Search Results (10,000 found)
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Savory vegan muffins loaded with carrots, tomatoes, and celery are seasoned with chili powder and oregano for a muffin you can eat any time of the day!
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These are wonderful, chewy blondies that are made with oatmeal instead of chocolate. Add your favorites (nuts, chocolate chips, chocolate candies, toffee chips) and create a truly delicious treat.
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A wonderful way to use the summer's zucchini harvest! This recipe makes 18 cupcakes.
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These light and tender scones are bursting with blueberries and the fresh taste of lemon--and feature a sweet lemon glaze that takes them over the top.
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Delicious and moist, these zucchini brownies will send you reeling with pleasure!
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These delicious carrots muffins are lightly spiced and bake off fluffy every time. Top with a luscious cream cheese frosting and these are as much dessert as breakfast!
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A dollop of a rich cream cheese and chocolate chip batter is baked into the center of each of these deliciously moist chocolate cupcakes.
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A really good, moist spice cake. Especially good with the Allspice Cream Cheese Frosting.
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I made this recipe from scratch. I did a little research, took some notes, ate pretzels for a week, and came up with this soft, chewy, salty pretzel recipe...
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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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Lisa's concoction of caramel popcorn with bits of licorice and pretzels is, in fact, lovely - salty, sweet, chewy, and crunchy.
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These lemon ricotta waffles are made with cornmeal for a slightly dense waffle with a hint of lemon flavor and ricotta cheese for richness.