A little while after dinner I wanted something sweet but there was nothing that I really fancied, so I made a chocolate cake with this recipe. I looked in the cupboard to see what was available and this is what I came up with.

I love the combination of whole wheat and honey, and so wanted to use it in the crust for a cheesecake. It turned out better than I expected, so I posted the recipe here. You can make it without using water, but water helps make the dough smooth and easier to handle. The taste is the same. For those who don't like shortening, use butter.For cheesecake, if you use sugar syrup, you will get plain crackers.Since I wanted to create a rough texture, I used a special bread-making rolling pin that is used to punch down dough. Adjust the baking time to suit your particular oven. For infants under a year old, use maple syrup instead of honey. For whole wheat flour, I use medium-grind bread flour. Since it gives a crunchier finish than pastry flour, this is the only flour I use. Recipe by oila28

I can't buy graham crackers anywhere nearby, so I decided to make them myself. They are super-yummy as-is!While baking, if the top of the graham crackers are becoming too brown, cover them with aluminium foil. If they burn, they will be bitter and not very appetizing, so be careful! The key is to cook the graham crackers through with the residual heat. Recipe by Masashippo

These cookies came about after I made peppermint bark. It was so good that I thought a chewy cookie with the crunch of peppermint would work These are just as good as the bark but in a chewy cookie, with the same great peppermint crunch

I had strawberry powder and white chocolate chips which I got in a 100 yen shop, so I baked mini cakes with the amount that you can use up.Before baking with 8 g of strawberry powder, I tasted the batter and found it rather strong, but after baking, it was milder.If you prefer a stronger strawberry flavor, add more strawberry powder. Recipe by Hokkori-no

Graham Crackers are widely used in baked goods and desserts but are not available in all countries so I decided to share my recipe for a batch of graham crackers when I don't have access to some.And feel free to double this recipe.

We always eat okra the same way in my family... I was trying to come up with a new idea and arrived to this recipe.Thinly spread the mixture, and fry it.You could use minced pork, but offcuts taste more delicious. Recipe by Ayatan

I tried making a roll cake with chocolate added to the batter, but it came out heavy and was difficult to roll. So I tried it with just cocoa and the result was a fluffy, moist cake perfectly balanced with rich chocolate cream.- Adjust the baking time and ingredient amounts to the oven and baking pan you're using. The ingredients in parentheses show the amounts for making this recipe with 3 eggs.- I used dark chocolate this time, so I used 15 g of sugar, but please use the amount of sugar you like!- Don't worry if the cake rips a little when you roll it up. After a while, the ripped part will absorb back into the cake and won't be noticeable. After chilling in the refrigerator for 2 - 3 hours, cut the cake with a warm knife. It will slice beautifully this way. Recipe by satomako

I once made cupcakes that rose too much. The puffed up part looked like Doraemon, so I made these Doraemon cupcakes. It should be possible to make other character cupcakes using the same method.I used a muffin tray this time. Make sure to use cups or molds that won't make the puffed up part above the rim spread out. Recipe by decocookie

I was impressed when I made "crispy white chocolate matcha cookies" by "yuupippi" and wanted to use the same combination for a pound cake.In Step 1, try to whip ythe mixture to make it as light and airy as possible.Return your eggs to room temperature for Step 2. Make sure to add the beaten eggs little by little to the butter, to prevent the butter from separating. Recipe by Mirusuke

was bored of same old sticky chocolate cake so I made a light white version however its still extremely sickly and totally budget proof.

I made this recipe using the good things from four other recipes. It’s simple and delicious! (It tastes so good, and you’ll never have any other cookies that taste like this!) Also it tastes better than it looks. I was a bit disappointed when I took them out of the oven, but then I tasted them and I was literally shocked it was so good! 😁