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cooking.nytimes.com
This dense and deeply figgy cake, adapted from Eli's Table in Manhattan, gets its complex flavor from a combination of fresh figs and fig jam, seasoned generously with cinnamon, cardamom and ginger It’s then filled and topped with cream cheese frosting that is sweetened with a combination of confectioners’ sugar for lightness and honey for richness Over all, it’s a bit like carrot cake, except softer and sweeter
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Get Apple-Pumpkin Galette Recipe from Food Network
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A grown up ice cream cake. Supermoist layer of orange cake below honey-clove ice cream all atop Blue Moon syrup. Beer + dessert = crazy delicious
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Get Chocolate Orange Cupcakes with Duff's Swiss Meringue Buttercream Recipe from Food Network
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Get Magic Fruit-and-Veggie Cupcakes Recipe from Food Network
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These mini tiramisu éclairs are cream-puff pastries with a creamy filling of mascarpone cheese and Marsala, coated with an espresso glaze.
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Get Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles Recipe from Food Network
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A classic, sweet, yeasted German bread recipe filled with candied booze-soaked fruit and served at Christmastime.
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Get Italian Rainbow Cookie Cake Recipe from Food Network
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Get Gluten-Free Pumpkin Spice Cream Puffs Recipe from Food Network
cooking.nytimes.com
This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.
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Paleo and gluten-free apple tart. So stunning on a Thanksgiving or Christmas holiday table. Easy food-processor pie crust.