its a recipe i found and it has a wonderful flavor. i think of you try it you will make it again and again. :ohyeaah

I've been looking for an Almond Cake recipe for so long. And then I came across this recipe from a blog "Life Love and Sugar". I tweaked it a little by adding an extra 1/2 cup of Almond flour and more Amaretto.Enjoy!

After some big mac food coma, I wanna take a step back and indulge myself with some chocolate dessert. A simple one actually. The 2 main base ingredients are equal parts chocolate and cream. But I like to add some flavorings to my chocolate truffles. Especially some liqueur, maybe champagne will be really nice too, and some cacao nibs for some bite.The trick is to add the cream 1 scoop at a time into the melted chocolate, combining and incorporating fully before adding another scoop. This will prevent the chocolate from splitting and seizing. Once all the cream has been fully incorporated, you can add all sorta flavorings you desired or even infusing the cream with some passionfruit will be awesome as well.After the chocolate truffles is rolled with some raw cacao powder, the best is to serve immediately. I find that the chocolate truffles will tend to melt away even if they are chilled in the fridge. Hmm... There're still lots of experimenting to be done before I can confirm the theory. Anyway, let's get started with the recipe.

Amaretti are typical italian dry cookies, made with almonds. We use to dip them in white wine but they're also good as they are. This is my personal version of chocolate amaretti, not as good to dip in white wine but yummier to eat alone.

Almond paste can be pricey so I decided to try and make my own. With a food processor it's super easy

This is a recipe I've had for several years. I can't recall where I got it, originally it was just a pudding but I made it into pies.Hope You Enjoy!

There are lots of different variations of the term biscuit. UK has their own buttery crispy version, USA has their own flaky version and Italy has this amazing version. It is crispy and crunchy while soft and chewy on the inside. Almost like a cookie consistency, which I love and adore; I would literally trade a whole cake for a piece of cookie. Period.What's really fascinate me is how simple it is to make these biscuits. They require only a handful of ingredients and they are absolutely gluten-free. Egg whites is the base of these biscuits, if you get it right, the rest will be smooth sailing. I prefer my biscuits to be mini in size. I find it guilt-free as I popped these in my mouth, you know how your brain treats you when you are eating sliders instead of burgers. Lol!You can of cos make larger ones. Be sure to space them out as they will spread during baking process. I am not a fan of those no-bake-cheesecake. But when I am in the mood for some no-bake cakes, I will always use this as the base crust. Trust me. It make a whole lot of difference as compared to using those store-bought cookies or biscuits. I will post a no-bake cake recipe using these biscuits soon. Pls stay tuned. In the meantime, pls give this recipe a try.

This is a lighter version of the hazelnut cream, because it is emulsified with water, instead of the palm oil used in the original industrial recipe. It also doesn't have any dairy products, making it a vegan option.

Dalgona Busteloo amaretto ..My husband and me récipe ...enjoy. Add all the coffee, sugar and boiling water in a bowl (you can easily double or triple this recipe). Using a hand mixer or stand mixer and whip on one of the higher speeds.Whip the entire mixture for about 2 minutes. Scrape down the sides and whip any bits that didn't get whipped.Taste (if is very strong! But of course diluted with your milk) and add more sugar IF desired. I've seen some people add another tablespoon of sugar, but it was fine for me. Remember it'll be diluted with the milk!Add the coffee to a tall glass (about 8-12 ounces) of your favourite milk. I've tried it with soy milk, almond and 0ats milk., then spoon the whipped coffee on top. If using hot, just add it to the glass.Using your spoon or straw, stir vigorously to swirl it into your milk.Sip and enjoy! Also take a photo 😉

Two weeks into my 21-day Snack Happy Challenge with the Almond Board of California and I'm feeling perky.A few people have commented on how good my skin looks which I put down to the vitamin E content of the almonds, but could equally be the high levels of magnesium (which contributes to reducing tiredness and fatigue) or linoleic acid (omega 6) found in this tasty little nut.As well as snacking on a handful of almonds each day (30g or so is about right), I've been looking for other ways to incoporate them into my meals.One very easy way to use almonds is to make them into nut butter.Really, it could not be easier - only one ingredient is required and the food processor does it all for you.

I live in a small town and it's hard to find lady fingers here. So i decided to make one for making Tiramisu

Missing Starbucks badly but I can do yes i made my own style cappuccino. #christmas #12plates