9,448 bake recipes

This is an extremely easy, light, and delicious coffee cake.

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.

Hearty pecan oat quick bread with brown sugar, mace, and nutmeg baked in cans for a rustic round loaf. A simple stir-together batter that slices beautifully after an overnight rest.

Taffy apple cookies are buttery bite-sized cookies on toothpicks, dipped in melted caramel and rolled in chopped nuts. Holiday party trick that looks like mini caramel apples.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

Soft finger-shaped cookies packed with peanut butter, chopped apples, and brown sugar, rolled in powdered sugar. These tea sticks bake in one pan then cut into 24 dainty pieces.

This paleo bread recipe is perfect for sandwiches and toast. Use in place of traditional bread to complete any meal. Baking two loaves at once is a good idea for anyone on the paleo diet. This bread will stay fresh for at least 4 days sealed in plastic wrap or an airtight container at room temperature, and for 10 days in the refrigerator.

Peanut butter and chocolate sandwich cookies built from one clever dough split two ways, baked, then sandwiched around a soft marshmallow. A fun two-tone treat with the classic chocolate-PB combo.

Low fat fudge brownie sundae cake is made with cocoa powder, low-fat milk and applesauce.

Three-layer chocolate cake with whipped cream filling and glossy chocolate frosting. Rich cocoa layers, silky cream center, decadent finish.

Sweet corn tamales with roasted corn folded into whipped butter-masa dough with poblano peppers and Monterey Jack, steamed in corn husks. Vegetarian comfort wrapped up tight.

Chocolate drop cookies are soft, cake-like buttermilk cookies made with melted unsweetened chocolate and chopped walnuts. An old-fashioned drop cookie recipe that yields 3 dozen.

Make-ahead chocolate chip cookie dough that keeps in the fridge for up to 4 weeks. Sour cream keeps them soft and chewy, pecans add crunch, and you can bake a fresh batch whenever the craving hits.

Double corn muffins with cornmeal in the batter and whole corn kernels stirred in, plus a pinch of red pepper for subtle heat. Warm from the oven in 35 minutes.

Buttery coffee pecan muffins with dark brown sugar and instant coffee dissolved right into the batter. Crunchy, nutty, and ready in 40 minutes for a grab-and-go breakfast.

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.