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"Buttery, tender, and easy to work with! I melted the butter before trying to incorporate it and added 1 teaspoon vanilla extract and an extra tablespoon of flour. I will definitely make these again, next time with pumpkin pie spice in the crepe and a maple cream cheese filling."
"I made this with the following modifications: whole wheat pastry flour instead of all-purpose; 1/2 cup maple syrup and 1/4 cup brown sugar instead of 3/4 cup granulated; 1 cup dried cranberries soaked in boiling water (to make them less chewy) instead of 1 1/2; omitted the nuts. I topped them with a simple streusel (flour, brown sugar, butter, oat..."
"I used whole wheat pastry flour and nonfat plain yogurt. I also added two teaspoons of turmeric for color and flavor, divided the dough into 16 small rounds, and brushed the finished product with melted garlic butter and Indian spices. They were amazing! Chewy, crisp, light, and puffy."
"I made this recipe with whole wheat pastry flour instead of the all-purpose and maple syrup instead of the sugar. I also topped them with lemon glaze (2/3 cup powdered sugar mixed with 2-3 Tbsp. lemon juice) and a sprinkle of pearl sugar (from IKEA). They were delicious and stayed moist."
"I made these this morning with peeled fresh peaches, 2 tsps of almond extract, 1 tsp of vanilla, and 3/4 cup 100% maple syrup substituted for the sugar (I don't eat white sugar). They are delicious!"
"I made this using 1/2 cup peanut butter instead of the shortening, increasing the butter to 2/3 cup, and adding 1/2 cup chopped nuts with the chocolate chips. Awesome!"
"This is the best cornbread I've ever had, vegan or otherwise. I used blue cornmeal and whole wheat pastry flour. It was light, moist, sweet, and delicious even a few days later."
"I used whole wheat pastry flour and 1 3/4 cups sugar, and these cookies were delicious!! They were perfectly crispy on the outside, chewy on the inside, and great right out of the oven. "