Our family has always loved sweets. I thought I'd share some of my favorite recipes.
With the holidays coming up, these pies would be a delicious addition to the table.
Hope you enjoy!
Recipes of the 10 traditional dishes from Lithuania.
Made by Akniste Secondary school students Form 6.
eTwinning project "My and Your country traditional dishes"
2016/2017
Recipes of the 10 traditional dishes from Lithuania.
Made by Akniste Secondary school students Form 6.
eTwinning project "My and Your country traditional dishes"
2016/2017
The melt in your mouth buttery texture combined with the delicate flavour of passionfruit set these Buttery Passionfruit Shortbread Bites apart from any other shortbread. Great as a special treat any time of year but they have a special place at Christmas celebrations.
The melt in your mouth buttery texture combined with the delicate flavour of passionfruit set these Buttery Passionfruit Shortbread Bites apart from any other shortbread. Great as a special treat any time of year but they have a special place at Christmas celebrations.
These illustrations were a year long process. My senior project was to create something that I would be proud of at the end of the year. I chose to create illustrations to accompany recipes with a friend of mine. As individuals our projects must be able to stand on it's own, so in this viewing you will only see the drawings I drew. My first idea what to create a book that involved different culture and traditions. For each month there are different holidays or traditions around the world that people do not know about, my fascination was to combine them in one publication. I draw these images in a 9 by 12 sketch book with a pencil and then edited them in photo shop to make them black and white. Some of there images were from the internet because there were certain images I that had to be drawn to accompany a particular tradition. For the month of March I had to draw the Welsh Dragon, I could not draw another dragon that was not the symbol of the Welsh. Even though some of the drawing had to be drawn exactly from the tradition or holiday, some of the drawings I drew from my mind that I felt went will with each page.
Each bite of pumpkin coffee cake with crumb toppings is moist and flavorful thanks to power ingredients like pumpkin puree, pure maple syrup and seasonal spices like ground nutmeg, ginger and cloves.
Make Halloween cookies using my rich and flavorful cocolate sugar cookies as the starting point. Once your cookies have cooled, have fun decorating them for Halloween using roral icing or an easy glaze icing.
Jacksonville’s best sweet shop: Southern Dessert PlateJavier Burillo
You must really, really, really like it. The dessert shop in the Fairfax neighborhood first opened its doors in
March 2019. Ever since then, it’s been your top choice to satisfy a sweet tooth!
Need a cake? Southern Dessert Plate has a specialty cake for any occasion! They’re also baking up
individual bite-sized desserts, as well as specialty cookies, tarts and pastries.
Six kid-friendly desserts perfect for summerJavier Burillo
Kids stay home for much of the
summer, giving parents
opportunities to teach them a
few new things they can carry as
they grow. Cooking lessons are
often fun, messy, and
challenging for both the adult
and the child. Dessert chef
Javier Burillo shares on this
blog six dessert recipes perfect
for the school break.
Spring is here and there is no
better way to welcome it than by
whipping up incredible perfect
desserts when hosting weekend
brunches. Easy desserts are all the
fuzz especially when one is pressed
for time. Dessert chef Javier Burillo
shares six desserts ideal for the
season.
KitKat break is now KitKat 'Dessert' BreakJavier Burillo
Nestle’s latest ad for KitKat Dessert Delight positions the product as a me-time break
partner for its ‘dessert experiences’. There is an interesting change in the design of
the bar. The KitKat ngers have been divided into cubes. The consumer can now have
the full bar at one go or break it into the smaller cubes.
Recipes: Three comforting dessertsforthe 2020 holidaysJavier Burillo
The holidays will look different this year, and that has us searching for desserts that offer a
combination of comfort and ease. We elevate sticky toffee pudding with rye flour, coffee-steeped
dates, and an orange-rye whiskey sauce that balances all that richness. Crisp Bosc pears are
poached in malbec wine with warming anise, ginger, and vanilla, then topped with almonds for
crunch and served with creamy vanilla ice cream. And candied ginger and tart cranberries brighten
Show comments
y g g g
our buckle, a fruit-studded cake with a buttery crumb topping that’s as good for breakfast as it is
for a casual, not-too-heavy dessert.
Reese's made a breakfast cake so you can have dessert in the morningJavier Burillo
The candy company is launching a peanut butter and chocolate Snack Cake, which it's billing as a "mid-morning snack." The
product will come in a two-cake package for $1.99, and will ocially hit stores nationwide in December, joining a huge line of
Reese's products including Reese's Pus breakfast cereal.
