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cooking.nytimes.com
This recipe, an adaptation of a popular cookie served at Fred’s restaurant in Barneys New York, the Madison Avenue department store, is rich, chewy and dotted with crunchy pecans If you’re into the salty-sweet thing (who’s not?), add a sprinkle of flaky sea salt a few minutes before the cookies are done baking.
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As is, this recipe makes a wonderfully rich meringue-topped pie. You can, however, quickly convert this recipe into one for a great chocolate coconut cream pie if you also use unsweetened coconut powder for the custard.
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Classic American buttermilk pie, fancied up a bit with red, white, and blue (raspberries, whipped cream, and blueberries).
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Banana muffins with almond butter are topped with chocolate chips and walnuts and are vegan, gluten-free, dairy-free, and paleo-friendly!
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This very rich cake with coffee, rum, and chocolate is sure to become one of your favorite recipes once you taste it.
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This pumpkin bread recipe follows guidelines for the paleo diet and delivers a deliciously dense breakfast or snack bread.
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This is an old family favorite recipe for oatmeal cookies featuring walnuts and apple you'll be glad to share with your family.
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Eggnog and ice cream punch come together in this deliciously creamy dessert drink!
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A graham cracker and nut streusel swirls through this quick, cake mix fix-up. Our family has been making and enjoying this delicious cake for many years. This is wonderful with a cup of hot tea!
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Zucchini bread gets extra flavor and texture from golden raisins and a sweet topping of cinnamon and brown sugar. This recipe makes two loaves.
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Biscuit mix, instant coffee, and buttermilk make up a tasty coffeecake that's made even better with a graham cracker crumb topping sprinkled overtop before baking.
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These are the best oatmeal cookies I have ever eaten.