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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
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This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes with the lovely addition of raspberry preserves.
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Pastry chef Rebekah Turshen surrounds a gooey marshmallow filling with crispy sugar cookies, chocolate, and peanut butter.
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Host a build-your-own cookie party using this dough as a foundation for endless possibilities!
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This version of the classic Italian dipping cookie is made with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.
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Pumpkin puree, spice cake mix, chocolate chips, and a few additional spices turn into a quick and easy egg-free treat.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes, plus 1 hour's refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh or frozen peaches can be used in this best-served-warm dessert. Top with whipped cream or vanilla ice cream for a truly decadent treat.
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Just dump all ingredients into a bowl, and there you have it...cake!
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A unique twist on traditional meatballs, these are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice!
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Rice flour and cornmeal replace all-purpose flour in these gluten-free blueberry muffins that the whole family will love.
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Combining cranberry-walnut muffins and zucchini bread in this recipe will get you 12 delicious muffins.