Ezibok Festive

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moist Chocolate Coconut Bounty Cake, every time I make this for a gathering, it disappears in no time. 3 layers of moist chocolate 🍫 cake filled with homemade coconut 🥥 cream filling and frosted with a silky chocolate 🍫 ganache. Irresistible in every bite! Comment “ recipe “ and I will send the full recipe link 🔗 + step-by-step instructions and photos straight to your DMs! 💌 Or go to my website and search for chocolate coconut cake

This chocolate ganache recipe is perfectly shiny with a rich chocolate flavor. It is not only easy and quick, it is also versatile. It can be a filling, spread, frosting, or even ice cream topping.The uses are endless! I have an easy microwave method to make ganache that saves time and it will give great results! Chocolate Ganache Recipe: •220g (1cup) Dark Chocolate ( couverture chopped in small pieces or baking chocolate chips that contains cocoa butter) •240ml ( 1cup) Whipping Cream ( I have used unsweetened non dairy whipping cream ) •1 + 1/2tbsp Glucose syrup ( or maple syrup / corn syrup / golden syrup) Method: -In a bowl combine all the ingredients: chocolate, cream and glucose syrup and place it in the microwave for 30 seconds and stir and give it another 30 seconds or longer if needed. Let the mixture sit for a minute while it is hot and then stir vigorously to create a smooth and glossy texture without any lumps of chocolate. -Cover with a plastic wrap touching the surface of the ganache and let it set at room temperature for 3-4 hours. If you’re going to use it as a filling then don’t let it set too firm. If you need a set ganache then let it set for 12 hours or overnight and then use as desired. -If you’re using ganache as a frosting then then try not to over work the ganache on the cake otherwise it will set hard and crack later on. Alternatively you can frost the cake in two coats. Crumb coat the cake with a thin layer of ganache and add a final layer of ganache to finish the cake.

Brownie Cookies 🍫 These cookies have a shiny crinkle crust and they are insanely delicious. You won’t need a stand mixer or an electric whisk to make them. It is a quick and easy recipe ✨✨ Completely eggless and can be made dairy-free.🎄🎄 ✨Comment “ recipe ” for the full recipe, and I’ll send the link straight to your DMs! ✨ 🍫🍫🍫🍫🍫

Mini Apple Pies These mini apple pies are so delicious and so easy to make. They have a cinnamon apple filling encased in a crispy and buttery puff pastry dough that is baked to perfection! 🥧 My Secret to a perfect golden brown crust is a simple maple syrup glaze instead of traditional egg wash. You can use any alternative of maple syrup. Recipe 👇 Yield: 6 mini pies 🥧 Apple Filling Recipe:- •80g Peeled & Chopped Apple mixed with lemon juice to prevent oxidation ( 1 Apple - cosmic / honeycrisp / granny smith 🍎🍏) •30g (2 tablespoons) Light Brown Sugar •1/2tsp Cinnamon Powder •1/2tsp Vanilla Extract •30g (2 tablespoons) Butter ( soft) •1/2tsp Cornstarch ( mixed with 2 tsp water) • 1 sheet of store bought puff pastry or pie dough ( homemade pie crust recipe is 📌 pinned in the comment below) Method: •For apple pie filling, Heat a medium sized sauce pan and add butter to it. Let it melt and bubble and then add chopped apple, brown sugar, cinnamon & vanilla extract.Cook on medium heat until apple is half cooked about 7-8 minutes. Add cornstarch mixed with water and stir. Let it come to a boil and then remove from heat.Transfer in a heatproof container and let it cool to room temperature. Pie assembly: •Roll out pie dough or puff pastry dough on a lightly floured surface 1/8t inch thick. Keep the the dough in rectangle shape. •Cut out 12 circles about 3 inch wide and transfer it on a baking tray lined with baking paper. •Spoon the apple filling (2 tablespoons) on 6 of pastry circles or disks leaving some space around the edges. Brush milk around the edges and Cover the top with the remaining 6 pieces of pie dough. Use a fork to press the edges and make sure the edges are sealed and cut 3 tiny slits on the top with a knife for steam to escape. - brush the tops lightly with maple syrup. Sprinkle turbinado sugar / cane sugar and bake at 375f for 15-17 minutes until they’re golden brown.Enjoy 🥧🍎🍏 📌 Homemade pie crust recipe is pinned in the comments below! 🍎🍏🥧

