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I have made these biscuits for health nuts and non healthy eaters alike, but there are never leftovers. These are heavier on account of the spelt flour, but the nutty whole grain flavor is divine. Best when served fresh out of the oven, eaten with butter and honey or jam.
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Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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Little nutty espresso tarts that beg for a scoop of ice cream.
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These elegant orange liqueur-flavored souffles are a show-stopping dessert for special occasions.
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Almonds, pecans, dates, and chia seeds are flavored with cocoa and topped with a honey-cocoa icing, making an incredibly tasty, no-bake brownie treat.
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A chewy coconut cookie mix in a jar. These make great gifts for just about everyone.
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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Thai bananas are coated in tapioca and coconut and deep fried for a lightly sweet Asian-inspired treat.
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Components of a popular candy bar come together for fun, chocolaty overnight oats you can make the night before.
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Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream.
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Get Yellowtail Ceviche Recipe from Food Network
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Start the day with this quick and easy acai bowl made with pineapple, mango, and chia seeds. Made in just minutes and totally ideal for Paleo and vegan diets.