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Get Zeppole Recipe from Food Network
cooking.nytimes.com
Traditional lemon bars balance the tangy sweetness of lemon curd with a rich shortbread crust This recipe adds extra notes of flavor to the mix: the compelling bitterness of good olive oil and a touch of sea salt sprinkled on top They lend a mild savory character to this childhood favorite, making it a little more sophisticated than the usual lemon bar, but just as compelling
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These gluten-free granola bars combine your choice of nuts and seeds with apricots and coconut and are an excellent choice for clean eating.
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SO much better than licking the spoon, we promise.
cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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No flour needed for these chocolate brownies made with black beans, cocoa powder, eggs, and more chocolate!
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Vanilla wafers and pecans make the crust for this rich and creamy 9x13-inch pan pie. A melted chocolate layer is poured into the crust along with slices of banana, and a whipped marshmallow and pudding topping. Grated milk chocolate finishes it off.
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Here is a sweet snack mix that is delicious and colorful. Saltiness and sweetness is the best combination! Don't be afraid of trying other cereals, candy or nuts. Salted almonds, granola, or, butterscotch chips would be fine substitutes or additions.
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Get Halloween Popcorn Treats Recipe from Food Network
www.chowhound.com
A recipe for chocolate cookies filled with a creamy peppermint-candy-studded buttercream filling.
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These are delicious tropical tasting cookies. I took fourth place in the Land O'Lakes National Butter cookie contest at the L.A. Fair for these. Enjoy!!!
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Chocolate peppermint biscotti get a coating of white candy and crushed candy canes for a tasty gift during the holidays.