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This small-batch recipe for flourless peanut butter cookies with chocolate chips is easily doubled.
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This prize-winning ice cream is made with sweetened condensed milk, cream, and strawberries (or your favorite fruit). The recipe is designed for an old-fashioned gallon ice cream maker; be sure to scale it down to 1 or 2 quarts if you have a countertop model.
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These are softer than the variety in the store, and they taste even better! Only 10 minutes to make.
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The traditional ingredients of chocolate and peanut butter are layered in a jelly roll pan creating easy-to-eat buckeye bars.
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This vegan hot chocolate has a bit of a tropical twist with a splash of coconut milk.
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The fancy dessert classic goes for a spin in the microwave.
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Martha Stewart explains step by step how to make these striped meringue beauties.
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These chocolate macaroons taste a lot like candy.
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This spicy, sweet, and slightly tangy eggnog buttercream frosting pairs well with many holiday baking recipes and can be made in 5 minutes.
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This is a traditional Norwegian goodie made with a Krumkake iron on top of the stove, then rolled around a cylinder (broomstick in the old days) until cool.
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Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience.
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Ginger, cinnamon, and cloves spice up this quick and easy gingerbread syrup to make your own lattes at home.