gyro New York’s John McGlincheytakes holiday baking to another level with these cookies stuffed with Nutella!
Source: The Bite Sized Baker
Michelle Henley from gyro Amsterdam gives us these gorgeous Berry Brandy Snaps.
- 50g (2oz) butter
- 50g (2oz) demerara sugar
- 50g (2oz) golden syrup
- 50g (2oz) plain flour
gyro’s Ken Hein’s pistachio cake shows UNO pride!
1 box white cake mix
2 boxes pistachio instant pudding
gyro New York’s Frank Lockwood puts a delightful spin on traditional brownies.
3 cups almond flour
1/2 cup arrow root powder
1 teaspoon salt
This cheesecake comes courtesy of Lori Lum from gyro New York.
- 22 ounces cream cheese (2 8-ounce and 2 3-ounce packages), softened
- 1 cup superfine sugar
- 1 2/3 cups whipping cream
- 2 envelopes unflavored gelatin
- 2 tablespoons cold water
From gyro San Francisco, AJ Herrera gives us his take on this classic Italian bread.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours, 30 minutes
Yield: 1 loaf
2 3/4 cups bread flour
2 tablespoons bread flour
gyro Chicago’s Laura Platt gives us a delicious reason to eat our vegetables this holiday season!
- 1 lb Brussels sprouts, trimmed and halved
- 2 oz pancetta, visible fat discarded and pancetta minced
gyro’s Mike Tes gives us the recipe for his gooey brownies.
1/2 cup butter
1 cup white sugar
gyro New York Joyce Yoo’s award winning Snickerdoodle Bars!
Source: Betty Crocker.com
gyro New York’s Melissa Pitts brings the holiday cheer with these gingerbread cookies.
Source: Martha Stewart.com
From gyro Singapore, Winie Soon gives us her grandma’s famous recipe for Christmas almond spritz!
1 cup butter or 1 cup margarine, slightly softened, or 1 cup shortening
3/4 cup sugar
2 1/4 cups sifted all-purpose flour
From gyro Manchester, Adam Mcgowan gives us this very British dessert!
Ingredients for the pudding:
200g dried dates, stoned and chopped.
250ml black tea (not too strong) - very British