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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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Impress your guests with this banana flan cake: spice cake on the bottom and flan on the top with caramel topping oozing down the sides.
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Banana, berries, and almond butter are blended with coconut creating a colorful, vegan and paleo-friendly smoothie.
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This is the classic Italian almond macaroon. When first baked they are crispy on the outside and chewy on the inside. As they sit, they get crunchy throughout. Delicious with any fruit dessert.
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Use this pure white royal icing to make professional-looking cakes and cookies.
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Made with a date-walnut base, this paleo raw carrot cake is topped with a silky cashew coconut icing, frozen, and sliced into cake bites.
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The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.
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No one will believe that you made this delectable chocolate peanut butter pudding cake in your slow cooker.
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A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.
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This recipe gives you a cake filled with nuts and maraschino cherries for a nice, special-occasion cake.
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This is a hand-shaped, filled yeast bread. Sprinkle toasted sliced almonds over the icing if you wish.