Cocoa Delight

Best combo of dates n cream with chocolate and coffee, #Eid #Ramadan dessert ideas

These delicious chocolate cupcakes are filled with strawberry cream cheese filling and topped with a light creamy Swiss meringue buttercream. I used the recipe from sallysbakingaddiction (with a few minor tweaks) for the chocolate cupcakes and paired it with the filling and topping to make the perfect combination. #mycookbook

There is a kind of sweet treat ,made of orange, lemon, grapefruit or pomegranate juice, corn starch and sugar. They are called Lokum or Lokma in Turkish.In Iran, there are varieties of this soft and delight sweet consist of chopped walnuts, almond or hazelnuts, rose water or orange blossom for more flavour, as you see in the following photos.In Arabic language it is called Rahat- al halgum it means comfort for the throat.

This is a recreation of the dessert I used to have every time, I visited my cousin's in laws' farmhouse back in Kenya. It brings back a lot of memories. I didn't get any sort of recipe for this, but I have made it just from recalling the taste and the presentation that I used to see back in the days. It's just any easy, fuss free recipe. And I have used spray cream but of course I didn't use the whole can for this recipe, there was left over, so depending on your preference you can decide the quantity of cream you want to use. It tastes better with dark chocolate, but on this one I have used milk chocolate as I had run out of dark chocolate.

First desert recipe in ramdan #cookpadramadan and # CookpadRamadan.

#referbysamisaqib

Coming from the Nawabi cuisine (royal cuisine) is Apricot Delight also known as “Kubani ka Meetha” in Urdu, a popular wedding dessert served in Hyderabad, India. Khubani is the Urdu term for Apricots. Meetha means sweet. So in English, Khubani ka Meetha translates to apricot sweet or sweet dish made from apricots.This tangy sweet dessert is made from dried apricots, sugar and nuts having compote like jammy consistency.The authentic khubani ka meetha does not have any additional ingredients added apart from sugar, which is optional. The consistency is more like that of a jam or mango chutney!If I am having a dessert, I do not want it to be a jam! So I paired it with custard and voila! Apricot Delight was born!If you can lay your hands on the Asian (Pakistani-Indian) dried apricots which are light brown and hard, do use those instead of the Turkish orange coloured apricots. I used Turkish ones as this is readily available here.It is not insanely complicated to make. You can even prep ahead by making the custard a day earlier and cook the apricots on day of serving. In fact the apricot jam can also be prepared a day or two early and kept in the fridge in an air-tight container. On the day of serving just assemble it in individual bowls or in a deep dish.Do give this scrumptious dessert a try for this Mother’s Day for your mom, Serve it in individual small dish and wrap it with some fancy ribbon and surprise her!Video recipe:https://youtu.be/dmIxAdnIx1g

Get swept away to a paradise of flavour with this no-bake dessert, Mango Fruit Delight! Mango Fruit Delight is a creamy dessert made using mango pulp, fresh cream and a mixture of different fruits and nuts and topped with mango pieces.I used Alphonso mangoes as these are readily available in Canada. Of course in Pakistan and India you have a vast variety of mangoes to choose from. Be sure to use the sweet ones for the pure and a firm mango for the topping. You need to chill it for that irresistible treat that you'll enjoy spoon after spoon until gone.Mango custard is an economical way to make the Mango Fruit Delight relying on milk and custard and abandoning the cream but again you need to buy the mango-flavoured custard powder and go through and cooking and cooling process. I love the idea to keep this recipe quick and no-cook.Mango Fruit Delight is a true treasure of the summer season and an irresistible treat when served chilled. This is also a handy dessert when you have guests to entertain and want to make something impressive very quickly. It is the perfect treat for any occasion.Do try this simple dessert this eid to elevates the ordinary to the extraordinary.

Rava kesari is a delicious sweet made with Sooji at India. It just melted in the mouth. This recipe takes main place at the table for all festivals and pooja times.. This is my hubby's favourite recipe. Lets see how to prepare this... #mycookbook

I love this recipe as a dessert its so moreish! Its lovely.#Dessert#fruit

I must admit I burned the top a little but all was still tasty . They were lovely so I'm happy with my idea. Next time I will keep my eye on them.#Kitchenbingo

This is a recepie I invented with my grandmother. My kids love it so it has been done many times.

