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These chocolate-almond-coconut breakfast bars are quick and easy to prepare and will keep you full until lunch.
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A great cake for all that zucchini at the end of the season, and the kids love it too!
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A delicious coconut filled chocolate cookie - very decadent! You may top cookies with your favorite frosting recipe, I use a prepared chocolate frosting, and sprinkle with a little extra coconut. Yummy!
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Chocolate and pumpkin-nut batters are swirled together to make a decorative, delicious marbled brownie.
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A healthier version of a favorite breakfast treat! Bananas and strawberries lend a natural sweetness to these delicious and moist muffins.
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Almost like a cupcake. If you want more chocolate and/or more sweetness, you might try adding chocolate chips.
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To make bar cookies out of this recipe, press dough onto bottom of ungreased 13 X 9 inch baking pan. Bake 30-35 minutes.
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Whole grain pancakes that still come out fluffy and tender.
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This is a recipe I have had for about thirty years. It has stood the test of time and is as good today as it was then.
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A decadent variation on the classic chocolate chip recipe, combining semi- and bittersweet chocolate chips and pieces of peppermint candy.
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The cake layers are made with white chocolate and whipped cream and flavored with almond extract. The frosting is a white chocolate buttercream. For an exquisite change of pace, substitute raspberry wine cooler for the water in the frosting.
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Oatmeal cookies are elevated by chocolate chips, cinnamon, and raisins to make sweet and chewy cookies.