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cooking.nytimes.com
This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel Look for the British brands in the international section of your supermarket if the jam aisle lets you down
cooking.nytimes.com
There is no reason to settle for a stale shrink-wrapped cookie from the produce market This classic New York cookie is easy to make.
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Get One-Eyed Monster Financier with Blood Orange and Chocolate Ganache Recipe from Food Network
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Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
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A rich banana cupcakes recipe with buttercream frosting and caramelized bananas.
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Get Moscato Cupcakes with Duff's Swiss Meringue Buttercream Recipe from Food Network
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Get Blueberry Angelfood Muffins Recipe from Food Network
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These tangy/sweet squares offer the perfect balance between a slightly nutty, buttery shortbread crust, and bright lemony filling.
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This no-bake showstopper only has 4 ingredients!
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Get Lemon Cake with Lemon Meringue Frosting Recipe from Food Network
cooking.nytimes.com
This delicate Ottoman milk pudding has a burned bottom layer that adds a toasted-marshmallow, caramel-like flavor reminiscent of crème brûlée The pudding itself is thickened with cornstarch for a soft, delightfully wobbly dessert that’s gently perfumed with mastic You can find mastic, an aromatic tree-sap resin harvested in the Mediterranean, from specialty markets and spice shops
www.delish.com
These no-guilt mozz sticks are even better than the real deal.