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Peculiar looking flourless cookies. For rum-packed flavor try using 2 teaspoons rum extract in place of the vanilla.
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These are soft sugar-type cookies made with sourdough starter to give them a little extra tang.
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This smooth and fluffy buttercream is spiked with Kahlua® for a tasty, boozy version of frosting that's great on cakes or cupcakes.
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A classic pickled beets recipe, served with fresh dill and crème fraîche.
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A baked pie shell cuts down the prep time of this coconut cream pie with a meringue topping.
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It's about time the whoppie pie, that classic New England treat with the silly name, got a bit of a twist.
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Get School-of-Fish Cupcake Cake Recipe from Food Network
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For this mango tapioca pudding recipe you will need coconut oil, coconut milk, sugar, pearl tapioca, egg, pineapple, mango, and flaked sweetened coconut.
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Make your own coconut rum cream using plenty of dark rum, milk chocolate, and heavy cream to add to coffee or drink over ice.
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Baking mix is the secret ingredient that makes these peanut butter blossoms a quick and easy treat everyone will love.
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: milk, vanilla bean, egg yolks, sugar