813 acorn recipes

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

A single-layer fudgy chocolate cake with dark corn syrup, pecans, and a shiny chocolate chip glaze. Brownie-dense and intensely chocolatey, this is the kind of cake you slice thin and savor slowly.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

A delicious low-fat, low-sodium alternative to conventional corn chips.

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Cold asparagus salad with a Chinese-style vinaigrette of rice wine vinegar, soy sauce, and sesame oil. Marinate overnight for deeper flavor, top with butter-toasted sunflower seeds.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Robb's caramel pecan pie: a deeper, richer take on classic pecan pie with a cooked caramel base of brown sugar, butter, and cream poured over toasted pecans. Silky, buttery, and unforgettable.

Irish cream balls combine crushed vanilla wafers, toasted pecans, cocoa, and Irish cream liqueur into no-bake boozy bites rolled in powdered sugar. The grown-up holiday cookie tray staple.

Soft, cinnamon-swirled quick bread made with buttermilk and vanilla, topped with a crumbly streusel that bakes into golden ribbons. No yeast needed. One loaf, one hour, pure warmth.

Baked bananas in a buttery caramel syrup scattered with raisins and pecans. A simple, old-fashioned dessert ready in 45 minutes, served warm with whipped cream.

Caramel popcorn crunch with pecans and almonds, coated in homemade caramel and optionally dipped in chocolate. Crispy, crunchy, and impossible to stop eating.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Speedy chocolate cookies made with cocoa powder and corn syrup, no chilling needed. Dip in water then granulated sugar for sparkly tops that crackle as they bake.

Swedish ginger cookies (pepparkakor) made with dark corn syrup, cinnamon, cloves, and ginger. A spiced roll-and-cut dough that bakes thin and snappy for the holidays.