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Chocolate chip coconut drop-dead drop cookies.
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This recipe is by Daniel Patterson and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Celebrate the peach harvest with this smooth and very tasty soup served either chilled or hot! Best when the peaches are locally grown, ideally in late summer.
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With some of the native ingredients of the islands, you'll be hearing the steel drums in no time!
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Think outside the Girl Scout Cookie box.
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Whole oats, fresh blueberries, and walnuts make these easy homemade granola bars as healthy and filling as they are delicious.
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A chewy chocolate cookie topped with a German chocolate icing. Very good, and they freeze wonderfully if you have any left to freeze. Do not substitute canned frosting or you will be disappointed.
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Coconut and caramel are layered on top of a graham cracker crust, then topped with a rich chocolate and peanut butter frosting. These bars are so delicious, be sure to have some friends over so you don't eat them all.
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Moist dark chocolate cake is quick and easy to prepare thanks to tofu (the secret ingredient) mixed with cake mix and coffee.
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This cake is easy and delicious. Cake mix, toasted coconut and orange gelatin topped with a zesty orange-lemon glaze.
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A tasty tropical muffin with the flavors of pineapple, coconut and rum.
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These chocolate sponge cake muffins with oats and shredded coconut have a subtle chocolaty flavor that's welcome at brunch or for dessert.