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An Amaretto flavored custard filling goes wonderfully well with chocolate cakes.
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Bacon and sliced almonds bring smokey and crunchy dimension to this traditional green bean casserole recipe.
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Rich with almonds and flavored with tangerine, these simple, no-bake cookies are adapted from a version found in Aglaia Kremezi’s "Foods of the Greek Islands." It's the perfect summer sweet to make when just the thought of turning on the oven makes one wilt.
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A beloved memory from long-gone dim sum restaurants in Hawaii, these cookies contain no almonds, but have the taste of almonds in a fat, round little cookie with a traditional red dot in the middle.
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Rich chocolate brownies are topped with amaretto-laced icing and a drizzle of chocolate glaze. They are sure to please any chocolate lover.
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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
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This is your grandma’s puddin’ pie, only it’s vegan — a smooth, cool and creamy pudding in a classic graham cracker shell To make life even easier, you can use a store-bought crust For added grandma love, serve with vegan whipped cream and shaved chocolate
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Oatmeal with almonds and apple chunks makes a deliciously filling breakfast when you're in a hurry.
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This almond milk Frappuccino® uses 4 simple ingredients and is a homemade version of the coffee shop-favorite.
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This dead simple recipe is an adaptation of one brought to The Times by Chloe Coscarelli, the vegan chef and cookbook author These delicious biscuits are easy — no rolling or folding required — and the maple “butter” comes together in a snap.
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Almond Breeze almondmilk and oats make a great no-cook oatmeal. Change it up during the week with fun flavor iterations.
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Light almond flavored icing, great for sugar and butter cookies. You may need as little as 4 cups of confectioners' sugar; just stop adding it when you've reached the desired consistency.