642 browns cake recipes

Power breakfast blueberry muffins that have a protein and fiber boost.

Crunchy chocolate chip oatmeal cookies with blender-fine oats, milk chocolate, semisweet chips, and a deep brown sugar base. A big-batch cookie that bakes up crisp at the edges and chewy at the center.

Apple butter spice muffins with cinnamon, ginger, brown sugar, honey, and a generous swirl of apple butter for a moist, deeply spiced fall breakfast muffin.

Ultimate chocolate chip cookies with three dressy variations: chocolate drizzle, chocolate dipped, and holiday frosted. One base dough, endless options for gifting, parties, and cookie exchanges.

Soft and chewy peanut butter cookies built on all brown sugar (no white) for caramel depth, plus shortening for a tender, almost crumbly texture. Classic crisscross fork press on top.

Multi-grain waffles pack oats, whole-wheat flour, and cornmeal into a buttermilk batter for hearty, crisp-edged, golden waffles. A wholesome breakfast that freezes and toasts beautifully.

Moist pineapple raisin muffins sweetened with brown sugar and pineapple juice instead of milk, with a cup of plump raisins and a hit of orange zest. Half whole-wheat flour gives them a hearty, breakfast-worthy crumb.

Banana raisin walnut muffins with mashed ripe banana, plump golden raisins, and chopped walnuts in a buttermilk batter. Weight Watchers-friendly portion control built right in.

Healthier oatmeal raisin cookies made with prune paste instead of butter for lower fat, soft-baked treats in 30 minutes

Low-fat berry muffins studded with fresh raspberries and warm cinnamon, finished with a tart lemon glaze. A lighter breakfast bake with crisp tops and tender, fruit-flecked crumb.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Classic peanut butter blossom cookies rolled in sugar and crowned with a Hershey's Kiss the moment they leave the oven. Holiday cookie tin staple in 30 minutes.

Try this fruity delicious snack that is perfect for a treat after lunch.

Basic buttermilk whole wheat bread is a hands-off bread machine loaf with 100% whole wheat flour, tangy buttermilk, and vital wheat gluten for proper rise and tender crumb.

Backpack banana bran muffins are portable, fiber-rich snacks made with ripe bananas, bran cereal, brown sugar, and cinnamon. Sturdy enough to survive a school lunch or hike, soft enough to enjoy.

Chunky banana bran muffins, hearty and high in fiber, with buttermilk-soaked bran, diced banana, walnuts, and raisins, deepened by molasses and orange zest. A wholesome, satisfying breakfast muffin.