Our menu

2 and 1/4 cups (280g) all-purpose flour (spoon & leveled), 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch*, 1/2 teaspoon salt, 3/4 cup (1.5 sticks or 170g) unsalted butter, melted & slightly cooled*, 3/4 cup (150g) packed light or dark brown sugar, 1/2 cup (100g) granulated sugar, 1 large egg + 1 egg yolk, at room temperature, 2 teaspoons pure vanilla extract, 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks.

A s'more is a campfire treat popular in the United States, Mexico, and Canada, consisting of a marshmallow and a layer of chocolate placed between two pieces of graham cracker or cookie.

An oatmeal raisin cookie is a type of drop cookie distinguished by an oatmeal-based dough with raisins mixed throughout. Its ingredients also typically include flour, sugar, eggs, salt, and various spices.

3 ripe bananas, 1/3 cup natural peanut butter, 1/2 cup dark chocolate chips, 2 teaspoons coconut oil.

1/2 cup all-purpose flour, 1/8 teaspoon baking powder, 1/8 teaspoon salt, 1 cup white sugar, 1/2 cup butter, softened2 eggs2 (1 ounce) squares unsweetened baking chocolate, melted 1/2 teaspoon vanilla extract1 cup coarsely chopped walnuts.Add all ingredients to list

4 pieces. 150 g instant oats (5.5 oz), 100 g butter, soft (3.5 oz), 100 g sugar (3.5 oz), 25 g cocoa powder (1 oz), 1 tbsp rum or rum essence, 1/2 dl strong coffee (or heavy cream) (1/5 cup).

2 cups butter, softened,1 cup white sugar, 2 teaspoons vanilla extract, 4 cups all-purpose flour.Add all ingredients to list.

1 1/4 teaspoons active dry yeast, 3 tablespoons warm water (110 degrees F/45 degrees C), 1 teaspoon white sugar, 1 3/4 cups all-purpose flour, 2 teaspoons white sugar, 1 1/2 teaspoons salt, 2/3 cup warm milk, 2 tablespoons vegetable oil, 2/3 cup unsalted butter, chilled1 egg, 1 tablespoon water. Add all ingredients to list.

FOR THE CRUST: 1 & 1/4 cups (150g) all-purpose flour 1/4 teaspoon salt 1/2 cup (113g) unsalted butter, softened 1/3 cup (67g) granulated sugar 1/2 teaspoon vanilla extract FOR THE TOPPING: 1 cup (200g) granulated sugar 1/3 cup water 1/3 cup heavy cream 7 tablespoons (99g) unsalted butter, cut into tablespoons 3 tablespoons honey 2 cups (172g) sliced almonds coarse salt*

1/2 cup macadamia nuts (halved), 1/4 cup castor sugar (superfine sugar).

1 can refrigerator crescent rolls 4 Tbsp white chocolate chips 6 Tbsp dark chocolate chips Powdered Sugar (Optional)

1 box Pepperidge Farm Puff Pastry Sheets, 1 egg, 2 tsp matcha, ¼ cup heavy cream, ¾ cup white chocolate chips.

Pain au chocolat, literally chocolate bread; also known as chocolatine in the south-west part of France and in Canada, is a type of viennoiserie sweet roll consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the centre.

1 can Pillsbury™ refrigerated Crescent Dough Sheet, 1 package (8 oz) cream cheese, room temperature, 1/4 cup sugar, 1 teaspoon vanilla, 1/4 cup chocolate chips.

Danish Pastry Square, Custard, Vanilla, Co; Apricot fruit fillin; Chocolate compound D; Choc, Compound, Whit; Apricot Glaze.

Danish Pastry Square; Chocolate – Dark fin; Chocolate compound D; Apricot Glaze.

Danish Pastry Square; Almond Paste; Almonds Raw Sliced; Apricot Glaze.

Danish Pastry Square;Custard, Vanilla,co; Apple, Sliced,Choc, Compound,Whit, Apricot Glaze.

