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cooking.nytimes.com
A good lemon dessert is a foolproof crowd-pleaser, and this delightfully easy sour cream poundcake is no exception The inside of the cake is sweet and tender, laced with a subtle lemon flavor throughout, while the outer part of the cake, brushed with a simple lemon juice-confectioners' sugar glaze, is distinctly tart and slightly crunchy The two together is a sort of perfection.
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The perfect cross between a berry muffin and a jelly doughnut—minus the dairy.
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Graveyard cake -- a pumpkin spice cake with bleeding chocolate glaze -- is the pumpkin pie of a spectral Halloween menu.
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Get The Best Pumpkin Bread Recipe from Food Network
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Get Upside-Down Bananas Foster Cake Recipe from Food Network
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Get Blueberry Cake Doughnuts Recipe from Food Network
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Get Zucchini Bread Recipe from Food Network
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A rich strawberry shortcake muffins recipe.
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Get Ice Cream Sandwich Cakes Recipe from Food Network
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Get Buttermilk, Sausage and Bacon Pancakes Recipe from Food Network
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The cake can be made (without the pears) one day ahead, and stored in plastic wrap at room temperature.
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These scones are light yet hearty and the most healthful of the bunch. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.