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Pineapple broiled with brown sugar and coconut makes a delicious accompaniment to vanilla ice cream for a tasty and appealing dessert.
Ingredients: pineapple, brown sugar, coconut
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Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada
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Totally acceptable to eat for breakfast, right?
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An almond and brown sugar streusel provides a center layer and topping for this luxurious coffee cake. A sweet orange glaze is the final touch.
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A cinnamon-brown sugar filling is swirled over a pancake and topped with icing in this clever cinnamon roll pancake recipe the kids will love.
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Lemon meringue pie gets an upgrade in this recipe featuring coconut cream in the filling and coconut oil in the shortbread-like crust.
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If you can't decide between a cake or a brownie, this brownie cake topped with chocolate frosting and caramel is the perfect compromise.
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These babka rings are made from a rich yeast dough spread with a chocolate and cinnamon filling. The loaves are rolled up, finished with a sweet streusel topping, and baked.
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Egg noodles are combined with a velvety custard of cottage cheese and sour cream. The cinnamon and brown sugar topping helps brown the noodles, giving a delightful crunch to this sweet dessert.
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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon...
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Get Blueberry Pie with Chantilly Cream Recipe from Food Network