Search Results (1,308 found)
cooking.nytimes.com
This luscious sauce made of heavy cream, bananas, white chocolate and sugar is meant to be served with our banana-walnut bread pudding, but it's equally delicious drizzled over Sunday morning French toast.
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Your relatives won't be able to resist this on this sticky, crunchy snack: baked caramel corn made from with a tried-and-true family recipe.
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These bars taste like caramel apples, but without all the fuss!
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Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
www.delish.com
You cheeseball, you.
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A gooey, crunchy treat that is absolutely delicious!
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These mouth-watering rolls topped with a decadent caramel sauce are easy to make ahead if you are expecting guests for breakfast or brunch.
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Three luscious layers of caramel cake iced to perfection; bring this to your next party or surprise someone with a sweet treat just because.
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Creamy coffee ice cream has sweet caramel swirled throughout.
cooking.nytimes.com
It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
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First you make a traditional apple pie filling, and then things get more interesting. Half the apple mixture is spooned into a deep-dish pie shell and layered with caramels and a taffy mixture. And then more apples, caramels and taffy go in. And then it 's baked and served warm.
cooking.nytimes.com
In Catalonia, many of the rice dishes are made with short grain rice The pillowy texture of the short grains reminds me of tapioca, with a grainier bite Short grain rice is also starchier than long grain, which helps the eggs bind the custard