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These are so crunchy they should be dunked (Coffee, Latte, Espresso, Vino, etc.). If you don't have hazelnuts, use almonds instead.
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Instead of vegetable oil, these blueberry muffins are made with applesauce, creating a healthier and more moist texture. With double the amount of blueberries, make sure to fill the muffin cups up to the edge, for generously-sized deli-style muffins.
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Molasses cut-out cookies are sandwiched together with a ginger-spiced frosting.
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These lemon poppy seed cookies are Jewish in background. They are a thin crispy cookie that's wonderful with tea.
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Coconut, almonds, and chocolate enhance classic caramel corn in this recipe.
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Put fresh cherries to good use this summer with this quick and easy recipe for kid-friendly muffins with a fragrant hint of almond extract.
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A simple cookie with raspberry flavoring and chocolate chips is quick to whip up.
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For variety, add chopped walnuts or pecans, fresh blueberries, or finely chopped dried fruits (such as cranberries or raisins) to the topping. This cake will keep at room temperature for up to three days or frozen for three months.
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These scrumptious little cuties taste great decorated with icing or just left plain. For a darker, spicier cookie, use molasses instead of corn syrup.
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This recipe for focaccia was given to me by my best friend, who is Italian. It's incredibly simple, with only a few ingredients for the bread, and very versatile. I love it because there's no yeast, and it's just so easy to make!
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Is there anyone who doesn't like snickerdoodles? This recipe is a classic.
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This old-fashioned recipe requires refrigeration of a log of dough for slicing and baking into delicious nutmeg-accented cookies.