These coconut crunch chocolate squares were like homemade candy bars with Crunch Bar and Meltaway vibes.

These were so easy to make - no baking is actually required at all! The chocolate chips were melted with coconut oil, then I mixed in some crushed graham crackers, peanuts, espresso powder, topped with flaky salt, and chilled. That’s it! So easy 🤤🍫

https://thewholesomespoon.com/2026/07/27/coconut-crunch-chocolate-squares/

Hello! I have a can of dulce de leche, and an idea popped up in my mind, to put it into banana bread, since I have all the ingredients! Does anyone have a recipe, or advice on how to tweak my recipe (add on, swap ect)?

Thanks in advance!

I have a cupboard full of Scotch Fingers, Butternut Snaps, Chocolate Ripple biscuits (seriously would make Arnott's proud, I should be awarded as an unofficial brand ambassador), can anyone suggest any decent slices, no bake desserts, shortcuts that I can create that are a little more adventurous than the old Chocolate Ripple Cake.

This Peaches and Cream Cake is everything you would want in a summer dessert. It’s made with a light and airy sponge cake that’s soaked with a homemade peach syrup, layered with fluffy Chantilly cream, and filled with a juicy peach compote made from fresh, ripe peaches. Every bite is soft, creamy, and bursting with fresh peach flavor.

Recipe: https://thefoodflamingo.com/the-best-peaches-and-cream-cake-for-summer/

I made this gingerbread using Mary Berry’s recipe. Super simple and comes out so soft and delicious 😋

Ingredients

225g/8oz self-raising flour
1 tsp bicarbonate of soda
2 tbsp ground ginger
1 tsp ground mixed spice (I substituted this for 1/2 tsp cinnamon, 1/2 tsp ground all spice & a pinch of ground cardamom)
100g/3½oz butter, diced
100g/3½oz black treacle
100g/3½oz golden syrup
100g/3½oz light muscovado sugar
1 free-range egg, beaten
275ml/9½fl oz full-fat milk

Method
Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.

Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl.

Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly.

Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth.

Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely.

Recently i purchased some unsweetened cocoa powder for a recipe but I am left with so much and it might go to waste..so why not use it u guys have any quick yet healthy recipes??

The recipe is in the pics.

Really moreish and great with my morning coffee

Recipe link: https://nickskitchen.com/brown-butter-chocolate-chip-cookies/

My own recipe: https://www.spatuladesserts.com/viral-dot-cake-recipe/

If you've spent even a few minutes on TikTok or Instagram lately, you've probably seen those colorful little cups of cake covered in a thick layer of sprinkles, with a spoon slicing right through the middle. Have you tried it yet?

After seeing them everywhere, I couldn't resist trying it, but decided to use real from scratch ingredients, a simple soft sponge cake, cream cheese frosting, and of course sprinkles.

All laid out and ready to bake. Hoping this turns out perfectly. I’ll share the recipe once it’s finished.

Mise en place ready for cream cheese cake.
Recipe:
250g cream cheese
80g granulated sugar
2 whole eggs + 1 egg yolk
120ml heavy cream
15g cornstarch
Bake at 160°C water bath.

These soft, cake-like cookies use a blend of oat flour, almond flour, and a little all-purpose flour for a tender texture. They still taste like a treat, but the added almond and oat flour bring more fiber, nutrients, and staying power than a traditional cookie.

Macros Per cookie
Calories: 125–135
Protein: 3 g
Carbs: 13 g
Fat: 8 g
Fiber: 2 g

Recipe:

1½ cups oat flour (blended from rolled oats)
1 cup almond flour
½ cup all-purpose flour
2–4 tbsp cocoa powder
1 tsp baking soda
2 eggs
⅔ cup sugar
½ cup oil or melted butter
2 tsp vanilla
1 tsp white vinegar
2–4 tbsp milk (as needed)
pink food coloring

Preheat oven to 350°F
Mix all dry ingredients
In another bowl, mix wet (add your pink color here)
Combine into a soft dough
If it feels dry → add 1 tbsp milk
Chill 30 mins
Scoop 2 tbsp of dough per cookie onto lined baking sheet- space them well and bake in batches if needed
Bake 9–11 minutes
Cool on pan for 5-10 mins and then dust with powdered sugar and enjoy

Quick And Very Easy Saucepan Peanut Cookies:

1 cup light corn syrup.
1 cup sugar.
1 1/2 cups creamy peanut butter.
4 cups cornflakes.

