9,206 base recipes

Lemon cayenne cookie press cookies with bright lemon zest and a spicy kick from cayenne pepper. Buttery, crisp, and sweet-heat in every bite.

Mocha zucchini bread with cocoa powder and instant coffee folded into a moist quick bread batter with grated zucchini. A chocolate-coffee twist on classic zucchini bread.

A self-saucing chocolate cake that creates its own gooey pudding layer as it bakes. Pour the cocoa-brown sugar topping right over the batter and let the oven work its magic. One pan, zero fuss.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

Chocolate-almond sandwich cookies with ground almond cocoa wafers and whipped white chocolate ganache filling. An elegant, slice-and-bake cookie that keeps for a week.

Simple Chinese almond cookies that stay pale and cream-colored, decorated with whole almonds or red food coloring dots. Traditional cookies perfect for celebrations.

Old-fashioned three-layer chocolate cake built with brown sugar, buttermilk, and melted unsweetened chocolate. A heritage American layer cake decorated with walnuts and frosted between every tier.

Slice-and-bake cookies with bright orange zest and toasted pecans that you can keep in the fridge for up to a week, ready to bake fresh whenever a cookie craving hits.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.

Cheddar cornbread topping for chili pot pie with cornmeal, hot chili peppers, and melted butter. Bake over your favorite chili for a golden, crusty lid.

Old-fashioned bran muffins rich with dark molasses, melted butter, and plump raisins. Golden-topped and warm from the oven in 40 minutes. The kind grandma used to make.

A chocolate quick bread loaded with chopped nuts. Mixed by hand in one bowl with no yeast or rising time. Wrap it in foil after baking and let it cool completely for clean, even slices.

Delicate, paper-thin cookies infused with toasted saffron, ground almonds, and a whisper of lemon. Sugar-sprinkled and crisp at the edges, this recipe yields 100 elegant bites.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.