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"I was looking for moist and this recipe delivered. I folded in raisin bran instead of nuts, decreased the sugar, and lowered the temp of the oven to 325 when I put the muffins in (after preheating--makes them rise up nice and fluffy)."
"I make this with a bar of Ghirardelli Intense Dark 86% Cacao; the flavor is rich, the texture soulful--not the fluffy air you get from a boxed cake mix. It's my husband's favorite cake, so I make it when I want to do something special for him."
"Not bad, but the best thing about them is how fast they are to make. The yeast dough recipes are better, but of course you'll have to wait about three hours for gratification, so these'll do in a pinch."
"I have made this recipe at least a dozen times. I wish I were exaggerating, but it never fails me so I just keep coming back to it. Simple yet powerful. The one thing I don't like about this recipe is that it doesn't say whether you add the baking soda before or after splitting the dry mixture. I've done it both ways and it turns out fine rega..."
"I really liked this recipe, although I would have preferred a stronger banana taste. Just as a note, I had to use the full 35 minutes in a completely preheated oven in order to lightly brown bread. I'd probably leave it in a little bit longer next time."
"This recipe was a hit at dinner tonight. I don't know what ethnicity it's supposed to be; I thought it was Iranian because Lavash means bread in Farsi, but my husband said he's never seen anything like it, and he's from Iran. But still, regardless of where the recipe comes from, everyone loved it."
"Oh man, I am in love. I don't know what the mandarin oranges would've done for this cake because I didn't have any, and I also used whipped cream instead of frosting because I hate frosting, but everything else was by the book, and it was absolutely spectacular. My husband will be hounding me every Sunday for the next six months to make this agai..."