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cooking.nytimes.com
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center
cooking.nytimes.com
Silvana Nardone, the founding editor of the food magazine Every Day With Rachel Ray, developed this recipe for her gluten-intolerant son, Isaiah If you'd like, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter for added texture and crunch.
cooking.nytimes.com
There may be no more perfectly satisfying treat than a Canadian butter tart It is small and sweet, bracingly so, with hints of butterscotch and caramel And each bite delivers three textures: flaky crust, chewy top, gooey center
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Get Peach Crisp Recipe from Food Network
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Get Loaded Oatmeal-Raisin Cookies Recipe from Food Network
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Get Strawberry Shortcake Cake Recipe from Food Network
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Thick and creamy with a little vanilla and lemon zest for flavor.
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A hint of anise brings out the flavors of the berries.
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Get Ganache-Filled Cinnamon, Cranberry and Oatmeal Moon Pies Recipe from Food Network
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Get Gingersnap Mango-Lassi Cheesecake Minis Recipe from Food Network
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