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cooking.nytimes.com
Cornmeal adds crunch and sweetness to these fluffy waffles, which are lightened with beaten egg whites If you’d prefer a little more fiber, you can substitute a third of the all-purpose flour with whole-wheat or rye flour The banana bourbon syrup, studded with pecans, makes these waffles sweet enough for dessert
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Get Four-Layer Birthday Cake Recipe from Food Network
cooking.nytimes.com
This version of the childhood favorite was developed by the gang at America's Test Kitchen and originally published in Cook's Illustrated magazine back in 1998 We brought it to The Times when we profiled Christopher Kimball, then the grand poobah of America's Test Kitchen, in 2009 It calls for extra crunchy peanut butter, plus a full cup of roasted salted peanuts, which results in a super crunchy and delightfully salty-sweet treat.
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Get Birthday Cake Blondies Recipe from Food Network
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These moist zucchini bars are packed with fresh shredded zucchini, walnuts, cloves, and cinnamon and dressed with an easy spiced cream cheese frosting.
cooking.nytimes.com
When the chef Danielle Oron was growing up in the New Jersey suburbs, she knew that her Israeli family’s habits of dousing vanilla ice cream with tahini and spreading halvah on toast would be considered odd Sesame has long been shunned in American desserts, but its addition to a confection can add a nutty, salty undertone, and sesame desserts are now popping up all over the place These chocolate chip cookies, developed by Ms
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Get Peppernuts Recipe from Food Network
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These homemade blueberry muffins are light, fluffy, and PACKED with blueberries! They're an all-time favorite, perfect for weekend brunches and grab-and-go breakfast.
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Get Blueberry Pancakes Recipe from Food Network
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Get Chocolate-Zucchini Cake Recipe from Food Network
www.chowhound.com
This recipe for pumpkin spice cupcakes is loaded with pumpkin and warm spices and can be topped with pumpkin–cream cheese frosting.
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This throw together” fruit cake might not cut the mustard against some of the more decadent fruit cakes, but is scrumptious nonetheless. I offer it to you as...