Recipes with baking soda

Homemade chocolate sandwich cookies with creamy vanilla buttercream filling. Better than Oreos with the option to tint half the filling pink or green with peppermint for Valentine's Day.

Classic peanut butter crisscross cookies with chunky peanut butter and rolled oats for extra texture. The iconic fork-pressed pattern on a thick, chewy cookie with nutty crunch.

Raisin cookies use a boiled-water cooking method that plumps the raisins into the sweet brown sugar syrup before baking. No eggs, no butter required. Frugal Depression-era cookie that still satisfies.

Fluffy buttermilk pancakes with separated eggs and folded-in stiffly beaten whites for extra lift. A from-scratch griddle recipe with tangy flavor and cloud-like texture.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Chewy mini chocolate chip bars made with nonfat yogurt and egg whites instead of butter. Lower in fat but still loaded with brown sugar chewiness.

Peanut butter oatmeal chippers fold quick oats, peanut butter chips, and chopped pecans into a cinnamon-nutmeg cookie dough. A spice-warmed twist on the classic oatmeal cookie.

Old-fashioned lemon-nut coffee cake with a buttery crumb topping, walnuts, and lemon zest in a buttermilk batter. A quick one-pan breakfast cake best served warm.

Rhubarb nut bread with buttermilk, brown sugar, and chopped walnuts, topped with a butter-sugar crumble. A moist quick bread that makes two loaves for sharing or freezing.

Sugar and spice layer cake with cinnamon, cloves, brown sugar, and buttermilk in a tender two-layer round cake. A warmly spiced classic with buttercream frosting.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Shaker honey almond cake bakes a spice-warmed honey-sour cream batter under a crown of almonds, then ripens 2 days for deeper flavor. Heritage New England keeping cake.

Joe Froggers, the giant New England molasses cookies. Spiked with rum, dark with molasses, warmed with ginger, cloves, nutmeg, and allspice. Roll, cut big, bake.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Old-fashioned griddle spice cakes made with sour milk, nutmeg, and baking soda, stacked with butter and sprinkled with cinnamon. A heritage breakfast treat served pie-style in wedges.

Lemony zucchini bread with finely shredded zucchini, fragrant lemon zest, and a hint of cinnamon. Buttery quick bread that bakes into two tender loaves with a delicate crumb.