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A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
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Get Carolina Barbecue Drumsticks Recipe from Food Network
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Vanilla cupcakes filled with jewel-like raspberry filling and topped with rich white chocolate frosting are great for any occasion, from a shower to Easter day.
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Delicious and moist, these zucchini brownies will send you reeling with pleasure!
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These delicious carrots muffins are lightly spiced and bake off fluffy every time. Top with a luscious cream cheese frosting and these are as much dessert as breakfast!
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chewy banana oat muffins with an easy streusel topping.
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An easy version of the beloved tres leches cake is made with cake mix, pineapple, and cream of coconut to give the cake a pina colada flavor.
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A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
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A quick, spicy marinade prepares shrimp for the grill in this Chinese-style treatment.
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This is my version of a very moist orange flavored cake, and it is better the longer it sets before serving.
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Flour tortillas make a great impromptu wrapper for moo shu pork when you can't get to an Asian grocery.