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cooking.nytimes.com
Don’t mistake this impressive layer cake for a modest banana bread It’s a billowing, head-turning dessert covered in white swirls of coconut frosting Roasting the bananas before mashing them into the batter for intensifies their flavor, while the toasted coconut adds sweetness and crunch
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Get Concord Grape Layer Cake Recipe from Food Network
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If Thin Mints were cupcakes, they would be these! Dark chocolate, minty, cakey cupcakes.
cooking.nytimes.com
This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.
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Get Chocolate Cupcakes and Peanut Butter Icing Recipe from Food Network
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Get Zuppa Osso Buco Recipe from Food Network
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Get Jen's Sweet Potato Bisque Recipe from Food Network
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Get Chicken Milanese with Tomato and Fennel Sauce Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Stern and takes 35 minutes for meatballs; 30 minutes for farro salad; 5 minutes for carrot salad. Tell us what you think of it at The New York Times - Dining - Food.