Danish Pastry Square; Custard, Vanilla, Co; Blueberry Mix; Chocolate, Compound, Choc, Compound, Whit, Apricot Glaze.

1/2 cup granulated sugar, 8 oz. cream cheese, 2 tablespoons all purpose flour, 1 teaspoon vanilla, 1 tube crescent rolls, 4 oz. chopped semi sweet dark chocolate (or chips), 1/2 cup powdered sugar, 1 teaspoon cream.

1 can Pillsbury Seamless Crescent Dough, 4 ounces cream cheese, softened, 1/2 teaspoon vanilla, 1/4 cup granulated sugar, 1/2-3/4 cup fresh raspberries.

4 pieces: one - 17 ounce package frozen puff pastry (2 sheets), thawed 1- 8 oz package of cream cheese , softened 1 egg yolk 2 Tablespoons brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon vanilla extract 1/8 teaspoon kosher or sea salt ½ - ¾ cup chocolate chips , depending on how much chocolate you like one - 6 ounce package of fresh berries (if using strawberries, slice the strawberries) 1 egg , beaten for brushing the puff pastry.

1 cup all purpose flour 2 teaspoon sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs separated 1 cup buttermilk 2 teaspoon melted butter 1 teaspoon vanilla extract vegetable oil or softened butter for greasing pan jam or chocolate chips for filling powdered sugar for dusting.

For the crust ½ cup raw walnuts or nut of choice 1 cup almond flour 3 pitted dates 3 tablespoons coconut oil ¼ teaspoon kosher salt For the creamy filling 2 cups raw cashews, soaked in cold for at least six hours or preferably overnight see Notes ½ cup canned coconut milk shaked ¼ cup coconut oil melted and cooled, use refined coconut oil if you want no coconut flavor ⅓ cup pure maple syrup 2 tablespoons fresh lemon juice 1 tablespoon vanilla extract 1 tablespoon matcha powder ¼ cup freeze dried raspberries For the toppings 1 cup raspberries fresh or frozen ½ cup freeze dried raspberries lightly crushed.

1/2 cup butter, softened, 1/4 cup dark brown sugar, 1/4 teaspoon ground cinnamon. Add all ingredients to list.

2 sheets puff pastry, ½ cup butter (115 g), 1 egg, ½ cup lemon curd (130 g), ½ cup powdered sugar (80 g), 1 tablespoon lemon juice, 1 tablespoon lemon zest.

50g - butter, cut into small cubes, 75g - Asda Strong White Bread Flour, sifted, 2 - large eggs, lightly beaten, 25g - Asda Flaked Almonds (extra for sprinkling), 350ml - double cream, 100-200g - dark chocolate.

Wheat Flour,Margarine, Egg, Sugar, Butter (Salted), Rasberry Jam Spread, Icing Sugar, Water.(Contains Gluten, and may contain traces of seeds and nuts.)

Raw Material: Sweet dough Mix : 0.83g

Raw Material: Sweet dough Mix : 0.83g

1 pakovanje kora za oblande, 8kom jaja, 150g mljevenih oraha, 150g mljevene plazme (keks).

1 pakovanje oblandi, 10 belanaca, 250 g šećera, 200 g mlevenih oraha, 300 g Plazme Mlevene.

2 lista veće oblande Za fil: 550g šećera 3dl vode 250g posnog margarina 6 kašika brašna 200g kokosovog brašna. Za glazuru: 200g crne posne čokolade za kuvanje 6 kašika ulja Za posipanje: 30-50g kokosovog brašna

4 jaja 500 gr šećera 250 gr putera 200 gr seckanih oraha 2 velike kore oblande

2 lista oblande Fil 500 g šećera 250 g margarina 3 jajeta 200 g seckanih oraha 200 g suvog grožđa 300 g mlevenog keksa Glazura 100 g čokolade 1 kašika ulja.

