10,000 cake cake recipes

Almost whole wheat lemon poppyseed muffins blend whole wheat and white flour for a wholesome but tender crumb, bright with fresh lemon zest and crunchy poppy seeds. An easy, better-for-you breakfast muffin.

Lighter peanut butter chip brownies use prune puree instead of butter for moisture, with egg whites for structure. Fudgy chocolate brownies studded with peanut butter chips, no oil required.

Wow, love these biscotti. They are so chocolaty and the almonds add a layer of delicious nuttiness. Perfect to enjoy it with a cup of tea.

Tender breakfast banana muffins with mashed ripe bananas, milk, and a barely-sweet crumb. Lower in sugar than most muffin recipes, perfect for school mornings or grab-and-go.

Alice's oatmeal chocolate chip cookies with brown sugar, cinnamon, nutmeg, oats, chocolate chips, and chopped pecans. Soft, spice-warmed cookies with crisp edges and chewy centers.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Big, chewy whole wheat chocolate chip cookies with golden-brown edges and a soft center. Only 9 ingredients and 25 minutes from mixing bowl to cookie jar.

Studded with chunks of maraschino cherries, pecans, and shredded coconut, this cookie is a Christmas (or anytime) favorite. Freezes very well.

Deep dish brownies baked thick in an 8-inch square pan with cocoa powder, three eggs, and a full 1½ cups of sugar. Fudgy, dense, and tall enough to satisfy a serious chocolate craving.

Cinnamon-spiked fudgy brownies with cocoa powder, chocolate chips, and a cinnamon cocoa frosting on top. Mexican chocolate-inspired warm-spiced treat.

This hawaiian banana nut bread is moist, banana-y and absolutely divine.

With a dose of mocha, this cookies will keep the kids away but have the parents reaching for more!

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

They are so easy to make, and they are so delicious! Make your own freshly baked cookies at home.

Eastern European chocolate poppyseed cookies with milk-soaked poppy seeds, melted unsweetened chocolate, raisins, lemon zest, and warm cinnamon-clove spice. A tea-time treat unlike any other cookie.

Apple and black currant scones with dried apple chunks, tart currants, and a hearty whole wheat plus wheat germ base. High-fiber, lower-fat scones with deep flavor and a crisp golden top.