worth sharing during picnics, birthday parties and movie nights. Even as the kids head back to school, slip some in their lunchboxes or bake a few batches for the entire class. With only five main ingredients, this popular, quick-and-easy recipe can be your staple any month of the year, even during holidays. Three of those five ingredients include three different types of chocolate to overload the cookies with absolute deliciousness. These extra soft, triple chocolate cookies are waiting for you!

chocolate overloaded cookies

Heat oven to 350°F. Mix all ingredients, add in HERSHEY’S Milk Chocolate Chips last.

Roll dough into 2-inch balls and place on a ungreased cookie sheet.

How does dessert without baking sound to you? What if it takes less than an hour and results in 26 crunchy, incredible melt-in-your-mouth chocolate, white crème and peanut butter cookies? If you like where this is headed, try a quick and easy No-Bake Peanut Butter Blossom recipe. Grab your apron, get some REESE’S peanut butter chips, cornflakes and HERSHEY’S SPECIAL DARK mildly sweet chocolate chips together and get ready to make the perfect sweet crunch. Pop a HERSHEY’S HUGS candy on top of each treat, tuck a few away for your own snacking later and head to your next cookie exchange with the confidence of a professional baker!

No-Bake Peanut Butter Blossom | Recipes

26 HERSHEY'S HUGS Brand Candies

REESE'S Peanut Butter Chips

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips

honey

Tbsps unsalted butter

cornflake cereal

https://www.hersheyland.com/content/dam/hersheyland/en-us/recipes/recipe-images/26_Hersheys_No-Bake_Peanut_Blossoms_11-18.jpeg

How does dessert without baking sound to you? What if it takes less than an hour and results in 26 crunchy, incredible melt-in-your-mouth chocolate, white creme and peanut butter cookies? If you like where this is headed, try a quick and easy no-bake peanut butter blossom recipe. Grab your apron, get some REESE’S peanut butter chips, cornflakes and HERSHEY’S SPECIAL DARK mildly sweet chocolate chips together and get ready to make a perfectly sweet and crunchy treat. Pop a HERSHEY’S HUGS candy on top of each treat, tuck a few away for your own snacking later and head to your next cookie exchange with the confidence of a professional baker!

No-Bake Peanut Butter Blossom

Line cookie sheet or tray with parchment paper. Remove wrappers from candies; set aside.

Place peanut butter chips, chocolate chips, honey and butter in large microwave-safe bowl. Microwave at high (100%) 1 minute; stir. If necessary, microwave at high an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is blended when stirred. Gradually stir in cereal flakes, stirring until cereal is completely coated with the chip mixture.

Scoop 26 equal portions (about 1 tablespoon each) onto prepared sheet; shape into mounds. Place candy piece in center of each mound. Allow to firm about 30 minutes before serving. Store, covered in dry, cool place.

A step-by-step recipe for making a classic baked Alaska.

How to Make a Baked Alaska, the Retro Dessert That Deserves a Comeback

ice cream

unsalted butter

egg whites,

cream of tartar

Make ahead: The baked, cooled cake can be wrapped tightly in plastic wrap and refrigerated 1 day in advance, or frozen up to 1 month. Let thaw overnight in the refrigerator before using.

Jesse Szewczyk

Place the 1 stick unsalted butter for the cake in the bowl of a stand mixer and let it sit out at room temperature while you freeze the ice cream center. (Alternatively, use an electric hand mixer and large bowl.) 

Freeze the ice cream center: Coat a 3-quart glass or metal mixing bowl with cooking spray. Line the bowl with plastic wrap, leaving a 6-inch overhang around the edges. Fill the bowl with alternating scoops from 3 pints ice cream to create a mix of colors. (It’s OK if the ice cream melts slightly.) Smooth the top with an offset spatula and fold the plastic wrap over the top to completely cover. Freeze until completely firm, at least 2 hours. Meanwhile, make the cake.

Make the cake: Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 9-inch round cake pan with cooking spray and line the bottom with parchment paper. Add 1 cup granulated sugar to the bowl of butter and beat with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Add 2 large eggs and 1 teaspoon vanilla extract and continue beating until the mixture is smooth and lightened in color, 2 to 3 minutes. 

Turn the mixer off. Add 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed until smooth, 1 to 2 minutes. With the mixer running, gradually add 1/2 cup whole milk and continue mixing until the batter is completely smooth, scraping down the sides halfway through mixing, 2 to 3 minutes total.

Scrape the batter into the cake pan and spread into an even layer. Bake until the cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Place the pan on a wire rack and let the cake cool completely in the pan.

Step 6

Make the meringue: Place 6 large egg whites in the clean bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer and large bowl.) Add 1/4 teaspoon cream of tartar and whip on medium-high speed until foamy, 1 to 2 minutes. Increase the speed to high and gradually add 1 cup granulated sugar. Beat until the meringue is glossy and forms stiff peaks, 2 to 3 minutes.

Step 7

Assemble the baked Alaska: If browning with the broiler, arrange an oven rack 12 inches below the broiling element and set the oven to broil. Line a rimmed baking sheet or broiler-safe cake plate with aluminum foil. Invert the cake onto it and discard the parchment.

Step 8

Remove the bowl of ice cream from the freezer and uncover the top. Gently invert it onto the cake. Remove the bowl and plastic wrap. Use an offset spatula to spread a thick layer of meringue over the entire cake and ice cream dome. Use the tip of the offset spatula to create tall peaks in the meringue that will brown when torched.

Top 14 birthdays recipes from across the web

The most viewed birthdays recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Luscious Vegan Gingerbread | Nigell...

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Best-Ever Fudgy Homemade Brownie Re...

Easy Lemon Cake with Whipped Raspbe...

How To Make a No-Bake Icebox Cake

Peanut Butter Blossoms | Recipes

HERSHEY'S S'mores | Recipes

Recipe: Funfetti Birthday Cake

Whole Wheat Hot Dog Buns Recipe

Chocolate Overloaded Cookies | Reci...

No-Bake Peanut Butter Blossom | Rec...

How to Make a Baked Alaska, the Ret...

How To Make Classic French Palmiers

How To Make Soft, Creamy Scrambled ...

Top 14 birthdays recipes from across the web

The most viewed birthdays recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Luscious Vegan Gingerbread | Nigell...

Chocolate Cloud Cake | Nigella's Re...

Best-Ever Fudgy Homemade Brownie Re...

Easy Lemon Cake with Whipped Raspbe...

How To Make a No-Bake Icebox Cake

Peanut Butter Blossoms | Recipes

HERSHEY'S S'mores | Recipes

Recipe: Funfetti Birthday Cake

Whole Wheat Hot Dog Buns Recipe

Chocolate Overloaded Cookies | Reci...

No-Bake Peanut Butter Blossom | Rec...

How to Make a Baked Alaska, the Ret...

How To Make Classic French Palmiers

How To Make Soft, Creamy Scrambled ...

The most viewed birthdays recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine