Recipe Sifter

Fudge Bundt cake with melted chocolate, syrup, buttermilk, and mini morsels, finished with double drizzle of white and dark chocolate. Dense, rich, showstopper-worthy.

Tender chocolate cake using buttermilk and minimal butter for moist crumb without excess fat. Deep cocoa flavor in simple one-bowl recipe ready in 45 minutes.

Bakery-style cinnamon rolls from scratch with a soft yeast dough, cinnamon-sugar-nut filling, and maple icing. A big-batch recipe that makes 6 to 7 dozen rolls.

Glossy pear slices baked in corn syrup-lemon glaze, crowned with buttery almond crumble. A showpiece autumn dessert for cozy dinner parties.

No tomato and not very cheesy but very delicious. Recipe for the pizza base as well as the topping. Use your own pizza base recipe if you prefer or a store bought one.

Mini chocolate chip cookies made with canola oil instead of butter and extra egg whites for a lower-fat bite. Tiny, crispy cookie bites that bake in just 7 minutes.

Quick breakfast bread loaded with cereal nuggets, raisins, and orange zest. No yeast, no kneading, just stir and bake for a loaf with crunch in every slice.

Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat.

Yeast-risen chocolate chip coffee cake baked in a tube pan with a crunchy coffee-walnut-chocolate streusel topping. A rich, bakery-style breakfast cake with real coffee flavor in the crumble.

Triple-chocolate dessert with a brownie shell, Kahlua-spiked chocolate mousse filling, and a coffee-chocolate glaze. A showpiece that needs thin slices and earns every one.

Rosehip, Hibiscus & Currant Pie or Cake Filling recipe

Chocolate chip pizza with a peanut butter cookie crust topped with marshmallows and chocolate chips. A giant dessert cookie baked in a pizza pan, gooey and golden.

Patty's cake: a cornmeal-and-lemon tea cake with yogurt tang and fresh berries. Rustic, gently sweet, and built for an afternoon with a cup of tea.

Buttery shortbread base topped with a honey-almond caramel, double-baked into golden bars and cut while still warm. Crisp underneath, chewy on top.

Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.

Mixed fruit pie with apples and peaches spiced with apple pie spice. Sweet double-crust deep dish pie baked in 60 minutes total.