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WINNER: Carlos (Orange and Lemon Zest Bombolines with Passion Fruit Cream) ELIMINATED: Megan (Cake Doughnut with Honey Cardamom Glaze) Elimination Challenge: Following Megan's elimination, the remaining six chefs are divided into two teams of three, each of whom has to create a chocolate showpiece. Each chef also has to create an individual ...
These fruit and nut bars are salty, sweet, and so easy to make! They're chock full of toasted sliced almonds, chopped dried cherries, and white chocolate chips. Get Ree's Cherry-Almond Bars recipe.
Top with the orange cheesecake batter and gently smooth into an even layer. Swirl with a toothpick or skewer. Cover with plastic wrap and refrigerate until set, at least 6 hours or up to overnight.
Bake cheesecake until firm to the touch and coconut begins to turn golden brown, 35 to 40 minutes. Let cool to room temperature, about 1 hour. Refrigerate until cold, at least 2 hours or up to ...
LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cracker crumbs, butter and 3 Tbsp. sugar; press onto bottom of pan. Refrigerate while preparing filling.
It is made using a gelatin-set crème pâtissière, and in many cases, passionfruit icing. "French Vanilla slice" refers to a similar product without fondant icing. In New Zealand, it is variously known as a custard slice, a custard square, a vanilla slice, or, with passion-fruit icing, a passion-fruit slice. [13] [failed verification]
Carolyn and Dennis make a “Sheep & Lamb” cookie centerpiece. Carolyn is making passion fruit cheesecake “chick” and passion fruit “cow” sandwich cookies. Dennis is making a pink champagne “pig” cake and a flourless chocolate “horse” torte. Winner: Carolyn Portuondo. Eliminated: Justin Ross
Cover pan and refrigerate bar until cold, at least 3 hours and up to 2 days. Using parchment overhang, lift out bar and transfer to a cutting board. Top with whipped cream and remaining 3 Tbsp ...