sweet treat

Make these moreish banana muffins for an easy breakfast or a snack on the go. They're also great for lunchboxes and will prove popular with the whole family.

Easy banana muffins

self-raising flour

tsp baking powder

½ tsp bicarbonate of soda

caster sugar

butter,melted

tsp vanilla extract

eggs

bananas,mashed

pecans,chopped, plus extra to decorate (optional)

Heat the oven to 190C/170C Fan/gas 5. Line a 12-hole muffin tin with paper cases. Sift together the flour, baking powder, bicarbonate of soda and caster sugar with a big pinch of salt. In a separate <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> mix the melted butter, vanilla extract, eggs, mashed bananas and buttermilk.

Make a well in the centre of the dry ingredients and pour the wet ingredients in. Roughly mix together with a fork, being careful not to over-mix. Scatter in the chopped pecans, if using, then spoon the mixture into the muffin cases. Top with pecan halves, then bake for 20-25 mins, until golden brown. Cool on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>.

Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea

Easy pound cake

unsalted butter, softened

eggs, beaten

whole milk

vanilla vanilla pod seeds

icing sugar

Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing&nbsp;into a large <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a> and beat together, either using an electric hand <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly&nbsp;with the back of spoon. Bake for 40 &ndash; 45 mins.

Once out of the oven, leave to cool and&nbsp;make the icing. Combine the icing sugar and&nbsp;vanilla paste with three tbsp of water &ndash;&nbsp;you may need more but add it gradually to get a thick icing. Spread it over the top of the cake;&nbsp;it&rsquo;s fine if it drips down the edges. Allow to set and then slice.&nbsp;

Life is busy, but that doesn't mean there isn't time for dessert. Silvia Colloca shares her hacks for impressive Italian bakes made at the touch of a (food processor) button.

Coffee and hazelnut amaretti

eggwhites,

caster sugar, plus extra to sprinkle

(300 grams) hazelnut meal

vanilla bean paste

instant coffee powder

dark chocolate coated coffee beans

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852770001&=domain=del

5348771529001-5981852770001

These aren't regular cookies... they're lux lamington and cherry cookies, and we couldn't have asked for more.

Lamington cookies recipe

dark (70%) chocolate, chopped

unsalted butter, chopped

(50 grams) plain flour

(30 grams) desiccated coconut

brown sugar

eggs,

dried cherries, roughly chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641748001&=domain=del

5348771529001-5853641748001

Make chocolate muffins as a weekend baking project with the kids. These family-friendly bites are perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want

Chocolate muffins

plain flour

cocoa powder

vegetable oil

chocolate chips (optional)

Heat the oven to 180C/160C fan/gas 4. Line a muffin tin with six muffin cases. Sieve the flour, cocoa and baking powder into a medium <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Mix together the egg, sugar, oil and milk together in a jug, then gradually pour into the dry ingredients (add chocolate chips now to make double chocolate muffins, if you like) and mix until combined.

Spoon the mixture evenly into the cake cases and bake for 20-25 mins until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool.

Meanwhile, gradually mix ½-1 tbsp water into the icing sugar until you have a loose consistency that's not too runny. Drizzle the icing over the muffins once cool.

Treat yourself to these easy honey flapjacks for elevenses or the afternoon slump. Perfect for picnics, packed lunches and bake sales

Easy honey flapjacks

butter

tbsp honey

porridge oats

Heat the oven to 180C/160C fan/gas 4. Butter and line a 30 x 15cm rectangle tin with baking parchment. Melt the butter, sugar and honey in a pan over a medium heat, stirring frequently until the butter has melted and the mixture is smooth.

Put the oats in&nbsp;a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a>, then pour over the butter and honey mixture. Stir until all the oats are coated. Tip into the prepared tin, and use a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> or the back of a spoon to evenly spread out the mixture.&nbsp;Cook for 10-15&nbsp;mins until lightly golden. Leave to cool in the tin, then remove before cutting into squares.

Three ingredients and two minutes is all you need to whip up this low-fat, low-calorie yogurt, which is ideal for eating after exercise

Instant frozen berry yogurt

frozen mixed berry

0%-fat Greek yogurt

tbsp honey or agave syrup

Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.

Go all out and treat yourself to these chocolate tiffin slices, full of milk and dark chocolate, raisins and biscuit. Be warned: they won't last long!

Chocolate tiffin

butter, cubed,

tbsp caster sugar

golden syrup

biscuits, crushed

raisins

milk chocolate

dark chocolate

Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.

Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.

Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.

Easy &amp; Delicious 4th of July Sugar Cookies!

Kraft Marshmallow Fluff

Sugar Cookies (store bought

Strawberries

Blueberries

Sprinkles (optional)

Bake the sugar cookies (store bought or homemade) I like mine soft but don’t make them too soft or they’ll fall apart.

Once you’ve baked the cookies, let them sit for a few to cool before putting on the marshmallow fluff or it’ll melt all over it.

