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This simple yeast bread is shaped like a turtle, complete with raisin eyes. Kids love it!
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This ice-cold drink combines the wonderful flavors of chocolate, coffee, and ice cream. It's quick and easy, as well as perfect for a summer day.
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This recipe is by Barbara Kafka and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chocolate pudding layered with chocolate cookies and topped with whipped cream in shot glasses make perfect miniature mudslide mousse desserts.
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Chocolate, coffee, butter, sweetened condensed milk, eggs and vanilla melt and mingle on the stovetop, and is poured into an unbaked pie shell. Walnuts are arranged on top, and the pie is baked until the filling is set. Serve warm or chilled.
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"In Japan I got into all different flours, like roasted soy flour," says Stella Parks. "Then I thought, Why not use nut flour to make gluten-free brownies?"
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Get Cashew-Coconut Dinner Rolls Recipe from Food Network
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Mocha truffles, made with semi-sweet chocolate and instant coffee, are always a hit on Valentine's Day and at cookie exchanges.
cooking.nytimes.com
This classic yeast doughnut is a specialty of T J and Vera Obias, the husband-and-wife team of pastry chefs at Du Jour Bakery, in Park Slope, Brooklyn
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Classic and refined, Dignified Iced Tea is a tasty mix of citrus vodka and iced tea.
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This three-layer cake has a star-spangled surprise inside when you cut and serve it: red, white, and blue layers divided by thick white frosting. They'll ooh and aah when they see it.
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We'd gladly soak in this champagne Bubblebath for hours on end.