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This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple dessert with a baked topping drizzled with butter makes use of the summer's abundance of fresh plums.
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Make these delectable carrot cake muffins and you'll have a cross between a cinnamon bun and carrot cake cupcakes for a treat the whole family will love.
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A fudge made from butter, cocoa powder, milk and brown sugar is layered with caramel, peanuts, and chocolate. See if you can eat just one piece!
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These chocolate cookies are rolled in powdered sugar and "crack" when you bake them.
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The cinnamon-brown sugar-pecan topping makes this banana cake a crowd pleaser.
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This recipe uses only half of what 's in your spice cabinet: chili powder, mustard powder and garlic powder are mixed up with paprika, oregano and brown sugar. It smells wonderful and adds such a great flavor to grilled meat.
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Tired of s'mores? You can make strawberry shortcake a camping reality, thanks to Bisquick mix, whipped cream, and fresh berries.
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This smooth and fluffy buttercream is spiked with Kahlua® for a tasty, boozy version of frosting that's great on cakes or cupcakes.
cooking.nytimes.com
This recipe is by Trish Hall and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for a light watermelon-and-beer cocktail with aromatic Créole Shrubb liqueur.
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This easy tiramisu recipe has the perfect proportions of sugar and mascarpone cheese.