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cooking.nytimes.com
One of my favorite pie alternatives is bundt cake A hearty spice-filled bundt cake made from grated apples and toasted nuts, then soaked in whiskey syrup, defies the cliché of Thanksgiving dessert, yet keeps well within its harvest-time paradigm Plus, a bundt cake, which is really just like an oversize muffin baked in a fancy pan, is easy to whip up
cooking.nytimes.com
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you’re ready to eat This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble Pears add a ripe and juicy note to the dish, but if you’d rather go fruitless, you can leave them out
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Infused with layers of maple flavor, these scones give you a taste of fall in every bite.
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With these great waffles, the party'll keep going until breakfast the next morning!
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It doesn't get more simple than milk, sugar, and chocolate syrup to make this recipe for homemade hot chocolate.
Ingredients: milk, sugar, chocolate syrup
cooking.nytimes.com
This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: lime juice, raspberry
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Get Pecan Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Jonathan Miles and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: apple cider, ginger, bourbon
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Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.
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A pinch of cayenne gives this genever-based cocktail a spicy kick.
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This refreshing blood orange martini cocktail recipe is a great way to relax during summer happy hour.
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Classic and refined, the Washington is a perfect cocktail party drink.