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These chocolate cupcakes are baked from scratch and easily turned into Halloween monster muffins with green food coloring and candy eyes.
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This dried-apricot tart is crispy and tender, tangy and sweet all at the same time.
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Ground almonds adds a nutty and crunchy texture to the lemon flavor in the cupcake. Have fun making your own icing with a sweet blueberry filling on top.
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"In Morocco, people aren't big fans of desserts," says Mourad Lahlou. "On a really good day, people might serve dates and cookies. I'm trying to capture that tradition and serve dates in a cake to lessen their cloying sweetness."
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Instead of whipped cream, Barry Maiden serves these not-too-sweet biscuits with two sweet-tangy accompaniments: whipped crème fraîche and blueberry sauce.
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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These stone-fruit cakes are equally delicious warm with a scoop of vanilla ice cream or cool with a dollop of creme fraiche.
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An open-face apple pie filled with apples, raisins, walnuts. All topped off with a drizzling of sweet icing.
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Get TD PB Crisp A-la Mode Recipe from Food Network
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A spicy crema with cilantro gives these crunchy fish tacos a kick.
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This healthier version of a classic cookie jar staple uses whole wheat flour and organic ingredients that create a tender treat.
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This cake and its icing are made from scratch. I cook for a living and the people who I have made this for love it!