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Chocolate chips and marshmallows are melted in the microwave and then kneaded together into this sweet fondant perfect for cake decorating.
cooking.nytimes.com
Here’s a cocktail that’s both a tribute to my mother (who loved whiskey sours laced with amaretto) and to my favorite flavors of the Christmas season: clementines, cinnamon and cloves Juice the clementines a day in advance to save yourself some trouble on the holiday.
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Delicious cinnamon-apple oats cook slowly all night in the slow cooker, and are ready for a hot breakfast the next morning.
www.chowhound.com
Spaghetti with black truffles.
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A lemon pound cake made with yogurt instead of sour cream.
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With a pinch of cayenne to spice it up.
cooking.nytimes.com
This recipe is by Jeannette Ferrary and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Tired of the usual vegan pancake procedures that call for weird egg substitutes like applesauce or flax seed, I experimented with copious amounts of baking powder...
www.delish.com
These cupcakes are a refreshing sweet treat.
Ingredients: flour, salt, butter, sugar, lemon, orange, lime, vanilla, eggs
www.delish.com
This rich raspberry frosting comes together with just four ingredients.
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Chef John makes homemade ice cream cones using an aluminum-foil mold to shape them. Great way to use up extra egg whites.
www.allrecipes.com
Penne pasta is tossed with asparagus and snow peas in this quick, light, and easy dish.