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A perfectly delicious way to use that zucchini from your garden!
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The addition of coffee granules and dried cherries places these triple chocolate cookies onto a whole new level.
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These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!
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This pumpkin pie cheesecake is a no-bake treat made with pumpkin puree, cream cheese, and fresh-made whipped cream in a graham cracker crust.
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Pastry chef Bob Truitt loves anything that includes caramel and ice cream. But there always needs to be a crunch, he says. So he makes pecan-studded blondies the base for this sundae and adds a garnish of candied pecans.
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Looking for a fun treat for Christmas? Try these vegan brownies in the shape of Christmas trees. Use pomegranate seeds for the Christmas decorations.
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This homemade zucchini kuchen (cake) baked with walnuts and cinnamon then topped with confectioners' sugar is just like grandma used to make.
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Use fresh or frozen fruit in this stunning twist on the upside down cake.
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Quick, crispy cookies with a chewy caramel surprise!
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Creamy, cheesy custards bake inside caramel-lined ramekins to create this gorgeous hybrid between cheesecake and flan.
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Chef John modifies his grandfather's recipe for shortbread in this classic strawberry shortcake made with browned butter.
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A miniature candy bar is hidden inside a peanut butter cookie . . . on a stick! This recipe is fun to make with the kids.