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This recipe is by Melissa Clark and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A tender walnut sponge cake roll is filled with sweet whipped cream for a delicious and impressive dessert.
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Bake your leftover blueberries into these petite upside-down cakes, rich and flavorful mini desserts with a touch of ginger and lemon zest.
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These apple cinnamon roll muffins are soft, buttery, gooey treats that are super easy to make thanks to store-bought frozen dinner rolls.
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Get Flourless Chocolate Souffle with Raspberry Cream Recipe from Food Network
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Raspberry sauce is swirled into this delicious cheesecake, made healthier by using reduced fat dairy products and less butter and sugar.
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This cake features fresh raspberries under a streusel topping.
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Decadent pumpkin snickerdoodles are melt-in-your-mouth cookies that are sure to delight!
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Orange zest and tapioca are stirred into the strawberry-rhubarb filling, making this sweet pie especially luscious and citrusy. Choose either a top crust or a crumb topping.
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Chocolate cake and a creamy marshmallow filling. Decorate with chocolate frosting if you wish. Mmmmmm.
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This recipe takes a classic upside-down pineapple treat and turns it into a cheesecake; the creamy texture pairs well with the juicy fruits.
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Make your own sticky buns at home with this recipe packed with cinnamon-accented sweetness and raisins.