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A quick and easy apple cake topped with a buttery glaze. The cake can be enjoyed while it's still warm, or allowed to cool.
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While the brown rice is bubbling on the stove, onions, carrots, garlic, chickpeas, and mushrooms are sauteed in butter until cooked and the flavors are mingled. Eggs are swirled into the pan, the rice is added, and then a nice smattering of parsley and cashews.
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This German-style potato salad features hard-boiled eggs and chopped gherkin in a creamy dressing for a different and tasty version of a picnic-salad classic.
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Replace noodles with spaghetti squash and bake with bacon bits, eggs, and Parmesan cheese in this gluten-free, grain-free carbonara recipe.
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Chocolate morning glory muffins made with a double dose of chocolate from cocoa powder and chocolate chips are a hearty way to start the day.
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This fruity tropical cake has a milky sauce soaked into it, making it very moist and delicious.
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This recipe for zucchini cookies is a great way to use the abundant squash during peak season. The chocolate chips are just a tasty bonus.
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This recipe yields a very light and delicious oat muffin with the essence of blueberry and cranberry throughout the inside of the muffin.
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These delicious little cheesecake cupcakes are topped with crushed candy canes and a drizzle of melted chocolate.
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This quick and easy pumpkin bread is wonderfully moist and has a great texture which comes from sifting the dry ingredients together.
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Bread, raisins and apples are baked with eggs and cinnamon, then topped with a sweet, warm vanilla sauce in this comforting dish.
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I based this recipe on Michele's Oatmeal Peanut Butter Cookies II, and had a WOW! moment when I added the ginger.