Recipe Sifter

Store-bought chocolate ice cream mixed with toasted walnuts and dried cherries, with homemade oreo cookies make these addictively delicious ice cream sandwiches that will for sure please your sweetest tooth :)

Easy chocolate chip cookies made with shortening for a soft, tender crumb and cookies that hold their shape. Bake them less for chewy, longer for crisp, your call.

Chewy cocoa brownies studded with crunchy nuts combine fudgy chocolate flavor with textural contrast in every bite.

Full of delicious banana flavor, accented with chocolate.

Crisp sugar cookies: thin, snappy roll-out cookies with vanilla and a hint of lemon, sprinkled with sugar before baking. Old-fashioned cookie jar staple that holds intricate cutter shapes.

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.

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.

Moist chocolate cake made healthier with whole wheat pastry flour, canola oil, and buttermilk. Hot coffee deepens chocolate flavor for 12 servings.

Mom's chocolate chip pecan cookies use shortening instead of butter for thicker, chewier cookies that hold their shape, packed with semi-sweet chocolate morsels and toasted pecans throughout.

Golden wheat pancakes are vegan, egg-free, dairy-free flapjacks built on whole wheat pastry flour, oat flour, and wheat germ. Sweetened with brown rice syrup, topped with fresh fruit and maple.

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.

Coral chocolate chip cookies with both white and brown sugar, optional pecans, and a chilled-dough trick for thicker, chewier cookies. A classic recipe with bakery-style results.

Light mini pancakes made with yogurt and egg whites, served with a homemade cornstarch-thickened berry sauce. A leaner brunch stack that doesn't taste like a compromise.

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.