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Nutella® brownies with hazelnut liqueur are a rich and decadent spin on the old favorite.
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This rhubarb crisp features a sweet layer of rhubarb atop a oat crumble crust.
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Gluten-free sugar cookies made with gluten-free flour taste just like the real thing. Top each cookie with cream cheese icing.
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My family requests this rummy Bundt cake from me at all our get-togethers. The butter rum glaze makes it special. An easy way to glaze your cake is to pour half of the glaze into Bundt pan, reinsert cake, then pour the rest of glaze over the bottom of the cake. Let absorb well then invert back onto platter.
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This vegan recipe for banana cake is made without eggs, milk, or butter. One can add raisins or chopped nuts for extra flavor and variation.
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Dark chocolate creates a beautiful marbled effect in this moist banana bread made with Greek yogurt and less sugar than most quick breads.
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This rhubarb and strawberry consommé recipe is a brightly colored dessert soup, from Chicago pastry chef Mindy Segal..
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This torte is legendary at work; one time it caused a near riot and disappeared in 5 minutes! It's very unusual and tastes like those small butter/nut cookies rolled in powdered sugar. It's not hard to make, it just takes some time, but I guarantee it's worth it!
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Rolled sugar cookies painted with a egg yolk paint for a glossy finish.
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Rich and gooey pecan bars that freeze like a dream. Easy and perfect for the holiday season.
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.