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cooking.nytimes.com
It is hard to believe in this day and age – when salted caramel ice cream is almost as ubiquitous as vanilla – that desserts in which salt plays a starring role was once a newfangled concept This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.
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Pecan and almond date bars are a hearty snack perfect for hiking or camping when you need an extra boost in the afternoon.
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This recipe makes an excellent Birthday cake during those hot summer months!
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Great tasting banana bars that are moist and sweet. Frost with cream cheese icing and enjoy!
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A Marsala wine custard is combined with whipped cream and mascarpone and layered with coffee and brandy soaked ladyfingers, then chilled before serving.
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A makeover of the old date bars, these thin and crispy bars have a delightful sweet-tart filling with dried apricots and orange juice.
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This chocolate version of the Italian favorite contains cocoa, miniature chocolate chips, and chopped nuts.
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A classic slow cooker chocolate cake recipe that's a great way to introduce little ones to cooking.
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If you are a fan of pure and simple old-fashioned desserts, this dish is for you. The praline sauce takes it to the next level.
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The magical combination of chocolate and peanut butter is sure to make this cookie a family favorite.
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My mom gave me this recipe and it's nice and sweet. I normally use three medium-large sized bananas. Nuts can be added, if desired.