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cooking.nytimes.com
This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
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The afternoon cake-and-coffee habit reimagined.
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Get Triple Chocolate Cookies Recipe from Food Network
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Get Peanut Butter Caramel Swirled Brownies Recipe from Food Network
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When I first started playing with this ice cream recipe several weeks ago, I was curious as to how much difference the type of chocolate used would impact the...
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Get Skillet Cookie Sundae Recipe from Food Network
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These chewy blondies ooze brown sugary butterscotch. They're delicious plain or topped with a coffee frosting.
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Get "Hopped- Up" On Caffeine Rich Chocolate Cake Recipe from Food Network
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Seasoned with rosemary and basil, these chops are covered in slices of orange and lemon, and then braised in coffee liqueur until tender and sweet.
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Get Pork Tenderloin with Bacon-Onion Jam Recipe from Food Network
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This bread is the perfect accompaniment to a strong cup of coffee. Spread with cream cheese to start the day off right!
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Get Buche de Noel Recipe from Food Network