Search Results (10,529 found)
www.allrecipes.com
Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
Watch guests' faces light up as you cut into this rainbow-colored four-layer cake filled with candies and sprinkles like a pinata.
Ingredients:
flour, salt, baking powder, baking soda, butter, sugar, eggs, vanilla, buttermilk, food coloring, cream cheese, confectioners sugar, heavy whipping cream, candy
www.delish.com
A pumpkin explosion!
A pumpkin explosion!
Ingredients:
pumpkin puree, cream cheese, egg, sugar, pumpkin pie spice, vanilla, butter, powdered sugar, milk
www.delish.com
Mimic the layers of candy corn you love so much with these adorable cupcakes.
Mimic the layers of candy corn you love so much with these adorable cupcakes.
Ingredients:
flour, baking powder, salt, butter, sugar, egg, vanilla, skim milk, food coloring, powdered sugar, heavy cream
www.allrecipes.com
Creamy, sweet, and tart, this classic lime dessert is always a favorite.
Creamy, sweet, and tart, this classic lime dessert is always a favorite.
Ingredients:
graham cracker crumbs, sugar, butter, condensed milk, lime juice, sour cream, lime peel, heavy whipping cream, powdered sugar, vanilla
cooking.nytimes.com
Here is an egg-free ice cream with a light, sophisticated flavor Often called Philadelphia-style or American-style ice cream, this is a traditional method that can yield phenomenal results if superior ingredients are used, so make sure to use good heavy cream and fresh spices The results, achieved in just a couple of hours, are a perfect end of summer treat that hints of fall.
Here is an egg-free ice cream with a light, sophisticated flavor Often called Philadelphia-style or American-style ice cream, this is a traditional method that can yield phenomenal results if superior ingredients are used, so make sure to use good heavy cream and fresh spices The results, achieved in just a couple of hours, are a perfect end of summer treat that hints of fall.
cooking.nytimes.com
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
www.chowhound.com
Not as sweet as the store-bought tea, with great spice.
Not as sweet as the store-bought tea, with great spice.
www.delish.com
Recipe for Grilled Apricots, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
Recipe for Grilled Apricots, as seen in the September 2008 issue of 'O, The Oprah Magazine.'
www.allrecipes.com
Give yourself a mini-vacation in your own kitchen with this tropical bread! Delicious served with breakfast or brunch.
Give yourself a mini-vacation in your own kitchen with this tropical bread! Delicious served with breakfast or brunch.
www.chowhound.com
This homemade coffee liqueur recipe is an easy take on Kahlúa made with cold-brewed coffee, brown-sugar simple syrup, rum, and vanilla.
This homemade coffee liqueur recipe is an easy take on Kahlúa made with cold-brewed coffee, brown-sugar simple syrup, rum, and vanilla.
www.allrecipes.com
Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an elegant fruit dessert.
Bosc Pears make their own light syrup right on the stove top. Add a touch of vanilla and orange liqueur, and you have an elegant fruit dessert.
cooking.nytimes.com
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
Ingredients:
flour, salt, sugar, butter, vegetable shortening, vodka, water, heavy cream, milk, eggs, vanilla, pumpkin puree, yams, maple syrup, ginger, cinnamon, nutmeg