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Ready in under an hour, this gluten-free dessert made with buckwheat flour, canned peaches, almond milk, and butter is celiac-friendly.
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There's no need to perfect your piping skills to create beautiful flower-topped cupcakes. Instead, sprinkle them with a few fresh edible flowers that speak to the season.
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Wonderful tasting coffee liqueur, great with cream, milk, coffee or over ice cream.
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Get Pappardelle in Saffron Cream Recipe from Food Network
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Use winter's crop of fresh tangerines to make this sweet and tangy martini.
Ingredients: tangerine juice, vodka, liqueur
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If you’ve been out for Mexican food in San Francisco’s Mission District, you’ve no doubt seen a large drink dispenser full of milky-white horchata. Traditionally...
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Malt powder adds a little something to this old fashioned vanilla milkshake.
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These sweet pumpkin seeds are baked with vanilla bean sugar and cinnamon.
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Get Vanilla Bean Coconut Yogurt Smoothie Recipe from Food Network
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A DIY version of the quinine-laced stuff.
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Green seedless grapes are cooked and thickened with cornstarch, poured into a graham cracker crust and topped with sour cream.
cooking.nytimes.com
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance