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As true to the sundae as it gets.
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Subtle smoky/chocolatey flavors make this Irish stout beer-flavored ice cream a divine treat for St. Patrick's Day or any day. Don't skimp on the cream! How about a scoop on top of a brownie or chocolate cake?
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This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.
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Light as air, this ethereal dessert takes the cupcake to new heights. In fact, there's no cake here at all: Meringue tinted pink is baked in the familiar cups, split, and filled with raspberry curd, berries, and crème fraîche.
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We like this pie because the filling makes its own crust. All the ingredients are mixed in an electric blender, poured into a pie plate, sprinkled with coconut, and baked up into a rich custardy pie.
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This is the white, fluffy cream filling used in bakery items like cream horns, doughnuts, and other filled pastries. It makes a big batch.
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Is there anything more delicious on a cold winter day than a cup of steaming-hot chocolate? Rather than just a plain cup, here are a few variations to warm your heart and soul. Recipe courtesy of Jacques Torres' A Year in Chocolate.
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This classic icebox cake layers chocolate cookies with whipped cream to form a black and white striped cake when sliced.
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Get Corn Ice Pops Recipe from Food Network
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Get Arborio Rice Pudding Recipe from Food Network
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Get Nabokova Paskha Recipe from Food Network