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cooking.nytimes.com
The classic grasshopper cocktail is made from equal parts crème de menthe, crème de cacao, and heavy cream Its mint-chocolatey flavors translate perfectly to all sorts of desserts These decadent layered bars start with a super fudgy brownie base, which is covered with crème de menthe infused buttercream, and a shell of rich chocolate ganache tops it all off
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Don't skimp on that caramel drizzle. It's the best part!
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Get Pumpkin Roll Recipe from Food Network
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Indian tacos of homemade fry bread topped with chili, cheese, lettuce, and tomato are a favourite at Aboriginal Pow Wows all summer long.
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Pastry chef Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.
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Get Triple Chocolate Cookies Recipe from Food Network
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Your new favorite excuse to eat sprinkles for breakfast.
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Get Tiny Lemon Angel Cakes with Lemon Confit Recipe from Food Network
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An easy almond biscuit shortcake recipe with roasted fresh figs and whipped cream.
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Get Quattro Formaggi Pizza Recipe from Food Network
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A rich roasted banana split recipe with homemade frozen yogurt and hot fudge sauce.