2,216 base recipes

This quick and easy snack is perfect for the kids to take to school or have after dinner.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.

Quick brownies made with biscuit baking mix, cocoa powder, brown sugar, and walnuts. Six ingredients, one bowl, and 35 minutes from start to cut squares.

This dessert is a favorite on the menus at many Houston, Mexican and South American restaurants.

Wheaties cereal pancakes made with crushed Wheaties, eggs, milk, and just enough flour for a thin batter. A crispy-edged, nutty breakfast griddle cake ready in 20 minutes.

Marbled chocolate cookies with sour cream for extra softness, made by folding melted semi-sweet chocolate into vanilla dough. Baked low and slow so they stay chewy, never crisp.

Date sticks: chewy bar cookies packed with chopped dates and nuts in a tender cake-like base, cut into strips and dusted with powdered sugar. Pantry-staple treat.

These tasty treats are the perfect snacks for when traveling. Tastes amazing with tea or coffee!

Mrs Fields-style lemon chocolate chip buttons with lemon extract, ground coriander, and mini chocolate chips. Tiny, soft, pale cookies with a surprising citrus-spice twist.

Favourite 1-2-3-4 Cake: a heritage butter layer cake built on the classic 1-2-3-4 ratio (1 cup butter, 2 sugar, 3 flour, 4 eggs). Tender, vanilla-rich, and ready for any frosting.

Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Chocolate zucchini cake with cocoa, cinnamon, and sour milk for a tender crumb, topped with chocolate chips. Grated zucchini keeps it incredibly moist.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.