This recipe is from "Woman's Day" magazine, September 12, 2006. It is a very simple basic cake batter. You can add a variety of different things to make several different cakes.
Author: SouthernBell2627
This layered chocolate cake makes for a delectable bite of dense chocolate brownie and light-as-air mousse.
Author: Food Network Kitchen
For years before I opened Flour, I had a notebook where I kept menu ideas for when I finally had my own dream bakery. It was filled with all of the pastries I had read about in cookbooks, learned to make...
Author: Joanne Chang
This is the best chewy blondie recipe! These cookie bars include the option of adding white chocolate chips and nuts, but they taste just as good without any add-ins!Be sure to check out the VIDEO at the...
Author: Sam Merritt
Looking for a fruit dessert made using refrigerated Pillsbury™ Pie Crusts? Then check out this delicious caramel-apple pie recipe.
Author: Betty Crocker Kitchens
If you think chocolate is the perfect food, this cake is for you--sultry and rich, with semisweet frosting and just a touch of hazelnuts.
Author: Betty Crocker Kitchens
My son's favorite ice cream flavor lately is Rocky Road so I thought I'd make a brownie to echo those flavors of chocolate fudge, marshmallows and almonds. Making them one bite in a mini-muffin tin makes...
Author: Food Network
Author: Ree Drummond : Food Network
Author: Food Network Kitchen
Yes, there are many ambrosia recipes out there... I'm only posting mine here for safe keeping & for when I'm asked for the recipe after bringing it to a party/gathering... Don't get me wrong, it's very...
Author: BlondieItaliana
The BEST authentic Tres Leches Cake. An ultra light cake soaked in a sweet milk mixture and topped with fresh whipped cream and cinnamon. This simple Mexican dessert is one of our favorites!
Author: Lauren Allen
English toffee is a classic candy recipe. Learn how to make this buttery toffee at home. It's delicious on its own or covered in chocolate and nuts.
Author: Elizabeth LaBau
By making a quarter sheet-sized cake, you can serve up a gorgeous rectangular cake for any celebration but on a smaller scale.
Author: Molly Allen
For a pretty presentation, drizzle with melted chocolate and sprinkle with chopped peanuts.
These Deathy By Chocolate Crunch Bars bring everything into a chocolate brownie bar that you can imagine. You start with a base of Betty Crocker™ Fudge Brownie Mix and then layer in peanut butter candies...
Author: By Betty Crocker Kitchens
Author: Ellie Krieger
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Craig Claiborne
Author: Kardea Brown
It's even easier than pie! Bake tempting cobbler the easy way with cherry pie filling. It's perfect baked under a tender, flaky crust.
Author: Betty Crocker Kitchens
My grandma does not allow cool whip in her house and this is a simple recipe she has always used. Adjust the sugar and vanilla to taste, but the amounts listed are a good place to start. The imitation...
Author: PDXpilot
Magically making its own fudge sauce this cake will become one of your favorite last-minute desserts. Serve it with ice cream for an extra special treat. Note: if you use a dutch process cocoa you will...
Author: Marg CaymanDesigns
This recipe is from The Vegetarian Times magazine, I love them, this is the recipe that I found for my cookie monster husband who has cholesterol problems, and these cookies are excellent for him, no butter,...
Author: nobmx
This Chocolate Zucchini Cake is bound to be a new favorite for chocolate lovers! Fabulously moist, decadently rich, and impossible to resist!
Author: Trish - Mom On Timeout
Author: Marcela Valladolid
Author: Food Network
Author: David Guas
Author: Romney Steele
The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.
Author: Food Network Kitchen
Author: Giada De Laurentiis
This rich cake is inspired by the flavors of holiday eggnog, topped with a sweet nutmeg glaze. Even if you're not an eggnog lover (and especially if you are!), you'll adore this cake!
Author: By Betty Crocker Kitchens
Nancy Patton of Guilford, Connecticut, writes: "As a new subscriber to Bon Appétit, I was delighted to see the "R.S.V.P." section. I've been yearning for a recipe from a Memphis restaurant called McEwen's...
Looking for the ultimate chocolate cake? Indulge in a multilayered chocolate cake with homemade ganache.
Author: Betty Crocker Kitchens
Author: Ellie Krieger
Author: Food Network
Author: Anne Thornton, Host of Dessert First
This is a velvety chocolate mousse and raspberries atop a layer of chocolate cake. Make in individual round molds and wrap each in dark chocolate embellished with white chocolate squiggles. Serve with...
Author: Food Network
Author: Ina Garten
Who doesn't love chocolate and peanut butter? This irresistible Reese's™ Peanut Butter Pie has a bottom layer of fudge topped with creamy peanut butter filling studded with peanut butter cups. Try this...
Author: Pillsbury Kitchens
Creamy frosting doubles as a surprise filling in rich, red velvet cupcakes.
Author: By Betty Crocker Kitchens
This recipe dates back to 15th-century England, and legend has it that it was named after Queen Charlotte, wife of King George III.
Author: Millereg
Years ago, my grandmother and great-aunt went to Italy for their cousin's daughter's wedding. They ALWAYS tell the story of this glorious table full of these delectable cookies shaped like little peaches....
Author: Kozmic Blues
The Runner-Up recipe for 2004 in the San Francisco Chronicle, adapted by Janet Fletcher from a recipe from pastry chef Sasha Crehan. Try to find Blenheim apricots as they are more fragrant. Peeled, fresh...
Author: evelynathens
A Hanukkah tradition, these rolled cookies are buttery and flaky, with a slick of jam in every bite. They might look rather fancy, but they're easy and fun to make. (This recipe makes 24 cookies.)
Author: Jenn Louis
No one will miss the sugar in this recipe for sugar-free pumpkin pie. Serve it at Thanksgiving or anytime you're craving the fall dessert.
Author: Carroll Pellegrinelli