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cooking.nytimes.com
Chocolate and orange are a traditional pairing, but not one that I've always liked Chocolate has all the muscle in the partnership It mocks the pleading, too-sweet orange
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Try this delicious recipe for Boston cream donuts: basic yeast donuts filled with vanilla custard and glazed with chocolate glaze.
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Quite delicious! Very delicate and dainty. Petticoat Tails can be tinted, use a few drops of red food coloring for pink cookies or a few drops of green for a minty green cookie (add mint flavoring).
cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
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Bacon joins forces with rice, beans, and tortillas creating a delicious duo: bacon tacos!
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A whole orange is boiled and pureed into this unique almond cake that comes together easily in a food processor.
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This quick and easy copycat recipe includes beef and chicken bouillon along with onion and a roux to duplicate the flavors in Kentucky Fried Chicken®'s gravy.
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Your favorite, classic fruit cake! Before serving, drizzle with brandy, rum or other liquor, if desired.
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Kulich is a sweet yeast bread, similar to panettone, that is studded with candied fruit, rum-soaked raisins, and chopped almonds.
cooking.nytimes.com
In this festive recipe, Dorie Greenspan reinterprets the classic French bûche de Noël, a Christmas cake fashioned to look like a Yule log Instead of the usual chocolate cake filled with ganache, she bakes a fragrant lightly spiced sponge cake and fills it with pecan cream cheese filling, while billowing marshmallow frosting evokes a snowdrift It’s a project to make and can take the better part of a day
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Nutella® brownies with hazelnut liqueur are a rich and decadent spin on the old favorite.