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Bake your leftover blueberries into these petite upside-down cakes, rich and flavorful mini desserts with a touch of ginger and lemon zest.
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To make this scrumptious pie, rhubarb, blackberries and raspberries are combined with sugar and flour and refrigerated overnight. This sweet mixture is then spooned into a made-from-scratch crust, topped with another round of pastry and popped into the oven to bake to perfection.
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Turn leftover canned pumpkin puree into spiced snickerdoodles with this easy recipe that yields soft cookies that are light and airy.
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These two-tone cookies with chocolate and mint are rich and chewy with the addition of cream cheese. And the kids will love to make them!
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This deep-dish apple pie flavored with mulling spices and topped with an oaty crumble is sure to be a crowd-pleaser after a fall meal.
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Chef John uses pears in this easy version of a clafoutis, the rustic French dessert that's as beautiful as it is delicious.
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A lovely cake for mother's day or any special occasion.
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A festive and delicious holiday-themed chocolate chip cookie recipe has white chocolate chips and crushed candy canes for a pretty addition to the cookie tray.
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This cake features fresh raspberries under a streusel topping.
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Decadent pumpkin snickerdoodles are melt-in-your-mouth cookies that are sure to delight!
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Fresh blueberries are folded into a made-from-scratch batter and baked to a golden brown. Melted butter and a sprinkling of sugar add a finishing glaze.
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Pecan pie with a layer of cheesecake and a double crust on the bottom is a new twist on the traditional pecan pie.