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These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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A rich, custard-filled champagne cupcakes recipe.
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This easy dairy-free recipe makes light and moist cupcakes that smell and taste great thanks to coconut milk, coconut flour, and applesauce.
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These delicious crispy and chewy ginger cookies with dark molasses will disappear faster than the half-hour it will take to make them.
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Raspberry jam is sandwiched between two sugar cookies and topped with a sprinkling of confectioners' sugar for a delightful cookie treat.
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Layered and light the tiers of this cake call for cholesterol-free egg whites and skim milk; the berries in between are thought to be brain boosters.
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Perfect crab cakes are heavy on crab and light on filler; these are seasoned with green onions and Old Bay®.
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A recipe for creamy, crab soup by celebrated Chef Mario Batali.
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Get Nantucket Crab Cake with Bacon Maple Cream Corn Recipe from Food Network
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Pretty pink refrigerator cookies, made with chopped maraschino cherries in an almond-flavored dough, have a shiny white frosting of Royal Icing.
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This frosting recipe from Jennifer Shea of Trophy Cupcakes is used for delicious Chocolate Graham Cracker Cupcakes with Toasted Marshmallow.
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WD-50 pastry chef Alex Stupak’s take on dessert is a deconstructed, adventurous spin on shortbread.
Ingredients: agar agar, egg, salt, oil