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A delicious moist banana bread with chocolate chips. It can also be baked in 5 greased and floured 3 x 5 inch mini loaf pans.
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This recipe is by William Norwich and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a wonderful autumn cookie and especially tasty at Thanksgiving served warm.
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A tasty sugar-free and dairy-free version of banana bread is easy to prepare when using unsweetened almond milk and stevia powder. Fold pine nuts and flax seeds into the batter for extra protein and crunch!
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Add almond brickle chips to a chocolate chip cookie and you get these very, very tasty cookies!
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This yummy sour cream coffee cake is chilled overnight before baking so it's all ready for you to pop in the oven for a hot, fragrant morning treat.
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This is a very moist and flavorful zucchini bread. It makes a great snack or breakfast because the ingredients are so nutritious.
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These wonderful spicy muffins are the perfect treat for an autumn afternoon.
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These cookies are tasty and full of energy. Oatmeal, dried fruit, coconut and pureed cannelini beans make these cookies so healthy you could eat nothing else!
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These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.
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This Amish banana nut cake is a delightful snack cake that is quick to prepare and easy to eat.
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Ground ginger and cloves make the flavor difference in this raisin-studded bread.