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This is a fun cocktail that looks like ocean water dotted with blood. Perfect for Shark Week viewing parties!
This is a fun cocktail that looks like ocean water dotted with blood. Perfect for Shark Week viewing parties!
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Give your hot cocoa a majorly magical upgrade.
Give your hot cocoa a majorly magical upgrade.
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Enjoy this hot chocolate made with coconut water, dark chocolate, and cocoa topped with marshmallows.
Enjoy this hot chocolate made with coconut water, dark chocolate, and cocoa topped with marshmallows.
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Mmm ... fudge.
Mmm ... fudge.
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This DIY recipe for a dark-chocolate version of everyone's favorite chocolate-hazelnut spread, Nutella®, will be a favorite.
This DIY recipe for a dark-chocolate version of everyone's favorite chocolate-hazelnut spread, Nutella®, will be a favorite.
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roasted potatoes >>> chips
roasted potatoes >>> chips
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Leaving the skins on gives this applesauce its pretty pink color.
Leaving the skins on gives this applesauce its pretty pink color.
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The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.
The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.
www.allrecipes.com
You'll know this is a blue ribbon pie as soon as you experience your first bite. It 's made with a chocolate cookie crust which is then layered with a raspberry whipped cream filling and thin chocolate cookies until you run out of cream and cookies. Then, the pie is chilled and served with fresh raspberries.
You'll know this is a blue ribbon pie as soon as you experience your first bite. It 's made with a chocolate cookie crust which is then layered with a raspberry whipped cream filling and thin chocolate cookies until you run out of cream and cookies. Then, the pie is chilled and served with fresh raspberries.
Ingredients:
chocolate wafer, butter, heavy cream, sugar, vanilla, raspberry, chocolate wafers, raspberries, mint leaves, chocolate curls
cooking.nytimes.com
This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Cathy Barrow and takes About an hour, plus cooling time. Tell us what you think of it at The New York Times - Dining - Food.