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To make these sinister-looking Halloween cakes, you'll need six (1 1/2-by-3-inch) dome silicone baking molds, a medium pastry bag with coupler, and a #7 and #4 pastry tip.
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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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This is my favorite chocolate cake recipe because of the moist texture and rich, dark chocolate flavor. Enjoy!
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Mexican hot chocolate cookies are a heavenly combination of sweet dark chocolate, earthy cinnamon, smooth vanilla, and spicy cayenne pepper.
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Cinnamon chips add a fall flavor to a chocolate zucchini bread. Applesauce in the batter adds moistness and stands in for fat, and whole wheat flour gives a nutty flavor and hearty texture.
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A whole orange is ground up and added to this cake along with raisins and walnuts. A delightful fruit filled cake!
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Give these carrot cupcakes with cream cheese frosting to your favorite Easter bunnies this year. Everyone will love them.
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Get I Want to Marry You Cookies Recipe from Food Network
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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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This recipe has been in my mother's family for over 100 years. In fact, the tube cake pan I use is my grandmother's, which she bought in the 1930s. I jazzed it up with the strawberries and whipped cream. My grandkids go crazy for this rendition of strawberry shortcake served with vanilla ice cream.
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The cinnamon-brown sugar-pecan topping makes this banana cake a crowd pleaser.