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cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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Recipe for Nibby Napoleons with Chocolate Sauce, as seen in the February 2007 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
True scones are not overly sweet These have wonderful texture; even with whole-wheat flour and all the seeds, they’re light The seed mix I use includes sunflower, pumpkin, sesame, flax and poppy seeds
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Get Craisy Oatmeal Cookies Recipe from Food Network
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The nutmeg and mace in these muffins along with the cinnamon-sugar topping give these muffins the flavor of cake doughnuts.
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This is a light chocolate malt ice cream with drizzled chocolate in it (stracciatella). It's wonderful! It is inspired by Alice Medrich's CACAO NIB ICE CREAM...
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These Santa hat cupcakes are almost too cute to eat. Almost.
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To kick off the holiday festivities, hotel mixologist Abdul Ford has crafted the perfect cocktail imagine pumpkin pie, only sippable.
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
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Get Fruit and Nut Pacos Recipe from Food Network
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Get Cast-Iron Skillet Cornbread Recipe from Food Network
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Get Vegan Lemon Fettuccine Alfredo Recipe from Food Network