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A rich, custard-filled champagne cupcakes recipe.
cooking.nytimes.com
Here is an egg-free ice cream with a light, sophisticated flavor Often called Philadelphia-style or American-style ice cream, this is a traditional method that can yield phenomenal results if superior ingredients are used, so make sure to use good heavy cream and fresh spices The results, achieved in just a couple of hours, are a perfect end of summer treat that hints of fall.
cooking.nytimes.com
A good blancmange will have a slight wobble but not be so firm that it feels (as Amanda Hesser once wrote) like “eating a rubber ball.” I like the amount of gelatin here; if you don’t, decrease it by ¼ teaspoon and say a prayer, which will probably be answered Your chosen mold doesn’t matter: I have used tart pans and spring-form pans and old blancmange molds, which are easy to find (or at least fun to seek).
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Not as sweet as the store-bought tea, with great spice.
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Get Peach and Raspberry Almond Swirls Recipe from Food Network
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Mmm ... fudge.
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Boozy pudding is the best kind of pudding.
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This delicious cake joins Macintosh apples and chopped walnuts with warming spices such as cinnamon and nutmeg.
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A no-bake blueberry delight for the cheesecake lover!
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A warm, bittersweet chocolate soufflé with a melted ganache center is accompanied by a shot glass of milky eau-de-vie.
cooking.nytimes.com
The imagination has no limitations, as we see from this recipe It’s chocolate pudding, chopped chocolate, whipped cream and raspberries layered over brownies, repeatedly It’s a fairy tale dessert to satisfy all comers.
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A frosty vanilla shake with a dash of cinnamon and crushed oatmeal cookies.