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This recipe is by Dorie Greenspan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
cooking.nytimes.com
In the 1940s, Robert E Rich, an independent-minded son of a successful dairyman, introduced RichWhip, the first nondairy topping, to the world It took off
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An old favorite, this recipe is based on vodka and flavored with anise, cloves, peppermint and ginger.
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These big oatmeal breakfast cookies have the flavors of maple syrup and bacon.
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Oaty cookies with three flavors of chips and pecans.
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A peanut buttery oatmeal cookie bar is coated with melted chocolate and topped with a sweet and smooth peanut butter drizzle.
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This light and delicious cheesecake is made with fresh persimmons and a walnut crust.
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Heady with ginger, clove, and nutmeg, these gingerbread caramels make sweet stocking stuffers and party favors.
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This is a delicious and lighter version of a type of oat bran muffin. You could vary the fruit - blueberries, strawberries, canned peaches, etc. They are incredibly delicious served with fresh strawberries. Yum!
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White chocolate, milk chocolate, and semi-sweet chocolate all in one cookie!
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Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.