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Not your traditional pound cake, but dense and creamy just the same. This uses cream cheese and yogurt instead of butter and gets swirled with Nutella® for a rich chocolate flavor.
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Shortbread-type base with a coconut, nuts, and cherry meringue-type topping
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This cute refrigerator cookie resembles the popular ice cream flavor. There are chocolate, pink, and white stripes.
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This classic moist Mexican cake is soaked in 3 different milks, but this one comes with a twist: it is has an extra layer of dulce de leche!
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Flaked coconut adds a tropical flavor to this sweet and lemony bread. Serve it with a cup of hot tea for a simple breakfast or snack.
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This a quick cake that 's hearty enough to serve for breakfast or brunch.
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In this authentic recipe from Mexico, homemade tamales are stuffed with a spicy tomatillo sauce with poblano chiles and Monterey jack cheese.
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Pumpkin bread is made easy thanks to the secret ingredient of vanilla pudding mix creating a delicious breakfast treat or snack.
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A good way to use up some of your left over pumpkin and cranberries from the holidays!
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Maple and walnut are delicious together in this Canadian take on classic Italian biscotti.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These delicious oatmeal-raisin cookies are made with cocoa for a chocolate version of a classic cookie style.