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A lovely three layer cake made with white chocolate, with coconut and pecans mixed in.
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Classic chocolate chip oatmeal cookies are given a healthier makeover. Carrots are added as a natural sweetener and dried cranberries replace half of the chocolate chips.
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Even though pumpkin is a fall favorite, this pumpkin spice bundt cake is good any time of the year.
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My whole family requests these muffins as soon as peaches are in season! If you like blueberry muffins, you will love these!
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White chocolate pumpkin spice muffins are the perfect recipe for crisp fall days.
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These are a traditional Scottish cookie-very spicy and not too sweet. They are a treat for the grown-ups, too. Wonderful with a nice mug of tea. Yum!
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These thick and chewy cookies have semisweet chocolate chips, white chocolate chips, flaked coconut, and pecans. Coconut extract gives them an extra nutty flavor.
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Carrot cake trifle made with vanilla pudding, toasted almonds and coconut, and toffee bits is a fun twist on the traditional carrot cake.
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These flavorful sweet potato waffles, topped with cranberry maple syrup, make a deliciously festive breakfast.
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This classic chocolate chip cookie recipe is made healthier by replacing half the butter with applesauce and adding raisins.
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The perfect breakfast is captured in these cupcakes made with pancake mix and buttermilk and frosted with a real maple-bacon buttercream.
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A moist and flavorful recipe that makes a large carrot cake fit for a crowd.