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A wonderful holiday dessert filled with holiday flavors!
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These muffins are delicious and healthy. The whole wheat flour gives the muffins a great grainy texture!
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Creamy, sweet, and tart, this classic lime dessert is always a favorite.
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White chocolate chip pumpkin cupcakes made with white cake mix are quick and easy and will become a family favorite in the fall.
cooking.nytimes.com
The vegan chef Lindsay S Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin It whips up as quickly as you can boil pasta and really captures the taste of autumn.
cooking.nytimes.com
This recipe is by Craig Claiborne and takes 1 hour 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pumpkin spice white hot chocolate is a chocolaty, pumpkiny, and creamy fall drink best enjoyed with whipped cream and a cinnamon stick.
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Quick and easy pumpkin cornbread muffins made are the perfect breakfast treat on a fall or winter morning.
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We're having nice weather here, in the 60's and sunny, however with a chill in the air, I can't get enough dairy free creamy pumpkin coconut ginger soup. And...
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Chef John's artisan-style yeast bread has a crunchy crust, airy texture, soft color, and subtle pumpkin flavor. Just mix, let rise a couple of times, and bake. It takes 12 to 16 hours to rise.
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The lightly spicy and sour flavor of Tajin® is a perfect pairing with these savory pumpkin seeds, the perfect homemade autumn snack food.