7,673 brown recipes

They're supposed to be cookies, but with the texture of muffins. It's a good blenndd:] it's soft, yet cruchy on the outside. if you leave them for longer, it'll also turn slightly chewy.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Delicious pork chops are seared in a hot skillet, sugar snap peas are cooked in a flavorful broth, which makes this one-skillet meal that's quick, easy to prepare and perfect for a week day dinner.

Orange and ginger cookies: soft-centered molasses cookies with fresh orange zest and ground ginger, rolled in citrus-sugar before baking. Holiday classic with bright modern twist.

Sweets don't have to be always connected with high sugar, high fat and unhealthy. A few healthy twists, now you can enjoy these delicious cookies without feeling guilty at all.

Apple pecan pound cake with sauteed Granny Smith apples, toasted pecans and a hot caramel glaze drizzled over a tender bundt. Fall dessert that tastes like apple pie in cake form.

Double chocolate cookies baked low and slow for fudgy centers and crisp edges. Cocoa powder plus semi-sweet chips deliver deep chocolate flavor in every bite.

Lighter apple oat muffins with applesauce in place of much of the fat and rolled oats for chewy texture. Cinnamon, nutmeg, and cloves give classic fall-bakery flavor in a 30-minute breakfast muffin.

Lean ground turkey cocktail meatballs baked on a broiler pan with a sweet-tangy chili sauce dip. Lower-fat party appetizer, makes about 50 bite-sized balls.

Made this cherry crumb coffee cake with whole wheat flour and homemade cherry pie filling, it came out moist and very tasty. Not too sweet, and just the right balance. Great with a cup of coffee or tea.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Max's chocolate chip cookies fold rolled oats into a buttery brown-sugar dough for extra chew, loaded with semi-sweet chips. A heartier, oatmeal-laced take on the chocolate chip classic.

Jumbo chocolate chip cookies scooped by the quarter cup bake up bakery-sized with crisp edges, chewy centers, and pockets of melted chocolate. Twelve cookies the size of your palm.

M&M peanut butter cookies with oats: a chewy peanut-butter base studded with semi-sweet M&M's for the candy-shell crunch. A colorful spin on the classic peanut butter cookie.

Oatmeal cinnamon scones with chewy oats, brown sugar warmth, and a whisper of orange zest. Drop scones with a tender crumb that lands somewhere between oatmeal cookie and buttermilk biscuit.

Whole wheat molasses bread for the bread machine with caraway seeds and brown sugar. Dump-and-press loaf with a deep malty crumb, rye-like aroma, and a chewy whole-grain bite.