Dessert Recipes (Most Popular)
Love these! One of the favorite holiday items to put out for everyone to enjoy - very pretty on the plate.
This is definitely one of the craziest recipes I have ever tried. Somehow, I got it into my head to make a cake with fresh beets in it. I researched a few recipes, I found one here on Spark Recipes but the quantities seemed wrong, so this is my version. I wanted to make a red velvet cake and the color of the batter after you mix in the beets is indescribably gorgeous. Unfortunately, upon baking the cake, the color fades to a golden color and loses most of it's red. (I add a picture of the bright red batter so you can see how it looks before it bakes). I used a bunch of red food coloring because I really wanted the look of a red velvet cake. Food coloring is optional, of course.
My husband says it is the best cake he has ever tasted. It is rich and moist and dense and you can't taste the beets at all, although they give the cake a distinctive taste. I didn't tell him until after he ate half of it that it had beets in it. He doesn't like beets, but he begs me to make this cake.
Yummy Pumpkin Muffin, cooked quickly in the Microwave, for a satisfying FALL breakfast or dessert.
This zuchini bread recipe is the recipe from Paula Dean, but with a few alterations. I have used applesauce instead of oil to cut down on calories. I also cut out a cup of sugar since the applesauce is sweet.
Not a healthy food, but it only makes 1 serving so you can't go overboard. No baking involved!
It's fabulous. It's rich. It should be eaten in limited quantities. This deep brownie is very delicious but rich enough in flavor that one serving is REALLY quite satisfying. If desired or for presentation, top with a thin layer of chocolate fondant, sifted cocoa, whipped cream, and/or berries. Makes 16 servings.
A delicious rich cinnamon coffee cake with a cinnamon apple topping! Sure to kick any apple pie craving!
A simple, delicious low-fat variation on traditional cheesecake.
This is from a great comfort foods website and from one of my favorite recipe goddesses, www.carolscomfortfoods.com and the recipe is from Demetria Clark