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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
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This very moist pumpkin bread, simply seasoned with pumpkin pie spice, really needs no other adornment.
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Powdered green tea is used in this delicate cake you make in a bamboo steamer. Black sesame seeds can be found in most Asian grocery stores.
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Chocolate bars with macadamia nuts and white chocolate chips.
cooking.nytimes.com
These rich Belgian yeast waffles take a bit of planning (an overnight rise), but one bite and you'll forgive the extra time they take and the giant mess they leave on your waffle iron With their buttery brioche consistency and pockets of sweet sticky sugar throughout, they're decidedly more dessert than breakfast Don’t worry if you can’t find pearl sugar
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Pretty pink refrigerator cookies, made with chopped maraschino cherries in an almond-flavored dough, have a shiny white frosting of Royal Icing.
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Get Pear Strudel Recipe from Food Network
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Get White Chocolate Valentines Recipe from Food Network
www.delish.com
Rhubarb and strawberries are a great match. You can substitute half the rhubarb with an equal weight of quartered berries.
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Tomatoes show their versatility in this sweet-savory jam that’s great with cheese.
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Get Limoncello Ricotta Cheesecake Recipe from Food Network