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Pâte à choux, aka cream puff dough, is a baker’s putty, the mixture that becomes the cream puff as well as éclairs, beignets, churros, croquembouches, gâteaux St Honoré and tens more desserts The dough is cooked before it’s baked, and it's a quick-change artist – a lump when it goes into the oven, it emerges golden, ping-pong-ball light, a couple or three times its size and smelling of warm butter and eggs. It's simple to master, and it lends itself to tweaks and endless embellishments
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Get Chocolate Buttercream Frosting Recipe from Food Network
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Pudding mix adds flavor and a creamy texture to this quick and easy no-bake cherry berry cheesecake dessert.
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A recipe for individual apple cakes with a maple buttercream topping.
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Sandwiches of oatmeal cookies filled with vanilla cream melt in your mouth.
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Get Fried Ice Cream with Cereal Crust Recipe from Food Network
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This moist cake with chocolate chips is made with cream cheese has two layers of chocolaty cinnamon-sugar baked right in.
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Get Apple and Walnut Torta Recipe from Food Network
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Get Grilled Strawberry Shortcake with Lemon Cream Recipe from Food Network
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Crusty, cakey, and gooey all at once, this pudding cake is simple enough for the kids to make.
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Get Homemade Cannoli Recipe from Food Network
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Get Blueberry Coffee Cake Muffins Recipe from Food Network