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Get S 'Mores at the Door Recipe from Food Network
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
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These decadent no-bake bars combine 3 of your favorite desserts...and the results are magical.
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Great for breakfast or an after-school snack, these quick and easy no-bake bars are made with soy nut butter and agave and are wheat-free.
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In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup, and coats them in sugar. Then she tosses them with pistachios and spreads them over chocolate for a divine bark.
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Peanut butter, oats, honey, and raspberries are mixed together in these no-bake granola bars, perfect for lunchboxes or on-the-go snacks.
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Love the oatmeal fudge bars from that very famous coffee chain? Save money by baking this copycat recipe full of crisp oats and chocolate.
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Get Iced Mexican Chocolate Express Recipe from Food Network
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The perfect fall drink; warm and delicious with a gorgeous, amber hue.
Ingredients: cocktails, alcohol, soups, chocolate
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Chocolate oatmeal chocolate chip cookies deliver a double dose of chocolate and the heartiness from oats for a new family favorite.
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This is a wonderful recipe that my family loves. And it's very easy to make.
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Because it's three layers, this sounds hard but it's worth it. My son is famous for making and taking these in to work. I've heard other names but here in the Northwest everyone knows them as Nanaimo bars.