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These are the prefect chocolate chip cookies! Made with vegetable oil instead of butter and they contain both almond and vanilla extracts!
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Filled with pumpkin flavor and topped with a buttery brown sugar and walnut topping, this coffee cake is the perfect treat this fall season.
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These mini power muffins are fluffy bites containing bananas, honey, wheat germ, and pumpkin seeds and are a fun food to make for toddlers.
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This recipe does taste like Mrs. Field's. When I make them it does not take long for my husband and three boys to make them disappear.
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It's so easy to whip up your own pizza sauce with plenty of garlic in a tomato base. Chef John's recipe contains a little secret handed down from his grandmother.
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Use canned diced tomatoes and whole milk to make a delicious creamy tomato soup.
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My recipe uses nutmeg as part of the ingredients to roll the cookies in before baking.
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This recipe puffs up to make great Sugar cookies. My Great Grandfather was a baker, and this is the kind the bakery made.
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This recipe makes two moist and delicious loaves that are easy to make and freeze. Made with Truvia® Baking Blend, this zucchini bread version contains 70% less sugar than the full-sugar version.
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This irresistible recipe for peanut-butter and chocolate-ice-cream sandwich cookies comes from How Sweet It Is cake studio in New York City.
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This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.
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Use cookie cutters and decorations for holiday cookies.