517 cut recipes

Banana cake sweetened with fruit sweetener instead of refined sugar, with sour cream, chopped nuts, and optional coconut. A naturally sweetened banana cake that bakes in 25 minutes.

Meersburger cherry dessert with kirsch-soaked tart cherries layered over ladyfingers, topped with an almond cream cheese mousse and chopped pistachios.

Nut wedges with a cinnamon-honey nut filling sandwiched between flaky pie crust rounds, baked golden and drizzled with melted chocolate. A bakery-style pastry treat.

White chocolate nut cookies with hand-chopped white chocolate chunks and mixed nuts in a brown sugar dough. A big-batch drop cookie with crisp edges and a chewy, buttery center.

Homemade monkey bread from scratch with buttery yeast dough balls coated in cinnamon-brown sugar and layered with nuts in a tube pan. Pull-apart and caramelized.

Party date cake is a big-batch chocolate date loaf topped with sugar, chopped nuts, and chocolate chips. Served warm in slices with whipped cream for a crowd-sized dessert.

Buttermilk pancakes studded with plump dried cherries and crunchy macadamia nuts, finished with whipped cream. A Hawaiian-style brunch stack with sweet-tart, buttery flavor in every bite.

Triple chocolate brownie pie with cocoa, melty chocolate chips, and a fudgy gooey center. A crustless one-bowl pie that bakes dense, rich, and bakery-good with vanilla ice cream.

Chocolate Cake Florence: a tender chocolate layer cake soaked with Tia Maria coffee liqueur and frosted with an old-fashioned cooked fudge icing, then dusted with chopped nuts. A grown-up chocolate cake.

Streusel caramel apple pie with melted candy caramels coating tart apple slices and a brown sugar crumb topping. Bakery-style fall dessert in your home oven.

Melomakarona are Greek honey-soaked cookies with orange zest, cinnamon, cloves, and brandy. Baked until golden, dipped in hot honey syrup, and topped with chopped nuts.

German cherry dessert Meersburg layers kirsch-soaked tart cherries over ladyfingers, then crowns with almond cream cheese mousse. A no-bake riff on Black Forest flavors.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

Pasta salad with currants, olives, and pine nuts tossed in a curry-lemon-parsley vinaigrette. A make-ahead vegetarian penne salad with Mediterranean and Indian flavors in every bite.

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Maple nut bundt cake with swirled layers of cinnamon-sugar nuts baked into a pudding-enriched batter, then drizzled with maple-vanilla glaze. Starts with a cake mix but tastes from scratch.