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Butter and chocolate graham crackers make a crust for this otherwise 'no-bake' tiramisu-style cheesecake.
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Light like a cupcake, these banana babies are flecked with chocolate chips for a terrific flavor combination.
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Get Mendiants Recipe from Food Network
cooking.nytimes.com
The year: 1983 The place: Williamsburg, Va., where representatives from across the globe — and “some of the biggest and brightest names on the American culinary scene” — gathered The Times’s own Craig Claiborne planned the menus; Paul Prudhomme, Wolfgang Puck and Zarela Martinez cooked; and Maida Heatter provided dessert
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Matt Lewis uses both buttercreams to lavishly frost the Stump de Noël cake.
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Tasty cookies with a protein supplement, perfect for people who work out and are grossed out by protein shakes. Can substitute flavored supplements for a fruity twist.
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Spiked with bourbon—it’s a Kentucky Derby classic.
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This light, flaky French-style croissant roll is filled with delicious chocolate. Perfect for a weekend breakfast or brunch, and special enough for entertaining! To reduce the 'day of' preparation time, make the dough and refrigerate the unbaked rolls overnight. Pull them out 1 hour before baking in the morning to come to room temperature.
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Oatmeal cookies are so tasty and this combination is a real treat! For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before removing to cool to wire racks you will have a softer bottomed cookie.
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I was inspired by the Stuffed French Toast episode of Throwdown with Bobby Flay.
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A decadent blend of buttery, bourbon-accented caramelized filling and crunchy pecans, this luscious pie has New Orleans bayou country richness in every bite.
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This makes a delicious brownie for one in about a minute. I used a 1500 watt microwave. 60 seconds makes a molten center brownie. 75 seconds make a uniformly...