See this at: realsimple.com| Added on 12/10/09

Jennifer333: I usually don't like sugar cookies but for some reason, these are really good. This is a basic dough for using cookie cutters. Roll the...

See this at: realsimple.com| Added on 12/10/09

* Do not refrigerate the basic sugar cookie dough after making it (do not substitute slice-and-bake dough in this recipe). * Stir in 1 cup chopped...

See this at: realsimple.com| Added on 12/07/09

* Heat oven to 350° F. Place the flour, sugar, salt, baking soda, and butter in the bowl of a food processor and pulse several times until the...

See this at: foodnetwork.com| Added on 11/12/09

* 3/4 cup cake flour * 1 1/2 teaspoons ground cinnamon * 1 1/4 teaspoons ground ginger * 3/4 teaspoon ground allspice * 6 large eggs, separated * 1/3...

See this at: food2.com| Added on 11/11/09

My obsession with pistachios has taken another turn... It began with the humble nut, cracked open to reveal a lovely, slightly salty, snack. Then it was the pistachio-flavored puff pastry shaped into vol au vents, then pistachio cream layered onto... See more

My obsession with pistachios has taken another turn... It began with the humble nut, cracked open to reveal a lovely, slightly salty, snack. Then it was the pistachio-flavored puff pastry shaped into vol au vents, then pistachio cream layered onto decadent chocolate cake. This time my craving it took the form of sour cream cookies. These pistachio-laden cookies are a riff on a particular sour cream cookie, which has always had a special place in my heart - and my stomach. During my first restaurant job, I got into the (wildly popular) habit of bringing home-baked sweets to work on a regular basis. One particular day, I had a seriously dangerous excess of cashew – sour cream cookies. (Those who know me well know the truth: cookies are my weakness. It is a proven fact that I can…okay, have…alright, am…eating an entire batch of cookies as I write this.) So, that day, I brought those little temptresses to work. At 10 a.m. one of my favorites chefs to work with at the restaurant, Chef L.,... See less

See this at: foodnetwork.com| Added on 11/06/09

* 1/2 cup sugar * 2 tablespoons all-purpose flour * 3 eggs, beaten * 1 1/2 cups peeled, chopped, and toasted hazelnuts * 8 ounces bittersweet...

See this at: recipezaar.com| Added on 03/11/09

On Mar 8, 2009 I used just the icing from this recipe, but it turned out so lovely! I used it for my son and dad to make a cake for boyscouts. I only...

See this at: allrecipes.com| Added on 02/16/09

SUBMITTED BY: Jill Saunders PHOTO BY: tahoegirl "Whenever you make these cookies for someone, be sure to bring along several copies of the recipe! You...

See this at: godiva.com| Added on 02/05/09

Brownies: 1/3 cup all-purpose flour 3 tablespoons Godiva Dark Chocolate Truffle Hot Cocoa Powder 1/8 teaspoon baking soda 1/8 teaspoon salt 3 bars (1.5 ounces each) Godiva Dark Chocolate, chopped 5 tablespoons unsalted butter, cut into 1/2-inch... See more

Brownies: 1/3 cup all-purpose flour 3 tablespoons Godiva Dark Chocolate Truffle Hot Cocoa Powder 1/8 teaspoon baking soda 1/8 teaspoon salt 3 bars (1.5 ounces each) Godiva Dark Chocolate, chopped 5 tablespoons unsalted butter, cut into 1/2-inch pieces 1/2 cup granulated sugar 1 tablespoons light corn syrup 1 tablespoon water 3/4 teaspoon instant espresso powder 1 large egg 2 teaspoon vanilla extract 1/4 cup finely chopped walnuts or pecans Mocha Fudge Filling: 2 tablespoons coffee liqueur 2 teaspoon vanilla extract 1/2 teaspoon instant espresso powder 3 bars (1.5 ounces each) Godiva Dark Chocolate, chopped 1/4 cup evaporated milk 1 tablespoons light corn syrup 1 tablespoons unsalted butter, softened Make Brownies: 1. Position oven rack in center of oven. Heat oven to 350°F. Line bottom of 15 1/2 x 10 1/2 x 1-inch jellyroll pan with foil, leaving 2-inch overhang on short ends of pan. Fold overhand underneath pan. Generously butter foil and sides of pan. 2. In a small bowl, whisk... See less

See this at: allrecipes.com| Added on 01/19/09

SUBMITTED BY: WILLOWSMOM99 PHOTO BY: TheCosmeticQueen "This recipe comes from my mother-in-law in Canada. It's the most moist corn bread that I have...

See this at: epicurious.com| Added on 03/11/08

Make the topping: In a small bowl stir together well the butter and the brown sugar and spread the mixture evenly in a well-buttered 9- by 2-inch...

See this at: epicurious.com| Added on 02/13/08

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. Chop chocolate into small pieces....

See this at: bakeorbreak.com| Added on 02/13/08

I too fell in love with vanilla bean paste- There’s nothing better than seeing those gorgeous flecks in your baked goods, and it just tastes so much more flavorful than the extract. The cupcakes look and sound wonderful, and filling the center with... See more

I too fell in love with vanilla bean paste- There’s nothing better than seeing those gorgeous flecks in your baked goods, and it just tastes so much more flavorful than the extract. The cupcakes look and sound wonderful, and filling the center with chocolate is a great excuse to leave off the fussy icing off the top! * 4 Julie O'Hara // Jan 10, 2008 at 9:06 am Sounds like a really good one–and these definitely don’t need icing. I recently tried filling muffins with peanut butter and my problem was that it exploded out the top:) Julie * 5 jennifer // Jan 10, 2008 at 10:37 am JEP, I love that vanilla bean paste. I think you’ll be pleased. Patricia, I would be lost without King Arthur’s deliveries. If not for them, I would have to do without a lot of things. Hannah, those little flecks make me giddy! Julie, I can empathize with your cupcake filling problems. A few of these lost the chocolate completely out of the bottom. I’m glad I experimented a bit to get some of them to work. * 6 Anita... See less