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Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
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This will remind you of pumpkin bread, with its cinnamon, nutmeg and pecans. The flavor does differ, though, so be sure to give this recipe a try.
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These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
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The sauerkraut cannot be tasted; you think you're eating coconut!
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Muffin tins take some of the work out of these light and flaky dinner rolls made with instant potatoes and onion.
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Whole wheat flour and wheat germ give a mild, nutty undertone that complements the chopped pecans in this honey-sweetened bread.
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These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.
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This take on the classic creme brulee features lemon, lime, and orange, lending a bright, refreshing kick to this silky, creamy dessert.
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The bright color and taste of mango adds a lift to the classic coconut cream filling in this tart recipe. Randomly placed swirls of cream and spirals of mango add an elegant flourish.
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Put your sourdough starter discard to good use with this muffin recipe that's bursting with blueberries.
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A recipe for making your own cured salmon at home.
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This homemade yellow mustard recipe gives a spicy bite to hot dogs or soft pretzels.