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This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes with the lovely addition of raspberry preserves.
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A smart update for popcorn balls: chipotle-spiked caramel.
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Light and airy buttermilk biscuits are topped with juicy, fresh strawberries in this dessert favorite.
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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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Host a build-your-own cookie party using this dough as a foundation for endless possibilities!
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This version of the classic Italian dipping cookie is made with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.
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These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.
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This easy and quick autumn-inspired take on a Dutch baby comes together in your blender and includes all your favorite pumpkin pie spices.
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Mini banana bread loaves make it easy to eat some and freeze some for later. They have the crunch of freshly-toasted pecans and a hint of coconut flavor to boost the banana taste.
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These two loaves of moist, dense pumpkin nut bread get their pizzazz from lots of cinnamon, allspice, and nutmeg.
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Just dump all ingredients into a bowl, and there you have it...cake!
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Quick and easy to make, oh so fruity, and very yummy!!