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This recipe is by Julia Moskin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The ambrosial pairing of chocolate and almonds distinguishes this bread machine recipe that also calls for cocoa and almond extract. Slather a slice with a delightful orange butter.
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Chocolate bread pudding made with baguette, cream and chocolate chips is steamed then allowed to rest overnight and served with a warm stovetop chocolate sauce.
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A giant baked sugar cookie serves as a pizza crust in this fun and fruity dessert with sweetened cream cheese and orange marmalade.
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Corn, tomatoes, and black beans are baked with cream cheese and Cheddar cheese for a creamy, quick, and easy side dish.
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A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!
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A buttery brown sugar and cinnamon mixture is swirled into a white cake and topped with a glaze in this recipe for Cinnabon® roll cake.
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Rhubarb and raspberry crumble with toasted macadamia nuts and dark chocolate is a gourmet twist on the traditional crumble recipe.
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These spiced pumpkin muffins have a buttery crunchy topping.
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Fresh cranberries, maple syrup, brown sugar, and walnuts spice up this delicious crumb-topped apple pie.
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This unusual Italian dessert salad combines acini di pepe pasta or couscous with grapes, crushed pineapple, Mandarin oranges, and whipped cream.
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Whole-wheat zucchini cupcakes with cinnamon and walnuts are even more delicious with a classic cream cheese frosting.