Search Results (9,715 found)
www.chowhound.com
A recipe for sweet, easy cinnamon rolls with pink icing, perfect for breakfast on Valentine's Day.
www.foodnetwork.com
Get SCHARFFEN BERGER Chocolate Cupcakes Recipe from Food Network
www.foodnetwork.com
Get Vanilla and Black Pepper Pork Loin Recipe from Food Network
www.chowhound.com
These mini tiramisu éclairs are cream-puff pastries with a creamy filling of mascarpone cheese and Marsala, coated with an espresso glaze.
www.foodnetwork.com
Get Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles Recipe from Food Network
www.foodnetwork.com
Get Deep Dish Peach Pie Recipe from Food Network
www.foodnetwork.com
Get Pumpkin Banana Mousse Tart Recipe from Food Network
cooking.nytimes.com
In this country, ingestion of the pineapple upside-down cake has often been used as proof of citizenship – unless you had some as a child, you simply weren't an American I've had plenty of bad ones -- usually because the dough is too heavy or dry, and sometimes the overly shrill sweetness makes you want to quit living, at least for the length of time you are eating it But properly prepared, this guilty pleasure is most welcomely retro, and in the recipe here, the cake, while not exactly dietetic, is not life-threatening either.
cooking.nytimes.com
An American classic, Boston cream pie isn't a pie at all Its base is an old-fashioned hot milk cake, a downy-soft, buttery yellow cake How you whip the eggs and the sugar is critical, as the tiny air bubbles they produce add lift to the finished product
cooking.nytimes.com
This is an adaptation of a dish that I created in my early vegetarian days, when we cooked a lot with soybeans — although nobody really liked them It occurred to me one day to add Marmite or Savorex, yeast extracts with an intense, somewhat meaty taste, and to use other seasonings from traditional pâtés to achieve a liverlike flavor I recreated this pâté with fresh green soybeans, which takes all the hassle out of the original recipe
cooking.nytimes.com
You've got enough frosting to fill the layers and cover the sides and top of the cake, but Dorie Greenspan covers each layer generously, so generously that when the next layer goes on the frosting ripples out around the edges Then just swirl the frosting over the top, leaving the sides bare.