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Jumbo breakfast cookies made with rolled oats, raisins, and cereal are perfect for grabbing on the way out the door.
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Coconut and banana pair up in a heavenly way, especially for breakfast Enter these delectable pancakes, in which a bit of coconut flour is swapped for the usual all-purpose flour A generous helping of banana lends a rich creaminess to the cakes
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This light and creamy mascarpone buttercream frosting with natural vanilla flavor is perfect for cakes or cupcakes.
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Chocolate covered matzo is the perfect Passover dessert and a great way to use leftover matzo.
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As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.
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Chef John's recipe for pan-fried butter beans is quick, easy, and a delicious side dish to any meal.
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Peanut butter and marshmallow creme are the key ingredients in this cooked fudge.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: chickens, butter, salt, leeks, lemon
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I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts.
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This is a lightly sweetened wheat bread that you can experiment with a bit. Try varying the ratio of whole wheat flour to bread flour to see what suits you best.
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This creamy curry Indian butter chicken recipe combines ethnic spices with simple ingredients like onion, butter, and tomato sauce for a tasty dish.
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This is a lovely show off cake, especially when you want a fancy finale to a dinner party. Sprinkle with confectioners sugar over top just before serving to make it look even more attractive and delectable.