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cooking.nytimes.com
Here's a treat for the vegans in your life Adapted from the cookbook “Vegan Cookies Invade Your Cookie Jar,” by Isa Chandra Moskowitz and Terry Hope Romero, these cookies, which are chunky with chocolate chips, walnuts and rolled oats, are best when they are completely cooled, so their exteriors can crisp up They do not taste strongly of banana — it's just a hint.
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Outrageous is such a mediocre adjective to describe just how killer these brownies are! Several coworkers said they were the best brownies they’ve had in years...
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Get STAMIE'S ALMOND COOKIES Recipe from Food Network
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These two-tone cookies with chocolate and mint are rich and chewy with the addition of cream cheese. And the kids will love to make them!
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A spiced cupcake recipe filled with fresh strawberry sauce and topped with tangy strawberry–cream cheese frosting.
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With an easy rolled oats crust, this apple-cranberry pie with a crumble topping is quick and delicious.
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Ground almonds adds a nutty and crunchy texture to the lemon flavor in the cupcake. Have fun making your own icing with a sweet blueberry filling on top.
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Get Whole-Grain Chocolate Chip Cookies Recipe from Food Network
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The classic soft, chewy oatmeal cookie with chocolate chips and a hint of cinnamon.
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Chow down on these chocolate-mint beauties.
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A simple cake that still looks impressive, with layers of butter cake, tangy mascarpone cream, and fresh berries.
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Get Jalapeno Cheddar Cornbread Recipe from Food Network