One-Pot Vegan Mushroom Stroganoff (30-Minutes) - Sweet Simple Vegan
Learn how to make this creamy Mushroom Stroganoff with one pot and just 30 minutes of your time.
How To Make Magnolia Bakery’s Original Banana Pudding Recipe At Home
Sure, you can get Magnolia Bakery’s famous banana pudding shipped or delivered—but you can also try making your own batch at home! And it’s really quite simple. Okay, it does require a whopping eight hours of chill time, but you’ve got some extra time on your hands, don’t you? We have the original banana pudding […]
Artisan Seed No Knead Bread - Cottage Chronicles
You will be delighted how easy to it is to create this impressive Artisan Bread! And the great news is, you can use any seed combination that you like! This recipe has poppy seeds, pumpkin seeds, sesame seeds, flax seeds and sunflower seeds. A perfect medley of flavors and textures! Watch the video below to see just how easy this bread is to whip up! (Printable Recipe is at the bottom of the post!) Ingredients: 3 cups bread flour ¼ tsp. dry active yeast 1 ¼ tsp. salt 2 T. sunflower kernels…
Ridiculously Easy Microwave Lemon Curd
Making homemade lemon curd can be a complicated process. Not this Microwave Lemon Curd! It's silky smooth, bursting with bright lemon flavor and comes together in minutes!
Swedish Christmas Rice Pudding | Donal Skehan | EAT LIVE GO
The joys of rice pudding are unfortunately no longer widely celebrated but this was one of my favourite desserts while I lived in Sweden and it's the perfect
The Most Delicious Peach Curd Recipe • The Grumpy Olive
A quick and easy recipe for peach curd, making sure all the surplus food you bought is used efficiently and for a super delicious addition to tea!
Martha Stewart's Ca. 1995 Best Lemon Curd Recipe - Food.com
When Martha Stewart first published this recipe in her Martha Stewart Living Magazine in 1995, she had an entire article explaining the where's/how's/and what not to do's with regards to lemon curd. I had only ever purchased lemon curd prior to this recipe, and wasn't impressed with it. Too thick, too tart and short shelf life for the very high price. THIS recipe changed my mind: soft, teasingly tart, the ability to make it tarter or softer in flavour all had me saying THIS IS THE WORLD'S…