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Almond butter, almond flour, and dark chocolate chips come together in these gluten-free chocolate chip cookies that are paleo-friendly.
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Dessert is individual molten chocolate cakes. They're simple and elegant, and they bake in under 10 minutes in a standard muffin pan. The best part about these little beauties is that the cake batter is extremely forgiving: You can make it up to six hours before you plan to serve the cakes. Fill the pans with batter and refrigerate, but remember to remove the pan far enough in advance of baking to let the batter return to room temperature.
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Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that's flecked with minced lemon verbena.
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These rich chocolate cookies finished with a sprinkle of French fleur de sel are the best mix of salty and sweet.
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These delicious Cereal bars are always a hit. Easy and quick to make.
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Cold Japanese plum wine not only makes an excellent after-dinner drink, it can be used to create quick-soak plums.
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Chocolate ganache dotted with chewy bits of orange marmalade and rolled in cocoa powder.
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Classic and refined, Dignified Iced Tea is a tasty mix of citrus vodka and iced tea.
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This creamy, tangy feta dip is studded with bright green scallions for a fresh hit of flavor and color.
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After a hard day of work, we can think of nothing better than relaxing with the minty flavors that this cocktail delivers.
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We're sweet on these adorable sundae cake pops. Bonus: No brain freeze!
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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.