4,859 baking recipes

Tangy sourdough pancakes using active starter and buttermilk mix for complex flavor in just 20 minutes. Add fresh berries to the batter for bursts of sweetness in every bite.

Treacle scones blend flour and cornmeal with light molasses for sturdy, lightly sweet British tea scones with toasty corn texture and molasses depth. Split warm and serve with butter and jam.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

Forget chocolate brownies. These gooey, caramel-filled blondies are heavenly.

Sponge Cake is easy and fun to make.This cake is one of my favorite types of cakes. Try this recipe.

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

It all began in a small village in the Black Forest of Germany, where a group of mischievous elves tried creating a cookie to make people dance joyfully. They stumbled upon anise, a magical spice with a sweet and licorice-like flavor, and decided to use it in their cookie recipe.

Sour cream bundt cake with a hidden layer of cinnamon, brown sugar, and chopped pecans. Made with whole wheat flour for a heartier crumb. Dust with powdered sugar and serve warm for brunch.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Fudgy chocolate brownie cookies topped with pastel-colored frosting and sugar crystals. Loaded with semisweet chocolate chips and finished with rainbow icing for a festive, party-ready treat.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

A vintage date bread baked right inside empty beer cans with maple syrup, pecans, and real beer in the batter. Yields perfectly round slices and makes a charming homemade gift.

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.

Whole wheat muffins sweetened with honey and applesauce, no butter, no oil, no eggs. Six pantry ingredients deliver hearty, fiber-rich breakfast muffins for under 5 minutes of mixing.