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Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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It's hard to believe these moist and delicious soft oatmeal cookies are gluten-free!
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Espresso-flecked morning muffins with a big, walnut-crusted top.
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Creamy smooth frozen yogurt gets a little richer with the addition of half-and-half. Ripe summer strawberries are sure to make this a family favorite.
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Very Easy! Add a little more water to ice the cake and a little less to make the decorations!
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Easy to make and oh so good!
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This recipe was handed down from my great grandmother. These cookies go great with tea.
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"Greek yogurt is like a secret weapon," says Joy Wilson. "It can be fat-free but still really thick. And I love that tang you get with chocolate in frozen Greek yogurt."
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Part I of this series showed you how to make the dough for delicious cronuts. Now it's time to learn how to fry and glaze your treats.
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This creme brulee has a touch of Irish cream, making it even more special!
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Fresh cherries and a hint of vanilla poured into a homemade crust make this classic cherry pie the perfect dessert choice for any gathering.