An ultra tender cake with slightly crisp edges and a perfectly white chocolate lemon-y molten lava gooey center, this Lemon Lava Cake is surprisingly easy and so decadent! http://showmetheyummy.com /search/?q=%23lemonlavacake&rs=hashtag /search/?q=%23moltenlavacake&rs=hashtag

Lemon Lava Cake

An ultra tender cake with slightly crisp edges and a perfectly white chocolate lemon-y molten lava gooey center, this Lemon Lava Cake is surprisingly easy and so decadent! http://showmetheyummy.com /search/?q=%23lemonlavacake&rs=hashtag /search/?q=%23moltenlavacake&rs=hashtag

Pecan Pie Muffins

Pecan Pie Muffins

Pecan Pie Muffins [Preheat oven to Grease muffin pan; Mix 1 c brown sugar, c flour, 2 c chopped pecans; In a separate bowl mix c butter, and 2 eggs; Stir in dry ingredients; Fill muffin cups to full; Bake for minutes]

Parisian Flan (French Custard Pie)

Parisian Flan (French Custard Pie)

Ricardo's recipes : Parisian Flan (French Custard Pie) - just use your favorite GF baking flour in place of the all-porpoise flour for the crust!

NYT Cooking: This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool%2...

Dark Chocolate Pudding

NYT Cooking: This rich, creamy confection crosses a classic, American, cornstarch-thickened chocolate pudding with a luxurious French egg-yolk-laden chocolate custard called pot de crème. It has a dense, satiny texture and a fudgelike flavor from the combination of bittersweet chocolate, cocoa powder and brown sugar. Make sure to serve it with either whipped cream or crème fraîche for a cool%2...

NYT Cooking: In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a res...

Ruth Reichl’s Giant Chocolate Cake

NYT Cooking: In her new book, "My Kitchen Year: 136 Recipes That Saved My Life," Ruth Reichl calls this the cake that cures everything. The recipe produces a large stacked rectangular layer cake with whipped cream cheese in the frosting to add lightness and stability. The cake is very tender, based on a technique she first started using when she was a cook at the Swallow, a res...

NYT Cooking: This absurdly decadent chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake ...

Blackout Cake

NYT Cooking: This absurdly decadent chocolate cake came to The Times in a 1991 article by Molly O'Neill about Ebinger’s, the legendary chain of Brooklyn bakeries that closed its doors in 1972 after 74 years in business. Their wildly popular blackout cake, a three layer devil's food cake filled with dark chocolate pudding, slathered with chocolate frosting and covered with chocolate cake ...

Get School-of-Fish Cupcake Cake Recipe from Food Network

School-of-Fish Cupcake Cake

Pinterest
Search