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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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This crispy pizzelle recipe incorporates pumpkin puree and pie spices for a delicious holiday flavor and a deep golden color.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.
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These BOO-tiful cupcakes will be a hit at your kids' Halloween party.
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Very good melt in your mouth cookies. Makes a bunch.
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If you like coconut, this super moist slow-cooker cake is sure to please (three times over)!
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This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.
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Soft chocolate chip peanut butter oat cookies with a hint of cinnamon.
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A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
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A sweet bread pudding dessert studded with chocolate chips and pecans is made in a heavy Dutch oven set into the coals of a campfire in this vintage-inspired recipe. For camping, pack all the dry ingredients into a plastic bag, and mixing the pudding will take just a few minutes.
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A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.