Recipes with baking powder

Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.

Dairy-free pancake batter uses warm water instead of milk for tender, fluffy pancakes that work for lactose-free diets. Six ingredients, ready in 10 minutes.

Lord Baltimore cake with eight egg yolks, cake flour, butter, and triple extracts of vanilla, almond, and lemon. A rich, golden three-layer Southern classic.

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

Chocolate zucchini bread is a moist, cocoa-rich quick bread that hides shredded zucchini in a tender chocolate crumb. The summer garden trick that turns oversized squash into dessert.

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.

Funnel cakes pour a sweet batter through a funnel into hot oil for golden, lacy fried treats dusted with powdered sugar. State-fair classic, ready in 30 minutes at home.

Chocolate banana cake with Dutch-process cocoa, buttermilk, and folded egg whites for a light crumb. A single-layer 9-inch square cake dusted with powdered sugar.

Harvest pumpkin bars with canned pumpkin, cinnamon, and a smart soy flour boost for extra protein. Soft, moist sheet pan bars perfect for fall potlucks.

Cherry cheddar bread with sweet Bing cherries and sharp cheddar folded into a tender quick bread. An unexpected sweet-savory combination that works.

Almond poppy seed muffins with a light, tender crumb. Simple pantry ingredients, mixed by hand in one bowl, and ready in 35 minutes. Nutty, lightly sweet, and studded with crunchy poppy seeds.

Blue corn muffins studded with cranberries and sweetened with honey. Finely ground blue cornmeal gives these a striking purple-gray color and earthy, nutty flavor.

Cafe Beaujolais sour cream waffles with sauteed cinnamon apples and toasted pecans folded into a light, fluffy batter made with separated eggs and sour cream.

Chocolate zucchini cake with grated zucchini and buttermilk for an unbelievably moist crumb, warmed with cinnamon, nutmeg, and a whisper of orange zest. The garden surplus dessert that hides its vegetables.