Is it time for dessert? Try one of these sweet treats.
Snickerdoodles are just sugar cookies rolled in cinnamon sugar.
Coconut milk and vanilla extract give depth to this vegan take on the classic dessert.
This rich, dairy-free, no-bake cheesecake is flavored with agave nectar, a raw sweetener derived from the agave plant.
These cookies turn out crispy and light rather than chewy.
Silken tofu makes a delightfully light and creamy filling for this vegan version of cheesecake.
Avocado replaces the eggs and most of the oil creating a rich, chocolatey batter.
This gluten-free breakfast treat, created by Food editor Mary Margaret Chappell, will help you start your day out right.
Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that’s thickened with cornstarch, not eggs.
If you’ve ever delighted in one of those big glazed slices of cake sold in the case at coffee shops, you’ll love this recipe.