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cooking.nytimes.com
This cake appeared in The Times in 1954 as Halloween Cake, the centerpiece for a children’s party When you strip away the original instructions for decoration (dyed yellow frosting and a black cat of piped chocolate), you’re left with a luscious citrus cake that works for any occasion, All Hallows’ Eve included.
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This swirly, mocha coffee cake is a showstopper.
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Get Oatmeal-Fennel Seed Cookies Recipe from Food Network
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These salmon patties require a few simple steps for preparation, but the combination of shallots, mashed potato, and a crunchy coating is really delicious.
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A delicious cookie filled with raspberry jam and topped with an almond flavored glaze.
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A very chocolate mousse cake. Two thirds of the mousse is baked, with the remainder spread on after baking. Please note: this recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. Important: be sure to use only fresh eggs for this recipe.
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This is quite an old recipe, and I hope that you will enjoy this one.
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Chocolate cake and a creamy marshmallow filling. Decorate with chocolate frosting if you wish. Mmmmmm.
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A breakfast casserole with corned beef hash, egg noodles and cheese.
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Using rich Pernigotti cocoa powder, which has a higher fat content than most, Food & Wine's Grace Parisi created chocolaty versions of the chewy Italian almond cookie.
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I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!