4,018 baked recipes

Currant and orange muffins made with rice flour, ground almonds, and beaten egg whites for a tender, gluten-free crumb. Naturally sweetened with honey and fresh orange juice.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Unleavened pita bread made on a hot griddle with just flour, salt, and water. A 30-minute yeast-free flatbread perfect for wraps, dips, or scooping curry.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Apple pecan streusel muffins: tender cinnamon-apple muffins with a brown sugar-pecan streusel layered both inside and on top, for buttery crumble in every bite. A cozy breakfast or brunch bake.

Pumpkin apple muffins with chunks of fresh apple folded through pumpkin-spiced batter, topped with cinnamon streusel. Tender fall breakfast bakes that smell like a farmstand on a cold morning.

Moist, chocolaty, nutty, and delicious. This apple cake is made of fresh apples and apple sauce and frosted by both butter and chocolate frosting.

Tavern biscuits are a colonial-era American sweet biscuit spiced with nutmeg and mace. Crisp at the edges, tender in the middle, and just sweet enough to serve with tea, coffee, or a glass of cold milk.

These chocolaty and moist cupcakes are filled with cream cheese and chocolate chips filling that adds extra creaminess and chocolaty taste into every bite. Decorate these delicious cupcakes into Halloween spiders, skulls, skeleton, mummies... Whichever way you or your kids love. Being creative and make sure to make a few bunches, they will disappear quickly.

This healthier version of chocolate zucchini rum cake is made with whole wheat flour, grape seed oil, apple sauce, a small amount of butter. Also has much less sugar than the original recipe, and the cake is super moist, packed with chocolate flavor and absolutely divine.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

Chocolate four-nut biscotti loaded with walnuts, pecans, cashews, and almonds, plus mini chocolate chips. Twice-baked Italian cookies, optional white chocolate dip.

A few healthy twists make these peanut butter chocolate chip cookies still taste heavenly delicious, but much better for you.

A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.

Banana nut muffins with a moist, tender crumb from ripe mashed bananas and a cup of chopped walnuts. The trick is mixing the batter just enough, so they bake up soft and golden, never tough. Great warm with jam.

These cookies are so moist and flavorful. The most important part is they are fat-free. They will well satisfy your sweet tooth while give you lots of yummy goodness.