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A festive confection for the holidays.
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This recipe for chewy, cakey treats is sure to be the star of your next bake sale.
cooking.nytimes.com
This berry-tella is spectacular on a biscuit or a piece of toast, or warmed over ice cream, but a good portion will likely be consumed right from the jar while standing in front of the refrigerator.
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This recipe was born out of a challenge to include bacon in a cookie batter. While that has been done before, the inclusion of chocolate chips and maple together in a whipped batter make this a sweet-yet-savory chewy cookie treat!
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Here's yet another delicious gluten-free kosher for Passover recipe; it is based on a recipe I found on epicurean.com. My husband was very enthusiastic about...
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Thumbprint cookies filled with caramel candies.
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Hot chocolate mix takes just seconds to make, and you may already have everything you need in the pantry. Just make sure one of those things is a very high quality cocoa powder.
Ingredients: cocoa, sugar, salt, cayenne pepper
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Martha Stewart explains step by step how to make these striped meringue beauties.
cooking.nytimes.com
Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these They’re inspired by a recipe from “Good to the Grain,” by Kim Boyce, but I’ve cut down on the honey and added chocolate.
cooking.nytimes.com
This tender cake is different from all the banana breads out there -- possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe, which we adapted from "The Sullivan Street Bakery Cookbook." The spices, molasses and dark brown sugar combine for an intense, fragrant and almost caramel-like richness, while the mix of butter and olive oil make the crumb melt in the mouth Be sure to use very ripe bananas for the best flavor; they should be spotted with brown and soft.
cooking.nytimes.com
This cake recipe was adapted from the chef Larry Forgione, who served his grandmother's cake recipe at his restaurant An American Place The dessert proved so popular that every time he tried to take it off of the menu, he said his customers threatened to riot It's a perfect proportion of crumb to buttercream, ideal for birthdays or other celebrations where layer cake is required.
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Need a new recipe for pumpkin pie this year? Try Iron Chef Michael Symon's twist on this Thanksgiving classic!