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Get Chocolate Pastel Easter Cake with a Chocolate Vermicelli Nest Recipe from Food Network
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Adding preserved lemon juice to lemon curd is the brilliant brainchild of Samantha Kincaid, the pastry chef of the restaurant High Street on Hudson It adds a complex brininess to what can be an overly sweet citrus custard In this recipe, the curd is lightened with a little whipped cream and used to frost and fill a lemon-flavored angel food cake
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A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist.
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A four layer cake, filled with lemon curd and covered with lemon frosting.
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Food historians may differ about the origin of red velvet cake, but one thing is certain: The cupcakes have gained widespread popularity in recent years.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These delicious pumpkin bars are made with a cakey crust layer, a creamy cheesecake layer, and a crunchy nut layer for maximum satisfaction.
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Get Grilled Strawberry Shortcake with Lemon Cream Recipe from Food Network
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If you can eat bacon for breakfast, lunch, and dinner, why not for dessert? Sprinkle some crispy, salty bacon onto sweet maple cupcakes for one incredible treat.
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Cinnamon rolls made with yeast and yellow cake mix, topped with a sticky glaze and sprinkled with pecans.
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Get Pineapple Sundaes Recipe from Food Network