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cooking.nytimes.com
Doubling down on sweet potatoes’ sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the vinegar all work together to bring it back from the brink This hot honey browned butter is also good on roasted winter squash, over plain oatmeal and — if we are being honest —probably over ice cream But that’s a different conversation
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These chocolate cupcakes are easy to make and very tasty. You can also bake them as a cake.
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Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream.
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Peanut butter cookies topped with miniature chocolate peanut butter cup candy. You may need a few more or less peanut butter cups depending on how many cookies you make out of a batch of dough.
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A standard bread pudding is great by itself, but this one is enhanced with the tart flavor of fresh rhubarb and nuts. Serve with a splash of cream.
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This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.
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Soft chocolaty drop cookies made with zucchini.
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Peach cobbler made in a skillet. In place of pie crust, try using biscuits.
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A wonderful blend of brown sugar and pecans in this old-fashioned pound cake.
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My family loves this cake. Frost with a cream cheese frosting with one ripe banana added and confectioners' sugar sprinkled over the top.
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These moist cinnamon-scented pumpkin cookies are a quick and easy alternative to pie and will leave your party guests asking for more.
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A really tasty cookie with rich macadamia nuts and chewy coconut. If you don't like macadamias, you can substitute with pecans or almonds.