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cooking.nytimes.com
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill
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The cheese ball monster can become a scary thing. Tame it by whittling baby cheese balls instead.
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My mom use to make this when I was growing up. It's very rich so a little goes a long way. I hope you enjoy it as much as we do.
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This has always been a family favorite. Very rich!
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A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.
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My mom has made this our family's favorite cookie. Her husband, children, and grandchildren all enjoy its exceptional, mouth-watering flavor. This is a classic from our family to yours.
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This year is the Centenary of Federation of Australia, and this recipe was provided by the great-granddaughter of Henry and Isabella Parkes (your equivalent of a first lady). In Australia, we call them biscuits, rather than cookies, but they are well worth trying.
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Get Ravioli With Sage-Walnut Butter Recipe from Food Network
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A refreshing summer dessert, this has a layer of yellow cake covered with pineapple then topped with a fluffy cream layer and garnished with coconut and chopped nuts.
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A mocha version of the classic chocolate chip cookie.
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These chocolaty, dense brownies are great served warm with ice cream!
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A delicious bar cookie with chocolate chips and nuts. SO easy and really tasty.