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cooking.nytimes.com
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling Or just drizzle the tart with good flavorful honey and serve it plain
This simple, not-too-sweet tart is reminiscent of a cheesecake but with a higher crust-to-filling ratio If you’ve got excellent, ripe fruit, feel free to lay it on top — berries, figs, poached rhubarb or pears, pineapple, plums — anything sweet and juicy will contrast nicely with the milky ricotta filling Or just drizzle the tart with good flavorful honey and serve it plain
Ingredients:
flour, almonds, confectioners sugar, lemon, butter, egg, poppy seeds, mascarpone, sugar, cinnamon, honey, salt
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Get WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes Recipe from Food Network
Get WINNER Mint Chocolate Chip and Fresh Mint Buttercream Cupcakes Recipe from Food Network
www.allrecipes.com
Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.
Just baked: Fluffy, sweet and oh-so-coco-nutty coconut cake. With frosting and batter flavored by Coconut Extract, this Ultimate Coconut Cake is heaven on a plate.
www.chowhound.com
Recipe for Peanut Butter Cup Brownies by Sheila G. Mains from her new cookbook, Sheila G’s Butter & Chocolate.
Recipe for Peanut Butter Cup Brownies by Sheila G. Mains from her new cookbook, Sheila G’s Butter & Chocolate.
Ingredients:
chocolate chips, butter, eggs, vanilla, sugar, flour, baking powder, salt, cocoa, peanut butter, brown sugar
cooking.nytimes.com
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998 We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009 It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998 We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009 It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
Ingredients:
flour, baking soda, baking powder, salt, peanuts, butter, brown sugar, sugar, peanut butter, eggs, vanilla
www.foodnetwork.com
Get Four-Layer Birthday Cake Recipe from Food Network
Get Four-Layer Birthday Cake Recipe from Food Network
Ingredients:
sugar, vegetable oil, eggs, vanilla, flour, baking soda, salt, buttermilk, butter, confectioners sugar, milk
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Get Birthday Cake Blondies Recipe from Food Network
Get Birthday Cake Blondies Recipe from Food Network
Ingredients:
butter, brown sugar, sugar, vanilla, almond extract, eggs, milk, flour, baking soda, salt, chocolate, nuts
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Get One Dough, Two Cookies Recipe from Food Network
Get One Dough, Two Cookies Recipe from Food Network
Ingredients:
flour, baking soda, salt, brown sugar, butter, sugar, eggs, vanilla, chocolate chips, pecans, cherries, zest
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Get Old-Fashioned Cupcakes with Peanut Butter Frosting Recipe from Food Network
Get Old-Fashioned Cupcakes with Peanut Butter Frosting Recipe from Food Network
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Get Raspberry Frangipane Tart Recipe from Food Network
Get Raspberry Frangipane Tart Recipe from Food Network
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These little prune- and apricot-filled cookies are traditional for the Jewish holiday Purim.
These little prune- and apricot-filled cookies are traditional for the Jewish holiday Purim.
Ingredients:
prunes, apricots, eggs, sugar, safflower oil, lemon, orange, flour, baking powder, lemon juice, walnuts