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cooking.nytimes.com
This unusual recipe came to The Times in 2000 from Zarela Martinez, the owner of Zarela, a landmark Mexican restaurant in New York that closed in 2011 The base here is a peanut ice milk, which is covered with torito, a rich, creamy peanut sauce made with cachaça, and individual sesame-peanut candies The candies and ice milk can be made ahead of time
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"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
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Strawberry cake mix gets filled with homemade strawberry puree and baked in these strawberry shortcake-like cupcakes. They're topped with a lemony cream cheese icing, and for strawberry lovers, extra strawberry puree.
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Combine winter squash rolls with cinnamon rolls and you get squash cinnamon rolls, a kid-approved version of the decadent breakfast treat.
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Get Lemon Yogurt Cake Recipe from Food Network
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This cake is in my version of an apple cake my mom used to make for us when we were kids. The slightly sweet, earthy batter just holds the layers of apple together...
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A no-cook banana pudding made with lowfat cream cheese, lite sour cream, lite whipped topping, sugar free pudding mix and skim milk.
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Look no further for the easy homemade banana pudding of your dreams.
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Get TiraMiSundaes Recipe from Food Network
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Whole milk, caramels, milk chocolate and vanilla ice cream are combined and flavored with vanilla extract in this smooth chocolate sauce.
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Chocolate syrup, coffee, and ice cream come together in this mocha punch that is perfect for holiday sipping.