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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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Pesto and cheese-flavored scrambled eggs, brightened with cherry tomato slices and marinated artichoke hearts, are wrapped up in a flour tortilla with a slice of turkey bacon for a light, savory wrap that's perfect for breakfast or lunch.
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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.
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Lemon zest and mascarpone are stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. This recipe is great for breakfast and fancy enough for dessert.
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This is not a pumpkin cheesecake, rather a pumpkin cake with a cream cheese filling, and all gluten-free and delicious.