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cooking.nytimes.com
This recipe was brought to The Times in 2003 by Nigella Lawson, the British cookbook author and culinary celebrity, as part of an article encouraging readers to bake with yeast – an act all too often unnecessarily fraught with anxiety The payoff for tackling one's fear, she argued, is big Enter these pillowy, butter-rich buns dotted with semisweet chocolate and pistachios
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These rich, chocolate mini cakes with a center of creamy honey mustard make an elegant dessert.
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This is an outstanding chocolate square. It is moist,keeps well and freezes nicely, great to have on hand. I love dates and I am always on the lookout for recipes...
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Get Yellow Cake with Chocolate Buttercream Frosting Recipe from Food Network
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"This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think."
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Get Grilled Bananas with Mexican Chocolate Sauce Recipe from Food Network
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I started a quest about 20 years ago to collect as many different cupcake recipes as I could, (odd I know) also did the same with coffee cake recipes, anyway...
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This microwave peanut butter and chocolate swirl fudge is easy to prepare and will become a favorite at Christmas parties or holiday get-togethers.
Ingredients: almond, peanut butter
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This the dessert I made for Valentine's. This the real deal. Not those "Just add Milk" instant desserts. The recipe is fairly difficult, and I would recommend...
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Thanks to one bottle of Blue Moon beer, this cake has a super moist texture and punched up flavors of orange and chocolate.
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Cornstarch, gelatin, and 2 hours in the fridge help this dark chocolate custard pie set so that no baking is required.
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Chocolate and pumpkin? Perhaps the combination may seem a little odd, but trust me when I say it's a match made in heaven! Pumpkin is without a doubt one of my...