Recipe Sifter

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Mint chocolate surprise cookies with a chocolate mint wafer hidden inside each one, topped with a walnut half. A retro Pillsbury Bake-Off classic from scratch.

Raspberry chocolate swirl cheesecake on a cocoa-vanilla wafer crust. Two batters marbled together for a dramatic black-and-pink presentation.

Chocolate-filled cake roll with a light sponge cake and chocolate pudding filling, dusted with cocoa. A lighter jelly roll dessert made with reduced sugar and skim milk.

Homemade chocolate whoopee pies with fluffy marshmallow creme filling. Soft cocoa cakes sandwiched around a sweet, billowy center for a New England bakery classic you can make at home.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Vegan oatmeal cookies sweetened with date sugar and sorghum syrup, no butter or eggs required. Soft, chewy, and packed with rolled oats, raisins, and cinnamon. Yields 60 cookies.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Showstopper pecan pie with homemade toffee crunch, caramel sauce drizzle, and pastry-leaf crust decoration. A Thanksgiving centerpiece that earns every compliment.

This pecan pie can be make a day ahead and stored in the refrigerator until about one hour before serving time.

Chocolate zucchini bread folds 2 cups grated zucchini and orange zest into a cocoa-cinnamon batter for a moist, dark loaf with hidden vegetables. Tube pan or loaf pans, freezes well.

Texas pecan pie with light brown sugar, corn syrup, and whole pecan halves on top. A classic Lone Star recipe with a gooey, caramel-like filling and crunchy nut crown.

Loaded zucchini bread bursting with crushed pineapple, plump raisins, crunchy nuts, and warm cinnamon-nutmeg spice. This garden-to-loaf recipe makes two generous loaves that stay incredibly moist for days.

Chewy coconut macaroons with chopped cashews and sweetened condensed milk, baked golden in just 10 minutes. Only 6 ingredients, one bowl, and 15 minutes total from start to cooling rack.

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

Rustic drop biscuit shortcakes topped with two quarts of maple syrup-soaked strawberries and frozen vanilla yogurt. A lighter spin on the classic that's ready in 20 minutes.