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    You are in: Home / Cookbooks / Desserts
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    53 recipes in

    Desserts

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    Surprisingly, this works. Perfect when you need just a little something for one or two. Adapted from a recipe posted at The Kitch'n. http://bit.ly/OsFMa

    Recipe #388669

    From Mom's recipe box.

    Recipe #336342

    Recipe uses large pearl tapioca and a crock pot. Recipe courtesy Alton Brown, 2004.

    Recipe #197836

    No idea who Anita might have been... "cooking time" is actually refrigerator (unattended) time.

    Recipe #315639

    1 Reviews |  By Jenn717

    Apple crisp that uses oatmeal raisin cookie dough for the topping. This is something that just sounded good one day. I used half a package of Toll House place and bake dough and baked the other half as cookies. :) My oven runs a bit odd, so cooking times are guesstimated.

    Recipe #330261

    Another recipe from Irony-chan.

    Recipe #332167

    From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper."

    Recipe #331846

    This cheesecake is only lightly sweet, and loaded with breakfast-y ingredients like orange juice and oats. It could, of course, be served for dessert, but why not make it for breakfast? Originally in _River Cottage Every Day_ by Hugh Fearnly-Whittingstall, reposted at Serious Eats by Caroline Russock. http://bit.ly/hl2gHq

    Recipe #453518

    This beignet recipe is a little different, as it uses milk instead of water. Adapted from John Besh's _My New Orleans_, as posted at Serious Eats by Caroline Russock. http://bit.ly/ciB1u8

    Recipe #415210

    Adapted from a recipe at _Time Out New York_, after a confection produced at Tribeca Treats.

    Recipe #365303

    This can be served as a dessert, or as a brunch item. For a different taste, replace the challah with raisin bread. You can even make this in a crockpot on low for 6 hours for a yummy Christmas morning treat (pour the syrup over the top, instead of in the bottom, if you do it that way).

    Recipe #332983

    2 Reviews |  By KelBel

    I Love fried cheesecake when I go to restaurants, okay, I love fried anything! I have always wanted an easy way to make it, and here it is. Recipe courtesy Guy Fieri from Guy's Big Bite on foodnetwork.com

    Recipe #311720

    After trying "orange fluff" posted by another chef - I was inspired to create this for myself. I love ice cream and chocolate, and I find that this a great way to curb my cravings and in generous helpings too! Great for those on low-calorie diets.

    Recipe #121019

    I have no idea where I got this one...

    Recipe #321097

    From the Syllabub blog at blogspot.com. Use to frost recipe #292701. Yum! Makes enough to frost a two-layer (or four-split-layer) 9" round cake.

    Recipe #292602

    About half as sweet and slightly chunky, this is Nutella for grownups. Use the best quality cocoa powder you can find; Valhrona is excellent. Adapted from a recipe by Lucy Baker at Serious Eats. http://bit.ly/gbXilj

    Recipe #443980

    Adapted from a recipe by Garrett Kern of Garret's Table (http://www.garretkern.com).

    Recipe #359108

    Adapted from a recipe by Diane on allrecipes.com. Modified slightly to reduce fat and make it moister. Freezes well. Can be vegan if you leave out the sour cream. Can replace half the all-purpose flour with whole-wheat flour if you choose. Natural cocoa powder is preferred to Dutched; the slight astringency will cut through the sweetness and richness better. Greasing and powdering the pans helps with release; using cocoa powder instead of flour prevents tell-tale white spots on the dark surface of the cakes (but you can use flour in a pinch).

    Recipe #319696

    Adapted from a recipe by M. Wassenaar at Allrecipes.com. Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge.

    Recipe #361528

    My kids love these things and they are so simple to make.

    Recipe #279585

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