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cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
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The prettiest poke cake ever.
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Organic ingredients give a healthy twist to this classic cookie recipe.
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The nutmeg and mace in these muffins along with the cinnamon-sugar topping give these muffins the flavor of cake doughnuts.
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Butterscotch chips and pecans combine to make this a rich, dense, buttery cake, perfect for special occasions or a sweet treat anytime.
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These elegant orange liqueur-flavored souffles are a show-stopping dessert for special occasions.
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Brownielike toffee-nut cookies sandwiched around chocolate ice cream.
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
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Oaty cookies with three flavors of chips and pecans.
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Great texture and color as well as taste. Smooth and easily spread, this frosting turns any cake, cookie, or cupcake into something deliciously special.
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Also known as Lady Fingers, these keep very well in an airtight container.
Ingredients: eggs, sugar, vanilla, salt, flour