10,000 baked recipes

This decadent ice cream pie is made with kahlua, both vanilla and chocolate ice cream, and a chocolate wafer crust. It's creamy, smooth, rich and absolutely irresistible.

Buttermilk cranberry cornmeal muffins combine yellow cornmeal and whole wheat flour with tart fresh cranberries and orange zest. A heartier, more rustic muffin with a crisp top and tender, grainy crumb.

By adding ricotta cheese makes these muffins so moist and fluffy, freshly lemon zest and juice give the muffins citrus and refreshing taste. These delicate muffins can be breakfast, brunch or a snack during the afternoon, a small and tasty treat at any time!

Fudgy chocolate cupcakes with a cream cheese and chocolate chip filling, topped with sugared chopped almonds. The eggless cocoa batter stays moist while the almond crunch on top adds a nutty, caramelized bite.

Apple phyllo rolls filled with sauteed cinnamon-brown sugar apples, rolled in crisp layered phyllo and finished with a vanilla glaze drizzle. A lightened mini strudel baked instead of fried.

Peanut butter crunchies are soft peanut butter cookies rolled in crushed wheat flakes before baking for a crackly, toasty-crunchy exterior. A retro lunchbox classic with a textural twist.

Another delicious cake recipe from my Norway friend: Here in Norway, the cake has both names, but the official name is success, cake!

A slow cooker johnny cake loaded with shredded carrots and crushed pineapple. Made with cornmeal, buttermilk, and baking soda for a moist, tender crumb. No oven required.

Double chocolate cream cheese cake with a coffee-spiked cocoa batter and a tangy cream cheese chocolate chip swirl baked right in. A one-pan dessert that disappears at potlucks.

Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.

Easy chocolate and pecan cookies: soft, chewy drop cookies loaded with chocolate chips and toasted pecans, made with a butter-and-shortening blend for the best of both texture and flavor.

Wheat-free Italian cream cake made with rice flour and buckwheat flour, loaded with coconut and nuts, topped with honey cream cheese frosting. A naturally sweetened, gluten-friendly Southern showstopper.

Light and fluffy whole wheat pancakes are vegan and egg-free: soy milk and cider vinegar make a buttermilk-style batter that puffs up tender, with whole wheat pastry flour, cornmeal and cinnamon. A wholesome breakfast.

Instead of letting the Gingerbread Man run away, these scrumptious cookies will make your kids run to the kitchen!

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Frosted spice fruit cookies are old-fashioned molasses-spice rolled cookies loaded with walnuts, golden raisins, and dates, finished with an orange juice glaze. Holiday cookie tin staple.