361 triple recipes

Breaded tofu cutlets using the freeze-thaw method for meaty texture, marinated in ginger and soy, then triple-coated in flour, tofu batter, and cornmeal before frying golden.

Soft drop cookies loaded with apricot nectar, apricot preserves, and chopped dried apricots for triple fruit flavor in every bite.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Chocolate cannoli cake turns the Italian classic into a layered loaf: butter cake split and filled with a sweet ricotta cannoli cream studded with chocolate chips and dried fruit, then drizzled with chocolate sauce.

Moist spiced apple scones with concentrated dried apple chunks, applesauce for tenderness, and triple warm spice. A lower-fat scone with a crackly cinnamon-sugar top.

Caramel chocolate pecan pie with a toasted pecan crust (no flour), a melted caramel middle, and a silky chocolate top layer. A no-bake-filling triple-stack indulgence.

This is a very pretty cake with the thin sliced almonds and the sugar not dissolved on top.

Triple-chocolate mocha truffle cookies with melted chocolate, cocoa powder, chocolate chips, and instant coffee. Fudgy, intensely rich, and coffee-laced.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Velvety chocolate cheesecake with spiced chocolate wafer crust, triple chocolate filling from cocoa, melted chocolate and whipped cream, garnished with chocolate curls.

Chocolaty double cruncher cookies with rolled oats, crushed corn flakes, coconut, and a chocolate filling. A crunchy sandwich cookie with triple texture.

Triple-wheat bread machine loaf with bread flour, whole wheat flour, wheat germ, and cracked wheat, sweetened with honey and enriched with evaporated milk. Hearty, nutty, dump-and-go.

Pumpkin spice bread with whole wheat flour, oats, dates, and maple syrup instead of refined sugar. Buttermilk keeps the crumb moist and tender with a triple-spice warmth.

Mango chicken Pappacito's-style pan-sears pounded chicken breasts in seasoned flour, then glazes them with a garlicky mango-orange purée finished with toasted almonds.

Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.

Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.