treat

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Cannoli

plain flour

golden caster sugar

bicarbonate of soda

cinnamon

tsp cocoa powder(optional)

butter

egg,separated

dry marsalaor white wine

rapeseed oilor sunflower oil

dark chocolate,melted

icing sugar,to dust

ricotta,drained and beaten until fluffy

mascarpone

tbsp finely chopped candied peel

tbsp icing sugar

cannoli moulds(available to buy online)

Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)

Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on <a href="https://www.bbcgoodfood.com/howto/guide/how-deep-fry-safely">how to deep-fry safely</a> to avoid accidents in the kitchen.

Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.

When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

Make your summer a little sweeter with these easy vegan pineapple chocolate donuts topped with tajin, cashews and fleur de sel.

Vegan Pineapple Chocolate Donuts

pineapple

dairy free dark chocolate

tsp coconut oil

Tajin seasoning

tbsp crushed toasted cashews

Fleur de sel

In a microwave safe bowl, add dark chocolate and coconut oil. Melt in the microwave and mix with a spoon every thirty seconds until fully melted.

Using a fork, dip a pineapple slice in the bowl of melted chocolate. When fully covered in chocolate lay the pineapple slice on a baking sheet lined with parchment paper.

Moving quickly, sprinkle pineapple slice with tajin, crushed cashews and fleur de sel. Repeat with the remaining pineapple slices.

Place the baking sheet in the freezer for five to ten minutes until the chocolate hardens.

Need a quick chocolate fix? Try making this easy microwave mug cake with storecupboard ingredients. It's even more delicious with a scoop of vanilla ice cream

Microwave mug cake

tbsp self-raising flour

tbsp caster sugar

cocoa powder

tbsp milk

tbsp vegetable oilor sunflower oil

vanilla

tbsp chocolate chips,nuts, or raisins etc (optional)

Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the <a href="https://www.bbcgoodfood.com/review/best-microwaves-test">microwave</a>) and mix.

Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.

Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.

Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

Easy, American-style, fluffy pancakes are great for feeding a crowd at breakfast or brunch. Top with something sweet like fruit, jam or syrup, or rashers of crispy bacon.

American pancakes

self-raising flour

½ tsp baking powder

eggs

melted butter,plus extra for cooking

milk

vegetable oil,for cooking

maple syrup

toppings of your choice,

Mix 200g self-raising flour, 1 ½ tsp baking powder, 1 tbsp golden caster sugar and a pinch of salt together in a large bowl.

Create a well in the centre with the back of your spoon then add 3 large eggs, 25g melted butter and 200ml milk.

Whisk together either with a balloon whisk or electric hand beaters until smooth then pour into a jug.

Use up your ripe bananas in our vegan banana bread – the perfect breakfast treat to enjoy with your morning cuppa. We love it toasted with peanut butter

Vegan Banana Bread

black bananas

milliliters vegetable oilor sunflower oil,

brown sugar

plain flour(or use self-raising flour

baking powder

tsp cinnamonor mixed spice

dried fruitor nuts (optional)

Vegan banana bread

Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It's delicious freshly baked, but develops a lovely gooey quality the day after.

More than just gingerbread, these Christmas cookies have our special festive spice mix and are dipped in dark chocolate. Get the kids involved in baking them

Honey & Spice Cookies

tbsp festive spice

tbsp honey

½ tsp cream of tartar

dark chocolate

Honey & spice cookies

Rub the butter into the flour in a large bowl until you have fine crumbs. Stir in the beaten egg, our&nbsp;<a href="https://www.bbcgoodfood.com/recipes/festive-spice">festive spice</a>, golden caster sugar, honey and cream of tartar. Stir unil a soft dough forms, then wrap in cling film and chill for 20-30 mins.

Heat oven to 180C/160C fan/gas 4. Roll out the dough, cut into festive shapes and bake for 10-12 mins on lined baking trays. Dip in melted dark chocolate, if you like.