Once they’ve cooled go ahead and put the marshmallow fluff on them like icing. Once they sit a minute it’ll be flat so don’t worry about getting them perfectly even.

Then get your fruit and cut the strawberries into 4th and wash both blueberries and strawberries.Place a few strawberries and blueberries on top of the fluff.

Sprinkles are optional but they make a cute little touch! I added some patriotic stars!

Enjoy!

The only thing that could possibly make hot cross buns better is this cinnamon butter.

Fig and walnut hot cross buns with cinnamon butter recipe

milk,

(350 grams) plain flour, sifted,

(100 grams) rapadura sugar

dried figs, cut into 1cm pieces

(50 grams) walnuts, toasted, roughly chopped

x 7 grams sachets dried yeast

cinnamon

nutmeg

(90 grams) runny honey, warmed

salted butter,

pure icing sugar

"I've never been able to refuse these bars - that caramel filling floors me every time," says Natalie Paull. This is an edited extract from Beatrix Bakes by Natalie Paull (Hardie Grant Books, $45).

Chocolate caramel bars with a salty sprinkle recipe

pure icing sugar, sifted

unsalted butter, melted, cooled slightly

sweetened condensed milk

dark muscovado or dark brown sugar

dark corn syrup

unsalted butter

tsp fine sea salt

vanilla bean, split, seeds scraped

dark (60–70%) chocolate

roasted walnuts

tsp sea salt flakes

You will need a kitchen blowtorch for this delicious dessert recipe. This is an edited extract from A Table for Friends: The Art of Cooking for Two or Twenty by Skye McAlpine (Bloomsbury, $49.99).

Easy lemon meringue pie recipe

Scottish shortbread biscuits

salted butter, softened

titanium-strength gelatine leaf

can condensed milk

lemon juice

lemon

tsp salt

eggwhites

Satisfy your craving with our four-ingredient, quick and easy dessert cup. With layers of crushed cookie, strawberries and creamy yoghurt how can you say no?

Chocolate Layered Sweet Treat

Forticreme Complete (Chocolate)*

chocolate cookie

Greek style yoghurt

fresh strawberries, chopped

Into a parfait class spoon Forticreme Complete (Chocolate) to create base layer.

Top with crushed cookie and half the amount of strawberries.

Top with Greek style yoghurt.

Finish with remaining fresh strawberries.

Serve chilled.

Bright, citrusy, and perfectly sweet without any sugar. Keto lemon curd is a rich and tangy sweet treat that&#039;s great on it&#039;s own or with your favorite keto pound cake.

Creamy Keto Lemon Curd

water

egg yolks (at room temperature)

Swerve Granular (or other keto sweetener)

butter (divided)

Fill medium saucepan with 2 to 3 inches water. Place over high heat and bring water to boil, then reduce heat to low. Place large heat-safe bowl on top of saucepan to create double-boiler. Note: top of water should not touch bowl. Be sure to leave space between.

Add egg yolks, Swerve, lemon juice, and lemon zest (if using) to bowl. Vigorously whisk without stopping until mixture has thickened, approximately 8 to 10 minutes.

Carefully remove bowl from heat. Add 1 tablespoon butter to mixture and whisk thoroughly until butter has completely melted. Repeat with remaining 4 tablespoons butter, adding in 1 tablespoon increments and melting completely before adding next tablespoon.

When all butter is fully incorporated, carefully transfer lemon curd mixture to jar or bowl. Cover with plastic wrap, gently pressing plastic wrap against top of lemon curd.

Place covered lemon curd in refrigerator and chill at least 2 hours or until completely cooled. Serve chilled.

Next time you host a party or bring a treat, make these yummy coconut balls!

No Bake Coconut Balls with Condensed Milk

coconut flakes

sweetened condensed milk (14 ounces)

Set aside about 1/2 cup of the coconut...

Set aside about 1/2 cup of the coconut flakes in a small bowl. If you want more coconut on them, you can add more flakes to this bowl.

In a large bowl, combine sweetened condensed milk...

In a large bowl, combine sweetened condensed milk and the rest of the coconut flakes.

Stir until well mixed.

Form tablespoon-sized balls and roll in the coconut...

Form tablespoon-sized balls and roll in the coconut flakes that you set aside.

Place the balls on a flat surface in...

Place the balls on a flat surface in a single layer.

Refrigerate for at least an hour or until...

Refrigerate for at least an hour or until they’re chilled before serving.

This sweet Christmas bread, studded with raisins, nuts, chocolate and Turkish delight and infused with rum, comes from Prestige Patisserie in Tottenham, where it's made every festive season

Cozonac

sachet dried fast-action yeast

caster sugar, plus 1½ tsp

strong white bread flour, sifted

tsp dark rum

½ orange, zested

½ lemon, zested

unsalted butter,

egg white (about 45 grams)

ground walnuts

vanilla essence

dark rum

Turkish delight (a mixture of bright colours), half chopped finely, the rest chopped roughly

sugar,

Start the dough by making a fermentation using the yeast, 1½ tsp of caster sugar, 50g of flour and 75ml of warm water. Mix together and leave in a warm place until it has doubled in volume. Meanwhile, soak the raisins in hot water for 10 mins before thoroughly draining.

