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cooking.nytimes.com
The torta is really a big cookie whose texture is a cross between a perfect shortbread and the best crumb topping you can imagine.  The addition of almond flour and cornmeal is partially responsible for the cookie’s wonderful texture; the technique claims the rest of the credit The dough is quickly mixed in a food processor — whir just until you’ve got a bowl full of morsels; you don’t want a smooth dough — and then you pinch off nuggets of the dough and press them lightly into the pan It’s as if you were baking a pan full of streusel.  You can cut the big cookie into individual pieces or put it out whole and let everyone break off chunks — messy, but fun.
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Think outside the loaf pan for this mini version of the dinnertime staple.
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Get Cranberry-Orange Cookies Recipe from Food Network
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I got this recipe out of a magazine a few years back and I have made it a lot. The person who submitted it said it won her a blue ribbon, she also said she was...
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Get French Toast Fried Chicken Sandwich Recipe from Food Network
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Get Macadamia Nut-Coffee Rugelach Recipe from Food Network
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Get Campfire Cookies Recipe from Food Network
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Tender, chocolatey chocolate banana bread! Double chocolate with cocoa and chocolate chips.
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Get Salisbury Steak with Mushroom Gravy Recipe from Food Network
cooking.nytimes.com
A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla
www.allrecipes.com
Black beans and sweet potatoes are spiced up with jalapenos, cumin, and garlic, then broiled in the oven for a cake that's less fat but just as flavorful as the fried kind.