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Based off of Mrs. Sigg's popular recipe for snickerdoodles, this recipe uses all butter and adds a hint of ginger for an extra zing.
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These wonderful spicy muffins are the perfect treat for an autumn afternoon.
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Zucchini and a double dose of chocolate star in this moist and sweet quick bread.
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When you suspect you're done shaking this creamy gin drink, think again. You've only just begin. Keep shaking. Then shake some more. It's a beautiful cocktail, but you have to shake that juice and cream and egg white like crazy to get the right silky texture. Don't give up, it's worth it!
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Leftover cranberries from Thanksgiving are a tangy and colorful addition to apple pecan cake for the holiday season.
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This recipe is by William Norwich and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This easy gluten-free banana bread made with a winning combination of sweet honey, nutmeg, and pecans will keep you coming back for more.
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This is a very moist banana bread with a little kick of spice. Loved by my family and all who have tried it.
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There is more than one surprise to this sweet coffee cake made from a simple batter. When you cut into it you'll find the sugary almonds hiding on the bottom of each slice, but one person will also find a shiny new coin to signify luck for the new year.
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White chocolate chips and ginger combine to make these delicious cookies that are great for your Christmas cookie exchange or as a gift any time of year.
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A delicious moist banana bread with chocolate chips. It can also be baked in 5 greased and floured 3 x 5 inch mini loaf pans.
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I thought this up totally by scratch! If you like peanut butter cups, you'll like this cookie.