Quick & Delicious Recipes

Quick & Delicious Recipes 🚀 From kitchen to table | 🍝 Recipes • Tips • Inspiration | 🥗 Food that brings people together

03/08/2026

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 www.pastrybysaloni.com and search for chocolate coconut cake

03/07/2026

eggless & moist Black Forest Cake Recipe👇 Three layers of moist chocolate sponge cake filled with vanilla whipped cream and cherry filling! 🍫🍒 Chocolate Sponge Cake: •225ml (3/4 cup + 3 tablespoons ) Milk (almond milk or any milk of your choice) •1/2 tablespoon White Vinegar •70g (1/4 cup) Plain Unsweetened Yogurt ( almond milk yogurt or any yogurt of your choice ) •100g (1/2 cup) Castor sugar (or cane sugar) •55g (1/4 cup) Light brown sugar •64ml (1/4cup) Oil ( vegetable / sunflower) •2 teaspoons Vanilla Extract •22g (1/4 cup) Cocoa powder •1/2 teaspoon Baking Powder •1/2 tsp + 1/4 tsp of Baking Soda •160g (1 cup + 1/3 cup) All Purpose Flour •1/8th tsp Salt Method:- -Preheat oven to 350. Grease 3 (6 inch)round cake tins or 2(8 inch)round cake tins with oil & line it with baking paper. -In a bowl combine milk, vinegar, yogurt. Let it sit for 5 min.Add sugar, oil & vanilla. Mix until sugar dissolves. -Add dry ingredients into liquid ingredient. -Mix gently until smooth cake batter forms. -Divide the cake batter equally into the prepared cake tins. -Bake @ 350f for 25-30 minutes or until firm to touch. -Let them cool completely over a wire rack. Cherry Filling Recipe: •220g Fresh Cherries or frozen, pitted and cut halves or quarters,divided •125ml (1/2cup ) Juice or Water ( I have used cranberry juice but you can use cherry juice) •120g Cane Sugar (or Castor Sugar) •20g (2 tablespoons) Corn Starch •1 tablespoon Lemon juice or Kirsch (cherry liqueur) Method: -In a pot combine half of the cut cherries, juice, sugar, corn starch. bring it to boil. -Stir on medium heat as it comes to a boil. -When it boils, give it 30 seconds to bubble on low heat for starch to cook. -Remove from heat.Add remaining cherries, kirsch & mix. -Transfer in a bowl.Cover the surface with plastic wrap. -Chill it completely(4-5 hours) Vanilla Whipped Cream: •360ml (1 cup + 3/4 cup) Whipped Cream (I have used unsweetened non dairy whipping cream) •90g (3/4 cup) Powdered Sugar •2 teaspoons Vanilla Extract Method: -whip all the ingredients with an electric whisk to medium peaks. Keep it chilled. Topping: •Fresh Cherries •Chocolate Shavings.

03/06/2026

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.

03/05/2026

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! ✨ 🍫🍫🍫🍫🍫

03/04/2026

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! 🍎🍏🥧

03/03/2026

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

03/01/2026

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

02/28/2026

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.

02/27/2026

🍋 Who doesn’t love an amazing lemon curd 🍋 I’m sharing this recipe from my cookbook “vegan baking made simple”, Page - 153. This recipe makes a tangy, sweet, and creamy curd that is incredibly versatile. It can be used as a topping or filling for your cakes, cupcakes, cookies, eclairs & macarons. Recipe 👇👇 It is eggless and without any fancy egg alternatives. Whilst also vegan and made with dairy free milk. If you are an eggless baker / vegan baker then this recipe is for you 🍋 If you’re struggling in perfecting your lemon curd and can’t stand the flavor / smell of egg in a classic lemon curd then this recipe is for you 🍋 Finally, the consistency! - this lemon curd will set firm after it is cooked. The recipe will ask you to blend it in a food processor after it has a completely cooled. During this process you can add a spoonful of any liquid - water / lemon juice / milk to adjust the consistency of the curd as you prefer based on the application. Lemon Curd Recipe: •135ml (1/2 cup) Milk ( unsweetened almond milk or any milk of choice) •95ml (1/3 cup + 1 tablespoon) Lemon Juice 🍋 •100g (1/2cup) Granulated Sugar •32g (1/4 cup) Corn Starch •28g (2 tablespoon) Butter (soft) ( I have used salted vegan butter) •30 ml ( or more ) Milk ( or any liquid of choice) •pinch of turmeric powder for color Method:- -In a pot combine and whisk milk, lemon juice, sugar, corn starch and bring it to boil. Keep whisking as it comes to a boil. When it comes to a boil, remove from the heat and add butter. Stir the lemon curd until butter is fully mixed and lemon curd looks smooth and glossy. Add a pinch of turmeric for color at this point. -Transfer in a bowl, Cover the surface of lemon curd with plastic wrap. Chill it completely(1 -2 hours). Before using blend the lemon curd to smooth consistency in a food processor or use an immersion blender. Add 1-2 tablespoons of any liquid to adjust the consistency. Store it in an air tight container in the fridge for up to 3-4 days. Use it as a filling for the cake and topping if desired. 🍋 eggless

