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Treat your #valentine  to these rich brownies!
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Ogni scusa è buona per preparare un ‪‎dolce‬, anche ‪‎SanValentino‬! Prova subito questa soffice e irresistibile cream cheese cake al ‪‎cioccolato‬

New ‪‎recipe‬ on ‪‎OPSD‬ blog
‪‎Chocolate‬ cream ‪‎cheese‬ ‪‎cake‬
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Ogni scusa è buona per preparare un dolce, meglio ancora se al cioccolato come questa soffice e irresistibile cream cheese cake. Provala subito!
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Denisa V

Baking photos  - 
This is a fruity cake. I had some well ripen pears and instead of eating them fresh I wanted to throw them in a cake. I have added some chocolate to be more fancy and here it is! Ingredients: 200g butter (melted); 4 eggs; 110ml red wine; 250g all purpose flour; 1 tablespoon of baking powder ...
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Japanese cotton cheese cake , simple is the best!
Marisha L's profile photo
looks amazing
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Coconut and lemon tart :-)
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Piove, sono in macchina nel traffico, è tardi, ho fame e non prende nemmeno la radio... Per consolarmi penso a cosa potrei fare per cena e all'improvviso mi torna in mente: stamattina ho preparato la crostata!!! Yeah! Piccol...
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Kokosowo- owsiane ciasteczka na bazie białek. Oryginalny przepis pochodzi z książki " Pyszne do pudełka " autorstwa Grażyny Bober - Bruijn. Kredowa okładka, piękne zdjęcia i proste przepisy. Ciast...
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cooking kidsTV

Baking Tips  - 
Hey guys check out my website tell me things that i can edit !!!!! thanks alot, please follow my google page and comment BYE ;)
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Makes 18 pies

For the cookies:
- 2 c brown sugar
- 1 c vegetable oil
- 2 eggs
- 1.5 cups canned pumpkin
- 3 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1 Tbsp. cinnamon
- 1 c chocolate chips

For the filling:
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 c powdered sugar
- 1 tsp vanilla

Mix the brown sugar and oil. Add eggs and pumpkin, and mix. Add flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon, and mix. Stir in chocolate chips and pipe (or scoop) 2 tbsp at a time onto a baking sheet. Bake at 350°F/177°C for 10 minutes.

Beat the cream cheese and butter until smooth. Mix in powdered sugar and vanilla. Spread onto half of the cooled cookies, and top with the rest of the cookies.

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Raspberries, chocolate, and cheesecake. What's not to love? <3 #ValentinesDay
jayesh nashit's profile photosharon powell's profile photo
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Red Velvet Cake

If you enjoyed the video, please leave a like and Subscribe to Fabiana's channel :
if you haven't already.

#redvelvet #cake #recipes

+Fabiana Roberts​​​​​​
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About this community

A community for everyone who enjoys the sweeter side of life. Come connect and discuss baking related topics and tips.

Erik M.

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Braided Chocolate Tear 'n' Share Bread

Here’s what you will need:
300ml milk
8g yeast packet
1 tbsp sugar
450g plain flour + more for sprinkling
70g caster sugar
Pinch of salt
2 eggs
2 tbsp melted butter
One tub of chocolate spread

1) Mix lukewarm milk, yeast, and a tablespoon of sugar in a bowl. Leave to rest for 15 minutes.
2) In a separate bowl, sift the flour, salt, and caster sugar together. Then, add two egg yolks, the melted butter, and the activated yeast mixture. Set aside the egg whites for later.
3) Stir the mixture until mixed well, then knead for 5-7 minutes until the dough is smooth and slightly elastic. Cover with a kitchen towel and leave in a warm place for 45 minutes to rise.
4) Once the dough has risen to roughly twice its size, transfer to a lightly floured surface, knead for another minute then divide into four. Roll each part out until thin and wide.
5) Use a cake tin or plate to leave a circular imprint on each bit of dough as guide for the chocolate. Spread chocolate spread on three of the four dough sheets, leaving the fourth one with just the imprint.
6) Place each chocolate covered dough circle on top of each other, aligning the circles. Add the last one without chocolate on it, then use the cake tin/plate to make a deep imprint through all four layers.
7) Cut around the cake tin and remove the dough outside the circle.
8) Place a glass in the middle to make a small circular imprint. Cut right through the dough four times in a compass formation, then remove the glass and divide each quadrant into four.
9) Take two sections at a time and twist twice to braid.
10) Take the egg whites left from earlier and apply all over the bread.
11) Bake for 15-20 minutes at 180°C.
12) Enjoy!
Sharon Fr.'s profile photo
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Lola Banta

Baking photos  - 

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Last week I was having mad cravings for all things chocolate peanut butter. Then I had a genius idea. Take my chocolate cupcake recipe, add peanut butter icing and to make them extra special, pop a Reese's Peanut Butter Cu...
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Everything's White Chocolate cupcakes!!!
Today I am making White Chocolate cupcakes for January and February’s birthday celebrations at work. I decided on white chocolate since that is my friend, Grace’s favorite flavor for de…
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Sathya Radhakrishnan's profile photo
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Eggless red velvet cupcakes recipe – very soft, fluffy and moist cupcakes with vibrant red color topped with creamy, luscious cream cheese frosting.
Eggless red velvet cupcakes recipe with step by step photos - very soft, fluffy and moist cupcakes with vibrant red color topped with creamy, luscious cream cheese frosting.
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Valentines day is right around the corner. Call 9732826755 or email 
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Billie Moore

Baking photos  - 
Hey guys, wanna share one of my favourite recipe
Must try you will love it
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Ken Goh

Baking photos  - 
Auspicious Smiling Balls (开口笑, 笑口枣)

Recipe Link:

Facebook page:


请按英文链接后,左下角有个橙色“translate" 的按键, 按美国国旗,右上角选择“华语”,中文食谱就会出来    。也可以选择马来文或其他语言。 
Pinterest Recipe Link:

Auspicious Smiling Balls (开口笑, 笑口枣)
#guaishushu #kenneth_goh   #开口笑
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