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Orange zest and cinnamon enliven this dense yet eggless carrot cake that swaps refined sugar for honey and butter for thick, creamy yogurt.
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Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin.
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If you're a fan of the pumpkin bread at Starbucks®, this copycat recipe yields a moist, flavorful loaf that mimics the real thing.
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These cookies travel and freeze well.
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Here's a flavorful zucchini bread with a pumpkin-like taste because the zucchini are pureed in a blender.
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Succulent raisins and chewy walnuts enhance this cinnamon-scented zucchini bread.
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Pastel de Elote is a delicious, moist Mexican cake from Jalisco made with fresh fresh sweet corn kernels and sweetened with condensed milk.
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These rich and buttery cookies are studded with vanilla chips, macadamia nuts, and dried cranberries. They can be baked right away as drop cookies, or refrigerated or frozen in logs for slice-and-bake cookies.
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These cookies are easy to make and one of my favorites.
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A quick peanut butter cake made with brown sugar and topped with a peanut butter streusel.
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This moist and delicious carrot zucchini bread has chopped walnuts and cinnamon, and is great for snacks or for brunch.
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Best served warm from the oven, this moist cake is a delicious combination of orange and cinnamon flavors.