Search Results (10,458 found)
www.delish.com
There's always room for sticky pudding!
There's always room for sticky pudding!
Ingredients:
dates, spiced rum, vanilla, flour, cinnamon, baking powder, brown sugar, butter, eggs, brandy
www.chowhound.com
An easy chocolate cake recipe made in a 13-by-9-inch pan and topped with a generous layer of mocha buttercream frosting.
An easy chocolate cake recipe made in a 13-by-9-inch pan and topped with a generous layer of mocha buttercream frosting.
Ingredients:
flour, baking soda, salt, cocoa, water, instant espresso, milk, butter, sugar, vanilla, eggs, milk chocolate, chocolate, powdered sugar
www.allrecipes.com
Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
www.chowhound.com
A rich brownie ice cream parfait with raspberries recipe. Crumbled brownie pieces are layered with ice cream, fresh raspberries, and whipped cream.
A rich brownie ice cream parfait with raspberries recipe. Crumbled brownie pieces are layered with ice cream, fresh raspberries, and whipped cream.
Ingredients:
butter, chocolate, sugar, brown sugar, eggs, vanilla, salt, cake flour, cocoa, raspberries, cream
www.allrecipes.com
These chocolate cupcakes are topped with an Oreo®-flavored cream cheese-buttercream frosting for a dangerously delicious dessert.
These chocolate cupcakes are topped with an Oreo®-flavored cream cheese-buttercream frosting for a dangerously delicious dessert.
Ingredients:
flour, cocoa, baking soda, baking powder, instant espresso, cinnamon, salt, sugar, brown sugar, eggs, water, vanilla, sour cream, vegetable oil, cream cheese, butter, confectioners sugar, chocolate, milk
www.allrecipes.com
Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
Ingredients:
cream cheese, sugar, eggs, sour cream, vanilla, flour, brown sugar, canola oil, egg, cinnamon, baking powder, salt, carrots, walnuts, confectioners sugar, almond extract
www.allrecipes.com
These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year.
These cookies are very soft and moist with a cake-like texture and my family always loves them. They are great any time of the year.
Ingredients:
shortening, sugar, egg, vanilla, pumpkin puree, flour, baking soda, salt, cinnamon, vanilla pudding, cream cheese
www.allrecipes.com
Two layers of banana chocolate cake are frosted with peanut butter cream cheese frosting in this one-of-a-kind cake with favorite flavors.
Two layers of banana chocolate cake are frosted with peanut butter cream cheese frosting in this one-of-a-kind cake with favorite flavors.
Ingredients:
flour, sugar, whole wheat flour, cocoa, baking powder, baking soda, salt, bananas, buttermilk, egg whites, applesauce, egg, vanilla, peanut butter, confectioners sugar, banana
www.allrecipes.com
This DIY recipe for a dark-chocolate version of everyone's favorite chocolate-hazelnut spread, Nutella®, will be a favorite.
This DIY recipe for a dark-chocolate version of everyone's favorite chocolate-hazelnut spread, Nutella®, will be a favorite.
www.allrecipes.com
This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
cooking.nytimes.com
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.
Chocolate-rum mousse, which ran in The Times in 1966, was a remarkably efficient recipe in two distinct ways First, it invoked nearly every food trend of its moment: chocolate desserts were an exotic new fix; any respectable grown-up dessert contained rum; mousse suggested that you understood French cooking, or at least pretended to; two cups of cream was de rigueur; and the recipe assumed you owned one of the kitchen’s latest appliances, the home blender Second, the newfangled blender actually did make the recipe a wonder of efficiency: all you had to do was layer the ingredients and blend, and a dinner-party mousse was yours.