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These flourless banana chocolate chip muffins are made with quick-cooking oats and coconut oil for a great on-the-go breakfast or snack.
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This is a foolproof vegan lemon scone recipe, using chia seeds for texture.
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Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting.
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Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
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Based on the traditional Scottish biscuit, these scones are packed with cranberries and crunchy pecans then drizzled with homemade glaze.
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The cinnamon-brown sugar-pecan topping makes this banana cake a crowd pleaser.
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These cranberry-walnut cookies have a bit of citrus flavor though the use of orange juice in the dough. Great alternative cookie for when you run out of chocolate chips.
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If you love zucchini bread, give this version that uses shredded cucumber a try. It's a great use for those big cucumbers lurking in your garden.
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Make this recipe for almond chocolate chip pumpkin bread for your holiday table or to give as holiday gifts.
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This Christmas sugar cookie favorite is made with sour cream and topped with a delicious buttery frosting.
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Reminiscent of pumpkin pie, but without the crust, this pumpkin spice bread is sweet, spicy, and extra moist.
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Pineapple bits and pecans give this coffee cake a tropical taste, and it's a delicious accompaniment to a hot cup of coffee or tea.