See this at: foodnetwork.com| Added on 11/21/09

* 1/2 cup chopped pecans * 1 cup butterscotch morsels * 1 cup shredded coconut * 1 cup semisweet chocolate morsels * 1 1/2 cups graham cracker crumbs...

See this at: joyofbaking.com| Added on 11/08/09

Pumpkin Cheesecake combines two American favorites; New York style cheesecake and pumpkin pie. It has that smooth and velvety texture that only...

See this at: eatingwell.com| Added on 10/26/09

* Preheat oven to 300°F. Line 2 large baking sheets with parchment paper or nonstick baking mats. * To prepare logs: Combine nuts, 1/3 cup sugar,...

See this at: joyofbaking.com| Added on 10/26/09

I am always on the look out for a good cookie recipe to add to my collection. Pumpkin Cookies are my latest addition. It seems that cookies can be...

See this at: hostesswiththemostes...| Added on 10/26/09

For the dough: 2 cups all purpose flour 2 cups whole wheat flour 1 tsp. salt 2 1/4 tsp. yeast 2 tbsp. olive oil 2 tsp. honey Approx. 1 1/4 cups warm...

See this at: foodnetwork.com| Added on 09/29/09

* 1 1/2 cups whipping cream * 1/2 teaspoon ground cinnamon * 5 tablespoons sugar * 1 (15-ounce) container mascarpone cheese, at room temperature * 1/2...

See this at: holidaycoffeerecipes...| Added on 09/28/09

* Boil the milk and ground Jamaican Blue Mountain Coffee in a saucepan * Leave to steep, covered for 7-9 minutes * Strain to remove any coffee granules * Return to saucepan and simmer * Whisk together sugar and egg yolks until the mixture is pale... See more

* Boil the milk and ground Jamaican Blue Mountain Coffee in a saucepan * Leave to steep, covered for 7-9 minutes * Strain to remove any coffee granules * Return to saucepan and simmer * Whisk together sugar and egg yolks until the mixture is pale yellow * Gradually add the sifted flour and mix well * Add the mixture of simmering coffee and mix well * Pour the compete mixture into the saucepan and continually whisk until smooth and thick * Remove from heat and pour the mixture into a bowl See less

See this at: canarygirl.com| Added on 09/28/09

This is a recipe my grandma used to make every Christmas…They are SO good. The whole while I was making them, I was reliving Christmases past…we always used to spend Christmas Eve at her house, lots of food, and tons of homemade cookies, candies and... See more

This is a recipe my grandma used to make every Christmas…They are SO good. The whole while I was making them, I was reliving Christmases past…we always used to spend Christmas Eve at her house, lots of food, and tons of homemade cookies, candies and treats….us kids were always so excited to open our gifts, and after the frenzy of flying wrapping paper, bows and ribbons, “thank you!’s” being yelled across the room (we were a LOT of people, and it got noisy!), and the cleanup of the aftermath of the gifts…we’d go into the kitchen, sit around the table and play board games. We’d have the best time ever…it is one of my favorite memories of growing up. I miss my grandma, especially at this time of the year. I honor her memory every Christmas with her recipes. See less

See this at: hostesswiththemostes...| Added on 08/25/09

Preheat oven to 425 degrees and line a baking sheet with parchment. In small bowl combine fresh or frozen blueberries and 1 Tbsp flour and toss to...

See this at: ricekrispies.com| Added on 08/02/09

See a detailed list of ingredients Why use Kellogg's® Rice Krispies®? 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S COCOA KRISPIES cereal. Stir until well coated.... See more

See a detailed list of ingredients Why use Kellogg's® Rice Krispies®? 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S COCOA KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room... See less

See this at: ricekrispies.com| Added on 08/02/09

I have alot of nephews and nieces for a 16 year old. 12 right now. And one more is going to be adopted when he is born :D my 1 1/2 year old niece is allergic to gluten. Which is in pretty much everything. and she is also allergic to peanut butter!... See more

I have alot of nephews and nieces for a 16 year old. 12 right now. And one more is going to be adopted when he is born :D my 1 1/2 year old niece is allergic to gluten. Which is in pretty much everything. and she is also allergic to peanut butter! BUT rice crispy treats are something that she, her 3 year old sister, and I can all make together on this rainy day. The 3 year old is allergic to tomatoes, and potato's too! SO today, they are both coming over because their mommy *my sister* had a c-section last week. and my mom and i are watching those two girls. So we are off to go have a big sticky bunch of fun! thanks :D See less

See this at: ricekrispies.com| Added on 08/02/09

See a detailed list of ingredients Why use Kellogg's® Rice Krispies®? 1. In large saucepan melt butter over low heat. Add marshmallows and cocoa powder. Stir until completely melted. Remove from heat. Stir in peppermint and chocolate flavorings. 2.... See more

See a detailed list of ingredients Why use Kellogg's® Rice Krispies®? 1. In large saucepan melt butter over low heat. Add marshmallows and cocoa powder. Stir until completely melted. Remove from heat. Stir in peppermint and chocolate flavorings. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter, marshmallows and cocoa powder on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peppermint and chocolate flavorings, stirring until combined. Follow steps 2 and 3 above. Microwave cooking times may vary. Note For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight... See less

See this at: ricekrispies.com| Added on 08/02/09

See a detailed list of ingredients Why use Kellogg's® Rice Krispies®? 1. In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal and marshmallows. 2.... See more

See a detailed list of ingredients Why use Kellogg's® Rice Krispies®? 1. In large saucepan, melt chocolate morsels and peanut butter over low heat; stirring constantly. Remove from heat. Stir in KELLOGG'S RICE KRISPIES cereal and marshmallows. 2. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch baking pan coated with cooking spray. Chill in refrigerator about 45 minutes. Cut into 18 bars. Serve by inserting plastic or wooden stick into each bar. MICROWAVE DIRECTIONS: In large microwave safe bowl, melt chocolate morsels and peanut butter at MEDIUM power for 2 to 2 1/2 minutes. Stir until smooth. Add remaining ingredients. Stirring until well coated. Follow step 2 above. See less

See this at: ricekrispies.com| Added on 08/02/09

See a detailed list of ingredients Why use Kellogg's® Rice Krispies®? 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. 2. Add KELLOGG'S RICE... See more

See a detailed list of ingredients Why use Kellogg's® Rice Krispies®? 1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. 2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until combined. Follow steps 2 and 3 above. Microwave cooking times may vary. Note For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows. Diet, reduced calorie or tub margarine is not recommended. Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax... See less

See this at: foodandwine.com| Added on 07/19/09

* Make the brownies: Preheat the oven to 350°. Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking...

See this at: hostesswiththemostes...| Added on 06/29/09

Beat butter at medium speed until creamy. Gradually add sugar and brown sugar, beating well. Add egg and vanilla, beat till combined. Combine flour,...

See this at: bhg.com| Added on 07/13/09

From red velvet mini cakes to cherry-filled vanilla cupcakes, these irresistible recipes are sure to delight you. You'll make them again and again!

See this at: whippedtheblog.com| Added on 07/11/09

Although I am desperately trying to diet a bit, I fell prey to two of these the other day at my friend Marianne’s house. I just cannot resist baked goods. I suppose I will have to just compensate with more exercise! I have always been a fan of... See more

Although I am desperately trying to diet a bit, I fell prey to two of these the other day at my friend Marianne’s house. I just cannot resist baked goods. I suppose I will have to just compensate with more exercise! I have always been a fan of oatmeal cookies. These were especially good with a heaping cup of shredded coconut mixed in with the usual suspects (nutmeg, cinnamon, walnuts and chocolate chips). Marianne got the recipe from a commemorative cookbook made for a friend who was married. Great idea for showers and bachelorette parties… ask each guest to contribute a favorite recipe and make copies for all who attend! See less

See this at: whippedtheblog.com| Added on 07/11/09

This is Clint’s Mom’s Coconut Cake. I have never met her and the only thing I know about her is that she makes an addicting coconut cake. The first time I crossed its path, all circumstances were aligned to put it on an extra high pedestal. We... See more

This is Clint’s Mom’s Coconut Cake. I have never met her and the only thing I know about her is that she makes an addicting coconut cake. The first time I crossed its path, all circumstances were aligned to put it on an extra high pedestal. We attended one of those “underground dining” events. You pay to go to a random place where you are served a meal at the “secret” location. Our event was hosted at my friend Clint’s wine and floral shop. The wine and flowers set a great scene. Our expectations were high. We were on the edge of the seats. Sadly, as the food was served, it all went downhill. At one point we were served an undercooked mound of bread with an overly large bunch of herbs as a garnish. Inside, we found a full quail with all the little bones and steamed skin. The idea may have been grand but the execution… bad. Really bad. Skip to the end of the night. Disappointed. Hungry. Slightly intoxicated. Whispers in the crowd… Clint has one of his mom’s coconut cakes. Clint’s Mom’s... See less

See this at: whippedtheblog.com| Added on 07/11/09

Let the cookie baking begin!!! Last weekend, we baked up about 8 dozen cookies to give away to friends, neighbors and clients. It was the most warm, festive, sugar-high, Christmas-spirited day. For a few weeks, we perused all my December food... See more

Let the cookie baking begin!!! Last weekend, we baked up about 8 dozen cookies to give away to friends, neighbors and clients. It was the most warm, festive, sugar-high, Christmas-spirited day. For a few weeks, we perused all my December food magazines and searched cookbooks marking possible recipes. Then, we made a long list and my husband and I took turns picking favorites until we had 5 different recipes. Unfortunately, a number of them were thwarted by the total sell-out in the baked goods aisle at the store. I have never seen anything like it in an American grocery store. The shelves were nearly bare! But, I love a good excuse to change directions and be spontaneous. Still lurking and waiting to be bought were a number of bottles of large, salted macadamia nuts. Although I love white chocolate, macadamia nut cookies, I have never made them myself. I searched online and found this recipe that was rated highly by all who tried it. Honestly, this was the best cookie dough/beater... See less

See this at: lottieanddoof.com| Added on 07/11/09

I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with... See more

I use the word “favorite” too often. But this time I think I mean it. This cake is the cake I make for myself. I don’t share it. I don’t bring it to work. I don’t even let Bryan have a slice unless he begs or I am feeling particularly enamored with him. It is everything I could want in a sweet. A moist buttermilk cake with a healthy crumb topped with a creamy caramel glaze. The cake is just the right amount of sweet. I’ve made this so many times and each time I fall in love with it all over again. Of course even as I type this I am thinking of other favorite cakes, which I will eventually get around to sharing— but this is the most important. Make it for yourself and don’t share it with anyone. GREEN CITY MARKET REMINDER: If you’re in Chicago, don’t forget that the Green City Market is still up and running all winter long! Every other Saturday indoors at the Nature Museum. Lots of great vendors and plenty of chef demonstrations. Recent purchases include: yukon gold potatoes, pecans!,... See less

See this at: lottieanddoof.com| Added on 07/11/09

I don’t like Valentines Day. I don’t really like holidays for that matter. I like regular days. Sure, I manage to enjoy myself at a 4th of July picnic, and I like cooking Thanksgiving dinner and I even enjoy the time leading up to Christmas and New... See more

I don’t like Valentines Day. I don’t really like holidays for that matter. I like regular days. Sure, I manage to enjoy myself at a 4th of July picnic, and I like cooking Thanksgiving dinner and I even enjoy the time leading up to Christmas and New Years. But I would generally prefer it were just a Saturday. Any Saturday. Holidays can sometimes put too much pressure on us to “have fun” or to evaluate our lives. Do we have enough friends? Do we get along with our families? Do we have a valentine? Blah. I have a valentine, a very sweet valentine. And as much as I dislike the holiday, I can’t resist a recipe for white chocolate truffles and so I made these for Bryan. I also know that some of you do like the holidays and take life a little easier than I do, so these are for you too. A relatively simple and elegant little treat for the people you love or for yourself. The recipe makes enough to share, so I am bringing some to my friends at work. They sure are pretty packed in little boxes.... See less

See this at: lottieanddoof.com| Added on 07/11/09

Oh boy. Baked is the name of a bakery in Red Hook, Brooklyn that is worth a visit next time you are in NYC. Baked is also the title of a cookbook that the bakery recently published, which has been getting lots of press. With good reason—it is... See more

