Recipes with baking soda
4,697 recipes
Hershey's 50% Reduced Fat Oatmeal Chip Cookies
Hershey's 50% Reduced Fat Oatmeal Chip Cookies recipe
Quaker's: Fiesta Bread
Fiesta bread is a savory oat and yogurt quick bread with scallions, jalapeño, cumin, and chili powder, baked golden in a skillet. Served warm with a cream cheese and salsa spread.
Fat-Free Chocolate Cake
Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.
Hershey's Light Chocolate Cake
Light chocolate layer cake from Hershey's with cocoa, skim milk, margarine, and a splash of vinegar for tender crumb. An egg-free, reduced-fat layer cake that bakes up moist and fluffy.
Honey Merry Christmas Cookies
With a true honey flavor, Santa won't be able to resist these cookies when he stops by your house!
Cardamon-Almond Muffins
Vegan cardamom almond muffins made with whole wheat pastry flour, pear puree, and soy milk. Fragrant, low-fat, and egg-free with warm spice and almond flavor.
Applesauce Fudgies
Fudgy applesauce brownies made with unsweetened chocolate, butter, and brown sugar. Applesauce keeps every square intensely moist, with walnuts baked into the top.
Date-Nut Pinwheels
Date-nut pinwheel cookies with brown sugar dough rolled around a sweet date and chopped nut filling. The classic icebox cookie that slices into spirals before baking.
Mini Pumpkin Muffins
Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.
Black Magic Cake (For Food Processor)
Black magic chocolate cake mixed entirely in a food processor with strong coffee, sour cream, and cocoa. Topped with a dark chocolate frosting made the same way.
Country Bran Muffins
Hearty bran muffins packed with fiber from bran flakes and all-bran cereal. Make-ahead batter stores in the fridge for fresh-baked muffins all week.
Carrot-Ginger Breakfast Muffins
Carrot-ginger breakfast muffins with whole wheat pastry flour, fresh ginger root, maple syrup, and honey. Spiced with cinnamon and nutmeg, naturally sweetened and wholesome.
Big Buch Breakfast Raisin Bran Muffins
Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.
Fresh Apple Loaf
Whole wheat apple loaf sweetened with honey, made with buttermilk, wheat germ, and grated fresh apples. A wholesome quick bread with cinnamon and lemon zest.
Fudgy Chocolate Layer Cake with Chocolate Frosting
Fudgy two-layer chocolate cake made with a full cup of unsweetened cocoa, buttermilk, and a 50/50 brown sugar mix for moisture. Topped with a glossy chocolate-butter frosting that sets to a soft, sliceable finish.
Old Fashioned No-Fat Apple Cake
Fat-free apple cake made with applesauce instead of butter or oil, loaded with diced Granny Smith apples, raisins, cinnamon, and nutmeg. Freezer-friendly.
Hershey's 50% Reduced Fat Oatmeal Chip Cookies recipe
Fiesta bread is a savory oat and yogurt quick bread with scallions, jalapeño, cumin, and chili powder, baked golden in a skillet. Served warm with a cream cheese and salsa spread.
Fat-free chocolate cake made with cocoa powder, egg whites, and corn syrup instead of butter, oil, or whole eggs. Topped with a cocoa-powdered sugar glaze. Rich chocolate flavor, zero fat.
Light chocolate layer cake from Hershey's with cocoa, skim milk, margarine, and a splash of vinegar for tender crumb. An egg-free, reduced-fat layer cake that bakes up moist and fluffy.
With a true honey flavor, Santa won't be able to resist these cookies when he stops by your house!
Vegan cardamom almond muffins made with whole wheat pastry flour, pear puree, and soy milk. Fragrant, low-fat, and egg-free with warm spice and almond flavor.
Fudgy applesauce brownies made with unsweetened chocolate, butter, and brown sugar. Applesauce keeps every square intensely moist, with walnuts baked into the top.
Date-nut pinwheel cookies with brown sugar dough rolled around a sweet date and chopped nut filling. The classic icebox cookie that slices into spirals before baking.
Bite-sized pumpkin muffins with brown sugar, cinnamon, and nutmeg made with canned pumpkin puree. Egg-free, quick to mix, and baked in just 10 to 15 minutes.
Black magic chocolate cake mixed entirely in a food processor with strong coffee, sour cream, and cocoa. Topped with a dark chocolate frosting made the same way.
Hearty bran muffins packed with fiber from bran flakes and all-bran cereal. Make-ahead batter stores in the fridge for fresh-baked muffins all week.
Carrot-ginger breakfast muffins with whole wheat pastry flour, fresh ginger root, maple syrup, and honey. Spiced with cinnamon and nutmeg, naturally sweetened and wholesome.
Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.
Whole wheat apple loaf sweetened with honey, made with buttermilk, wheat germ, and grated fresh apples. A wholesome quick bread with cinnamon and lemon zest.
Fudgy two-layer chocolate cake made with a full cup of unsweetened cocoa, buttermilk, and a 50/50 brown sugar mix for moisture. Topped with a glossy chocolate-butter frosting that sets to a soft, sliceable finish.
Fat-free apple cake made with applesauce instead of butter or oil, loaded with diced Granny Smith apples, raisins, cinnamon, and nutmeg. Freezer-friendly.
