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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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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 Suzanne Hamlin and takes 0.67 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: eggs, water, salt, vegetable oil, cheese
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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 guilt-free muffins are moist with yogurt and packed with apples, zucchini, and carrot.
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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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Impress your favorite person on Valentine's day with a double-layer heart-shaped cake covered in homemade vanilla icing.
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These fresh and perky rhubarb muffins are a wonderful summer treat.
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These healthier chocolate chip cookies include kiwi and whole grain cereal, for a moist and delicious treat.
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You obviously need a gingerbread-man cutter to make this shape, but any decorative cutter a star, diamond, heart, or whatever shape you may already have in your kitchen — can be used for this recipe.
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These chocolaty cupcakes are livened up with a pinch of cayenne pepper and a hint of coffee flavor.
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Apple and Spice cookies - egg and milk free. Great for those with allergies.