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Soy milk and soy creamer are gently simmered with egg replacer, sugar and cornstarch and then blended with semisweet chocolate to create this vegan version of an all time favorite dessert.
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Use this maple cream cheese frosting to top Carrot-Cake Mini Cupcakes for a treat that's sure to please everyone's sweet tooth.
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This small-batch recipe for flourless peanut butter cookies with chocolate chips is easily doubled.
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This prize-winning ice cream is made with sweetened condensed milk, cream, and strawberries (or your favorite fruit). The recipe is designed for an old-fashioned gallon ice cream maker; be sure to scale it down to 1 or 2 quarts if you have a countertop model.
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These are softer than the variety in the store, and they taste even better! Only 10 minutes to make.
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The traditional ingredients of chocolate and peanut butter are layered in a jelly roll pan creating easy-to-eat buckeye bars.
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This vegan hot chocolate has a bit of a tropical twist with a splash of coconut milk.
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The fancy dessert classic goes for a spin in the microwave.
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These chocolate macaroons taste a lot like candy.
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Martha Stewart explains step by step how to make these striped meringue beauties.
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This spicy, sweet, and slightly tangy eggnog buttercream frosting pairs well with many holiday baking recipes and can be made in 5 minutes.
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This is a traditional Norwegian goodie made with a Krumkake iron on top of the stove, then rolled around a cylinder (broomstick in the old days) until cool.