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Pears and blueberries stud this tempting crumb-topped snack cake. Serve big slices with softly whipped cream and additional blueberries.
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Quick and easy to make, oh so fruity, and very yummy!!
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Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!
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Just dump all ingredients into a bowl, and there you have it...cake!
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Rich but light, these savory scones partner equally well with bacon and eggs or a hearty soup, and theyre astoundingly good with country ham. The Gruyère becomes gooey inside the scones and forms crunchy bits after it oozes out during baking.
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Rice flour and cornmeal replace all-purpose flour in these gluten-free blueberry muffins that the whole family will love.
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Surely one of the rites of spring is baking with rhubarb. The cherry-red tart stalks, combined here with brown sugar and nuts, make a beautiful bread that is fruity, tangy and terrific.
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These moist and absolutely sugar-free zucchini muffins are perfect for a clean-eating diet as well as for paleo with some substitutions.
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This version of the classic Italian dipping cookie is made with almonds, but you can add hazelnuts, pistachios, and any type of dried fruit.
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Pumpkin guts are the stringy flesh bits surrounding the seeds; put them to good use in these moist spiced muffins with mini chocolate chips.
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There are plenty of apples and nuts in this yummy fruit bread. It's great almost any time of the day.
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Sour cream and 4 bananas make this loaf of banana bread moist and flavorful. It freezes well, too.