#Mainmeal #FishThis fish is so Tasty grilled on a pan with lemon, herb and parsley just grilled with black pepper. Lovely a bit rushed as my daughter with kiddies came in. But I enjoyed it anyway

Mango can b serve in so many ways

A loukoumi and a glass of cold water... is there any better treat? Recipe by roulaan

Have you ever wondered what comes to mind when you hear the word 'pilaf'? For me, it conjures up memories of Tatars and the festive spirit of Sabantuy! Growing up, we had a suburban neighborhood where Tatar families celebrated their holidays, preparing delicious pilaf. Since those early days, I've been inspired to learn how to cook pilaf myself. Of course, it may not be an authentic Tatar pilaf, but the flavors are remarkably similar!As a child, the vibrant festivities and aromatic pilaf wafting through the air left an indelible mark on me. Today, I've embarked on the journey to recreate those flavors in my own kitchen. The fragrant blend of spices, the sizzle of meat in the pan, and the artistry of combining ingredients transport me back to those cherished moments.Cooking pilaf has become more than just a culinary venture; it's a nostalgic odyssey, a homage to the multicultural tapestry of my childhood. Each grain of rice is infused with memories, and each bite is a celebration of those cultural influences.So, here's my take on pilaf—a humble homage to the Tatar festivities of my youth. While it may not replicate the exact flavors, it captures the essence of those joyous occasions. Join me in savoring this culinary journey, where the spirit of Sabantuy lives on in every delicious bite!@osinisofficial

You don’t need to cook anything to make this delicious treat. If you have a food processor, it is super easy to make. This recipe is very versatile. By replacing some ingredients with others, and adding extra ingredients, you can create your own ‘Apricot Delight’.

Mango Delight#MongoTango

#Mangotango#myrecipe

#Dessert#FiveaDayI am Eating alot of mixed fruits summertime makes you crave them. Winter time it's just the odd orange or Tangerine, an apple every now and again in fact I could live on just fruit all summer 😃 this mixture was a definate delight

✨ Celebrate in colour! A jewel-layered shake with avocado, chai & rose - for Cinco de mayo & beyond ✨Let's toast to flavor, fun and fusion! This Rosa Verde Jewel Shake brings together creamy avocado, delicate, rose syrup and playful chai seeds in a dreamy layered glass. Inspired by Mexican festivity and my own imagination, it's a refreshing sip of joy. #may2026 #cookpadapron2025 #Mexicanfusiondrink #Roseandavocadofusion #Cincodemayodrink #Creative&festivesmoothie.

I know one cookpad user that will know this dish! It's a heartwarming cheesy delight that will satisfy any cheese lover. It's usually served in the mountains with potatoes and pickles and cold meats on the side. To experience this fully, you'll need the electric cooker you can see below, amazon 😆 but the cheese must be Raclette. The cooker itself can be used for many other things too so it's not a waste of money! I've seen Raclette in good supermarkets back home, in France and in parts of Germany. It's a dish to be shared and given recognition! #cheese #Swiss #potatoes #dinner #lunch #mainmeal

The first time I made this cake was on my eldest son's first birthday 23 years ago. Since then, and many friend and family birthdays later, it has become such a firm favourite with family and friends alike that yesterday evening while I was making this one I worked out how many times I have made it and I reckon no less than 100!! So it is high time I shared the recipe in Cookpad. It is basically a very simple chocolate sponge with an easy and delicious chocolate fudge icing. Here it is ☺

My daughter and I had planned to cook a chocolate cake for a friend but wanted to make it really dark and delicious. So we went for a different recipe to usual and made some tweaks to make it even yummier. This was the result and it was amazing! I had to remember to take a picture with the last piece as it disappeared quickly ;)

I was inspired because Italian dessert are my favourite. It's special because for this dessert I requested my parents to take me to the famous Italian restaurant in India. And during that time my birthday was after 2 days and they refused to take me there but on my birthday we had celebrated their and I had the dessert, this dessert holds my favourite childhood memory which I had spent with my family. I had cooked it for myself and my family.#wcd#post6#emoji🦋🌸🍮#Italian#dessert#pannacotta#chocolate#vanilla#Italiandessert#cocoapowder#cream

Here is another variation of Auntie Lorna’s Scone. All my scone recipes are based on Auntie Lorna’s Scone recipe, because that’s the first and the only recipe that I have learned. According to the amount of dry ingredients and other wet ingredients, the amount of Milk needs to be altered. Once you know the texture of the dough, it is quite easy to do.

These doughnuts are far from soft and fluffy doughnuts. They are heavy doughnuts that have crispy outside. The recipe is based on ‘My Mother’s Round Doughnuts’ recipe. I love this type of rustic doughnuts, probably because I grew up on them. Today I coated them with melted Dark Chocolate. Coffee flavoured icing is nice, too. Of course, they are delicious without any icing or coating of Chocolate.

Last night my husband bugged me about making him chocolate cake. I’ll be away for work for a few days and that’s just his way of keeping a piece of me I guess 😂I hadn’t made cake in a while so I made it with nerves flying over the roof over the tiny bits of changes I was making to my usual chocolate cake recipe. After pulling a sweat I’m glad this turned out moist, crumbly and absolutely so divine that I began to share in the craving. A sure fighter way to keep a man happy and on his toes ei 🤣 I hope!

Celebrate my birthday with black forest cake. Made by me for my whole family ❤️Recipe based on King Arthur flour website.#MyCookBook

I once bought a readymade tart biscuit and use to buy it when ever I went for shopping. It's one of my favourite biscuit. That made me inspire to make it. It's special because it's my favourite biscuit. It's unique because one of my special dish which I make every month. I make it for my family.#wcd#emoji🍪#post4#tart#Chocolate#biscuits