Recipes with baking powder
5,246 recipes
Fabulous Chocolate Crinkles
Chocolate crinkle cookies with their signature snowy white powdered-sugar crackle. Made with melted unsweetened chocolate and vegetable oil for a fudgy, brownie-like center. Yields 48 holiday-perfect cookies.
Honey-Bran Muffins
Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.
Maple Cream Cake
Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.
Hot Milk Cake(Toasted Coconut Squares)
Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.
Hazelnut (Or Almond) Biscotti
Cinnamon hazelnut or almond biscotti with 2 tablespoons of vanilla and a powdered sugar finish. Twice-baked Italian cookies that stay crunchy for weeks in an airtight container.
Lite Bran Muffins
Light bran muffins with quick oats, bran flakes, raisins, and egg whites. A fat-free flour-free breakfast muffin under 75 calories with serious fiber for healthy mornings.
Favorite Biscotti Di Prato
Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.
Downhome Cafe Banana Bread
Downhome cafe banana bread with four ripe bananas, butter, and a touch of lemon juice for brightness. A classic, tender loaf with simple pantry ingredients and old-fashioned flavor.
Pound Cake with Pecan Butter Frosting
Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.
Gingerbread Biscotti
Gingerbread biscotti with fresh ginger, dark molasses, toasted almonds, and warm spices like cinnamon, nutmeg, cloves, and allspice. Crunchy, spiced, and perfect for dunking.
Irish Whole Wheat Soda Bread
Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.
Peanut Butter & Jelly Muffins
Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.
Mock-Chiffon Chocolate Cake
Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.
Great Flaky Pie Dough
A great all-butter flaky pie dough that comes together by hand or in a food processor. Cold butter, the minimum water, and a good chill are the keys to a tender, shatteringly flaky crust.
Lower-Fat Cheesecake
Lower-fat ricotta cheesecake with no crust, no cream cheese, and no sour cream. Light and fluffy with lemon zest and vanilla, topped with fresh strawberries.
Peanut Muffins
Peanut muffins studded with dry roasted peanuts in a buttery, quick-mix batter. A simple from-scratch muffin with a rich, nutty crunch that bakes in just 15 minutes.
Chocolate crinkle cookies with their signature snowy white powdered-sugar crackle. Made with melted unsweetened chocolate and vegetable oil for a fudgy, brownie-like center. Yields 48 holiday-perfect cookies.
Low-fat honey bran muffins made with egg whites, skim milk, and wheat bran soaked in boiling water. Lightly sweet with honey and brown sugar. Small batch of six.
Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.
Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.
Cinnamon hazelnut or almond biscotti with 2 tablespoons of vanilla and a powdered sugar finish. Twice-baked Italian cookies that stay crunchy for weeks in an airtight container.
Light bran muffins with quick oats, bran flakes, raisins, and egg whites. A fat-free flour-free breakfast muffin under 75 calories with serious fiber for healthy mornings.
Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.
Downhome cafe banana bread with four ripe bananas, butter, and a touch of lemon juice for brightness. A classic, tender loaf with simple pantry ingredients and old-fashioned flavor.
Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.
Gingerbread biscotti with fresh ginger, dark molasses, toasted almonds, and warm spices like cinnamon, nutmeg, cloves, and allspice. Crunchy, spiced, and perfect for dunking.
Irish whole wheat soda bread with buttermilk, no yeast, and no rising time. A rustic round loaf with a signature cross on top that bakes in under an hour.
Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.
Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.
A great all-butter flaky pie dough that comes together by hand or in a food processor. Cold butter, the minimum water, and a good chill are the keys to a tender, shatteringly flaky crust.
Lower-fat ricotta cheesecake with no crust, no cream cheese, and no sour cream. Light and fluffy with lemon zest and vanilla, topped with fresh strawberries.
Peanut muffins studded with dry roasted peanuts in a buttery, quick-mix batter. A simple from-scratch muffin with a rich, nutty crunch that bakes in just 15 minutes.
