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A rich cheesecake is topped with white chocolate mousse and vanilla bean whipped cream in this decadent Cheesecake Factory® copycat recipe.
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This healthier version of a classic cookie jar staple uses whole wheat flour and organic ingredients that create a tender treat.
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These apricot bar cookies have a filling of honeyed dried apricot and apricot jam sandwiched between a crust and topping of oatmeal and whole-wheat flour.
cooking.nytimes.com
This adaptation of Alice Waters’s lemon meringue pie came to the Times in a 1987 article in the Sunday magazine It takes a little time, but your efforts will be rewarded with a spectacular centerpiece dessert to be proud of: a cloud of toasted meringue atop a pool of buttery and bright lemon curd in a light and flaky crust If you can't find Meyer lemons, regular supermarket lemons will make a worthy substitute.
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These Halloween-hued, melt-in-your-mouth treats are devilishly good.
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Get Blueberry Coffee Cake Recipe from Food Network
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Get Cookie Swap Wreath Recipe from Food Network
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A kick of spice is the perfect complement to rich, gooey caramel and crunchy, buttery pecans.
cooking.nytimes.com
German chocolate cake is an American classic, named after a chocolatier called Samuel German (as opposed to the European nation) Milder than devil’s food cake, this chocolate cake has layers that are subtle and sweet, chocolatey but not excessively so They create a lovely, velvet-textured vehicle for the heaps of gooey, toasted coconut and pecan custard
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Pound cake recipe that uses cake mix as its base. Works well for wedding cakes. Use any flavor cake mix.
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Get Zucchini and Apple Bread Recipe from Food Network
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Get 3-in-1 Sugar Cookies Recipe from Food Network