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cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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Get Buffalo-Chicken Macaroni and Cheese Recipe from Food Network
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A tender pumpkin spice muffin recipe with pecan streusel.
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Get Coconut Chiffon Cake with Double-Berry Filling and Vanilla Buttercream Recipe from Food Network
cooking.nytimes.com
The cake is three layers of devil’s food with a fourth one crumbled over the icing, artfully if your cake is neat, desperately if it’s not Crumb topping is a great mask for many of the aesthetic problems a cake might have.
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I made Chocolate Guinness Stout cupcakes and they came out so perfect that I vowed I'd use beer to bake all my cucpakes! I had Blue Moon beer in the fridge and...
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Get Banana Snack Cake with Coconut, Chocolate and Pecan Streusel Recipe from Food Network
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A rich, dense chocolate cake recipe with a whipped fudge filling and a milk chocolate buttercream frosting.
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Get Turkey Tetrazzini Recipe from Food Network
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Get German Chocolate Cake Recipe from Food Network
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Get "Poor Man Lobster" and Shrimp Risotto with Truffle Essence Recipe from Food Network