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cooking.nytimes.com
These small tarts, inspired by a mojito, are the perfect celebratory end to a meal: refreshing, light and boozy If you don’t have a spice grinder, finely chop the mint for the final step of the curd and then crush it in a pestle and mortar with the rum before adding to the curd The aim is for the mixture to be as fine as possible, almost like a paste or like pesto, so that it’s fine enough to turn the curd slightly greener, rather than just fleck it with mint
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Chips of chocolate and butterscotch are a doubly delicious addition to these lovely layered cookie bars.
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Get Jalapeno Poppers Three Ways Recipe from Food Network
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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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Get Stone-Ground Grits with Gruyere Recipe from Food Network
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Popcorn balls are colored orange and made to look like pumpkins. These are a fun Halloween treat for kid and adult parties. Very versatile!
cooking.nytimes.com
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
www.chowhound.com
A rich ice cream cake recipe, with layers of chocolate cake and coffee ice cream, under chocolate ganache, toffee bits, and chopped almonds.
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So Gawdy, Over the Top, Incongrous & Semi Homemade That It Could Be a Rachel Ray Creation Or Just Your Typical Southwestern Abomination Alright just a little...
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The classic of combination of chocolate and hazelnuts blends beautifully in this rich and creamy cheesecake with a chocolate-hazelnut crust.
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A chocolate crust is layered with a creamy coconut-almond layer and finished with chocolate topping in a cookie bar version of Almond Joy®.