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www.allrecipes.com
Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.
www.simplyrecipes.com
Guinness makes a batch of brownies extra rich and extra chocolatey! Make these for St. Patrick's Day or any day. They're a crowd-pleasing treat any time of year.
cooking.nytimes.com
It’s worth tasting a few brands of graham crackers to find one you particularly like — preferably one with whole-wheat flour and a good dash of salt and honey or molasses Try a health-food store or Whole Foods for organic and low-sugar brands (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe
www.chowhound.com
This is more of a dessert muffin.
www.chowhound.com
Since I graduated Culinary school and was introduced on how to cook various cuts of meats, I started playing with flavors that I loved, and thought.... welp...
www.delish.com
Add cocoa powder to the batter and a peanut butter glaze when finished, and classic pound cake takes on a totally new personality.
www.delish.com
An overnight stint in the fridge softens the graham crackers and firms up the pudding to create a sliceable dessert in this icebox cake recipe.
cooking.nytimes.com
The recipe for these superb biscotti came to The Times in 2009 from Union Square Cafe, the Manhattan restaurant Wrap a few of these up as a parting gift for dinner guests, or eat a few and stash the rest in the freezer for a treat any time.
www.delish.com
"I've learned how to bake without proper tools but nothing replaces the Microplane for doing things like grating lime zest," says teen blogger and dessert aficionado, Elissa Bernstein.
www.chowhound.com
These cookies are a great way to use pumpkin in a way that allows the pumpkin to shine without intimidating non-pumpkin eaters. Their cakey texture more similar...
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 15 minutes, plus 6 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.