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A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!
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Decadent yet deceptively simple, these rum balls are sure to be a hit at your next holiday dessert table!
Ingredients: chocolate, rum, dark chocolate, cocoa
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After I tasted Compost Cookies in New York last winter, I wanted to recreate them at home. Thing is, the only recipes floating around are versions of the recipe...
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Get Granola Bars Recipe from Food Network
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These sweet treats are incredibly quick and easy to make, but they look beautiful on a dessert tray, buffet, or given as gifts in pretty wrapping.
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This variation on campfire s'mores puts the emphasis on the chocolate, with a rich, smooth fireside fondue.
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Get Outside-In Burgers with Adobo Ketchup Recipe from Food Network
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Get Chilaquiles with Roasted Tomatillo Salsa Recipe from Food Network
cooking.nytimes.com
Here is a recipe adapted from one that the great Tex-Mex scholar and restaurateur Robb Walsh serves at his El Real Tex-Mex restaurant in Houston You can find similar ones served all over South Texas, often served with rice and refried beans I think it’s an excellent side dish for a cookout of grilled chicken or pork, but you could also slide a few fried eggs over the top and call it breakfast, or don't and use vegetable stock or water, and call it a vegetarian supper
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At Boulud Sud, pastry chef Ghaya Oliveira makes a version of cassata, the ornate Sicilian dessert with layers of sponge cake, sweetened ricotta, candied fruit, dark chocolate, and marzipan. The easy recipe here is Grace Parisis own interpretation.
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Get S'mores Bark Recipe from Food Network