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This is an Italian version of cinnamon toast. Everyone is sure to enjoy these!
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This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.
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These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
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This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream.
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Decadent bacon and nutty Gruyere cheese make this quick bread into a rich and savory treat.
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This cookie has a nutty character and is also quite nutritious!
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If you are looking for creepy Halloween food ideas, these chocolate cupcakes are easily transformed into skulls and are a hit at any party.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This warm-weather version of the classic black forest cake calls for the expected cherry topping, but the pie underneath is made of crushed sugar cones and an ice cream filling.
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Take this tasty trail mix to-go but beware, with something so yummy you will have to share!
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White chocolate is melted with sweetened condensed milk to make this classic maple-flavored treat.
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Chef John uses spelt flour to create this cross between a muffin, donut, and biscuit with fresh blueberries, calling it a blueberry scone.