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From-scratch chocolate and orange-flavored cupcakes are topped with pistachio buttercream icing.
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Pretty pink slices of rhubarb suspended in a dense, moist, golden cake. Have a little slice for breakfast with a spoonful of crème fraîche. Or serve it up for...
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When juicy summer-ripe juicy peaches are available, delight your dinner guests with this amazing gluten-free peach crumble.
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Get Parramatta Pie Recipe from Food Network
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Get Buche de Noel Recipe from Food Network
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Classic Pound Cake Recipe from Food Network
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What could be better than warm cheese puffs straight out of the oven How about warm cheese puffs studded with bacon — or in this case, pancetta — and fresh sage They are salty, brawny and rich; crisp on the outside and soft within
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Get Walnut and Dried Cherry Bars Recipe from Food Network
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Ground almonds adds a nutty and crunchy texture to the lemon flavor in the cupcake. Have fun making your own icing with a sweet blueberry filling on top.
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"In Morocco, people aren't big fans of desserts," says Mourad Lahlou. "On a really good day, people might serve dates and cookies. I'm trying to capture that tradition and serve dates in a cake to lessen their cloying sweetness."
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These chocolate cupcakes are baked from scratch and easily turned into Halloween monster muffins with green food coloring and candy eyes.