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A creamy egg custard filling is poured over a crumble of confectioners ' sugar and peanut butter that 's then crowned with a stiff and glossy meringue. This heavenly creation is slipped into the oven and baked until the meringue is golden.
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Refrigerate, covered, for up to two days. Bring to room temperature before serving. You can also make the brownies in a buttered eight-inch square baking pan lined with foil or parchment paper.
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These crispy pizzelle flavored with anise seeds, made from a treasured family recipe, are a must-have treat around the holidays.
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Crispy and sweet like a churro, with the custardy interior of French toast.
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A fabulous blueberry coffee cake with a crumb topping. This recipe is one from a local B&B that I replaced all the sugar with substitutes because I have diabetes. I have received all praise and 'I can't believe it is sugar free.' The sugar can be put back in if you want. Either way it is wonderful.
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A mixture of eggs, milk, vanilla and a pinch of salt is heated, then stirred together with bananas and vanilla wafer cookies for a slightly crunchy, fruity pudding.
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Every year 18 of us get together for our annual 'Heart Party' in honor of Valentine's Day. Besides sharing a favorite craft, we bring 18 cookies and share a favorite recipe. This was mine from last year. The recipe is written using white chocolate, but you can use dark chocolate instead, or use half white and half dark. I like to decorate mine with candy sprinkles too.
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Toasted with a reduction of cranberry juice and maple syrup, this healthful mix of whole grains, seeds, and dried fruit is the perfect start to an autumn day.
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A delicious vegan mocha latte made with any type of nut milk or soy milk that's ready in just minutes.
cooking.nytimes.com
This recipe is by Julia Reed and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These no-bake chocolate chip cookie dough bites are packed with protein powder, yogurt, and oats, perfect for a bite-sized lunchbox treat.
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There's no baking involved in this recipe for a pumpkin pie with an almond-raisin crust that you can make for guests on a raw food diet.