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These are moist and sweet, and full of berries - and in my opinion are much better than plain blueberry muffins. My two children cannot get enough of them, and often bring me berries they have picked to make these muffins. The muffins are made with whole wheat flour and wheat germ, but the kids do not seem to notice.
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If you are looking for a pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil that is dairy and gluten free.
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Cook plain lentils with Indian spices such as turmeric and garam masala and you get this delicious, authentic dahl. This recipe uses spinach and coconut milk, which is optional. Perfect addition to rice and curry.
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These twice baked cookies have a delicate flavor, great with vanilla ice-cream, tea, frozen yogurt or cappuccino.
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Powdered peanut butter gives a boost of extra peanut butter flavor in these chewy blondies.
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Makes a great, light, cake-like cookie. I use the food processor to chop the cranberries (life is just too short!).
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These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. Made with Truvia® Baking Blend, this muffin contains 35% fewer calories and has 75% less sugar* than the full sugar version.
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Chef John's recipe for crispy, oven-baked honey sriracha chicken wings is the perfect addition to your Big Game party!
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This very tasty cupcake uses zucchini for moisture, and raspberries and chocolate for a sweet, tart flavor.
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Dry-rubbed chicken wings are smoked, coated with a buttery hot sauce, and grilled until browned and crispy in this delicious appetizer.
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This citrus-flavored cake recipe features a layer of cherries and canned peaches for a delicious spin on the pineapple-flavored classic.
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These cookies are melt-in-your-mouth delicious. They are simple to make and kids love to lick the frosting off the tops. Butter flavoring is in the buttercream for added flavor. You can find it in most supermarkets, in the baking aisle, where there are other flavorings such as vanilla.