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cooking.nytimes.com
These plums can also be made in advance (though remember to reheat gently so the fruit doesn't fall apart) and their berried cinnamon-scented syrup drenches the sweet French toast gloriously If you wish, you can remove the cooked plums and let the syrup reduce for a more intense, stickier sauce.
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A rich, custard-filled champagne cupcakes recipe.
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Get Rigatoni and Meatballs Recipe from Food Network
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
cooking.nytimes.com
This recipe is by Celia Barbour and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Whether you're serving it for brunch or after a fancy dinner, this amaretto pound cake is a super easy sweet treat made extra moist with four eggs and sour cream.
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Whole wheat pastry flour and oat flour give these easy waffles their light, crisp texture and nutty flavor.
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Yellow cake mix takes the place of crust in this pumpkin dessert reminiscent of a pumpkin pie in a dish.
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Ready in under 30 minutes, these delicious blueberry muffins made with whipped cream cheese and fresh blueberries will wow your whole family.
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Make these crowd-pleasing cake pops as fun and crazy as you want using your favorite boxed cake mix, frosting, candy coating, and toppings!
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A smooth and creamy pumpkin pie is made with fresh sugar pumpkin, a premade pie crust, and French vanilla coffee creamer, brown sugar, and a little cinnamon for flavor.
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Eggplant is sliced into fries, then breaded and fried. This is a great side dish that I learned about while teaching English in China. It goes well as a side dish with seafood, burgers, barbecued meats or almost anything!