Tagged With dessert

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It has been well-documented that pressure-cooked cheesecake is the greatest trick the humble appliance has ever pulled, but such recipes are usually limited to one flavour. Here, with the clever use of little jars, we're going to make a cheesecake sampler perfect for those with fear of flavour commitment.

Predicting the future is near impossible -- but that doesn‘t stop us all from having a red hot go. Human beings have been predicting the future since the beginning of history and the results range from the hilarious to the downright uncanny.

One thing all future predictions have in common: they‘re rooted in our current understanding of how the world works. It‘s difficult to escape that mindset. We have no idea how technology will evolve, so our ideas are connected to the technology of today.

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Cheesecake is one of my favourite sweet things on this earth but, as a household of one with an occasional lactose-intolerant visitor, I'm not in the habit of making whole cheesecakes for the home. There is, however, a way to make just enough cheesecake for two (or one, twice) in a Multi-Cooker, and it takes about half an hour.

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There's no arguing that pie is the most noble form any summer fruit can assume, but there are times I want a fruity dessert that doesn't require the heating of my oven (or kitchen). In such moments, I turn (once again) to booze and make some stupid-easy but still sophisticated-tasting wine-soaked fruit.

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Whether you chose to give out chocolate or take small people trick-or-treating, you will no doubt find yourself in possession of some amount of Halloween chocolate on November 1. You could shovel it into your mouth mindlessly, dole out a piece each day and make it last until Christmas (my mum's favourite), or you could take a page out of Taco Bell's menu and fry it in a flour tortilla.

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Everyone knows that cinnamon rolls are a delicious indulgence. What this recipe presupposes is… maybe they should be bigger? I mean like a lot bigger. It's possible, and honestly it's beautiful, too.

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Pie making can be a challenge for cooks, especially with the (relatively) recent outburst of food allergies and intolerances. Everyone is allergic or intolerant of something, and it's difficult to please all of the people all of the time. In my family alone, there are four different people with five different "can't eat this" issues - one of them being gluten. But even the gluten-abstaining deserve pies, so we're taking a look at gluten-free crusts.

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Mid-century cooking tends to conjure up images of gelatin "salads", casseroles and banana abuse, but have you heard the good news about cooking with soft drink? It turns out that soft drink -- particularly 7 Up -- actually has a wide range of culinary uses beyond the drinkable, and we're going to explore three of the most popular recipes.

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Making a milkshake seems to have become an extreme sport. There are boozy shakes, lolly-encrusted shakes, and shakes that come with entire slices of cake. There is, however, one classic, iconic shake missing from this dairy-soaked fever dream: The chocolate malt.

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Have you ever been tucking into an Ice Vovo, Wagon Wheel, Caramel Crowns or Mint Slice and thought to yourself: "this is delish, but it needs to be cold as buggery"? Well, it appears the biscuit gods have heard you. Arnott's is teaming up with Peters Ice Cream to turn four of its favourite products into frozen desserts. Here are the details!

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Krispy Kreme has teamed up with Nutella to bring hazelnut spread-filled doughnuts to the Aussie masses. The Nutella Krispy Kremes will be available from tomorrow in two delectable flavours. Here are the details.