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cooking.nytimes.com
This recipe is by Amanda Hesser and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Hulled strawberries are filled with amaretto liqueur and topped with whipped cream for a fruity and messy treat as seen at country music festivals.
cooking.nytimes.com
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance
www.delish.com
Santa doesn't want milk and cookies this year.
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We turned our favorite ice cream bar into an even better cake!
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These mascarpone cupcakes are super moist and delicious. They are topped with a strawberry glaze for a hint of sweetness.
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These individual desserts are perfect for a luncheon or a baby shower.
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Yellow cake mix, strawberry-flavored gelatin mix, and fresh rhubarb make a simple oven-baked dessert in this recipe.
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You can't go wrong with a Margarita that's infused with fresh strawberries and basil leaves!
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A pretzel crust topped with a sweet cream cheese layer and a strawberry topping.
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Spritz or drop cookies, colorful and flavorful - very easy.
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Feel like a kid again with this gummy candy recipe. Fun to make with the kids or just for yourself. If you don't have candy molds, pour the mixture onto a pizza pan and after it cools in the freezer use a cookie cutter to make fun shapes.
Ingredients: sugar, gelatin, water