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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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Apples are covered with an oat and cinnamon crumble, topped with butter and baked -- very quick to assemble!
Ingredients: apples, butter, flour, sugar, oats, cinnamon
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Peanut butter oatmeal cookies with a hint of almond are a new twist on the classic peanut butter cookie recipe.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These crispy French custard cakes are traditionally baked in special fluted molds. Chef John improvised with muffin tins with amazing results.
Ingredients: flour, sugar, egg yolks, rum, vanilla, salt, milk, butter
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Chocolate chips, coconut, and almonds come together in cookies that tastes very similar to an Almond Joy® candy bar for a Halloween treat.
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These simple buttery drop cookies frosted with sweet pink lemonade icing are a pretty pink color and burst with summery lemon flavor.
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Amaretto flavors this lovely peach and pecan upside-down cake.
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If you like your brownies chewy in the middle and crisp on the outside edges, then this recipe is for you!
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This is a very rich and creamy pumpkin pie. Besides the pumpkin puree, it has sweetened condensed milk and half-and-half stirred into the filling, along with eggs, sugar, cinnamon, nutmeg and cloves. Then it 's poured into a crust and popped into a hot oven to bake and set. Cool and serve with whipped cream.
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Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.
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Impress your favorite person on Valentine's day with a double-layer heart-shaped cake covered in homemade vanilla icing.