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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.
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Get Gold Cake Recipe from Food Network
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Not your average banana bread.
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This Meyer lemon and black pepper cookie recipe adds citrus and heat to the classic slice-and-bake icebox sugar cookie.
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Get Valerie's Spumoni Recipe from Food Network
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It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
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Get Sweet Potato Pudding Recipe from Food Network
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Get Chamomile French Toast Recipe from Food Network