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This zucchini bread recipe takes a different approach through the use of cocoa powder, cinnamon, and nutmeg.
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A very chocolaty and very chewy cookie, first cousin to a brownie.
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Recipe courtesy of Kellogg's Rice Krispies cereal.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A simple topping for cookies and cakes.
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This recipe is by Barbara Kafka and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A wonderful milkshake that can easily be adapted for low-sugar diets. My mother got me started on this 20 years ago. I rarely add sugar or sweetener, but I realize that some people enjoy a bit more sweetness. You can substitute orange juice for milk if you like.
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This cookie cake is a showstopper. [image id="138454" caption="" loc="C" share="true" expand="true"]
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This frosting is part of the recipe for Ghost Cupcakes.
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These decadently sweet and chewy, coconut-flecked treats taste just like the beloved Girl Scout cookies, Samoas®.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: milk, chocolate
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This cake recipe is the result of a discontinued, but wonderful box mix. It is a chocolate cake that slices to reveal a beautiful white coconut center.