Blue Margarita
Chocolate Coconut Brownies “Swirlies”
Chocolate Mud Monsters
Chocolate Simple Syrup
Dark Chocolate Pistachio Pecan Cookies
Frozen Margarita Recipe
Luscious Lemon Cookies
Margarita Recipe
Milk Punch
Mini M&M Sugar Cookies
Mocha Frappe
Moscow Mule with Ginger Syrup
Peanut Butter Crunch Crispies
Peanut Butter Swirled Brownies
Salted Caramel Peanut Butter Bars
Strawberry Lemonade Thumbprint Cookies
Toffee Brownie Cookies
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Watermelon Running Chews
Raspberry Coconut Popsicles
Baked Brie with Balsamic Glazed Strawberries
Lavender Lemongrass Sugar Scrub
Soft Pretzel Bites
Pink Grapefruit Sugar Scrub
Five-Cup Fruit Salad
Quick and easy recipe. Very light coconut flavor so I added an extra teaspoon of coconut flavoring to the icing.
Quick and easy recipe. Very light coconut flavor so I added an extra teaspoon of coconut flavoring to the icing.
Love the crunch of the pecans and toffee bits combined with the brown sugar flavor of the cookie. Chewy caramel is a wonderful addition.
The dough was very crumbly so I wasn't sure it would hold together, but it did and the cookies tasted great.
Very moist cake with a sweet crumble topping. Cake doesn't have an overpowering pumpkin flavor, but it is still good. This recipe makes a lot of crumble, so if you like your cake with a little less topping, set the extra aside for your morning oatmeal or add it to plain yogurt.
Very moist cake with a sweet crumble topping. Cake doesn't have an overpowering pumpkin flavor, but it is still good. This recipe makes a lot of crumble, so if you like your cake with a little less topping, set the extra aside for your morning oatmeal or add it to plain yogurt.
Super moist chocolate cake with a velvety smooth buttercream. I only had 9 inch cake pans so I baked for 30 minutes instead of 40 and they were perfect. I also made my chocolate glaze a bit too thick so it didn’t really drip down the sides but that didn’t matter because it still tasted GREAT.
Super moist chocolate cake with a velvety smooth buttercream. I only had 9 inch cake pans so I baked for 30 minutes instead of 40 and they were perfect. I also made my chocolate glaze a bit too thick so it didn’t really drip down the sides but that didn’t matter because it still tasted GREAT.
Super yummy, I made the mistake of using very large blackberries so there was more berry than muffin but that didn’t change how tasty they were. Recipe makes a lot of crumble so I had extra.
Definitely less dense than a traditional pound cake, but still very tasty. Used large fresh blueberries that just explode when you eat it warm. YUM!
Definitely less dense than a traditional pound cake, but still very tasty. Used large fresh blueberries that just explode when you eat it warm. YUM!
Chewy & sweetly spicy - what's not to love? Even my father-in-law, who isn't a sweets eater, loves this cookie! Plus they make the house smell like the holidays when you bake them.
Chewy & sweetly spicy - what's not to love? Even my father-in-law, who isn't a sweets eater, loves this cookie! Plus they make the house smell like the holidays when you bake them.
Was looking for something different and I like the swap of macadamia nuts vs peanuts. Easy recipe.
My mini donut pan makes 12 vs 24, so my donuts were a bit bigger than mini's - but smaller than regular donuts - so I got 16 donuts in all. Cake-like texture. Not as dense as the store-bought kind, but they are good in a different way because they don't have all the preservatives. The donuts themselves aren't very sweet, so the powdered sugar coating makes them just right.