Yellow Cake Pumpkin Bars by Lidy Concepcion

This is a yummy pumpkin bar based on yellow cake mix. It's light and tasty. Enjoy!

Fresh Spinach Quiche by Salad Foodie

Perfect for brunch or company, and one way to use up leftover fresh spinach. Use half Swiss cheese and half mozzarella if preferred. Do not bake pie shell well ahead of time as it needs to be hot or at least very warm when filling is poured in it.

Coca-Cola Cake by Navaneetham Krishnan

Yesss, my invention; caramelised and spongy texture.

Dates And Sunflower Seed Cake by Navaneetham Krishnan

just the right amount of sweetness alongside with sunflower seeds for its goodness, nutty and crunchy bites.

Lemon Pound Cake by Hina Gujral

This pound cake batter is so versatile that it can be baked into a loaf or Bundt pan or pound cake mold, stir in some fresh raspberries, blueberries or dark chocolate chips but keeping in mind the dry and dull weather I added fresh lemon juice for the flavor and the combination is totally divine, I made one loaf for ourselves and…

Creme Caramel (Custard Caramel) by Navaneetham Krishnan

soft melt in the mouth caramel texture surrounded in caramelised sugar.

Brownie Bowls With Peanut Butter Mousse by Doctor Jo

Brownie Bowls with Peanut Butter Mousse deliver a decadent deep dark double chocolate brownie bowl heaping high, with a cloud of peanut butter mousse.

Butter Cocoa Cake by Navaneetham Krishnan

Impressive, moist and soft like crazy.

Pumpkin cake. by Navaneetham Krishnan

Super moist, crumbly and slightly sweet (oh yes, I like to keep it minimal) cake.

Zucchini, Sausage & Cheese Soufflé with Garlic Croutons by Salad Foodie

A cookbook recipe for pumpkin soufflé was the inspiration for developing this variation incorporating two favorites: zucchini and sausage. Consider this for holiday brunches when you’d like to go beyond scrambled eggs. In a time bind you could substitute commercial buttered garlic croutons, but most are too large, and the homemade…

Marble Cake by Navaneetham Krishnan

Attractive contrast of colors and yummilicious.

Hard Boiled Eggs for cooks who can't boil water by Glenn

Forget the boiling water, colander, cracks and boil-outs. Hard "Boiled" Eggs made in the oven are easier, quicker, tastier and less prone to cracks and they are easier to peel. Who needs boiling water?

Lemon Victoria Sandwich Cake with Raspberries, Strawberries and Clotted cream by Helenscooking

Pandan And Coconut Cupcakes by Navaneetham Krishnan

Made with fresh grated coconut and scented with pandan/screwpine leaves