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"Really quick easy, really delicious. Perfect for picnics or bake sales and lunchboxes when you don't want to deal with messy frostings or streusels. It's like a muffin in cake form. This book: "Cake keeper cakes" is a real winner."
"I have made this 2 times in the past week. it is my new go-to frosting recipe. I use it for everything from fancy retirement party cakes to simple cupcakes.
I like to use 1 1/2 cups shortening and 1/2 cup butter. This gives a nicer flavor and mouthfeel. I only use vanilla, no almond, and get rave reviews. This holds up very well to piping, sp..."
"This was a solid, tasty recipe, but a pain in the butt to cut and serve. It also looked very unappealing in the pan - looked like overly chocolaty rice krispie squares, but thankfully it looked better after I cut them, but then they fell apart even after fully cooled."
"Very creative, very tasty. Great use of a cookie mix to "make it your own" and save time. I used melted white chocolate to fill these instead of caramel, and drizzled caramel on top. Use your imagination, these cookies are a wonderful starting point for a ton of variations."
"A good, solid recipe. However, it seems a bit too acidic with all that lemon juice and vinegar. Maybe I will reduce the vinegar next time or omit it. The chicken was falling apart and I only marinaded for 2 hours as directed. Any longer and I wouldn't have been able to skewer them. Perhaps increase the garlic too. The marinade makes quite a bit of..."
"i like to add a bit more sugar than called for. They also freeze well for make ahead preparation. Just thaw on cookie sheets while oven preheats then bake as usual."
"I found the batter to be quite runny and the waffles to be limp. I definitely cooked them for long enough too. I will stick to my Cook's Ilustrated buttermilk waffle recipe or yeasted overnight waffle recipe. They have better texture and more depth of flavor."
"This is the easiest caramel topping ever and absolutely delicious. No need to fuss over cooking caramel on the stove - this carmelizes on its own in the oven. I used a glass baking dish so I could gauge the browning of the bottoms and the caramel."
"This recipe is a must-try. Even if it's just so you brag and say "I've tried the BAKED Brownie recipe". So far I have made it with both dark chocolate as called for in the recipe and with milk chocolate because it's what I had on hand. Both were wonderful. Dense and chewy chocolate bliss."