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"Delicious! I have used this icing on lemon cupcakes several times and it always comes out SO good. About to make another batch now. Thanks!"
"Love this! So easy to make, and flavored really well. I topped them with raspberry icing and little lemon candies (see pictures). They looked adorable and tasted even better :)"
"So good! I changed the recipe a little... used a boxed devil's food cake mix because I was short on time, and omitted the drizzled chocolate over the top because I didn't think it needed it. They came out really pretty and tasted great. Thanks!"
"1/15/08: These cookies came out really good, but I deviated so much from the recipe that I can only give it 4 stars. First, I added some extra flour to the dough because the consistency was too mushy and wet. Then I added a whole bunch of extra peppermint extract to make the mint flavor come through. When that didn't do enough, I crushed a bunch o..."
"Yummy! The dough was a little crumbly at first, but working with it for a while softened it up enough to mold around the cherries. I changed the frosting slightly to make it half vanilla and half almond extract - the almond complimented the cherry flavor well. For an added touch of prettiness, I drizzled a small amount of white chocolate over each..."
"Delicious and so pretty! I love these cookies. I ended up baking them for only about 10 minutes and that was perfect. I ran out of vanilla unexpectedly, so I made up what I needed (about a quarter tablespoon) with almond extract. It adds to the taste without being overpowering. Great recipe, definitely a keeper. Thanks so much, Toni!"
"What?! I can't believe I never reviewed these! I first made them a little over half a year ago, and they've been a favorite ever since. I'm sure I've made them at least a dozen times since my first batch. I'm putting them on my cookie trays this year even though they're not traditionally considered a Christmas cookie. They're that good! The only c..."
"Best pumpkin pie ever! I used deep dish pie shells because this recipe made a whooole lot of filling. My baking time fell somewhere between 65 and 70 minutes. I garnished the pies with whole pecans when they had cooled, and they looked gorgeous. The only thing better was how they tasted! Thanks for the recipe - this one's a keeper!"