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These cookies are a delicious grab-and-go treat. Try one with your morning coffee or pack one in your lunch.
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Sugary crumbles and blueberries are baked between layers of fluffy sour cream coffee cake in a dessert your guests will love.
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Muffins that combine the wonderful texture of apples with the warm taste of pumpkin. A simple streusel topping gives them a little something extra.
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I recently had one of those happy cooking accidents while trying to make dairy-free pancakes for an allergic niece who was a sleepover guest, and ended up w...
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This is somewhat like a quiche. The crust consists of Cheddar cheese, which is delicious. A must try.
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To make this scrumptious pie, rhubarb, blackberries and raspberries are combined with sugar and flour and refrigerated overnight. This sweet mixture is then spooned into a made-from-scratch crust, topped with another round of pastry and popped into the oven to bake to perfection.
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Turn leftover canned pumpkin puree into spiced snickerdoodles with this easy recipe that yields soft cookies that are light and airy.
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This buttermilk coffee cake is studded with fresh mango and raspberries. It's equally delicious with other fruits -- or even plain!
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This cake features fresh raspberries under a streusel topping.
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Homemade crackers loaded with veggies are a paleo-friendly treat thanks to almond meal, coconut flour, and flax seed meal as the base.
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Stir leftover mashed sweet potatoes and cranberry sauce into muffin batter for a colorful snack or on-the-go breakfast.
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This recipe is another one I adapted from my childhood. This latest gluten free incantation is simple, tasty, and thanks to the beloved pumpkin – really moist...