Mitai

These came out great! Very soft and DELICIOUS!! :-) :chef :cookie (I did not put powdered sugar on top)

Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. One might assume that these crispy yet soft and fluffy treats taste like pineapples but that’s not where its name came from. They were named after the appearance of their crispy top, which resembles the skin of a pineapple. Pineapple buns are commonly eaten for breakfast or afternoon tea.#mycookbook

(: Tried all apple pies. Me & hubby not a fan of refined sugar so created this variety with some aromatic spices. After making this for 9th time, thought of sharing it's amazing taste with Cook Pad. :)

I wanted a more flavorful twist on cinnamon rolls and came up with these. My kids still like traditional cinnamon rolls better but I prefer these.

Baked this for guests. The chocolate rolls were gone in no time with compliments to the hostess (me! ;))

One of my favorite recipes from the cornstarch box, I've been making these since I was a little girl. Definitely a comfort food snack.

Since I love this pide eaten during Ramadan, I created my own recipe.The dough is relatively soft. For those using bread flour, adjust the moisture content as you go.Since it is hard to reduce the amount of the egg yolk, I use one egg's worth. There will be some extra left over, so use it for another menu item. For 1 large loaf. Recipe by hisosari

I loved how simple this recipe is and my kids love the bread!

These are super sweet treats from India. They're imported in canned forms, but since it looked like I could make them on my own, I gave it a shot. You can adjust the sweetness to your liking. But if it isn't very sweet, it won't "feel" like gulab jamun. Don't forget to brush your teeth after you eat them.Make sure you let the dough rest for a while. You won't be able to roll it into balls otherwise. If the dough becomes dry, adjust by adding some milk. As for the syrup, you'll be putting in so much sugar it'll make you say, "Wait, this much sugar? Surely it won't melt." It'll feel like a joke, but the amounts are right. For about 20 balls. Recipe by forget-me-not-blue

Who doesn't likes Chocolate? Especially when it's with super soft Doughnuts. This recipe guides you to make super soft doughnuts with it's chocolate glaze Yummy .Follow this recipe and you will have your chocolate glazed doughnuts ready.

"You have got to try these. The first time I made them, I thought of how much money I could save by making my own!"

From Jean Pare's Rookie Cookbook, the first adult cookbook I was given in my teens. This one is a winner with my son and nephew. It's quick and simple, and is delicious with just syrup or fruit and whipped cream. Once I even put leftover ribs and BBQ sauce on it.

These are probably one of my favorite hiking treats. These guys are super easy to fire up in the morning before you set off.

It is a wish from my husband. I tried to learn and read a lots about brioche. Finally I decided to use Mr. Bruno recipe with some modification of technique.Walla, I made my first brioche and taste the first time too. It has super soft and light crumbs.

Made this just before Christmas and got loads of compliments for it.. ☺

These Thai coconut pancakes are chewy and soft, not too sweet, with just the right amount of young coconut.

The first recipe my kids and I made together from an old recipe. Still a favorite!

These buttery soft and light dinner rolls are usually eat in dinner with soup or with butter.#bread

A nice little sweet treat that I think all kids love, but adults do too!

Got some cool booklets from my MIL. The Nestlé one looked good. With recipes this yummy its a keeper!

I always have these ingredients on hand and use to make them all the time when the kids were little. I make them either bite sized or regular

These Korean sticky rice donuts always bring me back to the time when I visited Korea.My husband and I picked some up from a street vendor while running errands together, and Ive loved them ever since!That was over 4 years ago and I’m not sure when we will be able to visit Korea again…. So until then I will make these Korean donuts at home.They are perfectly sweet and chewy and my husband says he doesn’t have a sweet tooth but whenever I make these donuts they are all gone in less than a daySo i guess he just has a sweet tooth for these donuts, but I can’t blame him they are absolutely delicious!

This is my favorite bread. I bake them once a week. I use coconut oil instead of butter, so they are very light and very soft.

This muffins have fluffy, soft and moist crumb, with crunchy buttey streusel on top. Cream cheese in the batter makes it soft, so delicious.I put some frozen blueberries and cubbed kraft cheddar cheese that make it even tastier.Suitable for tea time or for kids snack or Serve with coffee. So yummy. This recipe makes 16 mini muffinsNote: If you do not use cane sugar, you can change it with granulated sugar but please double the amount. Cane sugar is almost twice sweeter than granulated sugar.

April 22, 2015 ★ Thank you for 100 people talking about this ★These cinnamon rolls are a favorite among my kids! One is never enough, haha. They also make a great gift.The story behind this recipeAfter baking them many times, I finally perfected these cinnamon rolls. They are a staple gift in our home.

Been making these since I was 14; first cookies I ever made! :-) I always add a few more tsp of ginger than it calls for, so feel free to add it to your own taste.

These are delicious pitas for wrapping your souvlaki...A few more secretsI got this recipe a long time ago from Vefa. I've tried it, and it's very good and healthy. Enjoy your meal..

This is a vegan recipe, and I'm absolutely not a vegan (not that there's anything wrong with it) , but I wouldn't make these delectable treats any other way! I first made these treats for my aunt who was attending a Vegan Friends-giving, but now I make them for my family and we love them!Note: This recipe originating from zenanzataar.com, so this version is a variation.

One of my German recipe favorite I do it a little bit different then some. The sauerkraut is toned way down tasting more like cabbage.

I would gladly get fat off of these!