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This recipe is by Bryan Miller and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Gluten-free chocolate batter is topped with a creamy avocado-based pudding and slow-cooked into this decadent lava cake made for sharing.
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Get Yellow Cake with American Buttercream Recipe from Food Network
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Never turn your oven on again.
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Get Old-Fashioned Cupcakes with Peanut Butter Frosting Recipe from Food Network
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This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
cooking.nytimes.com
This is a composite sketch of the perfect cherry pie The buttery, well-seasoned crust is adapted from the Cherry Pie That’ll Kill Ya at Butter and Scotch, a bar and bakery in Crown Heights, Brooklyn, that holds an occasional Twin Peaks Tuesday, with cocktails and diner foods named after the characters in David Lynch’s quirky 1990s television show It uses a mock buttermilk crust, meaning that you curdle regular whole milk with apple cider vinegar instead of having to buy buttermilk
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Enjoy the flavors of eggs Benedict in an easy make-ahead breakfast casserole made with Canadian bacon or ham, English muffins, and hollandaise sauce.
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Nissua is a tender Finnish sweet bread made with cardamom. This bread is formed into braided loaves or wreaths, and topped with a simple frosting.
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A chunky, delicious chowder with a back-east taste.
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Peanut butter and confectioner's sugar make a fluffy frosting that is perfect for brownies or chocolate cake.
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Get Dark Chocolate and Earl Grey Pudding Recipe from Food Network