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These gluten-free banana, walnut, and chia seed muffins, sweetened with coconut sugar, are great on-the-go snacks or breakfast on busy mornings.
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This salmon gets a sweet kick from pineapple salsa.
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Get a little salty with your hot chocolate.
cooking.nytimes.com
Something magical happens when you layer crepes with cream to build a cake The flavors intensify, you improve the cream to crepe ratio and there are more crispy edges And then there is the dazzling moment when you present the ethereal cake and slice into it to reveal a whole world of fine rings
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Jeanine Donofrio lends us her Dark Chocolate Avocado Mousse recipe from her cookbook, The Love & Lemons Cookbook.
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Soaking shallot slices in vinegar makes them deliciously pickle-like. For a tarter flavor, let the shallots soak for up to 2 hours.
Ingredients: cocktails, alcohol, soups, chocolate
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Antioxidant-rich pomegranate juice adds a tart pucker to a smooth banana and yogurt smoothie.
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This cocktail is made with icy Moscato d'Asti, which is sweeter than champagne but much lighter than the dessert wine from the same grape.
cooking.nytimes.com
This recipe is by Trish Hall and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Moist chocolate chip cookies!!
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This simple, slightly sweet corn bread is made in the versatile cast-iron skillet.
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Double chocolate gluten-free cookies are easy to prepare with a variety of flours including sorghum flour, creating a chewy and delightful treat.