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"Our philosophy is that our cakes must taste as good as they look," says Ron Ben-Israel. This one measures up, with four vanilla cake layers alternating with fillings of pistachio and apricot buttercreams, in springlike shades of pale green and peach.
www.allrecipes.com
Reveal the gender of your baby to family and friends by the color of filling you use in these clever pink or blue gender-reveal cupcakes.
www.allrecipes.com
Cocoa quickies are quick and easy, no-bake cookies made with milk, butter, sugar, cocoa, oats, and coconut.
cooking.nytimes.com
Fudgy, decadent, slightly bitter from the cocoa and very, very creamy, this treat is a cup of hot chocolate good enough to serve to a lactose-free Valentine.
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Chocolate-covered peppermint bars garnish with chopped candy canes for that refreshing peppermint flavor!
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fall in love with arepas, the Venezuelan white corn cake, using Chef John's recipe to make them at home.
www.chowhound.com
This Pink Lady cocktail recipe is a mixture of gin, grenadine, egg white, and cream.
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This recipe for zucchini-chocolate cupcakes with cream cheese icing is a great sweet treat for summer, when lighter desserts are more appealing.
www.foodnetwork.com
Get Spring Pea Soup Recipe from Food Network
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Rice is topped with egg and crispy deep-fried pork chops in this savory Japanese-style rice bowl, Tonkatsu Donburi, a great dinner for 2.
www.allrecipes.com
These cinnamon-raisin yogurt biscuits are a cross between cinnamon rolls and biscuits and will make everyone happy.