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This is the recipe that I like to use with the fresh pears that I get from my trees in late August. It's also lower in fat and cholesterol than most regular cakes.
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This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!
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I was amazed this recipe worked! Produces a cake like cookie which is good for the heart and good for the taste buds too!
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These cookies are so versatile! They are delicious, naturally low-fat and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!
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Start your morning deliciously with this quick and easy frittata that stars cauliflower, kale, and Parmesan cheese.
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This rich cake, made with ground pecans, cocoa, and a hint of coffee, is filled and frosted with a mocha cream, then garnished with pecan halves.
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This made-from-scratch coconut layer cake with creamy white frosting is a birthday favorite.
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Sweeten any special occasion with this tropical upside-down cake that tastes like a fluffy pina colada.
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A very thin chocolate cake with whipped cream and a banana rolled inside is covered with chocolate frosting for a lovely dessert any time of year.
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Get Arctic Char in Salt Crust with Saffron Aioli Recipe from Food Network
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Bake this warm caramel souffle for a memorable dessert.
cooking.nytimes.com
This recipe is by Corby Kummer and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.