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Instead of old-fashioned oatmeal raisin, swap in apricots and white chocolate. The white chocolate's sweetness tempers the tang of the fruit, creating a balanced batch that will appeal to kids and adults alike.
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Elegant and bite-sized, these almond-flavored cakes will easily be the star of your next dessert plate, buffet, or spring party.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Zucchini Fry Nachos Recipe from Food Network
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Get Stir-Fry Frittata Recipe from Food Network
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Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time They can, however, be an opportunity to improvise, even to elevate Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages
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Use this easy, homemade batter for Martha Stewart's Handwritten Valentine Cupcakes with Chocolate Glaze
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Get Chocolate-Banana-Peanut Bread Pudding Recipe from Food Network
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Get Peach Cobbler Recipe from Food Network
www.simplyrecipes.com
Chocolate Chip Pumpkin Bread! Made with pumpkin puree and warm fall spices, sprinkled with chocolate chips. Great for an afternoon snack with coffee!
www.allrecipes.com
Gluten-free pineapple upside-down cake with a hint of sweet vermouth and star anise is a tasty twist on the traditional recipe.
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These chocolate chunk cookies are made using brown butter and chunks of milk chocolate. Browning the butter is an extra step, but so worth it for these decadent chocolate chunk cookies!