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These classic cut-out cookies are easy when you use parchment paper to wrap and chill the dough, then roll out and bake the cookies.
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Two cups of your favorite berries are baked in a soft cakey cobbler -- just mix, pour, bake and eat!
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Chocolate chip and blueberry muffins are a fun breakfast or brunch version of the traditional blueberry muffin.
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These tender delights are simply and perfectly spiced with cinnamon.
www.delish.com
"Kids like hummus," says Alice Waters, "and they like to make the little flatbreads and heat them like tortillas; the whole process is irresistible, and the price is practically nonexistent."
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Fruit cake soaked in whiskey. Should be made a month in advance, if you can wait that long (I can't!). You'll need some cheesecloth for giving this cake its trademark bourbon wrap.
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Down Home with the Neelys has inventive recipes like these irresistible crostini.
cooking.nytimes.com
This buttery almond cake with lemon curd baked inside is like the ultimate citrus tart, without the heartbreak of pie crust It's fancy enough to be served as a dinner party dessert, yet substantial enough to be served with Sunday brunch (Bonus: you'll have several tablespoons of lemon curd left over
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Oatmeal cookies spiced with cinnamon and made chocolaty with cocoa and chocolate chips.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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These chocolaty cupcakes are livened up with a pinch of cayenne pepper and a hint of coffee flavor.
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Chocolate-covered cherries in cookie form taste as good as they sound!