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cooking.nytimes.com
This recipe is by Dana Bowen and takes 5 to 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Chewy banana oat muffins with an easy streusel topping.
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A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
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A really good, moist spice cake. Especially good with the Allspice Cream Cheese Frosting.
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Pumpkin bread nicely spiced with cinnamon, cloves, and nutmeg is a festive treat for any occasion.
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Spritz cookies are buttery Scandinavian sweets made by forcing ("spritzing") dough through a press, creating fun shapes.
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This dressed-up pound cake-style lemon loaf has a delicate hint of ginger. The decadence of Grand Marnier makes this lemon loaf special. Great with Earl Grey tea or ice wine.
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Get Polenta Birthday Cupcakes with Mascarpone Frosting Recipe from Food Network
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Turn your favorite ice cream flavor into pie!
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This cake is different twist on the usual pineapple upside down cake. It is a wonderful cake served anytime, everyone will love it.
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Sheets of red and green butter cookie dough are rolled around each other to make a log of spiraling colors. Sliced into colorful pinwheels, these heirloom cookies are the perfect holiday treat. They can also be made in a chocolate-vanilla pinwheel variation.
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This delicious pie recipe plays up one of the most popular fruit flavor combinations! Ripe bananas and fresh strawberries are cooked with honey and juice until soft and tender. The mixture is poured into a pie crust and topped with a lovely cinnamon and nutmeg crumble topping.