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Replacing some of the butter with applesauce makes for a healthier, less greasy (but still tasty) peanut butter cookie.
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This is a yummy change to standard Angel Food cake. It has a light and delicate flavor and hits the spot of that chocolate craving. Note: for best flavor and texture, serve the cake on the day it's made and be sure to avoid any traces of yolk in the egg whites, which would prevent them from whipping to their fullest.
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Made with gluten-free almond and coconut flours, these baked zucchini Parmesan fries are a flavorful appetizer or side dish guests will love!
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Sweetened strawberries and egg whites are frozen over crunchy walnut crumbs in this easy and rewarding dessert!
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You can fill your freezer with homemade dumplings stuffed with pork, napa cabbage, and cilantro using this recipe from a Taiwanese cook.
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This is an angel food cake for a sheet cake. My grandma used to use this when she had a bakery. I have never had a problem with it. It is so easy to do.
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Sometimes less means more, as with these muffins made with egg whites, a little oil and a scattering of chopped walnuts. The lemon zest makes for a delicate contrast to the sweet banana batter.
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These cookies are a delicious combination of flavors.
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I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.
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You're stuffing a crescent roll with cheesy eggs and bacon. You're welcome.
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Get Crepes a la Gelee Recipe from Food Network
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This a very quick and simple recipe. It may be unbelievable but it only takes 3 ingredients to make Really Basic Peanut Butter Cookies. Don't worry you really don't need vanilla or flour to make these. Just follow the ingredients and directions and you will have delicious homemade Peanut Butter Cookies.
Ingredients: egg, brown sugar, peanut butter