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cooking.nytimes.com
This creamy pink dessert breaks out of the usual strawberry cheesecake mold Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead
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These homemade Aussie Bites™, bite-size snacks with oats, dried fruit, chia seeds, and sunflower seeds, make a great breakfast or snack.
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Two layers of banana chocolate cake are frosted with peanut butter cream cheese frosting in this one-of-a-kind cake with favorite flavors.
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This is a foolproof vegan lemon scone recipe, using chia seeds for texture.
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Rolled oats, apples, cinnamon, and walnuts combine with almond milk and sunflower butter to make these delicious grab-and-go breakfast bars.
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We love the sweet multigrain crust in these wholesome dried-fruit bars.
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Get Chicken and Dumplings Recipe from Food Network
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Get S'Mores Cookies Recipe from Food Network
www.allrecipes.com
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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Coconut flour, cassava flour, and rice flour combine to perfection to make this flawless, fool-proof, and easy to make gluten-free pizza crust.
cooking.nytimes.com
A savory galette is the easier and more streamlined cousin of a classic quiche It has a buttery pastry filled with any combination of vegetables, cheeses and meats, but without the need to make a custard to anchor it all In this galette recipe, roasted summer vegetables (eggplant, zucchini, and tomatoes) are combined with goat cheese and fresh red chiles for a ratatouille-like mix with a bite, all nestled into a hearty whole-grain crust
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Get Grilled Pizza Margherita Recipe from Food Network