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Cinnamon oatmeal muffins made with egg whites, skim milk, and brown sugar with a hint of orange zest. Light and tender with optional chopped apple pieces.
Crunchy Italian cantucci biscotti loaded with toasted hazelnuts, Frangelico liqueur, and almond extract. Twice-baked for that signature snap, ready for dunking in espresso.
Loaded with fruit, a classic version of Christmas fruitcake
A moist, tropical banana bread with a hint of lemon and crunchy nuts, perfect for breakfast or a snack. This recipe yields a single loaf, ideal for sharing.
After dehydrated the strawberries in the oven, they lose lots of liquid, which gives the muffins delicious strawberry flavor without adding too much liquid. Ricotta adds the moisture and slightly creaminess, which make these muffins really outstanding!
Sour cream apple pie with a thick walnut-cinnamon streusel topping. Granny Smiths in vanilla custard under a buttery crumble. The high-heat start sets the shell, the low finish cooks the apples through.
Fig and pistachio quick bread with dried figs soaked in boiling water and crunchy pistachios. A dense, honey-sweet loaf that improves overnight.
Sweet potato pie with a toasted coconut crust, creamy vanilla cream cheese filling, and a crunchy pecan-brown sugar-cinnamon topping. Three layers of holiday-worthy indulgence.
Banana orange chiffon cake: light and fluffy as angel food but moister and richer, scented with mashed banana and fresh orange juice. Topped with a glossy orange-zest powdered sugar frosting.
Sour cream pumpkin coffee cake with a tender vanilla batter, spiced pumpkin filling layer, and a brown sugar-cinnamon streusel sandwiched and topped. Fall brunch favorite.
A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.
Deep-fried pineapple fritters with crushed pineapple folded into the batter, served with a brown sugar and pineapple juice sauce. Crispy outside, fruity and tender inside.
This is the only only other brownie recipe I have found that rivals the 3 level oatmeal brownies. The brownie is chewy and extra chocolatey, and the coconut topping tastes just like a perfect soft and crunchy macaroon. MAKE.
Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.
Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.
Classic Swedish spritz cookies made with real butter and almond extract, pressed into shapes with a cookie press and sprinkled with colored sugar. Crisp, buttery, and festive.