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Cinnamon and cayenne is these gluten-free Mexican chocolate cupcakes made with rice flour an extra spicy kick; serve at your next party!
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Chef John uses spelt flour to create this cross between a muffin, donut, and biscuit with fresh blueberries, calling it a blueberry scone.
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In this recipe, persimmon pulp is combined with spices, eggs, sugar, flour and butter and baked in the oven rather than steamed in a pudding mold. Serve warm with whipped cream or caramel sauce.
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Make these whole wheat, banana, flax seed muffins using just a single bowl for a quick and easy breakfast treat the whole family will enjoy.
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These mouth-watering lemon poppy seed muffins are always a hit!
www.delish.com
This salad from F&W's Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe.
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Using both carrot and zucchini gives this tasty 3-layer cake covered in walnut cream cheese frosting extra moisture and a unique flavor.
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Cake flour, butter, egg whites, and milk are mixed with vanilla and almond extracts in this classic white cake recipe.
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Made with whole wheat flour, ground oatmeal, turbinado sugar, molasses, almonds, unsweetened coconut, and carob ships, these wholesome cookies are just the thing to grab for breakfast on the run, or as a satisfying afternoon snack.
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While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
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Ground flax seed provides some texture to these nutmeg and cinnamon flavored donuts.
cooking.nytimes.com
This recipe first appeared in The Times in a 2006 article Julia Moskin wrote about wedding registries and what items couples should (and shouldn't) include on theirs A cookware set No