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This zucchini bread is made with both whole wheat and all-purpose flour and flavored with lemon juice.
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Get PB Oatmeal-Chocolate Chip Cookies Recipe from Food Network
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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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This version of Linzer cookies are made as bars, not cutouts, but they taste just as good! The almond dough encases a filling made with dried apricots and apricot preserves.
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Mix cantaloupe puree into muffin batter and sprinkle with a pecan topping to create a fresh twist on muffins.
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This is my mom's recipe for coffee cake. She uses fresh peaches, which are definitely better, but I like this cake too much to restrict it to the summer. Increase the brown sugar to 1/2 cup if using fresh peaches.
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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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Your kids will be amazed by this stacked chocolate volcano cake that appears to be erupting with orange marshmallow fluff and candy lava.
cooking.nytimes.com
This recipe is by David Latt and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.