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These rich chocolate cookies finished with a sprinkle of French fleur de sel are the best mix of salty and sweet.
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This is a sweet crunchy cookie with chocolate chips and granola. Easy to make and quick to satisfy.
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Everyone will want one of these cute cherry-filled mini toaster pops on sticks! You can make them regular-sized, too.
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This version of the Christmas yule log, or bûche de Noël, has devil's food cake layers, a cherry–whipped cream filling, and bittersweet chocolate frosting.
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Get Coconut Cream Stuffed French Toast Recipe from Food Network
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These vegan chocolate cupcakes are a delicious, food-allergy-friendly treat for any party.
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Get Fun House in Your Mouth Cupcake Recipe from Food Network
cooking.nytimes.com
The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It’s an invitation to gather, as much party game as pastry – if your slice has the fève, you get the crown and the right to be king or queen for the day. Happily, the galette can be made to fit your schedule The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you’re ready for it. Tuck a bean or whole almond into the filling — warn your guests — and, if there are children in the house, put them to work crafting a crown. 
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Doesn't get much easier than a three-ingredient cake!
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Crispy and sweet like a churro, with the custardy interior of French toast.
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These no bake, high-protein, high-fiber bars are based upon Melissa Diane Smith’s recipe for Amaretto Protein Bars in her book Going Against the Grain and are...
cooking.nytimes.com
This recipe is by Joan Nathan and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.