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I use can boiling method to make the caramel. This would be perfect for my "cupcakes spectacular 2008" cupcakes *wink* Just wait and see! I will post this entry soon in My Culina Sanctuarium.    How to make caramel from sweetened condensed milk :  Caram

I use can boiling method to make the caramel. This would be perfect for my "cupcakes spectacular 2008" cupcakes *wink* Just wait and see! I will post this entry soon in My Culina Sanctuarium. How to make caramel from sweetened condensed milk : Caram

Step by step pictures guiding you to make your own mango pie - cooking.jingalala.org/2012/12/mango-pie-recipe-no-bake-ma...

Step by step pictures guiding you to make your own mango pie - cooking.jingalala.org/2012/12/mango-pie-recipe-no-bake-ma...

Related blog post: evinok.net/?p=194 about the Cork Gourmet Trail (July 2011)    Two-chocolate dessert with cherry truffles from Chilled beet root soup and seafood ball and scampi with sauces from Rising Tide (Glounthaune, Cork City)    0004©

Related blog post: evinok.net/?p=194 about the Cork Gourmet Trail (July 2011) Two-chocolate dessert with cherry truffles from Chilled beet root soup and seafood ball and scampi with sauces from Rising Tide (Glounthaune, Cork City) 0004©

This Honey coconut cake with caramel icing is absolutely delicious! Even people who don't like coconut love it, because the cake has such a lovely flavour from the honey ~ I use Manuka honey (from New Zealand), which has the most incredible caramel f

This Honey coconut cake with caramel icing is absolutely delicious! Even people who don't like coconut love it, because the cake has such a lovely flavour from the honey ~ I use Manuka honey (from New Zealand), which has the most incredible caramel f

This exquisite cupcake recipe is from one of my favourite chefs, Ricardo [find the recipe in Ricardo magazine, Volume 7 numero 3, Printemps 2009.] Trust me, the time it takes to prepare is well worth the effort!    The caramel is absolutely delicious!

This exquisite cupcake recipe is from one of my favourite chefs, Ricardo [find the recipe in Ricardo magazine, Volume 7 numero 3, Printemps 2009.] Trust me, the time it takes to prepare is well worth the effort! The caramel is absolutely delicious!

Once they're baked, I can never resist eating one right away, although I sometimes make a caramel flavoured icing [a little like sucre a la creme - divine!] that I drizzle over the top.    By the way, there's a special technique for eating cinnamon or

Once they're baked, I can never resist eating one right away, although I sometimes make a caramel flavoured icing [a little like sucre a la creme - divine!] that I drizzle over the top. By the way, there's a special technique for eating cinnamon or

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