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cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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Recipe for Key Lime-Buttermilk Soufflés, as seen in the January 2008 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
Finally, a real Danish dough for making Danish pastries just like the bakery. This can be used as a base for cheese or fruit Danishes, or elephant ears and bear claws. Try different preserves, pie fillings, and custards for filling.
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Make this recipe for a chocolate-flavored rum cake using chocolate cake mix and chocolate pudding mix for a cake good for Christmas!
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Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.
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Spicy cookies with chewy dates. The dates sweeten these cookies without going overboard.
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This is a wonderful cheesecake. The eggnog doesn't overpower the cheesecake and the cheesecake doesn't overpower the eggnog. The result is sinfully smooth and delicious!
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This cake uses yellow cake mix, instant pistachio pudding and it's covered with a pistachio flavored whipped topping.
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A lightly fried slice of eggplant replaces the dough in this versatile pizza.
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This carrot cake uses almond flour and agave nectar.
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This fantastic moist bundt cake starts with a yellow cake mix that's dressed up with vanilla pudding, a cinnamon streusel, and a hint of sweet sherry wine.