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cooking.nytimes.com
Alex Levin, the pastry chef of Osteria Morini in Washington, adapted this Rosh Hashana honey cake recipe from his grandmother, an accomplished baker, though he put his own touches on it Mr Levin took out the cloves, allspice and raisins, and added an apple cider compote to the batter, which moistens the cake and gives it a caramelized apple flavor that deepens the cake beyond honey and spice
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An easy gluten-free muffin recipe with dried cranberries and pecans. You will need almond flour, rice flour, and tapioca starch.
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Wonderful double chocolate biscotti recipe. Like most biscotti, these store very well.
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Twice-baked cookie that can have miniature chocolate chips in the batter. Use brandy in place of the hazelnut liqueur if you like!
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If you want sugar cookies that melt in your mouth, this is the recipe for you.
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Powdered green tea is used in this delicate cake you make in a bamboo steamer. Black sesame seeds can be found in most Asian grocery stores.
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Chocolate bars with macadamia nuts and white chocolate chips.
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A rich butter cookie dough with coconut flakes mixed in and flavored with almond extract.
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Thanks to Chef John you finally have a buckwheat buttermilk pancakes recipe that will start your morning off with a smile.
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This easy quick bread gets plenty of flavor from sun-dried tomatoes, Cheddar cheese, onion, garlic and herbs.
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This is a simple butter cake with almonds on bottom and dark rum sprinkled over the baked cake.
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A peanut butter cookie filled with chocolate chips, peanut butter chips, and peanut butter cups. If you like peanut butter and chocolate - these cookies are for you!