1,908 base recipes

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

Classic Nestle Toll House chocolate chip cookies with butter, brown sugar, semi-sweet morsels, and chopped nuts. The original back-of-the-bag recipe that started it all.

The original 1939 Nestle Toll House chocolate chip cookie recipe, straight from Ruth Wakefield's kitchen. Butter, brown sugar, vanilla, and semi-sweet chips with chopped walnuts. Makes 100 cookies with crispy edges and chewy, melty centers.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.

Old-fashioned molasses cookies with candied citron, chopped nuts, cloves, and cinnamon. Rolled thin, cut out, and baked crisp. A heritage holiday cookie.

A professional-grade chocolate Bundt cake enriched with coffee and bourbon, served with rosewater whipped cream. Baked low and slow for an intensely fudgy crumb.

Rolled oatmeal cookies with whole wheat flour, dried fruit, and buttermilk. Thin, crispy cut-out cookies made with oil instead of butter, no eggs required.

Moist banana cake with buttermilk and cake flour topped with a double-chocolate glaze made from melted unsweetened chocolate and cocoa. Ripens overnight for deeper flavor.

Coconut dream bars with a brown sugar oat shortbread base topped with a chewy layer of shredded coconut, pecans, lemon zest, and brown sugar. Two layers, two textures, one irresistible bar cookie.

Chocolate chunky muffins loaded with rolled oats, bran flakes, chocolate chunks, and chopped nuts. A hearty, fiber-rich muffin with deep brown sugar flavor and chewy texture. Built from pantry staples with powdered buttermilk for tender crumb.

Icelandic three grain brown bread made with rolled oats, rye flour, and whole wheat in a buttermilk batter. A no-knead, no-yeast quick bread with dense, earthy flavor and a tender crumb.

Georgia peach shortcake with cinnamon-brown sugar biscuit layers, pecan pieces, sliced ripe peaches, and almond-flavored whipped cream. Southern summer dessert at its peak.

Carrot fruit cake loaded with raisins, candied fruit, and pecans in a spiced batter. No eggs needed. Soak with rum or brandy and store for up to 3 months.

Gumdrop fruitcake with white raisins, chopped nuts, and colorful gumdrops in a spiced applesauce batter. A festive, kid-friendly alternative to traditional fruitcake.

Louisiana banana cake with mashed bananas in a buttermilk batter, topped with sliced fresh bananas and a broiled coconut-brown sugar topping. A Southern sheet cake served warm.