9,206 base recipes

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

Low-fat s'mores cake bakes all the campfire flavor into a light graham-cracker crumb cake. Applesauce stands in for the butter, with broiled marshmallows and chocolate chips melting over the top.

Mix-in-the-pan chocolate fudge cake with no eggs, no milk, no butter. Poke three holes, pour, stir, and bake. The original depression-era wacky cake that still delivers.

Bran English muffins made with whole wheat flour, honey, and unprocessed bran. Griddle-toasted in muffin rings for that signature nooks-and-crannies texture, with a heartier crumb.

Oatmeal Drop Cookies with Nuts and Raisins recipe

Brownie cakes in a jar bake a rich, cinnamon-spiced chocolate cake right inside canning jars, then seal them hot for a charming, giftable treat. Walnut-studded, fudgy, and ready to tie with a ribbon.

Sour cream pound cake with a triple extract blend of lemon, orange, and vanilla baked in a bundt pan. Dense, buttery, and incredibly moist with a fine, velvety crumb.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Cuban-style black beans simmered slow with cumin, oregano, green pepper, garlic, sherry, and apple cider vinegar. The classic Cuban frijoles negros that earn their place beside any Caribbean meal.

Fat-free apple oat muffins using pureed prunes as a fat substitute, egg whites instead of whole eggs, and maple syrup for sweetness. Just 90 calories each.

One of the best carrot cakes I've ever had with a decadent cream cheese frosting.

These cookies with a candy bar center, from Bev Bosveld of Waupun, are packed with coconut.

Old-fashioned chocolate potato cake with riced potatoes folded into the batter for incredible moisture. Layered with whipped cream and smothered in chocolate frosting.

Healthy start muffins built on a homemade whole-wheat-and-bran muffin mix, soaked All-Bran cereal, prunes, pumpkin seeds, cinnamon, and molasses. The high-fiber breakfast that actually tastes good.

A scrumptious and decadent cake made with jello, marshmallows and strawberries can be served warm or cold.

Chocolate coconut crunch cookies loaded with chocolate chips, shredded coconut, and chopped roasted almonds. Slow-baked at low heat for a crispy, chewy cookie with toasted edges.