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Perfect for breakfast or dessert, this applesauce zucchini bread is given texture from chopped pecans and spiced flavor from cinnamon.
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Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.
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A perfectly delicious way to use that zucchini from your garden!
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
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Pastry chef Bob Truitt loves anything that includes caramel and ice cream. But there always needs to be a crunch, he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.
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A whole orange is ground to make this moist pumpkin loaf. Good with an orange butter or cream cheese spread, or simply enjoyed plain.
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Enjoy these poppy seed muffins while they're still warm out of the oven for a tasty treat with your morning coffee, tea, or glass of milk.
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The sour cream makes these bar cookies with raisins and oats get you very moist bars.
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Quick, crispy cookies with a chewy caramel surprise!
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Made with coconut and almond flour and bursting with lemon flavor, this cake makes an excellent low-carb, gluten-free, or paleo treat.
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A miniature candy bar is hidden inside a peanut butter cookie . . . on a stick! This recipe is fun to make with the kids.
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"Ice cream sandwiches are universally popular, and everyone loves peach ice cream, too," Linton Hopkins says. "To make this recipe really Southern, we use pecans in the crispy cookie."