Search Results (24,783 found)
www.allrecipes.com
Sweet and chewy oatmeal base covered in a layer of chocolate and nuts. Irresistible.
www.allrecipes.com
These shortbread bars are really easy and have a great toffee taste!
www.allrecipes.com
Delicious lemon poppy scones that happen to be vegan. Note, this recipe can be changed up quite easily. And the proportions are pretty forgiving, too.
www.allrecipes.com
Strawberry preserves and a fresh strawberry in the middle make these light and airy strawberry cupcakes extra special and colorful.
www.allrecipes.com
Soy comes to the rescue in this vegan version of the Southern classic.
www.simplyrecipes.com
My grandmother's recipe for a gently spicy sheet cake, made with freshly grated zucchini.
www.allrecipes.com
This rich chocolate cherry tart on a chocolate graham crust looks oh-so-fancy and it's oh-so-easy.
www.foodnetwork.com
Get Cranberry and Cornmeal Cake with Caramel-Walnut Topping Sauce Recipe from Food Network
www.foodnetwork.com
Get Bama Mud Pie Mousse Recipe from Food Network
www.delish.com
Fresh, grassy figs, sweet honey, and creamy ricotta are a delightful combination of flavors in this free-form tart.
www.chowhound.com
A recipe for individual orange-spiced cakes with an almond, apple, and honey-caramel topping.
cooking.nytimes.com
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving