Simple pineapple sheet cake topped with whipped cream and vanilla pudding frosting. Moist, fruity, and effortlessly crowd-pleasing for potlucks.
Tender cream cheese cookies with lemon zest and a thumbprint of apricot filling, finished with a dusting of powdered sugar.
These cookies are healthy enough to give for on the run breakfasts.
Moist pumpkin spice bundt cake with tangy cream cheese frosting. Easy one-bowl recipe uses canned pumpkin and oil for tender crumb. Perfect fall dessert in 90 minutes.
Moist carrot muffins featuring chopped apricots and avocado oil.
Hearty whole-wheat muffins with dried apricots, orange zest, and apricot nectar, studded with nuts for crunch.
Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.
This decadent cake is made with pineapple, chopped nuts and cream cheese.
Wear your old polka dot shorts with this scrumptious bread made with cranberries and walnuts.
Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.
Hershey's 50% Reduced Fat Oatmeal Chip Cookies recipe
Chunky chocolate cookies loaded with cocoa, big pieces of semi-sweet chocolate, and chopped pecans. Crispy edges, chewy middles, and a deep chocolate flavor that hits twice in every bite.
Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.
These bars are very pretty with their dark chocolate swirls throughout. The dessert is a sweet treat to any lunch-bucket meal.
Whole wheat carrot pineapple muffins with brown sugar, cinnamon, and crushed pineapple juice in the batter. Tender, fruity, and best served warm straight from the oven.
Moist date cake studded with chocolate chips and pecans, baked in one pan with a hint of cocoa. A nostalgic New England sheet cake that's simple to make and impossible to resist.
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