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Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that's flecked with minced lemon verbena.
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It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
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Double up on peanut butter and chocolate with this double peanut butter and milk chocolate chip cookies recipe.
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This golden brown paleo crisp featuring peach slices, coconut flakes, slivered almonds, and palm sugar is quick and easy to throw together.
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This is a moist, spice-type cake...a good way to use some of those extra green tomatoes before frost hits.
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Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty.
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This easy recipe makes a crisp sugar cookie that melts in your mouth.
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Easy and delicious scratch cake topped with coconut walnut sauce. The mandarin oranges make it very moist.
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Finally, vegan waffles that everybody enjoys! Made with oats, soy milk, and agave nectar, these waffles are a delight in the morning.
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Celebrate the arrival of fresh sweet corn by making a batch of light and delicate corn fritters. Serve drizzled with cane syrup or maple syrup for a breakfast treat or as a side dish with ham or ribs.
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A homemade pineapple cake is topped with a caramel-pecan sauce that soaks into the cake.
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If using fresh peas, blanch them in boiling water for one to two minutes, then drain well and pat dry before adding to the batter. Thawed frozen peas can be added without additional cooking.