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Lemon poppy seed muffins are a delicious morning treat but are typically loaded with heavy fats like butter and oil.
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My mother-in-law gave this recipe to me, and I get compliments all the time.
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Two layers of banana chocolate cake are frosted with peanut butter cream cheese frosting in this one-of-a-kind cake with favorite flavors.
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These flourless banana chocolate chip muffins are made with quick-cooking oats and coconut oil for a great on-the-go breakfast or snack.
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This is a foolproof vegan lemon scone recipe, using chia seeds for texture.
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Pureed beets give this red velvet cake extra moisture and gorgeous color, for a unique dessert that tastes great with or without frosting.
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Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
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Based on the traditional Scottish biscuit, these scones are packed with cranberries and crunchy pecans then drizzled with homemade glaze.
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The cinnamon-brown sugar-pecan topping makes this banana cake a crowd pleaser.
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These cranberry-walnut cookies have a bit of citrus flavor though the use of orange juice in the dough. Great alternative cookie for when you run out of chocolate chips.
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If you love zucchini bread, give this version that uses shredded cucumber a try. It's a great use for those big cucumbers lurking in your garden.
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Savory, soul-satisfying, slow-simmering chicken and dumplings, made quick and easy with cream of chicken soup and all-purpose baking mix.