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Zucchini bread is made a little healthier with whole wheat flour, wheat bran, and applesauce used in the batter.
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Cream cheese, tofu, butter, and maple syrup are some of the ingredients to make this cheesecake. Use a high-quality cocoa powder for better results.
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Turn the water from a can of chickpeas, aquafaba, into a delicious, vegan dark chocolate ice cream with this clever, 5-ingredient recipe.
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Lunch boxes just got a little more exciting with this peanut butter and vanilla yogurt dip!
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Perfect for holiday parties, this eggnog punch float is quick and easy to mix with vanilla ice cream, eggnog, lemon-lime soda, and cinnamon!
cooking.nytimes.com
Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
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The prettiest poke cake ever.
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Organic ingredients give a healthy twist to this classic cookie recipe.
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The nutmeg and mace in these muffins along with the cinnamon-sugar topping give these muffins the flavor of cake doughnuts.
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Butterscotch chips and pecans combine to make this a rich, dense, buttery cake, perfect for special occasions or a sweet treat anytime.
cooking.nytimes.com
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts.” The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.