Bake a batch of these easy chocolate chip shortbreads to pair with your afternoon cup of tea. These simple sweet treats are perfect for sharing

Chocolate Chip Shortbread

cold salted butter,cubed

caster sugarplus extra to sprinkle

milk chocolate chips

Chocolate chip shortbread

Sieve the flour into a large mixing bowl and add the butter. Rub the butter and flour between your fingers until the mixture looks like crumbs. Stir through the egg yolk, sugar and chocolate chips and squish everything together in the bowl to create a dough. Once it has begun to come together in the bowl tip out on to your work surface and form it into a flattened round puck shape, wrap and chill for 30 mins.

Preheat the oven to 170C/150C fan/gas 3. Line 2 baking sheets with baking parchment.

Roll out the dough in between two sheets of baking parchment until its 1cm thick. Remove the top sheet of parchment, and cut into 14 rounds with a 7cm round biscuit cutter. Re-roll any offcuts to make the most from your dough. Carefully transfer the rounds to your baking sheets using a palette knife or spatula, leaving some space in between them. Sprinkle each one with a little sugar. Bake in the oven for 15-20 mins or until lightly golden. Remove from the oven and allow to cool for 10 mins before transferring to a wire rack to cool completely.

Make this classic chocolate dessert in minutes with just a few ingredients – light yet delicious. Perfect for fuss-free entertaining to end a rich meal

Easy chocolate mousse

70% dark chocolate,plus extra to serve

Melt the chocolate in the microwave in a microwaveable bowl, stirring every 30 seconds until just melted. Whisk the egg whites to soft peaks, scatter in the sugar and whisk again until the mixture forms stiff peaks when you lift the whisk out (around 30 seconds).

Add a big tablespoon of the egg white to the melted chocolate and mix vigorously, working fast so the chocolate doesn’t cool and harden. Then fold in the remaining egg whites carefully using a spatula or large metal spoon. Spoon into 4 glasses or ramekins and set in the fridge for 2-3 hours. Serve each with a dollop of crème fraiche and shavings of dark chocolate.

This trifle recipe is piled with fresh peaches, wobbly jelly and custard layers.

Simple trifle recipe

(220 grams) caster sugar

(thin) cream

vanilla beans, split, seeds scraped

11/2 titanium-strength gelatine leaves

Peaches, cut into wedges, to serve

titanium-strength gelatine leaves

rosé

peach, peeled, sliced

peaches,

caster sugar

vanilla bean paste

unsalted butter

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5348771529001-5770894071001

Y'all are gonna love this old fashioned fudge recipe with peanut butter. Peanut butter fudge is always popular around the holidays, especially at Christmastime. But, it's delicious any time of year. Creamy peanut butter fudge is the perfect gift for teachers, office staff, friends, and neighbors. 

Old Fashioned Fudge with Peanut Butter

evaporated milk

sugar

peanut butter

Add the butter to a medium saucepan on...

Add the butter to a medium saucepan on medium high heat.

Add the evaporated milk and sugar and stir...

Add the evaporated milk and sugar and stir together.

Bring the ingredients to a full, rolling boil...

Bring the ingredients to a full, rolling boil for four minutes, or until thermometer reaches 234-degrees. Stir often while boiling.

Remove from heat and add marshmallow creme. Stir...

Remove from heat and add marshmallow creme. Stir until all of the lumps are gone.

Add the vanilla and peanut butter and stir...

Add the vanilla and peanut butter and stir until well blended.

Pour into a greased 9" x 9" casserole...

Pour into a greased 9" x 9" casserole dish, or a up to a 13" x 9" casserole dish.

Cool for at least three hours.

https://mediavine-res.cloudinary.com/video/upload/fov4kquqi0nprbxnnzx8.mp4

Old Fashioned Fudge Recipe with Peanut Butter

Try baking a vegan version of lemon cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives

Vegan lemon cake

milliliters vegetable oil,plus

tsp baking powder

lemon,zested, 1/2 juiced

icing sugar

½ lemon,juiced

Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.

Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.

For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake).

Learn how to make fluffy vanilla marshmallows, perfect for a homemade gift, sandwiching in a s'more, or popping into a mug of hot chocolate

Marshmallows

13 leaves of gelatine

white caster sugar

½ tbsp liquid glucose

vanilla pod,seeds

sunflower oilfor the tin

tbsp cornflour

Whisk the egg whites in a large heat proof bowl using electric beaters. Whisk until soft peaks form then set aside. Put the gelatine in a deep bowl or jug and cover with 200ml cold water to soften.

