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Nutty whole wheat bread machine loaf topped with sesame and poppy seeds. Molasses adds subtle sweetness and soft texture to this high-fiber sandwich bread.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

Chocolate and mint are one of the most delicious pairs. These buttery and flakey chocolate cookies are sandwiched with peppermint cream. It's impossible to say no to these sweets.

A sweet and sour topping of carmelized red onions that is perfect to dress up a burger.

Scott's oatmeal chocolate chip cookies with blender-pulverized oats, both chocolate chips and grated chocolate bar for double chocolate hits, and a quick 6-minute bake. Crisp edges, soft centers, dense with chocolate.

Fluffy whole wheat buttermilk biscuits seasoned with sage. Tender and warm goodness that's perfect with any meal.

Texas-style San Jacinto biscuits made with vegetable shortening for tender, flaky layers. Six pantry ingredients turn into 24 warm biscuits in 30 minutes.

Outrageous chocolate chip cookies blending peanut butter, oats, and semi-sweet chocolate chips into a chewy, sturdy drop cookie. Ready in 25 minutes, two dozen per batch.

Juicy mushrooms marinated to perfection with tangy citrus, garlic, olive oil and just a hint of spice.

Cold avocado gazpacho soup with cucumber, cilantro, lime, and a splash of hot sauce. Mexican-style chilled summer soup, no cooking required.

These are a huge crowd pleaser and easy to make. It is a large recipe, and can easily be halved or doubled. Hope you enjoy!

This cilantro pesto was so yummy, now I know what to do when I need to use up the fresh cilantro and parsley. I spread it on toast, pizza, even on crackers. So good!

Peanut butter fudge cookies hack a boxed brownie mix into chewy, fudgy cookies studded with chocolate chips and pressed with chopped peanuts. Ready in 25 minutes with just 6 ingredients.

Eggless banana-chocolate bread is a soft yeast loaf, not a quick bread: mashed banana and melty chocolate pieces baked into a tender, sliceable bread. Egg-free and lovely toasted for breakfast.

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

This bunny cake is really simple and easy to make, if you don't want to use coconut flakes, you can just color the frosting with food coloring, and it will still look cute and pretty!