Search Results (23,081 found)
cooking.nytimes.com
There’s a lot to like in a little cupcake There’s the joy of having a cake all to yourself The pleasure of getting creamy frosting and tender cake in every bite
There’s a lot to like in a little cupcake There’s the joy of having a cake all to yourself The pleasure of getting creamy frosting and tender cake in every bite
Ingredients:
flour, baking powder, baking soda, salt, butter, sugar, eggs, yolk, vanilla, buttermilk, chocolate chips, chocolate
cooking.nytimes.com
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
www.allrecipes.com
Truly a chocolate-lover's dream, these muffins are made with semisweet chocolate and chocolate chips. They freeze well, but they will be gone before you know it.
Truly a chocolate-lover's dream, these muffins are made with semisweet chocolate and chocolate chips. They freeze well, but they will be gone before you know it.
Ingredients:
chocolate, butter, buttermilk, sugar, egg, vanilla, flour, baking soda, salt, chocolate chips
www.chowhound.com
Spiked with orange liqueur.
Spiked with orange liqueur.
www.foodnetwork.com
Get Gluten-Free Pizza Dough Recipe from Food Network
Get Gluten-Free Pizza Dough Recipe from Food Network
www.chowhound.com
No sweet-and-sour mix here—just fresh lemon juice, simple syrup, and bourbon shaken with an egg white to get it frothy.
No sweet-and-sour mix here—just fresh lemon juice, simple syrup, and bourbon shaken with an egg white to get it frothy.
www.allrecipes.com
White asparagus is brushed with olive oil, sprinkled with herbes de Provence, and roasted until golden in this quick side dish recipe.
White asparagus is brushed with olive oil, sprinkled with herbes de Provence, and roasted until golden in this quick side dish recipe.
www.allrecipes.com
With this easy recipe, you can make four different flavors: Vanilla Cream Cheese Eggs, Peanut Butter Eggs, Coconut Cream Eggs, and Chocolate Eggs!
With this easy recipe, you can make four different flavors: Vanilla Cream Cheese Eggs, Peanut Butter Eggs, Coconut Cream Eggs, and Chocolate Eggs!
Ingredients:
candy, butter, vanilla, cream cheese, confectioners sugar, peanut butter, coconut, cocoa, chocolate, vegetable oil
www.allrecipes.com
Chocolate-covered bacon is the perfect marriage of sweet and savory that will make all the bacon lovers in your life happy.
Chocolate-covered bacon is the perfect marriage of sweet and savory that will make all the bacon lovers in your life happy.
www.allrecipes.com
Agave nectar is used to sweeten this quick and easy fudgy chocolate syrup perfect for drizzling over ice cream or flavoring coffee.
Agave nectar is used to sweeten this quick and easy fudgy chocolate syrup perfect for drizzling over ice cream or flavoring coffee.
www.delish.com
Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
Drambuie is a malt whiskey liqueur. It's used in the fruit mixture for this chocolate fruit cake recipe, which yields a round cake and six jumbo muffins.
cooking.nytimes.com
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity Poundcake crumbs lighten the filling a bit, soaking up the jam
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity Poundcake crumbs lighten the filling a bit, soaking up the jam