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cooking.nytimes.com
This recipe is by Julia Moskin. Tell us what you think of it at The New York Times - Dining - Food.
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These sweet and chewy two-bite macaroons have only five ingredients (not including the delicious bittersweet-chocolate drizzle).
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This easy ice cream tastes just like your favorite cake!
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They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!
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Keep warm with homemade hot chocolate! Check out the best chocolate to use, and all the variations you can make
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This recipe is a perfect starting point. You can modify it in so many ways!
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These flour-free oat cookies sweetened with mashed bananas and honey are a quick and easy snack you can enjoy when on a clean-eating diet.
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Creamy butter pecan ice cream with a touch of maple is so easy--and you won't need an ice cream maker!
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How do you improve on chocolate chips and cheesecake? Mix them together, of course, for one delightful appetizer or dessert dips that your guests will love!
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Why settle for second best? You can enjoy the ultimate in breakfast elegance ... crepes! Serve with whipped cream and your favorite fruit, jelly or syrup.
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I made these cookies waaay back when in Home Economics class at Venice High School in L.A., California. With a shortbread texture blended with walnuts and cherries, these are certainly unforgettable. I usually bake them around Christmas, but they are super any time of year. They are particularly great with a hot cup of coffee, I hope you enjoy these as much as my family does!
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Microwave brittle candy with macadamia nuts and a coconut layer.