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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.
www.simplyrecipes.com
Paleo and gluten-free apple tart. So stunning on a Thanksgiving or Christmas holiday table. Easy food-processor pie crust.
www.foodnetwork.com
Get Artisan Double-Cherry Pie Recipe from Food Network
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Get Cafe Ponte Lobster Salad Recipe from Food Network
www.chowhound.com
I made Chocolate Guinness Stout cupcakes and they came out so perfect that I vowed I'd use beer to bake all my cucpakes! I had Blue Moon beer in the fridge and...
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Get Banana Coconut Luau Cake Recipe from Food Network
www.delish.com
A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
www.delish.com
This cheesecake truly is salty-sweet at its best.
www.allrecipes.com
These cyclops cupcakes are great for Halloween even though they are more cute than scary. Kids won't be able to resist these cupcakes!