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cooking.nytimes.com
This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Enjoy this The Matrix recipe with ingredients and easy step-by-step directions from Chowhound.
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These gluten-free, paleo coconut dark chocolate chip cookies are fantastic treat!
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This blueberry, coconut, and pistachio chocolate bark is pretty to look at and tastes delicious. Other dried berries can be used as well.
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This chocolate graham cracker s'mores recipe smashes peanut butter and roasted marshmallows between homemade chocolate graham crackers.
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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
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Drinkable Desserts: The Ultimate Frozen Baileys Treat Cool off with this Baileys blended ice cream drink! I created this recipe for The Baileys Drinkable Dessert...
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"For me, ginger should be everywhere," says Jean-Georges Vongerichten. Here, candied ginger garnishes dark-chocolate pudding.
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Two American classics that are welcome at any summer celebration, chocolate and Coca-Cola, combine to create a delicious and easy cake with a sweet twist.
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Yigit Pura's ultra-chocolaty coupe combines cocoa nib mousse with chocolate cream and chocolate wafer cookies. The salty hazelnut crumble topping is versatile Pura recommends using it to replace streusel in just about any dessert.
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Frozen bananas just got a whole lot better.
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A blend of milk, chocolate, sugar, cinnamon and egg make a simple, sweet hot chocolate.
Ingredients: milk, chocolate, sugar, cinnamon, egg