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A sweet and light frozen parfait of pumpkin and warm spices is made with vanilla ice cream for a creamy texture. The frozen dessert is cut into squares and served with a spoonful of cinnamon whipped cream on each serving.
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Using overripe bananas yields super moist muffins in this easy recipe for the ultimate homemade muffins, perfect for a lunchbox treat.
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
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Pastry chef Rebekah Turshen surrounds a gooey marshmallow filling with crispy sugar cookies, chocolate, and peanut butter.
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A smart update for popcorn balls: chipotle-spiked caramel.
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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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This version of the classic Italian dipping cookie is made with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.
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These are tender and delicately flavored cookies - the light green color and chocolate drizzle make them stand out on a cookie tray. Nice for holidays or bridal showers.
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This easy and quick autumn-inspired take on a Dutch baby comes together in your blender and includes all your favorite pumpkin pie spices.
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Pumpkin puree, spice cake mix, chocolate chips, and a few additional spices turn into a quick and easy egg-free treat.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Mini banana bread loaves make it easy to eat some and freeze some for later. They have the crunch of freshly-toasted pecans and a hint of coconut flavor to boost the banana taste.