Search Results (8,983 found)
cooking.nytimes.com
This recipe is by Corby Kummer and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Corby Kummer and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Caramel apples get all dressed up in this delightful cherry, almond and chocolate extravaganza.
Caramel apples get all dressed up in this delightful cherry, almond and chocolate extravaganza.
www.allrecipes.com
Creamy and smooth, this fudge is made with white chocolate chips, marshmallow creme, canned pumpkin, and just enough spice. It will please any pumpkin-lover!
Creamy and smooth, this fudge is made with white chocolate chips, marshmallow creme, canned pumpkin, and just enough spice. It will please any pumpkin-lover!
Ingredients:
evaporated milk, sugar, pumpkin, cinnamon, chocolate chips, marshmallow creme, butter, vanilla
www.allrecipes.com
Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc.
Extra chewy granola bars. You can make them your own by picking different ingredients to add in! Try using any combination of miniature chocolate chips, sunflower seeds, raisins, chopped dried fruits, candy-coated chocolate pieces, chopped nuts, etc.
www.foodnetwork.com
Get Turrone de Coco Recipe from Food Network
Get Turrone de Coco Recipe from Food Network
www.allrecipes.com
Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.
Easy to make, and very rich. Can use different kinds of chips (vanilla or peanut butter) to suit your taste.
Ingredients:
butter, graham cracker crumbs, chocolate chips, butterscotch chips, walnuts, condensed milk, coconut
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This is a lot of work, but well worth it. This fudge never lasts past the day I make it.
This is a lot of work, but well worth it. This fudge never lasts past the day I make it.
www.allrecipes.com
Use a trick in this recipe to make cookies that resemble a section of a black-and-white checkers or chess board.
Use a trick in this recipe to make cookies that resemble a section of a black-and-white checkers or chess board.
www.allrecipes.com
This recipe for coconut and walnut truffles covered in in chocolate is perfect for gifting.
This recipe for coconut and walnut truffles covered in in chocolate is perfect for gifting.
www.foodnetwork.com
Get Fudgy Salty Peanut Butter Brownies Recipe from Food Network
Get Fudgy Salty Peanut Butter Brownies Recipe from Food Network
Ingredients:
butter, cocoa, salt, sugar, vanilla, eggs, flour, chocolate chips, peanut butter, powdered sugar, milk, cocktail peanuts
www.simplyrecipes.com
Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!
Amazing vegan and gluten-free French toast! Made with almond milk, pureed banana, and chia seeds. Serve with easy caramelized bananas and maple syrup!
Ingredients:
banana, maple syrup, vanilla, seeds, cinnamon, salt, sandwich bread, plus, bananas, coconut sugar, coconut oil, bourbon, walnuts, coconut
cooking.nytimes.com
To streamline operations in the pastry kitchen at Diner in Williamsburg, Brooklyn, the restaurant’s pastry chef, Avery Wittkamp, devised an enormous solution, which can be easily adopted by home cooks She bakes this pie in a 10-inch springform pan, using a thicker, stretchable crust that can line the deep sides; it stays in place even when the pie is unmolded Impressively, the tall bark-brown crust rises over a filling as wide, majestic and mahogany-brown as a redwood tree
To streamline operations in the pastry kitchen at Diner in Williamsburg, Brooklyn, the restaurant’s pastry chef, Avery Wittkamp, devised an enormous solution, which can be easily adopted by home cooks She bakes this pie in a 10-inch springform pan, using a thicker, stretchable crust that can line the deep sides; it stays in place even when the pie is unmolded Impressively, the tall bark-brown crust rises over a filling as wide, majestic and mahogany-brown as a redwood tree