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cooking.nytimes.com
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch For those who like to plan ahead, it can be made and frozen – iced and all
cooking.nytimes.com
The secret weapon in this addictive granola is, yes, olive oil, which gives the oats and coconut chips a wonderful crispy bite Make sure to add the fruit after baking (putting it in the oven will dry it out), and feel free to improvise: swap out the apricots for dried cherries, the pistachios for walnuts, the cardamom for a little nutmeg But double the batch
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Cranberry cake is layered with cream cheese frosting and topped with more dried cranberries and ginger creating a clone of the famous cranberry bliss bar.
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A favorite summer treat interpreted in a cupcake by layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base.
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Get Peanut Butter Pie Recipe from Food Network
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Chocolate and peppermint come together once again in these thick and chewy cookies!
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Moist and chewy with the wonderful combination of chocolate and peanut butter.
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Surprise everyone at the dinner table with a stack of fluffy chocolate pancakes; they're especially good drizzled with hot fudge sauce.
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These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.
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If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.
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A moist cakey vanilla base is coated with a layer of melted marshmallow, then topped off with a chewy butterscotch peanut layer to make an irresistible treat.