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10,000 recipes

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Best Apple-Cranberry-Nut Muffins

Apple cranberry nut muffins packed with shredded apples, carrots, tart cranberries, and walnuts. Spiced with cinnamon for a moist, bakery-style muffin loaded with fruit and crunch.

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Best Biscotti Cioccolato

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

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Best Fig Newtons

Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.

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Best Hummingbird Cake

Hummingbird cake stacks three layers of banana-pineapple-pecan cake under tangy cream cheese frosting. Southern church-supper royalty, no mixer required, just stir and pour. The crumb stays moist for days thanks to fruit and oil.

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Best Whole Wheat Molasses Brown Bread

Whole wheat molasses brown bread with wheat germ, buttermilk, and a generous handful of raisins. A no-yeast quick bread that bakes up dense, dark, and faintly sweet. Slice thick, slather with butter.

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Better Pecan Chocolate Chip Pie

Chocolate chip pecan pie that mounts chips and pecans into the bottom of an all-butter homemade crust before pouring the gooey custard over top. The chocolate melts into pockets you hit with every fork.

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Big Buch Breakfast Raisin Bran Muffins

Big batch raisin bran muffins: a six-week refrigerator batter that bakes off fresh muffins anytime. Buttermilk-rich, lightly spiced, and packed with raisin bran for hearty, fiber-loaded breakfasts.

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Biscotti Di Pignoli

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

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Biscotti Di Pratto

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

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Bittersweet Chocolate Moons

Elegant crescent-shaped chocolate cookies made with cocoa, walnuts, and butter, blended in a food processor and baked low and slow. Six ingredients, twelve moons, zero stress.

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Blueberry Crunch Cake

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

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Blueberry Grunt

A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.

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Blueberry Orange Nut Bread

Deliciously moist with orange-y punch and blueberry burst in every single bite of this bread. Great for breakfast, or a afternoon snack with a cup of tea.

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Boiled Fruit Cake

Old-fashioned boiled fruit cake loaded with raisins, figs, and warm spices. The boiling method creates an incredibly moist crumb that stays fresh for days. Serves 12.

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Boiled Ginger Snaps

Crispy, thin ginger snaps made the old-fashioned way by boiling molasses and water first. Brown sugar and real ginger give these cookies a deep, spicy bite. Makes 2 dozen.

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Boston Banana Cream Pie

Boston banana cream pie, a soft vanilla cake split and stuffed with fresh banana slices and homemade vanilla custard, then topped with a glossy chocolate-almond glaze.