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This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
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A sweet, frozen delight, this iced hot chocolate blends milk and ice with a double chocolate sauce combining evaporated milk and cocoa mix.
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A frosty vanilla shake with a dash of cinnamon and crushed oatmeal cookies.
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Mini pecan pie-shaped cookies filled with a rich pecan filling are something different for your cookie tray this year.
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Soymilk, Greek yogurt, chia seeds, hemp seeds, and flaxseed combine with cinnamon and honey to make this delicious chia Greek yogurt pudding.
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Get Eton Mess Recipe from Food Network
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Hawaij is essential to the cuisine of Yemen.
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Crisp, sweet and chewy--a basic refrigerator cookie.
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Give your hot cocoa a majorly magical upgrade.
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Confectioners' sugar and shortening make a quick and easy frosting for your favorite cookies.
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Press a chocolate kiss into a perfect peanut butter cookie and you have a delicious peanut butter blossom.
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I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.