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Truly a chocolate-lover's dream, these muffins are made with semisweet chocolate and chocolate chips. They freeze well, but they will be gone before you know it.
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Deep dish pizza dough, similar to Chicago-style deep dish, is easy to prepare using bread flour and all-purpose flour as the base.
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These bars are lower in fat than most bar cookies.
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A peanut butter and jelly sandwich is dipped in a raspberry liqueur-infused batter and pan-fried into a peanut butter and jelly French toast treat.
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These quick and easy chunky cookies are made with chopped fun-sized candy bars and are the perfect way to use leftover Halloween treats.
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Enjoy the rich taste of eggnog in an easy to make pound cake.
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This is a yellow cake. Peanut butter and milk chocolate are spread over the cake, making it a peanut butter candy cake.
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A mouth-watering treat for those who love cheesy garlic bread!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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This cake recipe uses sourdough starter in the batter for a uniquely delicious cake with a strong milk chocolate flavor.