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Get Pumpkin Spice Cake With Chocolate-Pecan Filling Recipe from Food Network
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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Rich and creamy pumpkin spice hot chocolate is a great treat for a fall day, quiet evening, or to share with friends and family!
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A four layer dark chocolate torte with a cream cheese and cream frosting. This cake is a family tradition. Every occasion deserves a Chocolate Torte!
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All the key players for a loaded baked potato are simmering together creating the ultimate comfort-food potato soup.
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Tonja was born in the 1940's and this is her cousin Toni's boyfriend's grandmother's eggnog, so I'm guessing this is from the mid-1800's and probably dates much earlier. The original recipe called for half milk and half cream, but I use half and half. Delicious and simple, but be warned, Granny apparently liked a kick! I've made it from scratch and with the modern equivalents and it's fantastic either way. Do yourself a favor and use a mixer for everything. Those who like eggnog LOVE this recipe. I never leave a party with leftovers.
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This vegan incantation of my mom's sensational brandy cream recipe can be made in five minutes and is utterly divine. This cream is delicious poured over Christmas...
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Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used.
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Feathery fennel fronds give this creamy dressing an added bit of flavor, but if you should find yourself with a frond-less fennel bulb, substitute a tablespoon of chopped fresh dillor do without the greenery altogether.
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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...