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cooking.nytimes.com
This recipe is by Sarah Belk and takes 2 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garam masala adds an unexpected flavor to these moist muffins full of chocolate-swirled peanut butter chips.
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The usual goodness of chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation.
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Crispy and Chewy, a delightful twist on an American Classic.(And months of experimentation...) Also works very well without ginger.
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Chocolate Zucchini bread with a cinnamon twist.
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This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests.
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All the goodness of both banana cream and coconut cream pie in one.
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Lemon pound cake makes a refreshing stand-in for basic biscuits in this strawberry shortcake recipe using a blend of sweetened heavy cream and yogurt as a tangy topping.
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In this Hawaiian pie recipe, a shortbread crust is topped with mashed purple sweet potatoes and a rich coconut cream, also known as haupia.
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The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joanne Chang created this simple ice cream sundae as a way to enjoy the same flavors.
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Apples add moistness to the spicy chocolate batter and chocolate chips further enhance the chocolate flavor.
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Flavored with molasses and warming spices, these paleo salted gingerbread cookies are an easy and delicious solution to your holiday baking.