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Sweetened mascarpone cream is layered over lady fingers dipped in Baileys® Irish Cream in this delicious take on Italian tiramisu.
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The filling for this beautiful pie is a cooked lemon custard with heaps of whipped cream folded in. This yummy filling is piled into a baked meringue pie shell studded with bits of lemon zest. Garnish with sliced strawberries.
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This delicious iced chocolate latte is perfect for a hot day. It can be topped with whipped cream and chocolate sprinkles for extra taste.
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This recipe is by Barbara Kafka and takes 12 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get B.E.G. Sandwiches (Bacon-Egg Griddle Sandwiches) Recipe from Food Network
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This recipe for no-bake peanut butter and chocolate pie has a graham cracker crust and uses Nutella® for the chocolate taste!
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Potatoes are boiled in chicken broth and mashed with garlic, cream, sour cream, chives and butter.
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Get Superfood Milkshake Recipe from Food Network
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A light and lovely mousse flavored with lemon is topped with fresh berries and an optional mint garnish. Serve it in tall stemmed glasses for an elegant finish.
cooking.nytimes.com
This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill