7,073 recipes
Homemade Mexican horchata with ground rice, milk, sugar, vanilla, and cinnamon served over ice. A creamy, sweet rice drink that soaks overnight and blends smooth the next day.
Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.
Impossible banana cream pie blended in 30 seconds with Bisquick, eggs, milk, and sugar that forms its own crust while baking. Topped with fresh bananas and sweetened whipped cream.
Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.
Easy chocolate mousse blends semi-sweet chocolate chips with boiling water, an egg, cream, and vanilla in a blender. A 5-ingredient, 5-minute chilled dessert that sets in the fridge.
Creamy cheesecake on a chocolate chip cookie crust garnished with fresh strawberries and drizzled chocolate. A three-temperature baking method for a crack-free, silky filling.
Classic French-style chocolate mousse with semi-sweet chocolate, whipped cream, beaten eggs, and a splash of crème de cacao. Silky, airy, and rich enough for any dinner party.
Hot fudge pudding cake that creates its own chocolate sauce as it bakes. A cocoa and honey batter topped with brown sugar and cocoa, then doused with hot water. Magic happens in the oven.
Lemon meringue kisses baked low and slow until crisp and dry. Light-as-air cookies with lemon zest and vanilla from just five ingredients.
Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.
Cheesecake lovers will simply enjoy this healthier version that doesn't take a lot to make.
Lower-fat ricotta cheesecake with no crust, no cream cheese, and no sour cream. Light and fluffy with lemon zest and vanilla, topped with fresh strawberries.
Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.
Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.
Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.
Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.