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Chocolate cake in a mug can be made to fit the paleo diet thanks to coconut flour and olive oil in the batter.
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Chocolate chips are baked with a layer of Peeps® in this clever dessert, a perfect way to use leftover Easter candy in less than 15 minutes.
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These delicious almond meringue cookies are piped into logs and baked, then sandwiched with buttercream and dipped in melted chocolate.
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The slow cooker makes steel-cut oats with bananas and cocoa powder for a simple and tasty breakfast option.
Ingredients: water, oats, bananas, cocoa
cooking.nytimes.com
These hefty and extremely satisfying treats should be devoured with a cool glass of milk on hand In the search for the perfect iteration of chocolate-chip cookies, three subsets of cookie rose to the top (check out the crisp and chewy versions to compare) Each recipe was tested more than a half-dozen times, so please grant us some generosity
cooking.nytimes.com
In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a restaurant collective in Berkeley, Calif.
cooking.nytimes.com
It is with great trepidation that I offer three classic recipes, hoping to suit the three schools of chocolate-chip cookiedom (Try the crisp and gooey versions to compare.) This version is perfect for dunking in milk, and miles ahead of anything found in a plastic sleeve Note that this recipe uses two eggs, directly between the crisp version's omission and the gooey version's use of three.
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This rich and creamy grown up frozen treat is simple to make and sure to impress your guests.
www.delish.com
This delicious recipe is courtesy of Jennifer Shea, owner of Trophy Cupcakes.
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This is a easy, delicious recipe I have had since the 70's. Always a winner and always requested.
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These sweet and gooey blonde brownies make for a lovely afternoon treat.
cooking.nytimes.com
This recipe is adapted from “The Silver Palate Cookbook,” written by Sheila Lukins and Julee Rosso, who through their store in Manhattan, the Silver Palate, introduced bisteeya and poppy-seed dressing to the Upper West Side For many, their cookbook, originally published in 1982, was a book of revelations: even if you hadn’t mastered the art of French cooking, a meal of chicken Marbella and an indulgent dessert, cooked with confidence, was not beyond your grasp Enter this decadent chocolate cake, whose title belies its incredible simplicity