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This microwave cake is made with cake mix and prepared frosting for extra ease and will take only 7 minutes to bake in the microwave.
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Satisfy your sweet tooth with these rich three-layer bars! They have a shortbread crust, creamy chocolate filling, and a maraschino cherry icing decorated with chocolate stripes.
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A fundamental part of any feast is abundance that is shared, and for Nigella Lawson, who brought this recipe to The Times in 2004, one way is to make up little packages of cookies and give them as gifts These cranberry and white chocolate cookies are a favorite They are easy to make and a wonderful end to a meal, or an after-school indulgence
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Get Homemade Donuts with Mexican Chocolate Sauce Recipe from Food Network
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This sweet and creamy hot chocolate has just a hint of maple syrup.
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Leftover Halloween chocolate bars can be transformed into hot chocolate with the addition of milk and cinnamon.
Ingredients: milk chocolate, milk, cinnamon
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Get Chocolate Chip Ice Cream Sandwich Recipe from Food Network
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This tender cake is different from all the banana breads out there -- possibly because Jim Lahey brings his celebrated skills as a bread baker to the recipe, which we adapted from "The Sullivan Street Bakery Cookbook." The spices, molasses and dark brown sugar combine for an intense, fragrant and almost caramel-like richness, while the mix of butter and olive oil make the crumb melt in the mouth Be sure to use very ripe bananas for the best flavor; they should be spotted with brown and soft.
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Get Tropical Oatmeal Chocolate Chip Cookies Recipe from Food Network
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Get Chocolate Hazelnut Pull-Apart Bread Recipe from Food Network
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This cookie recipe is made quick and easy by using a chocolate cake mix and butterscotch chips.
cooking.nytimes.com
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center