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cooking.nytimes.com
Instead of using only wheat flour in these pancakes, I’ve combined whole-wheat flour and almond flour The almond flour makes for a very moist and delicate pancake Almond flour is high in vitamin E, calcium, magnesium and copper.
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These spiced pumpkin muffins have a buttery crunchy topping.
www.delish.com
The cinnamon apple sponge cake dessert recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
www.allrecipes.com
A buttery brown sugar and cinnamon mixture is swirled into a white cake and topped with a glaze in this recipe for Cinnabon® roll cake.
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Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
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This version of Linzer cookies are made as bars, not cutouts, but they taste just as good! The almond dough encases a filling made with dried apricots and apricot preserves.
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A healthier addition to any celebration, this gluten-free raspberry-lemon cake has lemon, Greek yogurt, raspberries, and no refined sugar.
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Meatloaf with Italian flavors is baked inside hollowed-out zucchini boats, and topped with spaghetti sauce and melted mozzarella cheese.
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A hearty, cheesy soup with diced tomatoes, shredded chicken, taco seasoning and lots of cheese, this soup will feed a hungry crowd and it's ready in 35 minutes.
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Mix cantaloupe puree into muffin batter and sprinkle with a pecan topping to create a fresh twist on muffins.
www.chowhound.com
After watching Martha's cupcake week I was inspired to create a new cupcake for Alex. He really loves cinnamon and I saw that one of the Trophy Cupcakes flavors...