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This moist chocolate cake from my grandma is glazed with lemon icing in an unusually great combination.
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A moist carrot cake made with both baby food carrots and grated carrots, plus chopped pecans and coconut, baked in a Bundt pan. Decorate with cream cheese frosting and chopped pecans, if desired.
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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Very good melt in your mouth cookies. Makes a bunch.
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If you like coconut, this super moist slow-cooker cake is sure to please (three times over)!
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These BOO-tiful cupcakes will be a hit at your kids' Halloween party.
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Take one recipe for fabulous, spicy zucchini muffins and add a big scoop of cocoa. Then top the muffins with chocolate chips or streusel and you are in chocolate-zucchini-muffin heaven.
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A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.
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These cookies are very soft. You can also use chocolate chips instead of the peanut butter chips.
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The subtle taste of orange is an unexpected, but delightful surprise in these oatmeal and dried cranberry cookies.
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These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
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This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients.