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The traditional muffin shape becomes a vehicle for Thanksgiving leftovers with the addition of turkey to the batter and gravy in the frosting. Garnish with a spoonful of stuffing and a parsley sprig.
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This hearty breakfast muffin recipes packs chocolate chips and pecans into an oatmeal muffin for extra deliciousness.
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I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins.
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This easy pudding cake is served warm, topped with a scoop of hard sauce.
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This cake has a nice buttery color, and a fairly firm texture.
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A simple cake is the base, and a delightful combination of plums and custard is baked on top.
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Up your fajita game with easy shrimp fajitas.
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It's hard to tell that this moist, decadent chocolate chip banana bread is gluten-free!
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These moist and rich chocolate cookies, enriched with oatmeal and raisins, are a delicious alternative for an egg-free and gluten-free diet.
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When peaches and blackberries are in season, whip up a batch of this easy, delicious cobbler to serve warm.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green chile peppers lend a flavor boost to this version of an egg breakfast casserole, also featuring cottage and Monterey Jack cheeses.