1,908 base recipes

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.

Apple filling cake baked in a tube pan with layers of grated cinnamon apples swirled through a moist oil-based batter. Dense, fruity, and warmly spiced.

Chocolate shots slice-and-bake cookies with oats, butter, and powdered sugar rolled in chocolate sprinkles. A make-ahead icebox cookie with a fun, crunchy sprinkle-coated edge.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.

Double chocolate cream cheese cake with a coffee-spiked cocoa batter and a tangy cream cheese chocolate chip swirl baked right in. A one-pan dessert that disappears at potlucks.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

Chocolate zucchini bread is a moist, cocoa-rich quick bread that hides shredded zucchini in a tender chocolate crumb. The summer garden trick that turns oversized squash into dessert.

Chocolate chip oatmeal cookies with all brown sugar for chewy depth, four cups of rolled oats, and semi-sweet chocolate chips. A 20-minute one-bowl recipe that yields enough cookies to feed a crowd.

Sawmill cake with no eggs and no dairy, just cocoa, vinegar, and margarine for a moist, dark chocolate sheet cake. The Depression-era one-bowl dessert born from pantry shortages.

Chocolate chip fruitcake with candied cherries, dates, walnuts, and chocolate chips bound by a light egg-and-sugar batter. A modern fruitcake that converts even fruitcake skeptics.

Orange liqueur cake with chopped dates, pecans, and buttermilk batter, soaked in a Grand Marnier orange syrup. The fruitcake alternative for people who claim to hate fruitcake.

Tropical oatmeal Hawaiian bread with crushed pineapple, shredded coconut, and rolled oats. A moist, no-fat loaf with island flavors and a chewy oat crumb.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Reverse chocolate chunk cookies flip the classic: a deep, cocoa-rich chocolate dough studded with creamy white chocolate chunks. Fudgy, brownie-like cookies with a striking dark-and-white contrast.

Milky Way layer cake melts eight candy bars with butter into a chocolate-caramel-nougat batter for a moist Southern celebration cake. Tender crumb, rich frosting-friendly base, layered or sheet style.