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Orange flavored oatmeal cookies are made moist with applesauce and tangy with cranberries.
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My mother-in-law gave this recipe to me, and I get compliments all the time.
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This recipe uses pumpkin puree in a cake batter seasoned like a pumpkin pie for a cake that is good anytime of the year.
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For this amazing pie, there 's a chocolate and walnut filling, and an ambrosial spiced cream topping that is spooned onto each warm slice of pie. Can you decide which part is more delicious?
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These flourless banana chocolate chip muffins are made with quick-cooking oats and coconut oil for a great on-the-go breakfast or snack.
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Grated potatoes, zucchini, carrot, and onions are baked together in this comforting savory pudding.
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Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
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Mexican hot chocolate cookies are a heavenly combination of sweet dark chocolate, earthy cinnamon, smooth vanilla, and spicy cayenne pepper.
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Cinnamon chips add a fall flavor to a chocolate zucchini bread. Applesauce in the batter adds moistness and stands in for fat, and whole wheat flour gives a nutty flavor and hearty texture.
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This delicate dish is loaded with ham, cheese and bread cubes in an egg mixture is perfect for brunch or supper. Goes great with some fresh fruit and blueberry muffins! Another plus is you make it day ahead, so you have more time out of the kitchen!
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This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
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Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting.