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A great twist on the classic Canadian Nanaimo bar, these no-bake cherry Nanaimo bars have a maraschino cherry-flavored middle layer.
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This recipe is by Craig Claiborne And Pierre Franey and takes 10 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Deeply Chocolate Gelato Recipe from Food Network
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"For me, ginger should be everywhere," says Jean-Georges Vongerichten. Here, candied ginger garnishes dark-chocolate pudding.
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Get Chocolate Truffles Recipe from Food Network
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
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This tasty cocoa mixture, when added to hot water, will provide you with a hot, spicy mocha coffee drink for pennies! It's a powder, making it simple to take along. To serve, stir 1/4 cup mix with 1 cup hot water and stir.
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Chewy fennel-flecked energy bars, packed with dried figs, almonds, and hazelnuts.
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It makes its own sauce! Delicious and easy, and made in the same pan it bakes in.
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Get Iced Coffee Recipe from Food Network
Ingredients: water, cocoa, brewed espresso
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Traditional chocolate crinkle cookies are infused with and rolled in raspberry powder for a delicious variation on a classic holiday cookie.
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The crust is a knockout, made of dates, rolled oats and orange juice combined and pressed into a 9-inch pie shell. And for the thick creamy filling, frozen bananas are whipped up in the blender along with milk, yogurt, vanilla and a bit of gelatin.