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Get Myrna's Toasted Coconut-Chocolate Bars Recipe from Food Network
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Treat your hungry gang to this irresistible strawberry shortcake featuring gluten-free chocolate biscuits made with almond flour and agave.
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Chocolate-covered peppermint bars garnish with chopped candy canes for that refreshing peppermint flavor!
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This recipe is by Corby Kummer and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Try this coconut mocha frappe, where coconut, chocolate, and cold coffee combine to make a delicious refreshing drink.
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Seltzer and ice take the edge off these martinis for a refreshing and relaxing cocktail.
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This recipe is by Dana Bowen. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cocoa, heavy cream
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This wine-based drink is not for the faint of heart - tart and tangy, with a deep, berry hue; it's a strong one!
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Oats, peanut butter, ground flax seed, and chocolate chips make these raw balls of energy a perfect, nutritious, on-the-go snack.
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In this classic Latin American dish known as tostones, unripe plantains are sliced, smashed and fried twice, until golden.
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We use these simple roasted tomatoes to make Ricotta with Roasted Cherry Tomatoes on Crostini.
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This delicious cocktail is perfect to enjoy around a fire during the cold winter months.