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cooking.nytimes.com
Hibiscus started showing up in New York City cocktails around 2010, jazzing up drinks with its fuchsia hue and tropical perfume This one, adapted from the bar at Hecho en Dumbo in the East Village, takes advantage of jarred hibiscus syrup and top-shelf silver tequila to create a kind of Jamaican-Mexican melange The wild hibiscus blossom specified at the end of the recipe
Ingredients: hibiscus, lime juice
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Move over pecans
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Chocolate chips and marshmallows are melted in the microwave and then kneaded together into this sweet fondant perfect for cake decorating.
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Maple syrup and flavoring give an extra burst of maple in this granola with oats, pecans, and walnuts.
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This recipe was handed down by my Aunt Maureen. One of the best chocolate sugar cookies you will ever eat.
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Get Denise's Chocolate Sauce Recipe from Food Network
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This delicious blueberry liquor makes a wonderful gift, just allow 4 months for it to age!
Ingredients: blueberries, lemon, cloves, vodka, syrup
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Brownies, meet s'mores. 🙏
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Sweet, creamy Baileys joins rich brewed espresso in this smooth after-dinner cocktail.
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Bittersweet chocolate, salty pretzels, sweet caramel, and sour apples—did we say it’s all on a stick?
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This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving! Originally submitted to ThanksgivingRecipe.com.