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Bet you can guess the secret ingredient in this extra moist and rich spice cake - it's perfect with your favorite cream cheese frosting for the sweetest of endings!
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Oatmeal cookies are elevated by chocolate chips, cinnamon, and raisins to make sweet and chewy cookies.
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Cabbage and carrots get a quick brine, then a dressing of sesame, vinegar, cayenne, and sugar for great kimchi flavor without the wait.
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There 's a little ball of almond-perfumed coconut tucked inside each of these muffins that are subtley flavored with chocolate and cinnamon.
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Perfect for breakfast or dessert, this applesauce zucchini bread is given texture from chopped pecans and spiced flavor from cinnamon.
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Enjoy these moist cupcakes filled with Reese's(R) mini peanut butter cups, topped with melted milk chocolate and chopped peanuts.
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A perfectly delicious way to use that zucchini from your garden!
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The addition of coffee granules and dried cherries places these triple chocolate cookies onto a whole new level.
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
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This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.
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Looking for a fun treat for Christmas? Try these vegan brownies in the shape of Christmas trees. Use pomegranate seeds for the Christmas decorations.
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A whole orange is ground to make this moist pumpkin loaf. Good with an orange butter or cream cheese spread, or simply enjoyed plain.