02/26/2026

Red velvet Marble Loaf Cake Just in time for the holiday season, this recipe makes a moist loaf cake with beautiful swirls of red velvet and vanilla cake batter. It is topped with a luscious cream cheese icing and this icing is a must! After 4 attempts of recipe testing I think I have got the recipe right! 🎄🎄 Red Velvet Marble Cake recipe: •220ml (3/4 cup + 3 tablespoons) Milk ( I have used unsweetened almond milk) •15ml (1 tablespoon) Lemon Juice / White Vinegar •60g (1/4cup) Unsweetened Plain Yogurt ( I have used almond yogurt) •200g (1cup) Granulated Sugar •75ml (1/3cup) Oil ( neutral oil for baking - vegetable oil / grape seed oil / sunflower oil) •2 tsp Vanilla Extract •220g ( 1cup + 3/4cup)All Purpose Flour •10g ( 1 tablespoon) Corn starch •1/2tsp Baking Powder •3/4 tsp Baking Soda •1/4tsp Salt Red Velvet Cake Batter:- •3/4 of the Prepared Cake Batter •1 tablespoon Dutch Cocoa Powder •1/2tsp or more of red food coloring Cream Cheese Icing: •110g (1/2cup) Cream cheese, soft (I have used vegan cream cheese) •45g (1/4cup) Butter, soft ( I have used vegan butter sticks) •60g (1/2cup) Powdered sugar •½ tsp Vanilla extract Method: -Preheat oven to 350f. -In a bowl combine warm milk with vinegar, let it sit for 15 min until it curdles. Add yogurt and mix. Add oil, sugar & vanilla extract and mix until sugar is dissolved. -Combine all sifted dry ingredients in a bowl.Gently Mix dry ingredients into liquid ingredients and create a smooth batter. - For red velvet batter, combine 3/4 of the prepared cake batter with cocoa powder and red food coloring in a bowl. Stir until it forms a smooth batter. - Grease and Line 8 loaf pan with baking paper. Start from left to right using a spoon or piping bag of red velvet cake batter alternating with vanilla batter.Bake in a preheated oven at 350f for about 40-45 minutes. Cool it completely in the loaf pan at room temperature and then remove from the loaf tin. Prepare cream cheese icing. Continued in the comment section. ✨✨🎄

02/25/2026

Chocolate Black Forest Cheesecake This baked chocolate cheesecake is inspired by the classic Black Forest cake. It is so creamy and decadent with the perfect amount of cherries 🍒 and whipped cream. It starts with a Oreo cookie crust filled with layers of chocolate cheesecake and cherry filling that is baked in a water bath. It is then topped with vanilla whipped cream, chocolate shavings and fresh cherries 🍒. No eggs - No dairy! Full recipe link 🔗 is in bio ⬆️ or go to my YouTube channel for step by step instructions

02/23/2026

Coffee Tres leches Cake, this recipe was a hit from last year and I still receive so many DMs for the detailed recipe. So I’m sharing this once again☕️ This tres leches cake is my spin on a classic tres leches which we all love. It is eggless - dairyfree - vegan. This recipe makes a 9x13 inch baking pan which is about 18 portions but you can cut the recipe by half to bake in an 8x8 inch baking pan for 9 portions Comment “coffee” for recipe or you can click the link in my bio for recipe

Address

United States Of America
Washington D.C., DC

Website

Alerts

Be the first to know and let us send you an email when Quick & Delicious Recipes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category