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cooking.nytimes.com
For a brownie almost as dark and dense as a chocolate truffle, there is Alice Medrich’s innovative method for New Classic Brownies: the pan goes directly from a high-heat oven to a bath of ice water, and the just-baked batter slumps, becoming concentrated and intense.
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Chocolate, coffee, butter, sweetened condensed milk, eggs and vanilla melt and mingle on the stovetop, and is poured into an unbaked pie shell. Walnuts are arranged on top, and the pie is baked until the filling is set. Serve warm or chilled.
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Get Nut Clusters Recipe from Food Network
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These crispy, sugar-coated snacks are as easy as they are sweet.
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Get Grilled Banana and Nutella Panini Recipe from Food Network
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With just six ingredients-and a little time over the stove-you can have a rich, chocolatey sauce to use with your favorite dessert.
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This is a fun, less messy twist on a campfire favorite. We always take cast iron pans with us when we camp, which is quite often!
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After baking in a deep dish, these super gooey brownies go directly in the freezer to lock in the moisture. It's that easy.
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This is a very quick and simple no bake dessert cake. It uses graham crackers and a pudding mixture. It tastes just like an eclair, but there is enough for a crowd!! It is a great recipe for children who are learning to cook, there is no baking involved or any power kitchen tools. Just a bowl and a spoon!
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Get Fried Dough Recipe from Food Network
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A great crunchy sweet snack.
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I am begged for this recipe whenever I serve it. My advice: Invest in a good candy thermometer and always, always, always use good ingredients. Do not use margarine as a substitute for the butter; the water content is too high.