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This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill
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This cake is in my version of an apple cake my mom used to make for us when we were kids. The slightly sweet, earthy batter just holds the layers of apple together...
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This recipe uses lemon cake mix and whipped cream to make dainty lemon-flavored cookies.
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Pound cake, fresh fruit, mango puree, and coconut pudding are layered in this tropical mango trifle topped with swirls of whipped cream.
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This latte is made with sugar-free white chocolate and raspberry syrups and soy milk for a low in calories delicious latte with optional white chocolate chips.
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This very simple and extremely delicious recipe uses chia seeds, cocoa powder, hazelnut-flavored instant coffee powder, and milk to make a pudding.
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Homemade chocolate buttercream frosting gets an extra kick with the addition of strong coffee beaten into the mix.
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This is a very smooth creamy pie. It makes a great first impression. Garnish with whipped topping and crushed cookie crumbs if desired.
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Chocolate cake can be rolled like a jellyroll and filled with whipped cream or mousse.
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This recipe creates a simple peanut butter-flavored pie "crust" for filling with softened ice cream.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.