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These sweet cupcakes flavored with strawberry puree and Champagne can be frosted and served in Champagne glasses for a sophisticated touch.
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These hot chocolate cookies have all the wonderful flavor of your favorite winter sip (toasted marshmallows included), with a slightly spicy infusion of Aleppo...
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Maple pecan muffins made with coconut flour, pecans, and maple syrup are a gluten-free and vegan and a delicious on-the-go breakfast.
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These special apple muffins are perfectly moist and have an added crunch thanks to a sprinkling of walnuts in the batter.
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Moist chocolate chip cookies!!
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Refreshing limoncello cake will be a crowd-pleaser and an instant hit at your next summer picnic or dinner.
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Make your own OREO® cookie crumbs with this quick and easy recipe that you can use for any recipe that calls for chocolate cookie crumbs.
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Seedless raspberry jam is sandwiched between buttery brown sugar-oatmeal cookie crusts.
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These juicy vegan blueberry muffins are made with applesauce, vanilla soy yogurt, and oil instead of butter and egg. They taste best fresh.
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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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Fluffy cake infused with lemony limoncello liqueur is the perfect ending to an Italian dinner.
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Yummy oatmeal cookies with chocolate chips, raisins and pecans!