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This simple shortbread cookie is baked in a nine inch round cake pan, and cut into wedges.
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This is a fluffy whipped frosting that is lovely on cakes. Makes enough to frost one 9x13 inch cake.
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An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change...
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This Flourless Coconut and Chocolate Cake from Ottolenghi is gluten free, but rich and buttery enough for everyone to enjoy. Vanilla-speckled almond meal and...
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If you want a cake that tastes like caramel, try this cake recipe with a caramel icing.
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Mexican chocolate and cayenne lend exotic spice.
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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...