10,000 baking recipes

Pumpkin breakfast muffins sweetened with honey instead of refined sugar, with buttermilk for a tender crumb and a warm hit of pumpkin pie spice. Mix until just lumpy and bake for soft, golden fall muffins.

Sour cream banana bread bakes up taller, moister, and more tender than the classic. The acid in the sour cream activates baking soda for extra lift, and the fat keeps the crumb soft for days. One bowl, ripe bananas, ready in an hour.

Crispy golden wheat scones with plump raisins, ready in 25 minutes for guilt-free breakfast treats that skimp on fat but not on taste.

Christmas molasses cookies rolled, cut, and frosted into festive shapes. Brown sugar, dark molasses, cinnamon, and ginger build the deep spice flavor of an old-fashioned holiday cookie.

"A wonderful combination of flavors and the frosting is fantastic."

Dense chocolate torte spiked with Chambord raspberry liqueur, drenched in silky semi-sweet ganache, and topped with fresh raspberries. A showstopping dinner party dessert.

Traditional fortune cookies made from scratch with 9 ingredients including instant tea for authentic color and flavor. Chill the batter, work with cotton gloves, and fold while hot for bakery-quality results.

Loaded brownies with melted unsweetened chocolate, marshmallows, pecans, and chocolate chips baked into a fudgy, gooey slab. Stress-baking at its finest.

Overnight yeast-raised waffles with a tangy sourdough-style depth and crisp-shattering exterior. Mix the batter the night before, beat in eggs at dawn, and serve with maple syrup or fruit.

Benne seed cookies, the historic Charleston specialty. Toasted sesame seeds folded into a brown sugar dough for thin, crisp, caramel-edged Lowcountry cookies.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Traditional Algonquin wild nut bannock made with crushed hazelnuts boiled into a paste, then fried into crispy golden cakes with deep Indigenous roots.

Pillowy homemade yeast doughnuts cut into sticks, fried golden, and coated in a cooked maple-brown-sugar frosting. Light-as-air maple bars with a rich, fudgy glaze, made from scratch.

Chocolate chip cookie muffins with melted unsweetened chocolate, brown sugar, semi-sweet chips, and pecans. Bakery-style chocolate muffins between a cookie and a cake.

Whole wheat blueberry scones: hearty, lightly sweet, and cinnamon-spiced, with juicy blueberries folded into a tender whole-grain dough. A wholesome, bakery-style scone done right.

Sour Dough Nut Roll ; Makes 4- 5 large nut rolls