Caramel nut thumbprint cookies combine cocoa dough rolled in pecans with gooey caramel centers. A holiday cookie-tray favorite with chocolate, nut, and caramel in one bite.
Hawaiian macadamia bread folds crushed pineapple, shredded coconut, and chopped macadamia nuts into a tender quick bread. Tropical tea bread or breakfast loaf with island flavors in every slice.
Glazed coffee cake with a crunchy Grape-Nuts cereal and instant coffee streusel layered inside a moist sour cream batter, topped with a brewed coffee glaze. Retro and uniquely crunchy.
Spicy bean cake made with mashed pinto beans, diced apples, raisins, and warm spices like cinnamon, cloves, and nutmeg. Add cocoa for a chocolate version.
Orange-scented zucchini bread brightened with both orange zest and orange extract, studded with pecans. A lighter quick bread with no added oil for a tender, citrusy crumb.
This light and delicious dessert is an excellent alternative to pumpkin pie for diabetics as it is low in sugar without sacrificing flavor or richness!
Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.
Triple chocolate biscotti with Dutch-process cocoa, chocolate chips, and a white chocolate coating, loaded with toasted hazelnuts and a hint of espresso. A bakery-level Italian cookie.
Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.
Heart-shaped chocolate cookies loaded with chocolate chips, topped with melted white chocolate and candied pineapple. A Valentine's Day cookie that's rich, fudgy, and festive.
[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]
Classic chewy oatmeal cookies loaded with raisins, walnuts, and a hint of cinnamon. Brown sugar and butter-flavored shortening keep them soft and bendy long after they cool.
A wonderfully aromatic pound cake that' great served with berries.
Rich fudge cake made with melted unsweetened chocolate, brown sugar, and sour cream, split into four layers with whipped cream filling and chocolate mocha frosting.
Carrot pecan cookies with cardamom, cinnamon, grated carrots, raisins, and chopped pecans baked into a soft, spiced drop cookie. Like carrot cake in cookie form.
Fruit cocktail bars with coconut, maraschino cherries, and a soft cake-like crumb. A vintage pantry-friendly bar cookie made with canned fruit cocktail syrup in the batter.
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