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These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
These paleo mini 'cheesecakes' are naturally sweetened and made with cashews, so they are grain free and gluten free.
Ingredients:
almond flour, coconut flour, coconut sugar, butter, cinnamon, cashews, molasses, cloves, vanilla, salt, black pepper, lemon juice, coconut oil, cream, honey, vanilla bean
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Two of my all-time favorite desserts together in one immaculate pie; it's a miraculous mash-up, a captivating convergence.
Two of my all-time favorite desserts together in one immaculate pie; it's a miraculous mash-up, a captivating convergence.
Ingredients:
butter, almond meal, chocolate wafer, sugar, brown sugar, cream, vanilla, flour, salt, chocolate chips, milk, egg yolks, heavy cream
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A chocolate crust is layered with a creamy coconut-almond layer and finished with chocolate topping in a cookie bar version of Almond Joy®.
A chocolate crust is layered with a creamy coconut-almond layer and finished with chocolate topping in a cookie bar version of Almond Joy®.
Ingredients:
chocolate cake, butter, egg, marshmallows, condensed milk, coconut, almonds, butterscotch chips, chocolate chips
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Chocolate syrup, milk, and seltzer combine to create the light and delicious classic egg cream.
Chocolate syrup, milk, and seltzer combine to create the light and delicious classic egg cream.
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Get Killer Chocolate Mousse Recipe from Food Network
Get Killer Chocolate Mousse Recipe from Food Network
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Get Candy Cane Cookies Recipe from Food Network
Get Candy Cane Cookies Recipe from Food Network
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Recipe created by Paradise Grill, Del Mar, California.
Recipe created by Paradise Grill, Del Mar, California.
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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The perfect fall drink; warm and delicious with a gorgeous, amber hue.
The perfect fall drink; warm and delicious with a gorgeous, amber hue.
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Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
www.allrecipes.com
With only four ingredients, this chocolate bark is an addictive combination of sweet, salty, and buttery flavors that your kids will love.
With only four ingredients, this chocolate bark is an addictive combination of sweet, salty, and buttery flavors that your kids will love.
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Get Chocolate Pudding Recipe from Food Network
Get Chocolate Pudding Recipe from Food Network