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cooking.nytimes.com
Here is a nod both to the original bananas Foster at Brennan’s restaurant in the French Quarter of New Orleans and to the luxe version of bananas baba au rhum that the Louisiana chef Allison Vines-Rushing once cooked at Jack’s Luxury Oyster Bar in the East Village Silky and rich, deep with the flavors of bananas, rum and custard, it is not much work to make, and pays off in incredible flavor Do not be afraid to use an even darker sugar than the brown called for in the recipe, though molasses may be a step too far
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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This is a tradition in our household, and is sure to please with its delicious flavour.
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Get Summer Pudding with Rum Whipped Cream Recipe from Food Network
cooking.nytimes.com
This absurdly rich chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake crumbs, had a cult-like following in its day This recipe isn't authentic (the Ebinger family never shared the original recipe with the public), but Ms
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A delightfully fluffy chocolate sponge cake for Passover has a delicious mocha flavor thanks to a hint of coffee.
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Dulce de leche is a classic caramel dessert. This easy pudding dessert is layered with caramel and Nilla Wafers® for crunch.
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Ice cream style pumpkin pie.
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Soymilk, Greek yogurt, chia seeds, hemp seeds, and flaxseed combine with cinnamon and honey to make this delicious chia Greek yogurt pudding.
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Boozy pudding is the best kind of pudding.
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Get Chocolate-Marshmallow Pie Recipe from Food Network
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It's so good, even Santa's drinking it.