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The recipe for this well loved cake has been altered to reduce the fat content. It uses fat free sweetened condensed milk and an oil substitute. It is not frosted, unlike the traditional cake, but does have a cherry topping.
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Get PB Oatmeal-Chocolate Chip Cookies Recipe from Food Network
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These tasty muffins remind me of my oatmeal raisin cookies I make. I love the taste and texture of these muffins, I must have over 50 recipes for muffins that...
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Instead of using only wheat flour in these pancakes, I’ve combined whole-wheat flour and almond flour The almond flour makes for a very moist and delicate pancake Almond flour is high in vitamin E, calcium, magnesium and copper.
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These spiced pumpkin muffins have a buttery crunchy topping.
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Spiced pumpkin and a tangy, orange drizzle roll the flavors of fall into a warm little muffin.
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A healthier addition to any celebration, this gluten-free raspberry-lemon cake has lemon, Greek yogurt, raspberries, and no refined sugar.
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Pink lemonade cupcakes with pink lemonade frosting are a cute addition to summer birthday parties, showers, or bridal tea parties.
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After watching Martha's cupcake week I was inspired to create a new cupcake for Alex. He really loves cinnamon and I saw that one of the Trophy Cupcakes flavors...
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Hidden pockets of creamy cheesecake beautifully accent this rich German chocolate cake from an old family recipe that will feed a crowd.
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Old fashioned oats are finely ground in this decadent chocolate cookie with peanut butter chips.
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This recipe is by David Latt and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.