10,000 recipes
A light, soufflé-style chocolate cake loaded with crushed Girl Scout Thin Mints, topped with rich chocolate ganache and a second layer of cookie crumbs. Your sleeve of Thin Mints, leveled up.
Peanut butter granola cookies with brown sugar, peanut butter morsels, and crunchy granola cereal. Chewy, nutty drop cookies that bake in under 10 minutes.
Flourless-style chocolate squares with melted unsweetened chocolate, cake flour, hazelnuts, and skim milk. Fudgy, nutty, and lower in fat than traditional brownies.
Sour sourdough bread builds extra tang through 12+ hours cold-retarded fermentation. Bread machine kneads, then artisan-style cylindrical loaves bake on cornmeal-dusted sheets.
Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.
Upside-down pear gingerbread cake with caramelized pear slices under a spiced molasses cake loaded with ginger, cinnamon, nutmeg, and cloves. Served with vanilla whipped cream.
Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.
Airy chiffon cake studded with coconut and orange zest. Light as a cloud with tropical flavor baked right in, no frosting needed.
Decadent chocolate mint melt-aways: tender piped mint shortbread topped with white chocolate mint ganache and dipped in bittersweet chocolate. Three layers of cool mint and rich chocolate in one cookie.
Pepper biscotti with black pepper, toasted walnuts, orange zest, and almond extract. An Italian twice-baked cookie with grown-up complexity and a subtle peppery kick. Perfect with coffee or red wine.
Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.
White chocolate chip macadamia nut cookies made with both butter and shortening for a chewy-crisp texture. Loaded with chopped macadamias and white chocolate in a brown sugar-vanilla dough.
No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!
Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.
Oatmeal apple raisin muffins with cinnamon and nutmeg, ready in 30 minutes. Hearty, warmly spiced breakfast muffins that taste like fall in every bite.
French hazelnut meringue biscuit with finely ground filberts folded into whipped egg whites. Baked hot and fast for a light, nutty base layer that's a pastry chef's secret weapon.