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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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Less than ten ingredients, including condensed milk, whipped topping, and vanilla wafers, are combined in this quick and easy banana pudding.
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This quick and easy coffee cake is made with yellow cake mix and filled with a brown sugar and walnut streusel.
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This is not your typical shot. Everyone loves it; it tastes like a root beer float!
Ingredients: vanilla vodka, irish cream, beer
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Pecan pie gets dressed up for the holidays with this recipe for chocolate chip Kahlua® pecan pie; the perfect autumn dessert.
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Sugar, eggs, margarine, a dab of vinegar, and a dash of vanilla are stirred up, poured into a prepared crust, and baked until golden brown and set. If you want to get fancy, you can add golden raisins or dates to the basic filling. Either way, serve this with whipped cream and fresh blueberries.
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This simple chocolate-drizzled coconut macaroon recipe makes chewy, addictive cookies.
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Get Jam and Bread Pudding Recipe from Food Network
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Get Blueberry Almond French Toast Bake Recipe from Food Network