9,448 bake recipes

Vanilla pignoli biscotti are buttery Italian twice-baked cookies packed with toasted pine nuts and fragrant vanilla. Crisp enough to dunk in coffee, with a tender, golden crumb.

Light, fluffy oatmeal muffins made with rolled oats soaked in condensed milk, folded egg whites for lift, and a touch of corn syrup. A tender, airy breakfast muffin with hearty oat texture.

Dried cherry oatmeal cookies with brown sugar, cinnamon, and nutmeg. Chewy, buttery oat cookies studded with tart dried cherries instead of the usual raisins.

Gluten-free Mexican cheese bread made with rice flour, soy flour, enchilada sauce, and grated cheese. A savory quickbread with a spicy kick, no wheat needed.

Orange star anise biscochitos: traditional New Mexican holiday cookies flavored with anise and orange juice, rolled and cut into shapes, then dusted with cinnamon sugar. Crisp, fragrant, and built for gifting.

Cookies and cream muffins loaded with chopped Oreos folded into a sour cream batter. Tender, moist, and studded with chocolate cookie chunks and cream filling in every bite.

Coconut Pecan Biscotti This crunchy Italian-inspired biscotti combines the tropical sweetness of coconut with nutty pecans for a perfect coffee or tea companion. Twice-baked for extra crispness, it's ideal for dipping or gifting.

Zucchini Oatmeal Pecan Muffins: bakery-tall muffins with buttery pecans, quick oats, and shredded zucchini for moisture. Cinnamon-spiced and ready in 45 minutes.

Chocolate raspberry shortcakes split cocoa biscuits and fill with framboise-soaked berries and whipped cream. A romantic two-serving twist on classic strawberry shortcake.

Butterfinger cookies: an icebox slice-and-bake cookie loaded with chunks of chopped Butterfinger candy bars. Crispy, peanut-buttery edges with chewy candy pockets in every bite.

Slice-and-bake molasses cookies with brown sugar, ginger, and a deep rich molasses flavor. Chill the dough, slice thin, and bake until the edges crisp up beautifully.

Salt rising bread made with a potato-cornmeal starter fermented overnight. No yeast needed. A heritage Appalachian bread with a unique cheese-like aroma and dense crumb.

Traditional Welsh cakes cooked on a hot bakestone, made with half butter and half lard for the proper crumbly texture. Lightly spiced, studded with raisins, and eaten warm off the griddle.

Snickers chocolate cake made by melting candy bars straight into the batter. Buttermilk crumb with caramel, peanut, and nougat ribbons in every slice.

Quick loaf bread made with Bisquick, candied fruit, walnuts, and a hint of anise. Mix, pour, bake. A retro holiday bread that couldn't be simpler.

Pfeffernuesse German pepper cookies with molasses, cinnamon, cloves, nutmeg, and black pepper, rolled in powdered sugar. Small, spicy, and deeply aromatic holiday cookies from the old country.