Oh boy. Baked is the name of a bakery in Red Hook, Brooklyn that is worth a visit next time you are in NYC. Baked is also the title of a cookbook that the bakery recently published, which has been getting lots of press. With good reason—it is exceptional. And perhaps most exceptional of all is their Sour Cream Coffee Cake with Cinnamon Swirl. It is a dream come true. The cake is moist and tender with swirls of cocoa and cinnamon and the crumb topping is exactly right—not too overwhelming but just gives that cake that extra crunch it needs. It is a recipe I will make again and again. So far, I have also made a spicy version of Baked’s brownies as well as the raspberry breakfast bars, both of which were posted over at Smitten Kitchen. They were both great. The book is full of good recipes, even though it is a little heavy on chocolate for my taste. For those of us that are already fans of the bakery we will be happy to make some of our favorite recipes at home. The rest of you will be... See less

See this at: lottieanddoof.com| Added on 07/11/09

* 1 cup blanched almonds (whole, slivered, or sliced), toasted * 2 tablespoons sugar * 1 large egg * 1/3 cup cold heavy cream * 1/4 cup cold whole milk * 1/4 teaspoon pure almond extract * 1 3/4 cups all-purpose flour * 1 tablespoon baking powder *... See more

* 1 cup blanched almonds (whole, slivered, or sliced), toasted * 2 tablespoons sugar * 1 large egg * 1/3 cup cold heavy cream * 1/4 cup cold whole milk * 1/4 teaspoon pure almond extract * 1 3/4 cups all-purpose flour * 1 tablespoon baking powder * 1/4 teaspoon salt * 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces * 1/4 cup sliced almonds (optional) Preheat the oven to 400° F. Line a baking sheet with parchment paper. Divide the toasted almonds in half. finely grind 1/2 cup in a food processor or blender with the sugar, taking care not to overgrind the nuts and end up with almond butter. Finely chop the other 1/2 cup of almonds. Stir the egg, cream, milk and almond extract together. Whisk the flour, ground almond/sugar mix, baking powder and salt together in a large bowl. Drop in the butter and, using your fingers toss to coat the pieces of butter with flour. Quickly, rub the butter with your fingers into the dry ingredients until the mixture is pebbly. You’ll have... See less

See this at: lottieanddoof.com| Added on 07/11/09

Wow, these were some good cookies. I made them to celebrate my friend Sarah’s 10,000th day. The fact that I almost made them again less than a week later is proof that you need to try them. There are very few recipes that I repeat—why bother when... See more

Wow, these were some good cookies. I made them to celebrate my friend Sarah’s 10,000th day. The fact that I almost made them again less than a week later is proof that you need to try them. There are very few recipes that I repeat—why bother when there is so much left to try? This is a recipe I will make again and again. These delicate sandwich cookies melt in your mouth and the combination of the toasted, nutty, buttery cookie with the tangy, sweet cream cheese filling is really all I could ask for in a sweet. I might go make some right now. This recipe is from a recent cookbook purchase, The Sweet Life by the very talented Kate Zuckerman. The book features desserts from Chanterelle in New York City. It is a beautifully photographed book and so far I have been really happy with everything I have made from it. At first I was turned off by the tone of the writing, something about it felt too bossy. Zuckerman can be very didactic and controlling. I found myself wanting to rebel against... See less

See this at: bhg.com| Added on 07/01/09

A chewy oat base, creamy candy-bar-laced filling, and dense chocolate topper add up to the ultimate bar cookie. For a satiny finish, spread the fudge...

See this at: recipezaar.com| Added on 07/06/09

Try the Tropical 7 Layer Twist Bars recipe from Recipezaar.com.

See this at: bbcgoodfood.com| Added on 07/06/09

607 kcalories, protein 6.7g, carbohydrate 59.1g, fat 39.3 g, saturated fat 22.2g, fibre 1.3g, salt 0.71 g Recipe from olive magazine, June 2009. Save...

See this at: epicurious.com| Added on 07/03/09

Heat oven to 350°F. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well...

See this at: epicurious.com| Added on 07/03/09

Prepare barbecue (medium-high heat). Whisk first 3 ingredients in large bowl to blend. Add peach halves; toss to coat well. Place peaches, cut side...