Sastojci 1 list oblande ulje 200 g sira 3 jaja bijeli luk granule sjeme suncokreta susam brašno prezle

1 veća oblanda 8 jaja šećer u prahu 350 grama eurokrema 1 margarin 300 grama mlevenog plazma keksa.

velike oblande - 6 kom. maslac - 100 g orasi - 250 g, mleveni mleko - 500 ml šećer - 500 g

¼ cup granulated sugar, ½ cup warm water (100ºF/38ºC), 1 pkg (8 g) active dry yeast, ½ cup milk, ⅓ cup butter, softened.

Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake is a traditional rich spiced form of bread found in several southern counties of England, each claiming to provide the original recipe

The Chelsea bun is a type of currant bun that was first created in the 18th century at the Bun House in Chelsea, an establishment favoured by Hanoverian royalty, which was demolished in 1839. The bun is made of a rich yeast dough flavoured with lemon peel, cinnamon or mixed spice.

Jam roly-poly, shirt-sleeve pudding, dead man's arm or dead man's leg is a traditional British pudding probably first created in the early 19th century. It is a flat-rolled suet pudding, which is then spread with jam and rolled up, similar to a Swiss roll, then steamed or baked.

A scone is a British baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea.

An Eccles cake is a small, round cake filled with currants and made from flaky pastry with butter, sometimes topped with demerara sugar.

A Bakewell tart is an English confection consisting of a shortcrust pastry shell beneath layers of jam, frangipane, and a topping of flaked almonds. It is a variant of the Bakewell pudding, closely associated with the town of Bakewell in Derbyshire.

500g strong white bread flour 8g salt (or about 1 heaped teaspoon; reduce if using salted butter) 2 x 7g sachets fast-acting yeast 30g sugar 80g unsalted butter, chilled and diced.

In the United Kingdom, the Isle of Man, Ireland, and Newfoundland a flapjack refers to a sweet, tray-baked oat bar, most commonly made from rolled oats, butter, brown sugar and golden syrup.

Parkin is a gingerbread cake traditionally made with oatmeal and black treacle, which originated in northern England. Often associated with Yorkshire, particularly the Leeds area, it is very widespread and popular elsewhere, notably in Lancashire.

2 1/2 cups all-purpose flour (replace half with whole wheat flour for a more rustic cake) 1 tablespoon baking powder 2 teaspoon cinnamon 1/2 teaspoon salt 1 cup unsalted butter - at room temperature 3/4 cup lightly packed light brown sugar 1/2 cup granulated sugar 4 medium eggs 1/4 cup whole milk 1 teaspoon vanilla extract 1 1/4 pounds cooking apples (or about 3 large apples) - peeled, cored and cut into 1/2-inch (2-cm) pieces (I used a mix of Bramley and Granny Smith) 2 tablespoons turbinado sugar (demerara sugar) powdered sugar (icing sugar) (for finishing)

2 cups flour 2 teaspoons baking powder 1 teaspoons salt 1 tablespoon butter 2 eggs 1/2 cup water or milk 2 cups butter or oil to fry 1 cup cane honey.

An alfajor or alajú is a traditional confection found in Argentina, Chile, Uruguay, Paraguay, Colombia, Peru, Bolivia, Southern France, Ecuador, Andorra, Spain, Venezuela, Southern Brazil and the Philippines. The archetypal alfajor entered Iberia during the period of al-Andalus.

3 plátanos maduros 300grs queso blanco salado y rallado 1/2 panela de papelón 1 1/2tz agua 2 huevos 2tzs bizcocho molido o pan tostado molido 125grs margarina o mantequilla derretida 10 clavos de olor 2 ramas canela 1cdta semillas de anís tostadas semillas de ajonjolí tostadas c/n.

For the puff layers: 1 cups (360g) all-purpose flour 1 teaspoon salt 9 tablespoons (128g) unsalted butter, cold 3 egg yolks 180mL milk For the filling: 1-⅔ cup (500g) dulce de leche (recipe below) 1-⅔ cup (400mL) whipping cream 2 tablespoons icing sugar.

