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"Utterly decadently wonderful! The recipe works perfectly and the result is divine: the only reason I've not given it 5 stars is because you can't taste the Nutella at all. Next time I make it (and I *will* be making it again!), I'll try with slightly less chocolate and slightly more chocolate spread."
"Let me start by saying that I'm a Brit, so I convert cup measurements to ounces and therefore may have got my proportions a little off, but I did find this recipe rather too floury and not nearly chocolatey enough for my taste. It rose nicely, but the texture was rather dense. I'd certainly consider making it again, but with quite a bit less flour..."
"I just tried the topping with my usual pancake recipe: it was nice, but there was WAY too much vanilla. I have my suspicions that it should actually be 4 TEASPOONS, not tablespoons. Also, there's an ounce of butter in the ingredients list, but no mention of it in the instructions, so I just left it out without any apparent detriment! But maybe one..."
"Fabulous! You can't get graham crackers in the UK, so I made a biscuit base by melting 2oz butter with 2 tbsp golden syrup, then stirring in 6oz crushed bourbon biscuits (Oreo cookies would probably be the closest US equivalent). I then pressed this into the base of the tin and chilled it while making the topping. Not only did it add a delicious c..."
"I just made the sauce as I already have a favourite recipe for scrambled tofu. The sauce was nice, but I found it to be way too thick and salty: try starting with half the amount of flour and salt and working up from there if necessary. Also, although the sauce was tasty in its own way, if you're looking for a convincing vegan analogue of real hol..."
"I also just made the frosting: I only heated the maple syrup just until the surface was completely covered with bubbles, then proceeded as given. Mine didn't set hard or crack, but it *was* very firm, so I reckon I could probably get away with a bit less icing sugar next time. Very good and very mapley!"
"This was a nice variation on the basic buttercream, although I found it needed neither the salt nor the milk. If you're looking for maple frosting though, the one at recipe 100497 tastes more 'mapley'"
"This tasted good in the end, but intially it curdled horribly! I set it back over the simmering water for a little while, beating all the time, then removed it from the heat and beat it a bit more, then left it in the fridge for half an hour before beating it some more: this certainly cured the curdling (although it was probably an unnecessarily o..."
"This was less intensely sweet than my usual beaten butter & icing sugar buttercream, with a richer, smoother mouth feel: I loved it! I added the sugar syrup directly from the pan rather than transferring it to a measuring jug and it still worked fine. I also tried the chocolate version and found that it still worked well with up to twice as much c..."