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cooking.nytimes.com
You may think it unfathomable to change up a classic babka recipe, but maybe there’s something to be said about playing with a classic Ann Amernick, the author of “The Art of the Dessert,” adds apricot jam to her chocolate babka for a little acidity Poundcake crumbs lighten the filling a bit, soaking up the jam
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Chef John's tempting coffee cake has diced Honeycrisp or Granny Smith apples layered with a buttery cinnamon-walnut crumble.
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This holiday coffee liqueur made with vodka, coffee, and vanilla has been a town favorite for over 70 years!
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Rolled sugar cookies painted with a egg yolk paint for a glossy finish.
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This torte is legendary at work; one time it caused a near riot and disappeared in 5 minutes! It's very unusual and tastes like those small butter/nut cookies rolled in powdered sugar. It's not hard to make, it just takes some time, but I guarantee it's worth it!
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Rich and gooey pecan bars that freeze like a dream. Easy and perfect for the holiday season.
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Pecans and spices meet sweet fall apples and yams in this award-winning, brandy-spiked pudding.
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I use hand-harvested wild rice in this, drained of excess water if necessary and cool it before adding. I also make my own immersion blender mayo with dijon instead...
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Sautéed chicken, simmered in creamy chicken soup with green peas and rice ... stir in the Parmesan and dinner's ready!
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A family friend who owns two local cafes gave me this recipe. It is a delicious and surprising twist on plain old garlic bread. Don't be fooled by the unusual ingredients, the sweet and salty flavors are perfect complements to each other! All the ingredient amounts are approximate, so adjust them to suit your tastes.
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Dark chocolate creates a beautiful marbled effect in this moist banana bread made with Greek yogurt and less sugar than most quick breads.
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This vegan recipe for banana cake is made without eggs, milk, or butter. One can add raisins or chopped nuts for extra flavor and variation.