Quesillo refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:

flour, sugar, eggs, almonds.

A small yeast cake covered - make that drenched- with rum

spicy flavor. Cinnamon, cloves, coriander and nutmeg are common ingredients.

There are many variations, with chocolate, peaches, vanilla and lady fingers among the ingredients.

Not to be confused with the pasta of the same name, mostaccioli are pastry or cookies made from a dense, honey-flavored dough and often enlivened with cinnamon, cloves, almond, lemon, chocolate and other ingredients

Either ricotta or pastry cream filling, topped with pine nuts or almonds, with vanilla, lemon zest and powdered sugar as enhancers.

Ciarduna is a type of Italian pastry. Ciarduna siciliana is a traditional sweet pastry from the province of Palermo, Sicily. It consists of an almond cookie shell filled with a ricotta or mascarpone filling. Some variants are also covered with a shell of chocolate or chocolate frosting and powdered sugar

A bocconotto is a pastry typical of the Italian regions of Apulia, Abruzzo, and Calabria. It is often eaten at Christmas. Its filling varies according to the region in which it is produced. In Abruzzo, this filling may contain cocoa powder, cinnamon, and toasted almonds.

Butter cookies, known as Brysselkex, Sablés, and Danish biscuits, are unleavened cookies consisting of butter, flour, and sugar. They are often categorized as a "crisp cookie" due to their texture, caused in part because of the quantity of butter and sugar

Milk, sugar, cream and gelatin are all you need to make this custard; panna cotta is Italian for "cooked cream.''

Torta caprese is a traditional Italian chocolate and almond or walnut cake named for the island of Capri from which it originates, and popular in Naples.

3/4 cup walnuts 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1/2 cup confectioners' sugar 1 large egg yolk 1 tablespoon brandy 1 teaspoon pure vanilla extract 1 to 2 tablespoons orange flower water 3/4 cup confectioners' sugar.

Base Ingredients 450g phyllo pastry (14 ounces/ 9-10 sheets) 210g butter (8 ounces) For the Custard 160g thin semolina (6 ounces) 220g sugar (7.5 ounces) 500g milk (18 ounces) 4 eggs (separated into whites and yolks) a knob of butter 2 tsps vanilla extract 500g single cream (18 ounces) For the Syrup 360g water (12 ounces) 640g sugar (22 ounces) 2 tbsp honey zest of 1 lemon a cinnamon stick (optional).

1 cup all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 teaspoon ground cinnamon. 1 teaspoon orange zest. 3/4 cup butter. 3/4 cup white sugar.

1 cup butter, at room temperature 1 egg yolk 2-3 cups powdered sugar 1 teaspoon vanilla ½ teaspoon brandy (can sub with orange juice) 2 cups flour.

1 (16 ounce) package phyllo dough1 pound chopped nuts1 cup butter1 teaspoon ground cinnamon1 cup water1 cup white sugar1 teaspoon vanilla extract1/2 cup honey.

Galaktoboureko is a Greek dessert of semolina custard in filo. The name means "milk börek". It may be made in a pan, with filo layered on top and underneath and cut into square portions, or rolled into individual servings. It is served or coated with a clear, sweet syrup.

Cooking spray 2 cups cinnamon-sugar pita chips, lightly crushed 2 tablespoons unsalted butter, melted 1 17-ounce container plain 2-percent Greek yogurt 8 ounces reduced-fat cream cheese, at room temperature 3 large eggs 3/4 cup sugar 1/4 cup all-purpose flour 1 teaspoon vanilla 1 teaspoon finely grated lemon zest Kosher salt 2 cups frozen wild blueberries 3/4 cup unsweetened pineapple juice 1 teaspoon unflavored gelatin.

Ekmek kadayıfı is a bread pudding that was historically part of Ottoman cuisine and in modern times remains part of the cuisines of the former Ottoman Empire. It is usually served with kaymak, a kind of clotted cream. In Turkey it is considered a regional specialty of Afyonkarahisar..