9,172 bake recipes

Classic fruitcake loaded with dates, pecans, walnuts, and golden raisins. Moist tender crumb with vanilla and lemon extract, baked in a tube pan for beautiful slices.

Chocolate chip oatmeal cookies pack 2 1/2 cups of rolled oats with semi-sweet chocolate chips and optional nuts into a chewy or crisp drop cookie. Choose the bake time to nail your texture.

Easy snack cake loaded with apples, mini chocolate chips, and pecans. No mixer needed. Apple juice keeps it moist while cinnamon adds warmth. Dust with powdered sugar or top with whipped cream.

Vanilla sheet cake split and filled with a whipped butter-shortening cream made with evaporated milk. Cut into squares for individual cream-filled cakes that taste like homemade Twinkies.

Sugarless slice-and-bake cookies made with whole wheat flour, chewy dates, toasted coconut, fresh orange zest, and crunchy pecans. Naturally sweetened by fruit alone, these make 5 dozen crisp, nutty rounds.

Light fruit cake with sultanas, glace cherries, pineapple, almonds, and rose extract baked low and slow. A traditional British holiday cake with citrus and almond flavors.

Moist and flavorful Red Lion Inn pumpkin bread with walnuts and raisins. Easy recipe for loaves or muffins, perfect for fall baking. Ready in under 90 minutes!

Homemade Twinkle cake rolls with a fluffy vanilla cream filling made from butter, shortening, and evaporated milk. Bake in a sheet pan or potato tins, split, fill, and roll for a fun copycat treat.

Chocolate chip oatmeal cookies with brown sugar and rolled oats for a chewy, hearty texture. Crisp edges and soft centers loaded with semi-sweet chocolate chips in every bite.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Low-calorie bran muffins made with whole wheat flour, applesauce, prunes, and egg whites instead of whole eggs. High fiber, lightly spiced with cinnamon and nutmeg.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Whole grain carrot muffins sweetened with honey and molasses, packed with bran, raisins, and pureed fresh carrots. High-fiber breakfast muffins made in a food processor.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Rich cocoa brownies topped with a mocha frosting made with instant coffee and cocoa powder. Fudgy, intensely chocolatey squares with a glossy coffee-spiked icing.

Pumpkin pie spice-scented muffins pack oats, chewy dried apricots, and crunchy walnuts for a hearty breakfast that's ready in 40 minutes from bowl to basket.