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This is a quick take on a chocolate mousse recipe made with instant chocolate pudding, heavy whipping cream, and vanilla.
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Mimic the layers of candy corn you love so much with these adorable cupcakes.
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With this easy recipe, you can make four different flavors: Vanilla Cream Cheese Eggs, Peanut Butter Eggs, Coconut Cream Eggs, and Chocolate Eggs!
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This recipe is by Christine Muhlke and takes 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut milk and lime are churned together for this refreshing and tangy ice cream. Serve with mango slices for a tropical twist.
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This is the easiest apple pie in the world to make. I like to use fresh Granny Smith apples. For special occasions I make a lattice top for this all-American treat!
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Tart cherries, sweet apples, sugar, flour, cinnamon and butter go into this sweet pie. It bakes up golden brown on the inside and a wonderful cherry pink on the inside.
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Using pre-made crusts, you can put together this delicious pie fairly quickly with some fresh peaches and blackberries, sugar, cinnamon, nutmeg, and a little cornstarch.
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Circles of pastry are fitted into muffin tins followed by spoonfuls of a buttery sweet filling made of raisins and nuts. The mini sweets are then baked in the oven until golden delicious. This recipe makes 18.
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A wonderful pie brimming with apples and blackberries.
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My mother-in-law made this pie in Scotland. I serve it with boiled parsley potatoes and a nice salad.