Search Results (8,439 found)
www.allrecipes.com
Use up peaches and cranberries with this recipe for delicious peach cranberry muffins.
Use up peaches and cranberries with this recipe for delicious peach cranberry muffins.
Ingredients:
flour, cinnamon, baking soda, salt, sugar, applesauce, eggs, peaches, cranberries, brown sugar
www.chowhound.com
Buttery toffee and toasted pecans launch this deeply chocolaty cookie recipe over the top.
Buttery toffee and toasted pecans launch this deeply chocolaty cookie recipe over the top.
www.allrecipes.com
This banana bread features cocoa, chocolate chips, sour cream and a bit of vanilla extract.
This banana bread features cocoa, chocolate chips, sour cream and a bit of vanilla extract.
Ingredients:
margarine, sugar, eggs, bananas, vanilla, flour, baking soda, cocoa, sour cream, chocolate chips
www.foodnetwork.com
Get White Chocolate Cranberry Cookies Recipe from Food Network
Get White Chocolate Cranberry Cookies Recipe from Food Network
Ingredients:
butter, brown sugar, sugar, vanilla, egg, flour, baking soda, cranberries, chocolate chips, nuts
www.foodnetwork.com
Get Malted Milk Chocolate Chip Cookies Recipe from Food Network
Get Malted Milk Chocolate Chip Cookies Recipe from Food Network
Ingredients:
butter, brown sugar, sugar, eggs, vanilla, milk, flour, baking soda, salt, chocolate chips
www.chowhound.com
Classic sugar cookie flavor with a crackly, sparkly top.
Classic sugar cookie flavor with a crackly, sparkly top.
www.chowhound.com
I consider myself more of a cook than a baker, but occasionally my baking experiments lead to a recipe that is worth sharing. These cookies more than make the...
I consider myself more of a cook than a baker, but occasionally my baking experiments lead to a recipe that is worth sharing. These cookies more than make the...
Ingredients:
coconut oil, sugar, egg, pastry flour, baking soda, salt, rolled oats, coconut, apricots
www.chowhound.com
Go ahead, go nuts.
Go ahead, go nuts.
Ingredients:
flour, baking soda, butter, peanut butter, sugar, brown sugar, egg, vanilla bean, peanuts
cooking.nytimes.com
In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
In a modern world of Cinnamon Hot Pockets and Pecan Pie Pringles, apple-picking is one of the few agricultural rituals we can all still get our hands into This cake — a classic from 1973 — is a godsend to anyone who has overloaded at the pick-your-own orchard or overbought at the farmers’ market Like many simple cakes, this one uses neutral oil that lets the fruit flavor come through, rather than show-offy butter.
www.allrecipes.com
"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
"Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!"
www.chowhound.com
The perfect example of a thick, chewy spice cookie.
The perfect example of a thick, chewy spice cookie.
cooking.nytimes.com
This deeply moist ginger cake is adapted from David Lebovitz, the former pastry chef at Chez Panisse in Berkeley, Calif., who included the recipe in his cookbook, "Room for Dessert." It's the sort of cake that gets better â its flavors a bit more complex, its crumb a bit more tender â with time It's also incredibly easy to make, and it doesn't require any special equipment â just a bowl, a saucepan, a whisk and a cake pan Enjoy it with a cup of hot tea or a bit of bourbon (or both)
This deeply moist ginger cake is adapted from David Lebovitz, the former pastry chef at Chez Panisse in Berkeley, Calif., who included the recipe in his cookbook, "Room for Dessert." It's the sort of cake that gets better â its flavors a bit more complex, its crumb a bit more tender â with time It's also incredibly easy to make, and it doesn't require any special equipment â just a bowl, a saucepan, a whisk and a cake pan Enjoy it with a cup of hot tea or a bit of bourbon (or both)
Ingredients:
molasses, sugar, neutral oil, flour, cinnamon, cloves, black pepper, baking soda, ginger, eggs