2,216 base recipes

Low-fat cranberry poppy seed loaf made with skim milk, egg substitute, and fresh lemon zest. A tender quick bread with tart cranberry pops and a subtle crunch from poppy seeds.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

Layered oatmeal bars with a brown sugar oat crust, chopped peanuts, semisweet chocolate, and caramel ice cream topping drizzled through the middle. Chewy, crunchy, and irresistible.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Soft banana cookies with brown butter penuche frosting: mashed ripe bananas in a cake-like dough, topped with a boiled brown sugar icing that hardens into a shiny, fudgy shell.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Crispy Colombian conch fritters with habanero heat, olives, pimentos, and fresh herbs. A Caribbean-style appetizer fried golden in minutes.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Italian fisherman's bread with golden raisins, candied citrus peels, fennel seeds, and Marsala wine. A rich, buttery quick bread with no yeast, scored in a decorative grid.

Orange chocolate chunk cookies with real orange zest, orange extract, and coarsely chopped chocolate baked low and slow for chewy centers and crisp edges.

Halloween chocolate cookie mice with pinched noses, chocolate chip eyes, and licorice tails. A spooky-cute kids' baking project that turns one chocolate shortbread dough into a tray of edible critters.