This delectably sweet flan gives you tropical island flavors without having to leave your kitchen.

Ingredients:

1 cup sugar
36 oz pineapple chunks (fresh or canned)
½ cup pineapple juice
6 large eggs
½ cup all-purpose flour
1 teaspoon lemon zest
4 tablespoons rum

Directions:

Preheat the oven to 350 degrees F.

To make caramel, place ½ cup of the sugar and 2 tablespoons water into a pan. Place the pan over medium heat and dissolve the sugar, and boil until it turns a dark, fragrant, liquid caramel. Pour into a 9-inch cake pan and swirl to coat the bottom evenly. Set aside.

Crush three-quarters of the pineapple and mix with the pineapple juice and the remaining sugar. Cook the pineapple over medium heat for 10 minutes.

Break the eggs into a bowl and whisk in the flour, lemon zest and rum. Add the pineapple mixture.

Pour the mixture into the prepared pan, place in a roasting pan filled halfway with boiling water, and bake for 1 hour.

Remove the flan from the oven and from the water bath. Cool and store in the refrigerator. For best results, refrigerate the flan overnight in the refrigerator.

To serve, run a knife around the outside edge to loosen the flan. Flip the flan onto a serving plate and pour over any caramel remaining in the pan.

This flan can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2014 . All My Nosh . All Rights Reserved

“My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M’s and a chocolate cake. I feel better already.”
– Dave Barry

“Coraline opened the box of chocolates. The dog looked at them longingly.
“Would you like one?” she asked the little dog.
“Yes, please,” whispered the dog. “Only not toffee ones. They make me drool.”
“I thought chocolates weren’t very good for dogs,” she said, remembering something Miss Forcible had once told her.
“Maybe where you come from,” whispered the little dog. “Here, it’s all we eat.”
– Neil Gaiman, Coraline

COOKIES!!! UMM-NUM-NUM-NUM-NUM!!!
– Cookie Monster

Ingredients

3 ½ cups powdered sugar
1 cup unsweetened Dutch-process cocoa powder
¼ teaspoon salt
3 large egg whites, at room temperature
1 Tablespoon pure vanilla extract
1 ½ cups bittersweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper (or baking mats). If you use parchment paper, lightly grease the parchment paper with nonstick spray.

In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in two egg whites and vanilla extract and beat just until the batter is moistened. You should have brownie-like, thick and fudgy batter consistency. If it seems too thick, add the third egg white. Gently stir in chocolate chips.

Spoon the batter onto the prepared baking sheets in 12 evenly spaced mounds per cookie sheet. You can use a spring-release cookie scoop. Bake about 15 minutes, until the tops are glossy and lightly cracked.

Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 15 minutes, then transfer the cookies to the racks and let cool completely. You can store these cookies in an airtight container for up to 5 days.

Makes about 12 cookies.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

Tiramisù, literally “pick-me-up,” is a classic coffee flavored Italian dessert made of ladyfingers. According to The Washington Post Carminantonio Iannaccone created tiramisu in 1969 when he was head chef at Via Sottotreviso in Treviso, near Venice. Countless variations for Tiramisu exist and this recipe uses cake, in place of ladyfingers. This version is an elegant round cake made from layers of delicate espresso-infused cake and filling made from sweetened mascarpone and whipped cream.

Ingredients:

Cake
8 tablespoons (1 stick) butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
3/4 cup whipping cream

Espresso Syrup
2 tablespoons Espresso powder
1/4 cup water
4 tablespoon Kahlua

Filling
1 cup whipping cream
8 ounces mascarpone cheese
1/2 cup confectioners’ sugar
2 teaspoons pure vanilla extract

Garnish
8 ounces semi-sweet chocolate block for shavings
About 20 ladyfingers

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 3 8-inch round cake pans.

In a large mixing bowl, cream together the butter and sugar. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the cake flour, baking powder, baking soda, and salt. Mix in the whipping cream.

Divide batter evenly between baking pans and bake for about 30-40 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back when touched.

Allow to cool in pans for 10 minutes before removing and transferring to a cooling rack to cool completely.

In a small bowl, whisk together espresso powder and hot water. Set aside.

In a large bowl, whip cream until it forms stiff peaks. In another bowl, whisk together mascarpone, confectioners’ sugar and vanilla. Fold the whipped cream into the mascarpone mixture.

To assemble the cake:

If the top of the cakes have crowned, trim off the top of the cakes to make them level using a long serrated knife. Place one cake layer on a cake plate. Using a pastry brush, soak the top of the cake in 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone filling.

Place the second layer over the mascarpone filling. Using a pastry brush soak the top the second cake layer with another 1/3 of the espresso syrup. Spread the top with 1/3 of the mascarpone filling.