Chocolate Fudge Cake rich, moist, and decadently fudgy, this eggless Chocolate Cake or Matilda Cake is layered and frosted with a silky-smooth chocolate Fudge frosting 🍫 No overly sweet or gritty frostings here - just a lusciously creamy texture that melts in your mouth. Easily can be made dairy-free, too! ✨Comment “ cake “ to get the full recipe link in your DMs , complete with step-by-step instructions and a printable option! Or go to my website www.pastrybysaloni.com and search for best Matilda Chocolate cake

Peach Crumb Cheesecake Creamy and delicious no bake cheesecake topped with caramelized peaches 🍑 and a crumble topping with an option to drizzle peach caramel sauce to make it extra decadent!! Recipe👇👇 You can sub peaches with apricots / nectarines / apples For Caramelized Peach Topping: •2 tablespoons (30g) Butter, I have used non dairy butter sticks •2-3 Peaches, underripe & sliced in wedges •3 tablespoons (45g) Light Brown sugar •1/4tsp Cinnamon Powder or cinnamon stick •1/2tsp Vanilla Extract Method:- Heat a medium sized sauce pan and add butter to it. Let it melt and bubble and then add sliced peaches with skin, brown sugar, cinnamon & vanilla extract.Cook on medium heat until peaches are half cooked about 3-4 minutes and then remove from heat and take only the peaches from the sauce pan with a spoon and transfer it in a heatproof container and let it cool to room temperature. Reserve the peach caramel sauce in a separate bowl. Biscuit Base: •125g (10-12) digestive biscuits crushed into fine crumbs •1tbsp Cane Sugar •60g (4 tablespoons) Butter, melted ( use vegan or any butter of your choice) Method:-Prepare an 8 inch springform pan and line the base baking paper if desired. For the base, in a mixing bowl combine and mix cookie crumbs, sugar and melted butter into wet sand like texture. Press the prepared crumb mixture in an even layer on the base and the sides of the pan using the back of a spoon or a cup. Chill it in the fridge for 30 minutes. No bake Cheesecake Filling: •225g (8 oz) Cream cheese, soft at room temperature ( use vegan or any cream cheese of your choice) •100g (1/2 cup) Powdered Sugar •1/2tsp Cinnamon Powder •1tsp Vanilla Extract •240ml (1 cup) Whipped cream, cold whipped to medium peaks + 30g (1/4 cup) Powdered sugar ( use dairyfree cream or any full fat whipping cream of your choice) 📌Recipe is continued in the comment section 🍑🍑 veganbaking eggless

Double Chocolate Banana Bread (sweetened with dates) 🍫 Moist, rich, and naturally sweetened with dates and overripe bananas. No refined sugar, eggless, dairy-free and full of chocolate flavor, perfect for breakfast, snack time, or a healthier dessert. Made with Native Forest Organic Coconut Milkfor natural moisture and richness, giving the loaf a soft, tender crumb.🍫 Ingredients •50g (about ¼ cup) dates, chopped •60ml (¼ cup) boiling water •350g (about 1½ cups) overripe bananas, mashed (3–4 bananas) •120ml (½ cup) milk (I used Native Forest Organic Simple Coconut Milk, stirred at room temp) •60ml (¼ cup) oil ( any neutral oil) •2 tsp vanilla extract •180g (1½ cups) all-purpose flour •25g (¼ cup) cocoa powder •3/4tsp baking powder •1tsp baking soda •1tsp cinnamon powder •120g (¾ cup) sugar-free chocolate chips •Add sweetener of choice (optional) Method: -Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) loaf pan and line with baking paper, leaving an overhang. -Combine chopped dates and boiling water. Mash or blend into a fine paste. -Add mashed bananas to the date paste and mix well. -Add milk, vanilla extract, and oil. Mix until smooth. -Add flour, cocoa powder, baking powder, baking soda, and cinnamon. Mix just until fully combined. -Fold in the chocolate chips. -Pour batter into the prepared pan. Run a knife about ¼ inch deep through the center lengthwise. -Bake for 45–50 minutes or until a skewer inserted in the center comes out clean with a few moist crumbs. -Cool in the pan for 30 minutes then transfer to a wire rack to cool completely. Store in an airtight container.