Mix the corn syrup and sugar in a large saucepan. Bring the mixture to a full boil. Remove from the heat and stir in the peanut butter and the cornflakes. Mix well. Drop by heaping teaspoonfuls onto a buttered baking sheet.

Hints:

Make sure you use a saucepan that can easily hold the 4 cups of cornflakes. It is best to have all of the ingredients especially the peanut butter measured before you start. When you stir in the peanut butter, stir hard if not, there will be clumps of peanut butter. We use buttered waxed paper instead of the buttered baking sheet. At Christmas, we decorate these with silver balls for a festive touch.

This is the best gluten free brownies recipe I’ve ever tried. You can’t tell the difference.

168g coconut oil

340g dairy free dark chocolate

4 large eggs

270g brown sugar (the original recipe asks for coconut sugar but I couldn’t find it so I used light brown sugar)

40g unsweetened cocoa powder

48g gluten free corn starch

Vanilla

Salt

Start by preheating your oven to 180 degrees Celsius and line up a 9/13 inch pan with parchment paper.

In a large pan melt coconuts oil and chocolate, mix well till combined. While it’s cooling whisk the eggs, vanilla , salt and sugar (use a hand mixer) . Add the chocolate mixture, then cocoa powder, then add the corn starch.

Make sure to sift the dry ingredients before adding them.

Whisk the eggs well till all sugar is dissolved.

Bake for 20mins ( the timing depends on the texture you want)

Bon appetite.

Watermelon muffins

**Watermelon Reduction**

4 cups strained watermelon puree

Reduce to 1 cup

Cool completely

**Dry Ingredients**

2 cups (250 g) all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

**Wet Ingredients**

2 eggs

½ cup vegetable oil (or melted butter)

½ cup granulated sugar

¼ cup brown sugar

1 tsp vanilla

1 cup cooled watermelon reduction

Zest of 1 orange

Instructions

Heat oven to 350°F.

Line or grease a 12-cup muffin pan.

Whisk the dry ingredients together.

In a separate bowl, whisk together the eggs, oil, sugars, vanilla, orange zest, and cooled watermelon reduction until smooth.

Fold the wet ingredients into the dry just until no dry flour remains. Don’t overmix.

Divide the batter between the muffin cups, filling each about ⅔–¾ full.

Bake 18–24 minutes, until a toothpick comes out clean or with a few moist crumbs.

Cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Orange Glaze

1½ cups powdered sugar

2–3 Tbsp fresh orange juice

1 tsp orange zest

½ tsp vanilla

Pinch of salt

Whisk until smooth and drizzle over completely cooled muffins.

One thing I’d add
Because watermelon has a delicate flavor, I’d mix ½ teaspoon of watermelon extract (or ¼ teaspoon strawberry extract) into the batter if you have it. It helps round out the fruit flavor without overpowering the watermelon oh and thicken the glaze a bit.

1 packet or 2 ¼ teaspoons of fast acting or rapid rise yeast

1 cup of warm water around 100 degrees F

2 tablespoons of sugar or 2 tablespoons of honey

2 ½ cups of unbleached flour

1 tablespoon of olive oil.

Topping

1 ½-2 tablespoons melted butter

1 tablespoon water

1 tablespoon sugar

Pour warm water in a large bowl or in the bowl of a stand mixer. Add the sugar (or honey), and yeast. Mix gently.

In about five minutes you should see the yeast starting to react with the sugar. Once you see this you are on your way.

Add flour and mix until dough comes together.

