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Get Hazelnut Pumpkin Pie Recipe from Food Network
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This tender gingerbread cake topped with pear slices makes a wonderful fall and winter dessert.
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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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These are wonderful, chewy blondies that are made with oatmeal instead of chocolate. Add your favorites (nuts, chocolate chips, chocolate candies, toffee chips) and create a truly delicious treat.
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A wonderful way to use the summer's zucchini harvest! This recipe makes 18 cupcakes.
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A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
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These are truly decadent and quite sweet. Vanilla ice cream is caramelized with brown sugar to make an extra gooey bottom, and the filling is thick with plenty of cinnamon, butter and brown sugar.
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This has got to be the tastiest and the most moist cornbread I have ever made. It is the most requested thing I cook, so I am sharing it. Don't let the ingredients fool you. It's unbelievable.
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Toasted coconut blankets a tangy lime filling thickened with coconut milk and baked over an almond flour crust in this keto lime bar recipe.
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This pumpkin pie is swirled with cream cheese to give it a marbled appearance. It's a fancy but easy way to enjoy an old favorite.
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Peanut butter is sandwiched between a layer of chocolate brownie and marshmallow frosting, for a rich chocolate treat for peanut butter lovers!
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Wow your guests with chocolate ganache-filled cream puffs shaped like swans.