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Just a game Assignment 3
1. What has made Louis Vuitton's business model successful in the Japanese luxury market?
2. What are the opportunities and challenges for Louis Vuitton in Japan?
3. What are the specifics of the Japanese fashion luxury market?
4. How did Louis Vuitton enter into the Japanese market originally? What were the other entry strategies it adopted later to strengthen its presence?
5. Will Louis Vuitton have any new challenges arise due to the global financial crisis? How does it overcome the new challenges?Assignment 3
1. What has made Louis Vuitton's business model successful in the Japanese luxury market?
2. What are the opportunities and challenges for Louis Vuitton in Japan?
3. What are the specifics of the Japanese fashion luxury market?
4. How did Louis Vuitton enter into the Japanese market originally? What were the other entry strategies it adopted later to strengthen its presence?
5. Will Louis Vuitton have any new challenges arise due to the global financial crisis? How does it overcome the new challenges?Assignment 3
1. What has made Louis Vuitton's business model successful in the Japanese luxury market?
2. What are the opportunities and challenges for Louis Vuitton in Japan?
3. What are the specifics of the Japanese fashion luxury market?
4. How did Louis Vuitton enter into the Japanese market originally? What were the other entry strategies it adopted later to strengthen its presence?
5. Will Louis Vuitton have any new challenges arise due to the global financial crisis? How does it overcome the new challenges?
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1. EASY DESSERTS FOR THE HOLIDAYS
READ MORE (/front-page-slideshow-news/easy-desserts-holidays) > 220 Reads
On Thu, 10/08/2020 - 10:32 AM
Our family has always loved sweets. I thought I'd share some of my favorite recipes.
With the holidays coming up, these pies would be a delicious addition to the table.
Hope you enjoy!
Cream Cheese Lemonade Pie
1 5 ounces can Evaporated milk
1 3.4-ounce box of instant lemon pudding mix
2 8-ounce packages of cream cheese
¾ cup frozen lemonade concentrate
For the Pie Crust
2⅔ cup graham cracker crumbs
2. ⅓ cup sugar
⅔ cup butter, melted
Or you can use 1 graham cracker crust, 9-inch
Preheat oven to 350 degrees.
For the Pie Crust
In a medium mixing bowl, combined all ingredients and whisk together until well combined. Press graham cracker crumbs into deep dish
pie dish and make sure to go up the sides. Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
In a small mixing bowl, combined milk and pudding mix. Beat on low speed for 2 minutes (mixture will be thick). In a medium mixing bowl,
beat cream cheese until light and fluffy, about 3 minutes.
Gradually beat in lemonade concentrate. Gradually beat in pudding mixture. Pour mixture into cooled graham cracker crust, or into a pre-
made graham cracker pie crust. Cover and refrigerate for at least 4 hours.
Blueberry Delight
1 individual package graham crackers, 9 full crackers
1/2 cup chopped pecans
1/4 cup sugar
10 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
2 tablespoons milk or half-and-half
1 cup confectioners' sugar
2 (21-ounce) cans blueberry pie filling
2 (8-ounce) containers frozen whipped topping, thawed
Pulse graham crackers and pecans in a food processor until finely ground. Pour into a large bowl and add melted butter and 1/4 cup sugar.
Stir to mix. Press into a 9x13-inch pan and bake at 350 degrees for 8 minutes. Let cool. Using an electric mixer, beat cream cheese, milk, and
confectioners' sugar until smooth. Fold in 1 cup of whipped topping. (Save remaining whipped topping for the final layer.) Spread cream
cheese mixture on top of crust. Spread blueberry pie filling on top of cream cheese layer. Top with remaining whipped topping. Chill
thoroughly before serving.
Chewy Cherry Coconut Bars
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup salted butter, cold and cubed
For the Filling:
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5. 1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries
1/2 cup sweetened flaked coconut
Crust: Preheat your oven to 350 degrees. Line a 9×9 pan with parchment paper and coat lightly with baking spray.
In a medium bowl combine the flour and sugar. Add in the cubed butter and using a pastry cutter cut it in until combined and crumbly.
Then use your hands to press and squeeze the mixture together.
Press the mixture into the prepared pan and bake for 12-13 minutes until lightly golden.
Remove the pan from the oven and place on a wire rack to cool slightly while you prepare the filling.
Filling: In a medium bowl mix together the sugar, eggs, vanilla, baking powder, and salt using a rubber spatula until evenly combined and
smooth. Add in the flour and stir until just combined. Stir in the walnuts, cherries, and coconut until evenly mixed.
Spread the filling on top of the crust and bake for 20 – 25 minutes until set and lightly golden.
Allow the bars to cool completely in the pan before cutting.
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