10,000 fibre recipes

Combines the wholesome goodness of oatmeal with the irresistible sweetness of chocolate chips and the delightful crunch of nuts. These cookies are perfect for satisfying your sweet tooth while also providing a nutritious boost from the oats and nuts. With every bite, you'll experience a delightful blend of flavors and textures that will leave you wanting more.

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Banana layer cake stacks two tender 8-inch rounds and slathers them in a real banana frosting brightened with lemon juice. Twice the banana, twice the reason to skip the boxed mix.

Chewy brown sugar brownies loaded with grated carrots, chopped raisins, and a walnut topping. Not your typical brownie, but the 4.8-star rating speaks for itself.

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.

Lemon sugar cookies with fresh lemon juice, rolled thin and cut into shapes for Christmas or any occasion. A buttery cutout cookie with bright citrus flavor.

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

A three-layer chocolate cake with vanilla custard filling and rich chocolate buttercream frosting. Made from scratch with real unsweetened chocolate and whipped egg whites for a light crumb.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Classic Spudnuts: fluffy potato doughnuts made with real mashed potatoes and yeast, fried golden and dipped in a powdered sugar glaze. This big-batch recipe makes about 100 doughnuts that freeze beautifully.

Oatmeal cookies loaded with toasted walnuts and shredded coconut, rolled in sugar before baking for a sparkly, crackled top. Old-school four-dozen batch.

Giant oatmeal chocolate chip cookies loaded with a full 24 ounces of chips, grated Hershey bar, and optional nuts. A massive batch recipe rolled golf ball-sized for thick, chewy cookies.

Swedish chocolate Bundt cake with melted unsweetened chocolate, heavy cream, and a breadcrumb-coated pan for a crisp crust. Dense, rich, and unfrosted.

Italian biscotti with toasted walnuts, orange zest, and black pepper. The savory-sweet hybrid that pairs with dessert wine, cheese, or after-dinner coffee.