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cooking.nytimes.com
The name of this cake is somewhat deceiving, since most apple cakes are easier than pie (which is actually never that easy if you’re making it from scratch) In any case, it’s a simple, excellent cake with a tender crumb, subtle spicing and soft pockets of fruit Serve it plain, or with a dollop of ice cream, whipped cream or crème fraîche.
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This dessert is specially made to be put on the grill immediately after removing your meat. Let it cook while you enjoy dinner, and it will be done just as you're ready for dessert!
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A doughnut pan and a little time is all it takes to enjoy these easy doughnut-shaped muffins. Food coloring may be added to the glaze mixture for a holiday breakfast treat.
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Nothing could be easier than mixing a cake batter in a blender! Work quickly to prevent over-mixing.
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Get Pumpkin Creme Brulee Recipe from Food Network
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Try making this family favorite seasonal treat with fresh pumpkin using this recipe.
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Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.
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If you're a fan of the pumpkin bread at Starbucks®, this copycat recipe yields a moist, flavorful loaf that mimics the real thing.
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Here's a flavorful zucchini bread with a pumpkin-like taste because the zucchini are pureed in a blender.
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These gluten-free cookies are guaranteed to impress guests during the holidays.
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Skip the crust for a low-carb, keto version of a brunch staple - quiche with fresh spinach, mushrooms, and cherry tomatoes.
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Chewy cookies with the taste of gingerbread have creamy white chocolate chips for extra flavor and richness.