10,000 cake cake recipes

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Chocolate chunk cookies with hand-cut semi-sweet chocolate pieces and walnuts, topped with a melted chocolate glaze. Triple chocolate intensity in every cookie.

Cream cheese marbled brownies with chopped nuts. A sweet chocolate batter swirled with tangy cheesecake filling, topped with more brownie batter, and zigzagged into marble. Old-fashioned bakery classic.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Chocolate chip pecan cookies made with golden shortening and brown sugar for a chewy center and crispy edge. Big, bakery-style drop cookies that spread wide and stay soft inside.

Oat-pecan praline cookies with molasses, maple extract, and brown sugar. Chewy oat cookies loaded with chopped pecans and topped with a pecan half, baked to a deep golden brown.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Chocolate-dipped biscotti flavored with Pernod, bourbon, and anise seed with chopped almonds baked twice for a crisp, crunchy snap. Dipped in melted chocolate chips the day they're served for a glossy finish.

My mom always makes these pancakes for breakfast when I stay overnight.

Easy sourdough pancakes using active starter and buttermilk pancake mix. A 5-minute weekend breakfast that puts your sourdough discard to work for tangy, fluffy stacks.

I used to live near Half Moon Bay and remember the Pumpkin Festival well. This recipe does a fitting tribute to the place and the fruits of the harvest. Yum...I'm smelling the loaves bake as I write... My personal preference is to decrease the oil and sugar slightly, but others will enjoy the richness and sweetness as is.

Strawberry-pecan bread folds frozen strawberries and chopped pecans into a cinnamon-spiced quick bread batter for a tender, fragrant loaf. A pink-flecked, jammy take on the classic banana bread.

Quick herbed oatmeal bread, a no-yeast savory loaf with whole wheat, oats, buttermilk, caraway, and dried herbs. From bowl to oven in 10 minutes, no rising required.

You can use any dried fruits, they will come out as delicious as these bars. Perfect for grap-go breakfast or snack.