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Get Pan Perdu with White Truffle Recipe from Food Network
cooking.nytimes.com
Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond cake that goes beautifully with blueberries or peaches, and is the perfect thing to carry along on a picnic Extremely moist, it consists of two seeded oranges (peel and all), ground almonds, sugar and eggs – and no flour Baked in a hot oven, it will be done in just about an hour or so, longer if the orange pulp is extremely wet
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A sweet, citrusy cake made with kosher-for-Passover ingredients.
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Slightly unusual, the sweet strawberries and licorice-flavored fennel in this dessert complement each other perfectly, and the addition of fresh vanilla bean adds depth and dimension to the dish.
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Get Nantucket Crab Cake with Bacon Maple Cream Corn Recipe from Food Network
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Oats, chocolate chips, peanut butter, and honey are baked together in these tasty granola cake bars you can eat for breakfast or on the go.
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This is our all-time favorite dessert, which I write about on my blog/site, UNCONFIDENTIALCOOK.COM. This recipe, which originally comes from New York City’s Chanterelle...
Ingredients: chocolate, butter, liqueur, eggs, sugar
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Cake mix is combined with pumpkin and spices, then topped with cream cheese frosting.
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A crumb crust & sweet filling will make it a great morning.
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This gooey cake could give your mall-kiosk cinnamon roll a run for its money.