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cooking.nytimes.com
This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets — hot candied ginger and sugared, dried plums (a.k.a prunes) — that her grandmothers offered her as a child Ms
www.chowhound.com
I can't believe they came out so good, I was actually going to try to make a Paula Deen cookie recipe (Loaded Oatmeal) and messed it all up. I am really not...
www.delish.com
This recipe calls for raspberries, but you can use any other berry (or mix of berries) that you like to create your own, one-of-a-kind version of this classic coffee cake.
www.allrecipes.com
From the kitchen of Cara at Cara's Cravings (http://www.carascravings.com/).
www.delish.com
Stevia sweetener turns this trifle a guilt-free indulgence.
cooking.nytimes.com
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving
www.foodnetwork.com
Get Bunny Butt Carrot Cake Pancakes Recipe from Food Network
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Vanilla cream oozes out the bottom, just like in the original.
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Get Old-Fashioned Gingerbread Recipe from Food Network
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Get Apple Oatmeal Breakfast Bread Recipe from Food Network
www.chowhound.com
Tangy, fluffy muffins for breakfast or teatime.