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cooking.nytimes.com
This recipe is by Christine Muhlke and takes 15 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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White chocolate, milk chocolate, and semi-sweet chocolate all in one cookie!
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A blend of milk, chocolate, sugar, cinnamon and egg make a simple, sweet hot chocolate.
Ingredients: milk, chocolate, sugar, cinnamon, egg
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Leftover Halloween chocolate bars can be transformed into hot chocolate with the addition of milk and cinnamon.
Ingredients: milk chocolate, milk, cinnamon
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These are a sweet graham cracker crumb bar with coconut and a milk chocolate topping.
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Milk chocolate chip cookies flavored with coffee liqueur and cinnamon.
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Popcorn, roasted peanuts, and milk chocolate: perfect for your salty-sweet snack fix!
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If you use coconut milk and dark chocolate to make hot chocolate, it is naturally vegan; you can use other sweeteners instead of sugar.
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A tried and true recipe for chocolate chip cookies with milk chocolate chips.
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Make these super chocolaty, over-the-top cookies using a milk chocolate base combined with almond extract, shredded coconut, and a blast of chocolate chips!
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Chocolate and graham cracker truffles rolled in coconut are a sweet treat for any occasion. I make them and give them as gifts for Eid. They taste quite sweet but are addictive.
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Blueberry chocolate bark is quick and easy to make using two simple ingredients: milk chocolate and dried blueberries.