Flaky puff pastry, lush cream-cheese filling, and a pop of raspberry jam. This small-batch danish is bakery bliss in 30 minutes. 🥐✨ Perfect for solo brunch or an afternoon treat!
Small Batch Raspberry Pancakes for One
Treat yourself to these light and fluffy raspberry pancakes made just for one! Quick, easy, and bursting with berry flavor — perfect for solo breakfasts or brunch.
Pumpkin Cranberry Muffins
These pumpkin cranberry muffins are so good that I’ll sometimes double the batch just to stretch them a little further. Bonus: They freeze beautifully!
Ginger and Walnut Carrot Cake
This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat, it is, with its ginger-spiked cream cheese icing — only on top, not running through the middle as well — just right to bring to the table, in pudding guise, at the end of dinner, too. Before you chop the amber dice of crystallised ginger, rub the cubes between your fingers to remove excess sugar. Then chop them finely, though not obsessively so: you want small nuggets, not a jammy clump. And, for what it’s worth, I find it easier to crumble up the walnuts with my fingers, rather than chopping them on a board.
No-Bake Blueberry Cheesecake Parfait (Ready in 10 Minutes!)
This no-bake Blueberry Cheesecake Parfait is ready in just 10 minutes! Creamy, fruity, and layered with crushed graham crackers, it’s the perfect make-ahead dessert for one or a crowd.
Traditional Irish Barmbrack - Gemma’s Bigger Bolder Baking
Halloween in Ireland is steeped in tradition and lore — but one of the best parts of it has its roots in history: the fruitcake-like Barmbrack recipe!
Fig , yoghurt & almond cake | Ottolenghi Recipes
Serve this on its own, with a cup of tea, but do also make a fully-fledged dessert dish with the figgy accompaniment. Browse online for more.
Small Batch Banana Pancakes (Just for You!)
These banana pancakes are naturally sweet from mashed banana, super fluffy, and this recipe makes exactly 3 pancakes. No measuring cups full of leftover batter, no feeding the whole neighborhood.
Fully Loaded Carrot Muffins
This is the wholesome fruit- and veggie-packed muffin you'll be thankful to have around on busy mornings when you need breakfast to go.
Blackberry Galette
This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for How To Be A Domestic Goddess. We happened to have some polenta pastry left over and some spare blackberries in the fridge and I, suddenly rebelling against the planning and rule-following necessary to get all the food photographed, played around. This was the result. And really, you could use any fruit. I'd stick with the polenta or cornmeal pastry only because nothing soaks up the fruit's juices better without going soggy.
Soul Cakes Recipe
Traditional Soul Cakes for Samhain, Halloween and All Souls' Day: spiced, biscuit-like cakes with apple and cranberries. Perfect with cider or tea!
Easy Berry Crisp made with Frozen Mixed Berries
This quick and easy berry crisp is made with frozen mixed berries is so delicious and only takes minutes to prepare!
Gingersnaps | Community Recipes | Nigella's Recipes | Nigella Lawson
I spotted a bag of gingersnaps the other day and I was tempted to check-out with them. Why not? They're good and someone has already done the work to make them edible. My mind swerved back to reality, I took another look at the bag of gingersnaps and thought Homemade is way better and my house will be filled with the intoxicating aroma of warm gingersnaps. Done and done, I exited the market sans gingersnaps. With the perfect recipe in-mind, I was off to preheat the oven!
Burnt Onion and Aubergine Dip
I get many requests for this decidedly brown dip of silky savouriness, the first recipe in my chapter A Loving Defence of Brown Food in Cook, Eat, Repeat, so creamy that you would never guess it’s actually dairy-free and, indeed, vegan. True, anyone in the habit of changing nappies regularly might not find it the most appetising of sights, but one taste of it — full of rich, deep smokiness — and even those not immediately attracted come back for more. I’ve called it a dip, but actually it lends itself as well to a spread on toast or a sauce for pasta; in this latter case, you’ll need to mix in some of the starchy pasta water when you toss the pasta with it, and I like to add some chilli flakes and a little extra squeeze of lemon, too. But as a dip, it is luscious, and if I have a lot of people round, I serve the Beetroot and Chickpea Dip and the Coriander and Jalapeño Salsa alongside; the pink, green and muted ochre like tonally-tinkered-with traffic lights on the table. But it’s a sensational solo act, so there is no need to add anything alongside save for some tortilla chips (if you can get blue corn ones, I urge you to) or whatever else you want to dip into it. If you don't have a baking tray large enough for all the aubergines and onions and need to use two, then be prepared for the cooking time to be longer, and swap the trays around in the oven after about 40 minutes. And if at all possible, I recommend using 3 aubergines as stipulated below, rather than say 2 that come to the same total weight. Obviously, if that choice isn't open to you, it does work with 2, but you will need to cut them into long quarters.
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Apple Pie Cinnamon Rolls - Pie Filling Stuffed Recipe - Chenée Today
Easy apple pie filled cinnamon rolls recipe! You'll love these old fashioned apple pie cinnamon rolls are stuffed with apple pie filling!
Apple and Blackberry Kuchen
Kuchen, in this context, may be simply "cake" in German, but what it means in America, taken there by German refugees, is a sweet, but not too sweet, yeasted dough, baked in a slab and topped as desired with fruit, nuts, or both or neither — to be eaten at breakfast or any time with a cup of coffee. If making yeast dough at breakfast time seems unfathomably demanding, relax in the knowledge that you can make this before you go to bed in the evening, leaving it to rise slowly in the fridge overnight. That way, all you need to do in the morning is preheat the oven, take the dough out of the fridge, then knock it back and press it out over the tin, following on from there.
