Recipe Sifter

Canal Street brownies are dense, fudgy chocolate squares baked with unsweetened chocolate, optional walnuts, and a single 8-inch pan. A from-scratch brownie that beats any boxed mix in 40 minutes.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

Double chip cookies pack peanut butter chips and chocolate chips into one buttery dough. A classic drop cookie that yields five dozen of the chewiest, most addictive bake-sale staples around.

Slice-and-bake chocolate walnut cookies built on a flourless-style dough with a pound of melted semi-sweet chocolate, espresso, walnuts, and chocolate chips. Crackly tops, fudgy centers, almost no flour.

Bakery-style blueberry muffins pack 2.5 cups of berries into a tender butter-creamed batter with crackly sugar tops. A bursting-with-fruit breakfast classic.

Homemade chocolate rum ice cream with unsweetened baking chocolate and rum extract. The custard base comes together in the microwave in under 5 minutes. Serves 8.

Mexican restaurant-style fried ice cream with rock-hard ice cream balls coated in crushed cornflakes, dipped in beer batter, and flash-fried at 375°F until golden. Crisp shell, frozen center, the showstopper dessert.

This bran bread machine recipe is a fiber powerhouse, utilizing both crunchy bran flakes and fine wheat bran.

Homemade cheese blintzes, thin tender crepes wrapped around a sweet cottage cheese filling and rolled up, served with chocolate sauce. A classic Eastern European brunch treat made from scratch.

Vegan peanut butter muffins sweetened with dark molasses and made dairy-free with soy milk. No eggs, no butter, just a one-bowl stir-and-bake batter for tender, nutty muffins.

Irish raisin soda bread studded with sweet raisins and caraway seeds, leavened by the tang of buttermilk and baking soda. A quick, no-yeast loaf with a tender crumb. A St. Patrick's Day classic.

Tangy yogurt and bright lemon zest blend into soft oatmeal cookies with crisp edges, then get showered with powdered sugar for a lighter twist on classic cookies.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Double berry muffins layer blueberry batter around a hidden teaspoon of raspberry jam, lightened with wheat germ and orange juice. Low-fat breakfast bake.

Oatmeal scotches with butterscotch chips, brown sugar, cinnamon, and rolled oats. Bake 7 minutes for chewy or 12 minutes for crispy, your choice in a versatile oatmeal cookie.

Flaky, buttery pie shell built for pecan pie filling, with a sturdy bottom that holds up to sticky filling. Made with butter, shortening, and an egg-white wash for golden crispness.