Search Results (16,056 found)
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This recipe is by Suzanne Hamlin and takes 1 hour, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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A microwavable form of the Japanese dessert made with sweet rice flour. More varied and interesting flavors are available as well.
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A mild oat flavor distinguishes this bread machine loaf.
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This decadent flourless chocolate cake is easy to bake in a water bath and will impress any guests. Glaze it with ganache and serve with raspberry sauce, if desired.
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These delicious apple carrot muffins are great for breakfast, brunch, or as a snack!
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Ricotta cheese adds moisture, lemon zest bright flavor, and the self-rising flour makes Chef John's delicious lemon ricotta pancakes so light they nearly float off the plate.
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The name says it all. A delicious bar cookie with rich date filling.
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An exceptionally rich and moist chocolate cake with coffee liqueur baked in. A wonderful special dessert. A non-alcoholic version can be made by replacing the liqueur with 3/4 cup chocolate syrup mixed with 1/4 cup warm water. Serve with whipped cream or vanilla ice cream. A little of the glaze may be reserved to drizzle over the topping for a nice presentation.
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These cookies are a delicious grab-and-go treat. Try one with your morning coffee or pack one in your lunch.
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This recipe was shared with me by my friend, Sharon. She was given the recipe by her mother. Everyone who has tasted them will agree that they are the best muffins ever!
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Zucchini is the basis for these delicious muffins. Sunflower seeds add a nice texture.
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Stir leftover mashed sweet potatoes and cranberry sauce into muffin batter for a colorful snack or on-the-go breakfast.