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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
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A very easy, fun spin off the original cake! If desired, lightly dust with confectioners' sugar.
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Buttermilk is beloved in recipes for its ability to make rich, moist cakes. This chocolate buttermilk layer cake uses a variety of your favorite chopped candy bars sprinkled between each layer and as a coating for a sweet, crunchy surprise. This will quickly become a family favorite.
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Heaven for crêpe-lovers, this terrine layers chocolate sauce and crêpes.
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Even non-cheesecake fans enjoy these rich and creamy butterscotch cheesecake bars with a buttery graham cracker crust.
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A scoop of vanilla ice cream served over grilled pineapple with a sweet and creamy butterscotch sauce makes a wonderful dessert. Canned pineapple can be used when fresh pineapple isn't in season.
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Blackberries are topped with gluten-free batter sweetened with coconut sugar in this gluten-free blackberry cobbler recipe ready in an hour.
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A delicious and refreshing drink. The combination of the ice cream and the champagne is very addictive.
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Cookies are rolled in crushed corn flakes and topped with a quarter of a maraschino cherry.
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This copycat recipe of the chocolate duet cookies sold by Panera Bread® packs them with walnuts, white chocolate chips, and semisweet chocolate chips.
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Rich, chewy, chocolate-y, hazelnut-y chocolate Nutella cookies, with chopped hazelnuts and Nutella spread.
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