Put the caster sugar, liquid glucose and 300ml water in a large, high-sided saucepan. Cook over a medium-high heat until the mixture reaches 130C on a sugar thermometer. Be very careful when you work with hot sugar. Take the pan off the heat then add the gelatine and the water they were soaked in to the hot sugar. Take care or wear oven gloves as the sugar can bubble up and spit. Stir until the gelatine has dissolved then carefully pour the mixture into a heatproof jug.

Return the beaters to egg whites and whip up further until stiff peaks form. Keep whisking while you slowly pour in the warm syrup in a steady stream. Keep beating the mixture until it is smooth and shiny, then add the vanilla seeds. Continue to use the electric beaters for around 8-10mins or until the mixture is noticeably thicker.

Line a 25cm x 35cm roasting tin (or any large and deep rectangular dish) with cling film and brush with sunflower oil. Mix the icing sugar and cornflour together then sieve a third of the mixture into the tray to coat the inside. Pour in the marshmallow mixture, level with a spatula and leave to set for 2 hours.

Spread a large sheet of baking parchment over your surface and sieve another third of the cornflour sugar mix over it. Upturn the set marshmallow onto the dusted sheet and peel away the cling film. Dust with a little more of the cornflour sugar and dust a large sharp knife with it too.

Cut the marshmallows into small squares approx. 3cm x 3cm sieving a little more cornflour sugar over all cut sides and knife as you go. You may not need all of it but they need to be coated on all sides otherwise they will stick. Serve straightway or keep in an airtight container for up to 2 days, separated with layers of baking parchment.

Bake our easy jam tarts and they'll instantly become a family favourite – plus, you can make them in less than half-an-hour if you use ready-made pastry.

Easy jam tarts

plain flour,plus extra for dusting

butter,chilled and diced,

vanilla pod,seeds scraped (optional)

jam,fruit curd

Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.

Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.

Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

Treat yourself to a dessert mash-up in the form of our lemon drizzle flapjacks. This simple traybake is perfect for slicing and sharing with friends

Lemon drizzle flapjacks

soft brown sugar

golden syrup

porridge oats

lemon curd

½ lemon, juiced

Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Melt the butter, sugar and golden syrup in a pan until bubbling. Tip in the oats and stir until everything is well coated. Press &frac34; into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30 mins then leave to cool.

Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.

Great for a bake sale, a gift, or simply an afternoon treat to enjoy with a cuppa, this rocky road is quick to make and uses mainly storecupboard ingredients.

Easy rocky road

digestive biscuits (Rich Tea can also be used)

dark chocolate (70% cocoa works best)

mini marshmallows (chopped regular marshmallows work too)

cranberries fruit

nuts

popcorn

honeycomb,

Grease and line an 18cm square brownie tin with baking paper.

Place 200g digestive biscuits in a freezer bag and bash with a rolling pin or just the side of your fist until they're broken into a mixture of everything between dust and 50p-sized lumps. Set aside.

In a large saucepan melt 135g butter or margarine, 200g dark chocolate and 2-3 tbsp golden syrup over a gentle heat stirring constantly until there are no or almost no more lumps of chocolate visible, then remove from the heat. Leave to cool.

Take the biscuits, 100g mini marshmallows and up to 100g of additional ingredients (dried fruit, nuts, popcorn, honeycomb), if you like, and stir into the chocolate mixture until everything is completely covered.

Tip the mixture into the lined baking tin, and spread it out to the corners. Chill for at least 2 hrs then dust with icing sugar and cut into 12 fingers.

One slice of this salty-sweet tart won't be enough.

Oreo and peanut butter pie

Oreos (or other chocolate cream biscuits)

icing sugar, sifted

good-quality dark chocolate, chopped

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Need a simple, zingy dessert you can make with minimal fuss? Try this creamy lemon cheesecake, made with just a few basic storecupboard ingredients

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