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cooking.nytimes.com
This formula for pâte sucrée comes from the pastry chef Jacquy Pfeiffer, with whom I wrote a book It may surprise you that everything, even the butter, is at room temperature when you mix the dough Room temperature butter will mix together thoroughly and quickly with the other ingredients, so you won’t find chunks of it when you roll out the dough
cooking.nytimes.com
Poundcake is like brownies: a baker's challenge that sounds like child's play The name itself is traditionally half the recipe – a pound each of butter, eggs, sugar and flour – but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter
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Get Quick Double Chocolate Cupcakes Recipe from Food Network
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A light and smooth cream cheese whipped cream sits between layers of sweetened strawberries and store-bought angel food cake in this lovely dessert.
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A simple recipe for grilled apricots and herbed strawberries to serve over angel food cake for a light summer dessert.
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Get Black and White Cupcakes Recipe from Food Network
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Get Patriotic Berry Trifle Recipe from Food Network
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Learn how to make classic chocolate chip cookies in just a few easy steps.
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Get Iced Sugar Cookies Recipe from Food Network
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One of our all-time favorites, this recipe for moist devil's food cake with Mrs. Milman's Chocolate Frosting is adapted from Martha Stewart Living, February 2006.
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Get Crazy Cookies Recipe from Food Network
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Get Grilled Peaches and Cream Dessert Recipe from Food Network