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An easy gluten-free muffin recipe with dried cranberries and pecans. You will need almond flour, rice flour, and tapioca starch.
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This recipe is by Joanna Pruess and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Canned apricots, almonds and almond extract combine for a delicate, elegant flavor in this bread machine recipe.
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A perfect centerpiece for your next party, whether it's cocktails for 20 or a tailgating get-together.
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Delicious, with a hint of licorice flavor. You can store these in an airtight container for over a month.
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Lauren Chattman brings out the taste of the poppy seeds in this cake by soaking them in hot water. She lightly crushes the seeds in a blender before mixing them into the batter.
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This fruitcake recipe using crushed vanilla wafer cookies, cherries, pecans, raisins, and coconut is easy to make and requires no baking whatsoever.
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This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
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Melt butterscotch chips with peanut butter, stir in cornflakes, and you've got a quick and easy treat!
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Tart apples baked with brown sugar, butter and cinnamon.
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A classic roast turkey recipe with rich herb gravy.
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For movie theater flavor and zero grease splatter, try making popcorn in your Instant Pot® with coconut oil.
Ingredients: coconut oil, popcorn, salt