Search Results (9,004 found)
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Lemon lovers will request this sweet and tangy poke cake again and again.
Ingredients: cake mix, egg whites, water, oil, milk, lemon
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Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.
Ingredients: orange juice, honey, butter
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Biscuit mix, instant coffee, and buttermilk make up a tasty coffeecake that's made even better with a graham cracker crumb topping sprinkled overtop before baking.
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Using canned peaches makes it easy to enjoy this delicious and moist cake year-round.
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It doesn't get any easier than this recipe for tasty cake mix cookies that calls for just 3 ingredients!
Ingredients: eggs, cake mix, vegetable oil
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All you need is a box of yellow cake mix, pecans, and pumpkin puree to make this easy pumpkin spice cake.
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Sweet eggy batter is covered with cherries fried in butter, then baked to make a traditional Polish cherry cake.
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Fresh peaches make this easy pound cake a refreshing dessert option for summer parties and gatherings.
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This red velvet cake topped with a cream cheese frosting and fresh strawberries is a delicious, easy, dessert idea that's perfect for a party or event.
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Made with almond flour, carrots, coconut, and cinnamon, these decadent paleo cookies taste like carrot cake and are quick and easy to make.
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Are you Ready for A Fiesta Party... Try this Dessert its a Magarita in a Cake form...