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Cakey cream scones flavored with lime zest and dried pineapple.
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Almonds, chocolate chips, and cacao powder are folded into gluten-free banana muffins that are a satisfying addition to a weekend breakfast.
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I took an old favorite and juiced it up to make it more nutritious. I like to use the huge zucchini that didn't get picked on time, as long as it's still green and healthy.
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Great pumpkin flavored gobs. I've made these for church sales and everyone loves them. Also known as "Whoopie Pies"
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Garam masala adds an unexpected flavor to these moist muffins full of chocolate-swirled peanut butter chips.
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The usual goodness of chocolate chip cookies but made better by replacing the chips with white chocolate chips and adding chopped pistachios. These make a beautiful presentation.
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Chocolate Zucchini bread with a cinnamon twist.
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No one will believe that you made this delectable chocolate peanut butter pudding cake in your slow cooker.
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Flavored with molasses and warming spices, these paleo salted gingerbread cookies are an easy and delicious solution to your holiday baking.
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These two flavors blend well together. This forms an attractive and moist cake.
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Yummy blueberry coffeecake is layered with blueberry pie filling, fresh blueberries, and a crumb topping for a colorful and rich breakfast treat.
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This mouth watering banana cake is a favorite with kids. With its chocolate-nut topping, it's a nice alternative to banana bread.