Place the third layer over the mascarpone filling. Soak the top of the cake with the remaining espresso syrup. Spread the remaining mascarpone frosting over the top and sides of the cake.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate block. Spread the top of the cake with chocolate curls until the mascarpone frosting is no longer visible.

Press ladyfingers onto the mascarpone frosting on the outside of the cake, spacing them evenly apart.

Chill in the refrigerator until ready to serve. For best results, make the cake one day prior to serving so the flavors have enough time to properly blend.

This cake can easily serve 8-10 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

This is a dessert with simple ingredients that produces great results. The almond paste gives an amazing nutty taste that matches perfectly with cherries.

Ingredients:

Tart dough:
1 egg yolk
2 Tbs. cold water
1 1⁄4 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp. salt
1 stick cold unsalted butter, cut into small cubes (about ¼ inch)

Tart filling:
2 cups blanched, whole almonds
1 cup confectioner’s sugar
1 egg white
1 Tbs. almond essence
1 stick unsalted butter, at room temperature
1/4 cup sugar
2 large eggs
1/3 cup all-purpose flour
1 cup dried cherries
1⁄3 cup cherry jam
1⁄3 cup sliced almonds

Directions:

In a small bowl, stir together the egg yolk and cold water with a fork. Set the mixture aside. In a large bowl, stir together the flour, sugar and salt. Using a pastry cutter cut the butter into the flour mixture until the texture resembles coarse cornmeal. Add the egg mixture and mix with a fork just until the dough pulls together.

Transfer the dough to a work surface, shape dough into a disk. Wrap in plastic wrap, and refrigerate at least 30 minutes. To roll out the dough, on a lightly floured board, flatten the disk with a rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed. Roll until the dough is about 12 inches round and 1/8 inch thick.

Fold the dough round in half and carefully transfer to a 9 1/2-inch tart pan with a removable bottom. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Trim off any excess dough by gently running a rolling pin across the top of the pan. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking.

Refrigerate tart shell until firm, about 30-45 minutes. Meanwhile, position a rack in the middle of an oven and preheat to 350°F.

Line the pastry shell with aluminum foil or parchment paper and fill with uncooked beans or rice. Bake for 20 minutes. If the dough looks wet, continue to bake until the dough is pale gold. This may take about 25 to 30 minutes. Transfer to a wire rack to cool.

For the almond paste, place the ground almonds in the food processor and grind until coarse. Add confectioner’s sugar, egg white and almond essence to the coarse almonds. Blend the mixture until it turns to a smooth paste. Depending on the strength of the food processor, this may take 2-3 minutes or more.

In a bowl, beat the butter until smooth (using an electric mixer or a whisk). Add the almond paste, one piece at a time, beating until smooth after each addition. While continuing to beat, sprinkle in the sugar. Add the eggs one at a time, beating well after each addition. Stir in the flour and dried cherries.

Spread the jam evenly over the bottom of the partially baked tart shell. Spread the almond paste mixture evenly over the jam. Sprinkle the surface evenly with the sliced almonds.

Bake the tart until the filling is golden and the middle is firm to the touch. This may take about 40-50 minutes. Transfer to a wire rack and let the tart cool completely, at least 1 hour.

This tart can easily serve 8 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved

This is an incredibly moist and flavourful cake, with a wonderful taste of orange and a subtle kick of olive oil. This really comes together quickly and without a lot of effort. Yes, it calls for olive oil – but don’t worry, it complements well with oranges!

Ingredients:

1 1/4 cups all-purpose flour, plus more for the pan
3/4 cup sugar
2 eggs
1/3 cup extra virgin olive oil
1 teaspoon vanilla extract
Juice and zest of 3 oranges
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Butter (for greasing the bundt pan)

Glaze
1 cup confectioners’ sugar
3 tablespoons water

Directions:

Preheat the oven to 350 degrees F. Grease and flour a 12 cup bundt pan.

Mix together the sugar and eggs in a medium bowl with a hand mixer on medium speed until blended and light.

Drizzle in the olive oil and vanilla and mix until light and smooth. Add the orange juice and zest and mix well.

Sift together the flour, baking powder, baking soda and salt in another medium bowl. Add the flour mixture half at a time to the wet ingredients and mix on low just to incorporate.

Pour into the prepared bundt pan and bake, 35 to 40 minutes. Let the cake cool 15 minutes.

In small bowl, combine the glaze ingredients, adding enough water to reach desired consistency. Drizzle over cake.

This cake can serve about 8-10 people.

Note: The recipes on this site are my original creations or have been adapted from existing recipes with the original sources attributed. All recipes on this site have been tested at least once in my kitchen. Any and all errors are entirely mine.

Copyright© 2013 . All My Nosh . All Rights Reserved