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Get Chocolate Gear Tart Recipe from Food Network
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Pretty pink whipped cream is an irresistible filling and frosting. It needs to be prepared just before serving.
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This is a delicate white cake. Heavy cream is used instead of butter.
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Get Sugar Cookies with Royal Icing Recipe from Food Network
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When Martha Rose Shulman isn't developing Recipes for Health, she ghost-writes pastry cookbooks If you’re a fan of Recipes for Health, or any of her cookbooks on healthful eating, you may be confused by this revelation But, as she wrote in 2013, "I believe in a balanced diet, and sweets have a place in it; a little bit of chocolate can do a world of good." Enter this delectable hazelnut tart that she adapted from a recipe by the pastry chef Jacquy Pfeiffer, who founded the French Pastry School in Chicago
cooking.nytimes.com
These sweet little numbers came to The Times in 2006 courtesy of the pastry chef Nicole Kaplan, who was then at Eleven Madison Park, and the reporter Christine Muhlke, who wrote about them for the Sunday Times Magazine They act as a foil to her rich, velvety salted caramel ice cream The technique of making them is not particularly difficult, but it can be dangerous
Ingredients: sugar, cream, butter, milk, cake flour, eggs
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Get Black and White Chocolate Petit Fours Recipe from Food Network
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The name comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. No leavening's were used other than the...
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This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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A very coconutty and chewy Flilipino rice flour dessert. Traditionally, this is baked in banana leaves.
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Here is a recipe for springerle I have had for over 30 years.
cooking.nytimes.com
This recipe by Edna Lewis, which was featured in a Times article about her in 2009, is an easy one, a classic light cake that is delicious topped with fruit, glazed with lemony sugar, turned into a summer parfait, or eaten all by itself Be careful not to overbeat the egg whites, and bake it until it springs back to the touch.