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This recipe is by Amanda Hesser and takes 45 minutes, plus 4 hours' freezing and 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh peaches are spread over a light and tasty gluten-free batter and sprinkled with vanilla sugar in this easy cobbler that serves 2.
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These are terrific carrot muffins with a dash of orange juice mixed into the batter. They 're even topped with a lush mixture of cream cheese and walnuts.
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This is my vegan, gluten-free “apple pie in a glass”. I don’t really know how to do this smoothie justice, except to say that it is absolutely scrumdidiliumptious...
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A dry mix for instant Chai tea that you can keep on hand for those frequent Chai tea emergencies. It's also a popular gift.
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Tender shortbread-like cookies have a sweet topping of white candy coating and crushed peppermints.
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Healthy? Yes. Don't be fooled, this is NOT low-fat. The main ingredient in this recipe is coconut oil, a healthy, natural, stable fat. This fudge is slightly...
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Buttery shortbread cookies are blended with yogurt, strawberries, and milk to create this strawberry shortcake inspired smoothie.
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Get Chocolate Truffles Recipe from Food Network
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Strawberries blended with milk, yogurt, sugar, vanilla and ice.
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Get Fig Preserves Recipe from Food Network