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    You are in: Home / Cookbooks / Delectable Desserts!
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    303 recipes in

    Delectable Desserts!

    Dessert recipes that I have collected.
    « Previous 1 2 3 4 . . . 14 15 16 Next »
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    These adorable “portion perfect” Raspberry Swirl Cheesecake Minis will be just the ticket to end your meal on a sweet note without blowing your entire diet! Fresh raspberry sauce is marbled through the decadent and creamy cheesecake, which tops off a crunchy, chocolate cookie crust. From Menu Musings.

    Recipe #514180

    Looking for a way to use up an abundance of apples, I stumbled across this recipe on Pinterest and traced it to bunnysoven.com. She gives credit to Examiner.Com, from Anne Marie Hurley, Livonia, Michigan. I took the liberty of tweeking this just a little. What makes this cake killer is the caramel frosting you make and pour over the cake. Make the cake let it cool , make the caramel sauce and pour the hot caramel sauce over the cake. Uh huh, gooey delicious caramel over a moist apple filled cake. It's easy, fast to make and incredibly delicious. This is a keeper!

    Recipe #514058

    Chocolate chips, pecans, peanut butter chips-it had me there. From the Barefoot Contessa show, Wedding Anniversary(her and Jeffrey's 45th!). She's replicating a delicious cookie from a restaurant in New York. Enjoy!

    Recipe #513145

    From Good Eats, episode: Ginger: Rise of the Rhizome. I might try adding a vanilla bean to the simmering water next time. Or how about adding a little lemon peel? The candied ginger is also good dipped in dark or bittersweet chocolate.

    Recipe #512659

    If you love a thick fudgy brownie, where the inside is almost a bit under-done, but the crackly edges, this may become your favorite. This is brownie bark. Basically, the entire pan is full of edge pieces (now there’s no need to hoard the corners). From heathersfrenchpress.com

    Recipe #509952

    My sister turned me on to Sheila G's brownie brittle. Yum! I immediately went to the computer to see if I could make this at home. This is the original version. From cleanslatefarm.com. And Dave Lenweaver The trick with this recipe is four-fold but don’t worry, they’re easy. First. Use a real sheet pan like the ones in restaurants. There are several good ones available. Proper baking requires heavy gauge metal to distribute the heat evenly. Vollrath makes a good one and you can buy them at a restaurant supply store. Second. As long as you are at the restaurant supply store get a silicon baking mat to fit the pan. I still use parchment paper. Third. Bake the brittle until it’s almost overdone. Unlike a regular brownies, you want it to dry out…kind of. Watch it like a hawk. Fourth. Let it cool well so when you do eat the entire batch in one night you can at least say you had some self control.

    Recipe #509951

    The finishing touch from the opening of Thrive Kitchen menu in Santa Monica, California. Contributed by Peggy Kotsopoulos(host of television show Peggy K’s Kitchen Cures on Veria Living TV, and author of Kitchen Cures) for Thrive Forward, which is all about a plant based diet, healthy living, and having fun. If you can't find coconut sugar, I would try substituting coconut, ground fine, with raw sugar. The computer doesn't recognize chia seed, so I put it in parenthises(sp?)

    Recipe #509514

    The first cookies I won a ribbon for in the state fair! From the Ghirardelli web site.

    Recipe #509139

    These would be great for a party or Christmas tray. I haven't tried this yet, but the salty sweet combination has me intrigued, and then it's covered in chocolate, yum. From Girardelli chocolate site.

    Recipe #509057

    Oh my goodness, this looks so good! Putting here for safekeeping! Recipe courtesy Amy Thielen, show: Heartland Table, Episode: Butter Show

    Recipe #508543

    These Apple Pie-like Cookies are made of real Pie Crust layered with sticky Caramel, and a slathering of Apple Pie Filling, topped with a flaky and adorable Cinnamon & Nutmeg lattice crust.. So good. I use a jar lid for a cookie cutter. You can make these as large or as small as you like. From OhBiteIt. Go to their website for mouthwatering pictures. For a variation, use chocolate frosting and cherry pie filling. Yum. Maybe next time I will use blueberry filling with cream cheese to spread instead of caramel....or how about using jam instead of pie filling?

    Recipe #508540

    This looks so good! I have lots of apples right now and making this for a potluck. This comes highly recommended. Posted here for safekeeping.From Elite Reviewing.com.

    Recipe #508451

    This from the show Pioneer Woman with Ree Drummond. This recipe is different from the other one posted. You can use other berries and it turns out delicious! I'm trying to eat healthier but this is such a treat. Enjoy!

    Recipe #507851

    Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!

    Recipe #507840

    Fresh pineapple and coconut are some of the main ingredients in Caribbean(and assuredly in authentic Antigua and Barbuda cuisine). Here they get pureed to a smooth and creamy deliciousness! Adapted from a recipe by Vegetarian Times magazine.

    Recipe #507250

    If you want to make a very quick, very easy dessert that also happens to yield impressive results, look no farther than the freezer section of your grocery store, where you can find frozen sheets of ready-made puffed pastry. Puffed pastry is a magical substance—it looks like nothing in the package, but bakes into a puffy, golden, textural substance that make the perfect crust for fruit tarts, chocolate pastries, hors d’oeuvres…the list goes on. From Ree Drummond, the Pioneer Woman.

    Recipe #506525

    Almonds, cashews, pumpkin seeds and cranberries, oh my! You don't have to feel guilty about eating this, since it has a lot of vitamins aside from the sugar and honey. It does take a little time for the sugar to get to the right temperature and you do need a candy thermometer to make this too. I may experiment with this and use a little cinnamon, add other nuts, etc. From Adventures in Cooking.

    Recipe #506284

    A decadent raw truffle featuring almonds, dates and cocoa powder, and a touch of cinnamon, nutmeg and cayenne.

    Recipe #506204

    These are pretty little bites. The frosting has grenadine in it, so is a pretty pink! This comes from Aaron McCarty, winner of the Next Food Network Star. Yummy!

    Recipe #356033

    Cherry Cheesecake Bites!! What a great idea! Plump and sweet Cherries, coated in rich and thick cheesecake-ish heaven..and then dusted with Graham Cracker crumbs!! You can use jarred cherries if you like or strawberries or any fruit of choice! It only takes about 10 minutes to create one of the most amazing and out of this Universe, sweet little fruity bites EVER! If you like Cherry Cheesecake, if you like quick and easy-to-eat snacks, you’ll totally adore these interactive and delicious gems..seriously! Prep time is approximate, depending on how many of these little luscious bites you make. To make this vegan, use vegan cream cheese. From Oh Bite It.

    Recipe #505891

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