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These moist and rich chocolate cookies, enriched with oatmeal and raisins, are a delicious alternative for an egg-free and gluten-free diet.
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Make these super chocolaty, over-the-top cookies using a milk chocolate base combined with almond extract, shredded coconut, and a blast of chocolate chips!
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In this recipe, a savory, cheese-filled pancake is folded around mushrooms, spinach, and Canadian bacon for a delicious anytime pancake!
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A peanut buttery oatmeal cookie bar is coated with melted chocolate and topped with a sweet and smooth peanut butter drizzle.
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Chocolate chip cookies with nuts, made rich with freshly ground whole wheat flour.
cooking.nytimes.com
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season’s plums Use the same formula for peaches, apricots and figs when those fruits are in season The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly
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A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Plum Crunch Recipe from Food Network
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Get Homemade Granola Bars Recipe from Food Network
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Peanut butter, roasted peanuts, and peanut butter chips make these cookies ideal for true peanut-lovers.
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This rich Mediterranean butter cookie is named after the Arabic word for 'swoon', ghraybeh. The key ingredient for these exotic treats is the semolina.