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A homemade peanut butter cup mixture is chilled, chopped, and churned into homemade peanut butter ice cream.
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A rich rocky road ice cream sundae recipe, with espresso bourbon caramel sauce, marshmallows, and nuts.
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Fall in love with these cinnamon spiced cupcakes! Apple butter adds a whole new twist.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bits of pecans and coconut are swirled throughout this rich and sweet German chocolate ice cream.
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Home cooks can use store-bought ice cream and Nutella for a simplified version of Chef Alain Ducasse's Candy Bars, for which he makes a hazelnut glaze and caramel pastry cream from scratch.
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"I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to make a dairy-free cream," says chef Alyssa Gorelick.
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About 15 slender baby carrots grilled until charred, then tightly rolled inside a tortilla with poblano-spiked sour cream make for a superb vegetable wrap.
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This recipe was inspired by a great Saturday picking cherries in Brentwood, CA. I made 6 jars of jam, and then still had enough cherries left over to pit and...
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This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A big, beautiful king cake with a rich cream cheese filling will start a new Mardi Gras tradition at your house.
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If you like oatmeal chocolate chip cookies, you'll love these Big Brother Ice Cream Sandwich Cookies, which have double doses of chocolate and incorporate peanut...