707 brownies cake recipes

Treat your family with these scrumptious cookies are easy to make and easy to enjoy!

I was looking for a recipe which would show off the colors of M&Ms. I exchanged the margarine for butter. At first bite, the cookie was a bit dry. Then the butter kicked in and it just melted in my mouth. What a flavor experience! I will definitely be making this cookie again!

Super moist and delicious. These muffins are great for grab-go breakfast or a afternoon pick-me-up snack.

Forget chocolate brownies. These gooey, caramel-filled blondies are heavenly.

Spiced molasses cookies perfect for decorating gingerbread men. Aromatic blend of ginger, cloves, cinnamon, and nutmeg in rollable dough that holds intricate shapes.

Pumpkin oat bran muffins: high-fiber, low-fat fall muffins sweetened with brown sugar, spiced with pumpkin pie spice, and lightened with egg whites. A wholesome breakfast or snack ready in 30 minutes.

Peanut butter double chip cookies stir chunky peanut butter, salted peanuts, semi-sweet chocolate chips, and butterscotch chips into a tender brown sugar dough. Three textures in every bite.

Cake doesn't have to be always packed with calories, fat and sugar. You only need a few simple twists to make a much healthier cake that still tastes delicious.

These raspberry-fig bars are perfect for grab-go breakfast, delicious, packed with goodness. They will for sure energize you to start a fresh day.

Very moist, flavorful bread. The apple cider gives it a nice flavor. I subbed dried cranberries for the raisins and for the nuts, I used chopped pine nuts. Thanks for this nice addition to my fall repertoire.

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.

Dark chocolate chunks and dried mango pieces make these let these cookies die for. Chocolaty, fruity, buttery and crispy, all these good things you can find in every bite.

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

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.

Creamy peanut butter cookies with extra brown sugar for chewy centers and a thumbprint pressed into each top, optionally crowned with a peanut. Makes 5 dozen cookies.