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cooking.nytimes.com
Don’t mistake this impressive layer cake for a modest banana bread It’s a billowing, head-turning dessert covered in white swirls of coconut frosting Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch
cooking.nytimes.com
This recipe is by Sarah Belk and takes 2 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garam masala adds an unexpected flavor to these moist muffins full of chocolate-swirled peanut butter chips.
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The usual goodness of chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation.
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Flavored with molasses and warming spices, these paleo salted gingerbread cookies are an easy and delicious solution to your holiday baking.
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Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
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The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors.
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In this Hawaiian pie recipe, a shortbread crust is topped with mashed purple sweet potatoes and a rich coconut cream, also known as haupia.
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Lemon pound cake makes a refreshing stand-in for basic biscuits in this strawberry shortcake recipe using a blend of sweetened heavy cream and yogurt as a tangy topping.
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
www.delish.com
Food historians may differ about the origin of red velvet cake, but one thing is certain: The cupcakes have gained widespread popularity in recent years.