6,166 baking powder recipes

Try this new kind of bread that's delicious as toast or sandwiches.

Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.

Spiced shrimp and zucchini simmered in a chili-cumin tomato sauce, then topped with golden drop cornbread and baked until bubbling. A one-pan dinner that feeds a crowd.

Fresh grated carrots, toasted walnuts, coconut, and crushed pineapple pack this cinnamon-spiced bundt cake. Cream cheese icing and grated carrot garnish finish it off.

Rich chocolate date cake with semi-sweet chocolate chips and chopped walnuts baked in a 9x13 pan. The dates keep it incredibly moist while cocoa adds deep chocolate flavor.

Apple snacking cake with tart chopped apples, semi-sweet chocolate chips, and nuts, using apple juice in the batter for extra apple flavor. No frosting, dusted with powdered sugar.

This is a great bread to serve with a soup or salad meal.After the first day, it is wonderful toasted. Try it, too, as a sandwich bread.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Moist chocolate zucchini cake with cocoa, buttermilk, allspice, and cinnamon topped with chocolate chips. A sneaky way to use up garden zucchini in dessert.

Whole-wheat sourdough applesauce cake bakes up moist and tender in a tube pan, with cinnamon, allspice, and clove warming a tangy starter-and-applesauce batter. A bundt-shaped keeper for fall.

Midnight muncher bars with a marbled chocolate and vanilla base, caramel pecan frosting filling, and a glossy chocolate ganache topping. Three decadent layers in one rich bar cookie.

Lace cookies with lemon buttercream filling, thin caramelized oat-and-molasses wafers sandwiched around a silky lemon curd buttercream. Delicate, bakery-style cookies worth the patience.

Homemade chocolate cannoli with beer-leavened fried shells filled with sweetened ricotta, chocolate chips, toasted walnuts, and orange and lime zest. An Italian pastry shop classic made from scratch.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Classic peanut butter cookies with crunchy peanut butter filling sandwiched between. Fork-pressed cookies bake golden in 8 minutes, then get paired with creamy powdered sugar peanut butter frosting.

Rich chocolate cake: single 8-inch buttermilk cocoa layer cake finished with bittersweet chocolate glaze. Can be split for a filled two-layer version.