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cooking.nytimes.com
Here's a pie for the middle of summer, when the raspberries are ripe and dessert should be cool and creamy Think of it as vanilla pudding in a pie shell, a messily delicious way to showcase the flavor of fresh raspberries Ruth P
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This version of Linzer cookies are made as bars, not cutouts, but they taste just as good! The almond dough encases a filling made with dried apricots and apricot preserves.
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Whole-wheat zucchini cupcakes with cinnamon and walnuts are even more delicious with a classic cream cheese frosting.
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Carrot cake made with whole-wheat flour and mixed with nuts, pineapple and coconut. Top with Cream Cheese Frosting.
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Buttermilk is best for this recipe, but feel free to substitute a combination of milk and plain yogurt, or milk alone.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A homemade pumpkin sheet cake topped with cream cheese icing that will feed a crowd. Everybody loves them!
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Eat like a Victoria's Secret model.
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While these chocolate cookies are not completely sugar-free, they have no added sugar and only use dates for sweetness.
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Get Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup Recipe from Food Network
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Give your zucchini bread just the right amount of spicy kick with this recipe for jalapeno zucchini bread made with a combination of applesauce and oil.