Desserts Archives - Page 4 of 12 - The Sweet Rebellion
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Desserts, Recipes / 07.12.2020

SponsoredTrifle is one of my husband’s favourite desserts – and definitely his favourite Christmas dessert. That’s why I have quite a few trifle variations on my blog and couldn’t resist adding another one this year! This time I thought I’d use some of my favourite gingerbread biscuits to make little gingerbread trifles. Since pears work so well with the spicy ginger flavour of the biscuits, I used those for my fruit layer and then some ginger ale jelly for a little freshness. Of course, a trifle wouldn’t be a trifle without Danone Ultra Mel Vanilla Custard! In order...

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Desserts, Recipes / 29.11.2020

Sponsored. The sight of Bakers Choice Assorted® in the stores is a sign that Christmas is around the corner and it’s time start making some indulgent festive desserts! You may have noticed that the packaging has had an upgrade, but did you know that Bakers Romany Creams® Classic Choc has now been added to the mix? Even more yumminess to enjoy! I like to buy a few boxes of Bakers Choice Assorted® and use some of the biscuits in my Christmas recipes, and of course share the rest when entertaining family and friends (except the chocolate-coated ginger biscuits, I keep...

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Desserts, Recipes / 12.11.2020

I was one of a select few guests that was invited to visit the Cherry Time farm in Worcester this past weekend. We had a fantastic day picking cherries, learning all about cherry agriculture, and enjoying a picnic lunch in the cherry orchards. I've always loved using cherries in desserts but after learning how tricky they are to grow, I have a new appreciation for these gorgeous little fruits!I returned home with an abundant harvest of plump and juicy cherries, just crying out to be used in a fancy, festive dessert. I really wanted to hero the cherries, so much...

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Desserts, Recipes / 28.10.2020

If you love baking as much as I do, no doubt you have come across Katelyn Allegra's beautiful blog - The Kate Tin. Katelyn has been blogging for over 10 years and continues to wow us with her delicious recipes and stunning food photography. When it comes to all things chocolate, Katelyn is queen - not only did she marry a chocolate-maker but also published a cookbook with over 90 chocolate recipes called "Chocolate"!The book is an absolute masterpiece - each image is more mouth-watering than the last! Chapters include Speedy, Fruity, Crunchy, Creamy, Fancy, Naughty, and Nostalgic so there...

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Brownies & Bars, Desserts, Recipes / 22.10.2020

It's not hard to see why S'mores are so popular. The combination of crunchy biscuits, melted chocolate and gooey toasted marshmallow is all kinds of wonderful! I took inspiration from these glorious treats to come up with a Halloween-inspired dessert. With a buttery biscuit crumb base, rich chocolate mousse layer and ghoulish marshmallow ghost topping, these Spooky Chocolate Mousse Bars have all the S'mores flavour with an extra touch of scary! I used an easy, egg-free chocolate mousse recipe which contains marshmallows to help the mousse set so that the bars can be sliced easily. Of course, making the little...

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Breakfast & Brunch, Desserts, Recipes / 01.10.2020

Let me tell you a little bit about Zola Nene. Not only is she an extremely talented chef, TV show host and cookbook author, she is also one of the friendliest and bubbliest people I have ever met! To add to her incredible achievements, recently Zola featured on Gordon Ramsay: Uncharted where she teaches the multi-Michelin starred chef how to cook authentic Zulu cuisine!A few weeks ago I bought Zola's second book - Simply Zola. It is absolutely packed with a wide range of delicious, approachable recipes. The chapter that really caught my eye (apart from the desserts, of course)...

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Desserts, Recipes, Tarts & Pastries / 18.09.2020

Sponsored. Mille feuille literally means "a thousand leaves" and refers to all the paper-thin layers formed by the puff pastry in this classic French dessert. Although it may look intimidating, a mille feuille is actually not difficult to make. Nine times out of ten I will use shop-bought puff pastry, but when I have a bit of time on my hands, I find making my own really rewarding! So I have included both options here for you. Rough puff pastry is very similar to puff pastry in flavour and texture, but instead of using slabs of butter when folding, grated butter is used which...

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Desserts, Recipes / 04.09.2020

When paging through my copy of Bibby's Kitchen - The essence of good food by Diane Bibby, the first recipe I wanted to try was an obvious one! I love the sophisticated simplicity of a perfectly made panna cotta, and I was intrigued to try the peppered sherry caramel sauce.The recipe did not disappoint! The panna cottas are deliciously rich with just the right amount of wobble, and the addition of roasted white chocolate is pure genius. A boozy hit of sherry, plus a little heat from the pepper tempers the sweet panna cottas perfectly.This book is an absolute must-have...

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Desserts, Ice Cream & Frozen Delights / 25.08.2020

Sponsored.I don’t know about you, but I am so ready for summer! I might be getting a bit ahead of myself but in preparation for warmer, sunny days I made this luscious layered frozen yoghurt dessert.This striking strawberry and vanilla frozen yoghurt cake is perfect when you’re expecting guests as it can be made well in advance and looks way harder to make than it actually is! Each layer is made with just a few ingredients and simply requires a little patience for the layers to freeze. I’ve used two new flavours of Nutriday Full Cream Yoghurt, - fruity strawberry and...

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Desserts, Recipes / 11.08.2020

Sponsored.When you can’t decide what dessert to have, I say – have both! This tart is a delicious hybrid of Baklava and Custard Tart. By combining the two into one spectacular dessert, you get to enjoy ALL the textures in every single bite. Crisp, buttery pastry, thick, creamy custard and crunchy, syrupy nuts. Not to mention the flavour combination of honey, cinnamon and that glorious vanilla flavour that you can only get from Ultra Mel custard! If you can restrain yourself, this tart really improves after a day of standing. This allows for the custard to set up nicely, and...

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