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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
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An unexpected twist on the traditional sweet cupcake. Baked together with my family, the most important ingredient being love. A savory sweet salty masterpiece...
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Sweet golden-brown cupcakes with the flavor of Irish cream liqueur are quick to whip up. Frost them with whipped cream or your favorite frosting.
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Get Pumpkin-Cranberry Scones with Whipped Maple Butter Recipe from Food Network
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This gooey vanilla yellow butter cake recipe includes chocolate chips, dulce de leche or thick caramel sauce, bananas and a whipped cream filling.
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Get Low Carb Double Chocolate Walnut Brownies Recipe from Food Network
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Get S'mores Cupcakes Recipe from Food Network
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Lambic and dried cherries are high notes in this deconstruction of the classic German dessert.
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Get Apple Pie Cupcakes Recipe from Food Network
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Get Skillet Hamburger Stroganoff Recipe from Food Network