Search Results (139 found)
www.delish.com
Courtesy of dessert-loving Zoe Francois of the blog Zoe Bakes, this toffee recipe was inspired by Poco Dolce and Emily Luchetti's cookbook Four-Star Desserts.
Courtesy of dessert-loving Zoe Francois of the blog Zoe Bakes, this toffee recipe was inspired by Poco Dolce and Emily Luchetti's cookbook Four-Star Desserts.
www.allrecipes.com
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!
Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!
www.allrecipes.com
English toffee cookie bars layered with chocolate, almonds, and sweetened condensed milk are easy to prepare and will be gone in minutes!
English toffee cookie bars layered with chocolate, almonds, and sweetened condensed milk are easy to prepare and will be gone in minutes!
www.allrecipes.com
These rich chocolaty cookies are made with devil's food cake mix. They're so easy to make, it is almost sinful!
These rich chocolaty cookies are made with devil's food cake mix. They're so easy to make, it is almost sinful!
cooking.nytimes.com
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada
Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada
Ingredients:
dates, water, butter, baking soda, salt, demerara sugar, brown sugar, eggs, flour, vanilla, cream
www.allrecipes.com
Cooked apples and cream spiced with cinnamon, speckled with pecans and streaked with caramel.
Cooked apples and cream spiced with cinnamon, speckled with pecans and streaked with caramel.
www.allrecipes.com
The name says it all. Large yield...it's mom's recipe.
The name says it all. Large yield...it's mom's recipe.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
Our gooey, moist version of the British classic.
Our gooey, moist version of the British classic.
Ingredients:
dates, water, baking soda, salt, flour, butter, brown sugar, vanilla, eggs, heavy cream
cooking.nytimes.com
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
The original recipe for these buttery, basic toffee bars belongs to Maida Heatter, the great American dessert maven of the 20th century It was adapted for a cast-iron skillet by Charlotte Druckman, who wrote a book on cast-iron baking in 2016 “You can caramelize a crust in cast iron in a way that would never happen in a sheet pan,” she said
www.allrecipes.com
This rich and sticky cake seems almost chocolaty, but is made with chopped dates. It's served with a creamy caramel sauce.
This rich and sticky cake seems almost chocolaty, but is made with chopped dates. It's served with a creamy caramel sauce.
Ingredients:
dates, baking soda, water, butter, sugar, eggs, flour, brown sugar, evaporated milk, vanilla