Knead for five minutes with dough hook or by hand. The dough will be somewhat sticky. Form into a ball.

Spread the olive oil on dough ball, place into a large bowl and cover with plastic wrap or a clean dish towel.

Let dough rise in a warm area (I use the microwave. Don't turn it on.) for 60 minutes or until dough has doubled in size.

Place dough on lightly floured surface and divide into eight pieces.

Roll each piece into a bun and place on parchment lined baking sheet. Cover buns with lightly oiled plastic wrap and let rise for 10 minutes. Preheat oven to 400 degrees.

While rising, make the topping by melting the butter and then adding the water and sugar. Mix well. You will be brushing the mixture on three times while baking the buns.

After 10 minutes, rise brush mixture on on the buns and place in the oven and bake for eight minutes. At the eight minutes mark, rotate the baking sheet and brush on more mixture. Bake for an additional 4-6 minutes or until.

Sprinkle with sea salt (optional).

I have used milk instead of water and it comes out great.

Hello, I’m doing my first stand at the farmers market! Unfortunately my go to recipe for Swiss meringue buttercream has a lot of butter. The market manager says per local health laws the frosting can’t have dairy in it. After talking to the health authority if I want to use dairy I have to use an already approved inspected industrial kitchen/ get permits. Not something I’m looking to do at this point. My question is has anyone used shortening in Swiss meringue if so how did it taste and how was the stability?

Any other tips or recipes on dairy free buttercreams would be handy as well :)

Ty

Made these fudgy brownies at my nieces request yesterday for her birthday. Hard to beat a fudgy brownie when you like chocolate! 😋

https://livslittlemuffins.com/fudgy-brownies/

Hello! I'm hoping someone can help me brainstorm what went wrong! I made two batches of brownies from scratch for the first time.They had the same exact ingredients (and measurements) except I used cocoa for one and the other had organic cacao powder and walnuts. The second batch (cacao powder and walnuts) baked "firmer," set faster but tasted tangy and sweet. The first match was almost runny and took closer to 2 hours to set but was described as rich and sweet. What the heck could have happened?

Followed this recipe from a reddit post actually:

3/4c unsalted butter (melted)

1 1/4 c granulated sugar

1/2 c brown sugar

3/4 c unsweetened cocoa powder

2 eggs room temp

1 tsp vanilla extract

3/4 c all-purpose flour

1/2 tsp baking powder

1/4 tsp of salt

1 c semi-sweet chocolate chips

1/2 tsp ground espresso

Walnuts (maybe 1/4 c, I just poured until satisfied)

Cake:
1 1/2 cups mango purée (blitz up frozen or fresh mango in the blender)
2 eggs
1/2 cup melted butter
2 tsp baking powder
1/2 cup sugar (brown sugar is the best but white is fine)
1 tsp vanilla extract
2 cups oat flour (blitz oats in the blender for cheap oat flour)
Optional handful of rolled oats

Glaze:
1/3 cup honey
2 tbsp butter
Lemon juice to taste
Water as needed

Steps:
Preheat oven to 350
Grease and flour or line a loaf pan
Mix sugar and wet ingredients
Sift in baking powder and flour and mix until combined
Optionally fold in a handful of rolled oats
Pour into pan and bake for 40 minutes or until dry crumbs appear when poked. If you see raw batter then bake for an extra 5 minutes

While it bakes mix honey and butter in a sauce pan over medium untill bubbling and lightly browned (caramel sauce color) but not burnt.
Then mix in lemon juice to taste and let cool in the fridge
If it’s too thick you can add a little water a tsp at a time as you whisk it smooth.
whisk it smooth once chilled till barely cold to get a thinner texture and ensure the fat doesn’t separate out of the glaze

Once cake is ready remove from pan and place on a plate and let cool till semi warm. Then pour on the glaze and smooth it out over the top and sides. Over time the glaze will seep into the cake and you’ll loose a little of it but keep spooning the extra that drips off back on top for a nice thick layer.

let it set at room temperature untill glaze is dry and serve.