Gently heat the milk and remaining sugar in a small pan for 2-3 mins or until warm and the sugar has dissolved. Leave to cool slightly. In the bowl of a stand mixer put the fermentation, warm milk, remaining flour, egg yolks, rum, vanilla, citrus zests and ¼ tsp of salt, and use the dough hook to combine on a medium speed until it forms a dough.

With the mixer still going, gradually add the butter bit by bit, waiting until the butter has been absorbed before adding the next chunk. Once fully combined, mix the dough slowly for 10 mins until it feels fairly elastic. Add the raisins and mix until combined – it will be sticky. Once finished, prove the dough for 1 hr until it has doubled in volume.

Meanwhile, start on the filling. In a large, clean bowl, whip the egg white using an electric hand whisk until it reaches stiff peaks. Add the sugar in 1 tbsp at a time, returning to stiff peaks each time. Once you’ve added half the sugar, scatter in the rest, whisking until stiff peaks and no grains of sugar remain. Now add the remaining filling ingredients and the finely chopped turkish delight, and lightly fold it in using a spatula.

Divide the dough into two and shape each into a flat sheet, around 25cm x 18cm. Spread the meringue filling equally over each and sprinkle with the roughly chopped turkish delight. Roll each sheet from the long side, making sure it’s not too tight, allowing a bit of space for it to expand. Take both lengths of dough and lightly twist them together.

Butter and line a 20cm x 7cm loaf tin and add the dough, leaving it to prove for 1 hr until it has doubled in size. During this time, heat the oven to 160C/140C fan/gas 3. Once the dough has proved, lightly egg wash and sprinkle with demerara sugar for a delicious crunch. Transfer to the oven and bake for 50-55 mins or until deeply golden and cooked through.

Make the best vegan apple crumble with tender, lightly spiced apples in a caramel-like sauce, topped with a buttery, crisp streusel. It’s a quick, easy, crowd-pleasing dessert, perfect with ice cream or custard. GF and sugar-free options included!

The Best Vegan Apple Crumble

all-purpose flour

granulated sugar

½ cup of packed brown sugar

salt

vegan butter

apples

¼ cup of packed brown sugar

flour

pumpkin pie spice

Preheat oven to 375 degrees F. Grease an 8x8 baking dish.

In a medium bowl, mix together all the ingredients for the crumble. Use a fork to cut it until it resembles crumbs, and set aside.

In a large bowl, mix sliced apples, lemon juice, sugars, flour, cinnamon, and pumpkin pie spice.

Fill the baking dish with the apple filling. The apples should be filled to the top almost spilling out.

Evenly sprinkle the crumble topping over the apples and bake for 50 to 55 minutes, until golden brown. Let stand for 10 minutes to thicken up.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1694953712/czicul35hnpoboui7zt7.mp4

Make the best vegan apple crumble with tender, lightly spiced apples in a caramel-like sauce, topped with a buttery, crisp streusel. It’s a quick, easy, crowd-pleasing dessert, perfect with vegan ice cream or custard. GF and sugar-free options included!

Top 23 sweet treat recipes from across the web

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

Top Tags

Easy banana muffins

Easy pound cake

Coffee and hazelnut amaretti

Lamington cookies recipe

Chocolate muffins

Easy honey flapjacks

Instant frozen berry yogurt

Chocolate tiffin

Easy & Delicious 4th of July Su...

Fig and walnut hot cross buns with ...

Chocolate caramel bars with a salty...

Easy lemon meringue pie recipe

Chocolate Layered Sweet Treat

Creamy Keto Lemon Curd

No Bake Coconut Balls with Condense...

Cozonac

The Best Vegan Apple Crumble

Healthy No Bake Cheesecake in a Jar

Plant-based Crème Brûlée

Pie maker lemon jelly cakes recipe

Coconut and Date Ball Recipe

Lime and passionfruit melting momen...

The Best Classic Thumbprint Cookies

Top 23 sweet treat recipes from across the web

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

Top Tags

Easy banana muffins

Easy pound cake

Coffee and hazelnut amaretti

Lamington cookies recipe

Chocolate muffins

Easy honey flapjacks

Instant frozen berry yogurt

Chocolate tiffin

Easy &amp; Delicious 4th of July Su...

Fig and walnut hot cross buns with ...

Chocolate caramel bars with a salty...

Easy lemon meringue pie recipe

Chocolate Layered Sweet Treat

Creamy Keto Lemon Curd

No Bake Coconut Balls with Condense...

Cozonac

The Best Vegan Apple Crumble

Healthy No Bake Cheesecake in a Jar

Plant-based Crème Brûlée

Pie maker lemon jelly cakes recipe

Coconut and Date Ball Recipe

Lime and passionfruit melting momen...

The Best Classic Thumbprint Cookies

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

Easy & Delicious 4th of July Su...