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cooking.nytimes.com
With a chewy chocolate chunk-studded base and heaps of gooey peanut-laden caramel, these bars are part candy bar and part brownie with cookielike edges Super-rich and satisfying, a little piece is all you need A candy or deep-fry thermometer is an inexpensive and useful tool worth investing in to achieve a caramel that is neither too hard nor too soft.
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The best way to party? A sheet cake topped with peanut butter frosting and Reese's.
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This bok choy and pineapple salad recipe has sliced bok choy, carrots, cucumber, pineapple, and scallions tossed in a peanut dressing.
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Get Souvlaki (Wicked Kebabs) Recipe from Food Network
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Get Peach Cobbler Pancakes Recipe from Food Network
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Get Honey Oatmeal-Raisin Cookies Recipe from Food Network
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Get Rainbow Cookies Recipe from Food Network
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Get One-Eyed Monster Financier with Blood Orange and Chocolate Ganache Recipe from Food Network
cooking.nytimes.com
Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933 It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.
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Get Gingerbread House Recipe from Food Network
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Get Halloween Boo-Scotti Recipe from Food Network
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Get Chocolate Chip Cookie Dough Balls Recipe from Food Network