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Reminiscent of pumpkin pie, but without the crust, this pumpkin spice bread is sweet, spicy, and extra moist.
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Get Nalesniki aka Crepes Recipe from Food Network
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These raspberry-lemon cupcakes are not too sweet with just the right amount of tartness. Use fresh or frozen raspberries for these easy cupcakes that are ready under 1 hour.
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For best results, bring all the ingredients to room temperature before getting started. When zesting and juicing lemons, grate zest first, and then squeeze out juice.
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These cookies, inspired by an Amish recipe, cover several bases with the mix of peanuts, raisins, oats, and molasses.
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You can add raisins, coconut, or nuts to this flexible recipe for a moist, dense zucchini cake, reminiscent of carrot cake.
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Vegetable oil subs in for butter in this fruit-topped, vanilla-scented cake, reducing the saturated fat; whole-wheat flour boosts the fiber and lends a nutty flavor.
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The delicious combination of chocolate and cherry cheesecake gets swirled up into a gluten-free brownie that your family and friends will love.
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Zucchini and pumpkin give these muffins added color and fiber and are perfect for on-the-go breakfast or snacks.
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This is a hearty carrot cake with all the trimmings. Try it frosted with a cream cheese icing.
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Get Valentine's Cupcakes Recipe from Food Network
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This is the only way my teenager will eat zucchini. His friends love them too! Tip: Use a food processor to shred the zucchini and carrot.