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Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.
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This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
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Yogurt keeps these scrumptious muffins nice and moist.
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Oats and peanuts take the place of flour and bananas of butter in these flourless chocolate cupcakes sweetened with honey and maple syrup.
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A must for all brownie lovers! These moist brownies are the perfect way to use extra zucchini.
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The flavors of Hawaii combine in this coconut-infused hot chocolate, perfect for a cool evening.
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These brownies are gluten-, dairy-, and soy free.
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Chocolate coconut overnight oats, made with almond milk, is a dairy-free, vegan breakfast perfect for on-the-go eating.
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This Chinese slaw uses broccoli slaw mix and ramen noodles with some common pantry items to make a versatile salad for any occasion.
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Something different but delicious. A fondue with avocado, cream, Mexican cotija cheese and a hint of tequila. Serve with shrimp or bread for dipping.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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This anise-flavored Lebanese cake is a beautiful golden color thanks to turmeric powder; try it the next time you want a unique dessert.