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cooking.nytimes.com
Cinnamon rolls get the grown-up treatment here, with muscular brown sugar used in place of white, and a splash of bourbon in the glaze for bite The flavor is heavenly, the smell ambrosial — and the recipe is large enough that, if you're not feeding a crowd, you can freeze a few for later in the week.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These chocolate and Guinness® cupcakes are topped with a frosting spiked with Irish cream and whiskey.
www.foodnetwork.com
Re-create Herschel's winning Southern menu at home by making his appetizer of Shrimp and Grits Sweep, entree of The Bomb Southern Chicken with Red Beans and Rice and Collard Greens, and dessert of Touchdown Peach Cobbler.
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This spice cake layered with honeyed pears and covered in a cookie butter cream cheese frosting makes for a show-stopping birthday treat.
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Making homemade cinnamon buns is easier than you think; follow these step-by-step instructions from Food Network Kitchens.
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Get Southern Sloppy Joe Sliders Recipe from Food Network
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Get Sticky Buns Recipe from Food Network
www.chowhound.com
Learn to make a rich chocolate pecan pie with bourbon for your Thanksgiving, Christmas, or special occasion feast. Chowhound’s easily outlines how to make the...
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Get Barbecue Shrimp and Grits Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.