Search Results (1,915 found)
cooking.nytimes.com
This recipe, adapted from Robertaâs, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated â00â on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator
This recipe, adapted from Robertaâs, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week It rewards close attention to weight rather than volume in the matter of the ingredients, and asks for a mixture of finely ground Italian pizza flour (designated â00â on the bags and available in some supermarkets, many specialty groceries and always online) and regular all-purpose flour As ever with breads, rise time will depend on the temperature and humidity of your kitchen and refrigerator
www.allrecipes.com
Use this easy recipe to mix up 1 serving of homemade eggless cookie dough the next time you need a nostalgic sweet snack in a hurry.
Use this easy recipe to mix up 1 serving of homemade eggless cookie dough the next time you need a nostalgic sweet snack in a hurry.
www.allrecipes.com
No-bake cookie dough truffles filled with chocolate chips and pecans are a tasty treat that doesn't require any cooking.
No-bake cookie dough truffles filled with chocolate chips and pecans are a tasty treat that doesn't require any cooking.
Ingredients:
brown sugar, butter, vanilla, flour, condensed milk, chocolate chips, pecans, chocolate
www.delish.com
You know how there's never enough cookie dough in cookie dough ice cream? Solve that problem by making your own: Fold cookie dough into softened vanilla ice cream. Then turn it into a pie by patting the ice cream into a graham cracker crust and topping it with more cookie dough—and Nutella, just because.
You know how there's never enough cookie dough in cookie dough ice cream? Solve that problem by making your own: Fold cookie dough into softened vanilla ice cream. Then turn it into a pie by patting the ice cream into a graham cracker crust and topping it with more cookie dough—and Nutella, just because.
Ingredients:
butter, sugar, vanilla, flour, salt, chocolate chips, vanilla ice cream, graham cracker
www.chowhound.com
A recipe for pasta dough that's suitable for Italian ravioli or tortelloni, made with "00" flour, eggs, egg yolks, salt, and extra-virgin olive oil.
A recipe for pasta dough that's suitable for Italian ravioli or tortelloni, made with "00" flour, eggs, egg yolks, salt, and extra-virgin olive oil.
www.delish.com
Frost all of your cakes with this icing and you'll have no regrets.
Frost all of your cakes with this icing and you'll have no regrets.
www.delish.com
If you like shoveling mounds of cookie dough into your face, you're going to love this cake.
If you like shoveling mounds of cookie dough into your face, you're going to love this cake.
Ingredients:
cake mix, flour, butter, peanut butter, brown sugar, powdered sugar, vanilla, salt, milk, chocolate chips, heavy cream
www.delish.com
Funny thing about these popsicles: theres not actually any cookie dough in them.
Funny thing about these popsicles: theres not actually any cookie dough in them.
www.allrecipes.com
Chocolate chip cookie dough frosting, made without eggs, is rich topping for cupcakes or can be eaten with a spoon!
Chocolate chip cookie dough frosting, made without eggs, is rich topping for cupcakes or can be eaten with a spoon!
www.allrecipes.com
Real New York-style pizza crust is chewy, thin, a little flexible, and dotted with bubbles and charred spots from the intense heat of the brick ovens. This version is kneaded in the bread machine, and develops complex, yeasty flavors from an overnight rise in the refrigerator.
Real New York-style pizza crust is chewy, thin, a little flexible, and dotted with bubbles and charred spots from the intense heat of the brick ovens. This version is kneaded in the bread machine, and develops complex, yeasty flavors from an overnight rise in the refrigerator.
