9,172 bake recipes

Melomakarona are traditional Greek honey cookies made with orange juice, olive oil, and butter, filled with a walnut-cinnamon mixture and dipped in warm honey syrup.

Thick, fudgy cocoa cookies loaded with white chocolate chips, crunchy pecans, and golden raisins. These bakery-style cookies are crisp on the edges and chewy in the center, ready in just 30 minutes.

Yummy Oatmeal Cream Cheese Jam Bars recipe

Triple-chocolate mocha truffle cookies with melted chocolate, cocoa powder, chocolate chips, and instant coffee. Fudgy, intensely rich, and coffee-laced.

An easy recipe that creates scrumptious cookies just in time for Christmas.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

Flourless-style chocolate almond torte with fresh raspberries and framboise, layered with raspberry jam glaze and a poured chocolate ganache. A showstopping French-inspired dessert.

Pumpkin Poundcake with Brown-Sugar-Walnut Glaze recipe

Banana split bread for the bread machine packs sliced banana, strawberries, crushed pineapple, walnuts, chocolate chips, and maraschino cherries into one yeast loaf. Soda fountain in bread form.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

Spicy bran muffins loaded with Thai chilies, jalapeño, and habanero rings, plus dried fruit, walnuts, and warm spices. Bold breakfast baking for heat seekers.

These are very delicious cookies, we always cook them. Everytime they go very well.

Frosted chocolate drop cookies with rolled oats, sour cream-tendered crumb, and a vanilla glaze topped with a pecan half. Bakery-style cake cookies from a 1950s lunch counter.

Six-layer chocolate coffee torte with buttermilk cocoa cake, coffee-spiked whipped cream, and crushed Heath Bar toffee pressed into every layer and all over the outside.

Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.

A boozy chocolate sheet cake laced with peppermint schnapps and sweetened condensed milk, topped with a minty schnapps frosting. Big batch, bold flavor, and ready in an hour.