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An adult take on the childhood staple, this sundae combines caramel ice cream with a bittersweet chocolate sauce and crispy cinnamon-sugar chips.
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Broiled lemons are juiced and blended with whiskey, orange liqueur, and ice in this makeover of the whiskey sidecar perfect for hot nights.
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A French 75 changes nationality by using tequila instead of gin.
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Sure, they look like the convenience-store snacks you gobbled up as a kid, but these finished snacker bars taste so amazing, you could serve them at your next dinner party.
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Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
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Get Gingerbread Cookies Recipe from Food Network
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This recipe is inspired by a dish served at a pinot noir dinner at Bar Boulud, one of the chef Daniel Boulud’s restaurants There, a whole wild striped bass was swaddled in fresh fig leaves and stuffed with fresh black figs in a red wine sauce The brooding sauce bathed velvet figs, and its earthy depths made the already succulent fish a fine partner for some excellent bottles of red
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Popcorn is coated in a homemade syrup made with butter, sugar, and vanilla extract in this sweet butter toffee popcorn recipe.
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What could be better? White chocolate, cheesecake and blueberry topping!
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"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
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This recipe makes chocolate no-bake cookies with a coffee kick from instant coffee and coffee liqueur.
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Korean spicy rice cakes[Dukbokki] is the most popular korean street food among foreigners. many korean children and young adults also like that so much including...