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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
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Get BBQ Sauce Recipe from Food Network
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Kids will love these, they are whimsical and fun. Cute chocolate mice rolled in confectioners' sugar or chocolate cookie crumbs are very realistic.
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This velvet-smooth make-ahead chocolate sauce is done in minutes and can be stored in the fridge for up to two weeks.
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Just cocoa, sugar, water and vanilla in this quick chocolate sauce.
Ingredients: sugar, water, vanilla
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Get Chocolate Pudding Recipe from Food Network
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Use these chocolate cupcakes to create fun monster cupcakes for Halloween.
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This recipe makes a soft, chewy cookie that your family will gobble up in a hurry! There are only four ingredients and I have most of them in my pantry or refrigerator at all times -- no hunting for exotic ingredients! If chocolate is not your favorite, the recipe can be changed by using a lemon cake mix with the pudding in the mix. They are great also!
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Crispy golden fried wonton triangles contain a sweet and molten heart of milk chocolate and strawberries. They are served warm, dusted with a little confectioners' sugar.
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Here's a white almond bark that's full of fragrant almond flavor from toasted almonds and almond extract for an easy homemade holiday candy.