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How low can you go?! This gluten free chocolate peanut butter tart is sweetened with a delicious alternative sweetener that I have been enjoying of late—...
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 0.67 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, water, salt, vegetable oil, cheese
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Chocolate chips, coconut, and almonds come together in cookies that tastes very similar to an Almond Joy® candy bar for a Halloween treat.
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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
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These guilt-free muffins are moist with yogurt and packed with apples, zucchini, and carrot.
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These healthier chocolate chip cookies include kiwi and whole grain cereal, for a moist and delicious treat.
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Impress your favorite person on Valentine's day with a double-layer heart-shaped cake covered in homemade vanilla icing.
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These fresh and perky rhubarb muffins are a wonderful summer treat.
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These simple buttery drop cookies frosted with sweet pink lemonade icing are a pretty pink color and burst with summery lemon flavor.
www.delish.com
You obviously need a gingerbread-man cutter to make this shape, but any decorative cutter a star, diamond, heart, or whatever shape you may already have in your kitchen — can be used for this recipe.
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These chocolaty cupcakes are livened up with a pinch of cayenne pepper and a hint of coffee flavor.