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Pumpkin puree, vanilla wafers, almonds, and chocolate are formed into delightful pumpkin truffles making perfect holiday treats and gifts.
cooking.nytimes.com
You can use this rich, custard-y chocolate cream for almost any cake, cookie or pastry that requires a filling Italian-American culinary traditionalists will bristle at the thought, but we think it would be delicious piped into a cannoli shell.
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Simple, quick, and tasty vegan glaze made with coconut milk and raspberry juice. Perfect to glaze cookies, cakes, donuts, or any baked good.
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Oatmeal-chocolate chip cookies sandwich a creamy marshmallow filling in this easy made-from-scratch treat.
www.simplyrecipes.com
Classic Chinese Chicken Salad! With toasted sesame seeds and almonds, and fried puffed bean threads. Topped with a dark sesame oil and rice vinegar dressing.
cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
www.chowhound.com
This parsnip and cauliflower purée recipe is simple to prepare and a healthy substitute for mashed potatoes.
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A quick homemade hummus recipe is easy to whip up. Start by blending canned garbanzo beans, lemon juice, tahini, garlic, cumin, paprika and olive oil.
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Sugar, brown sugar, condensed milk and corn syrup are the ingredients in these caramels.
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Pretty pink refrigerator cookies, made with chopped maraschino cherries in an almond-flavored dough, have a shiny white frosting of Royal Icing.
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