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cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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Orange juice, lemonade and peach schnapps are frozen into a slush, then drunk with lemon-lime soda.
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Sweet dessert wine teams up with peaches, strawberries, mango, and pineapple chunks for a light-colored sangria with a tropical taste. Make it the day before--it's great on a hot day.
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Get Sparkling Sangria Recipe from Food Network
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The name speaks for itself! The perfect drink after a hard day, or for get-togethers.
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Hard candy 'shards' and edible blood decorate these spooky Halloween cupcakes.
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A near perfect strawberry margarita with frozen strawberries and limeade concentrate.
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Thin and crispy cookies folded into a triangle shape or a hollow roll. Use brandy in place of the hazelnut liqueur if you like!
cooking.nytimes.com
This recipe is by Jonathan Miles. Tell us what you think of it at The New York Times - Dining - Food.
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For an absolutely stunning dessert, spoon sweetened strawberries and whipped topping between layers of homemade chocolate shortcake. Drizzle with chocolate syrup and serve to an awestruck crowd.
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Get Silver Sangria Recipe from Food Network
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Maple and chipotle offer a sweet-spicy-smoky twist to hot wings.