Recipe Sifter

Brownies with peanut butter topping take fudgy cocoa squares and crown them with melted peanut butter chips spread into a silky icing. Brown sugar deepens the cocoa, peanut butter chips melt right in the pan. A two-layer treat from one bowl.

Fudgy picnic muffins: a brownie-meets-muffin hybrid with melted semi-sweet chocolate, two cups of pecans, and just enough flour to hold it together. Freezes well for picnics and lunchboxes.

Easy ginger spice cookies with no sugar in the dough: cinnamon, ginger, and cloves rolled and cut into rounds, then tossed warm in a sugar-substitute cinnamon coating. A diabetic-friendly cookie.

Classic six-ingredient rolled sugar cookies built for cutting Christmas shapes and decorating with royal icing. Crisp edges, soft centers, holds intricate details beautifully.

Blueberry banana muffins combine ripe mashed bananas, fresh or frozen blueberries, and tangy buttermilk for tender, double-fruit breakfast muffins dusted with powdered sugar.

Vintage chocolate waffles made with melted semisweet chocolate and folded egg whites for a tender, cake-like texture. Serve hot with syrup, whipped cream, or a scoop of ice cream for brunch or dessert.

Chocolate chip cookies made with butter and shortening for soft centers and crisp golden edges. Loaded with semi-sweet chips and chopped nuts. Big-batch classic.

These Christmas cutout cookies are so easy for you and your kids to make together, and they taste so yummy too!

Cut-out sugar cookies made with powdered sugar and egg whites for ultra-tender, snowy-white cookies that hold their shape under cookie cutters. Perfect for holiday decorating with frosting or colored sugar.

Chocolate pecan pie spiked with Kahlua and molasses, loaded with toasted pecans and semi-sweet chocolate chips. A grown-up Thanksgiving pie with deep coffee-bourbon undertones.

Peanut butter chocolate cookies blend melted chocolate into the dough for double chocolate-peanut flavor in every bite. Cross-hatched and baked into thick, chewy 3-inch rounds.

Chocolate waffles bake up crisp outside and tender inside, with cocoa, brown sugar, and a splash of rum for depth. Cake flour keeps them light. A brunch-meets-dessert waffle made for piling on berries, cream, or syrup.

Easy one-layer chocolate cake made with melted unsweetened chocolate, applesauce, and pecans. Dense, fudgy, and finished with a simple dusting of powdered sugar.

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.

Fudgy, chewy brownies packed with over a pound of chocolate: semisweet in the batter and Swiss dark chocolate chunks folded in and scattered on top. Walnuts add crunch. An overnight rest deepens the flavor and gives you clean-cut bars.

No-egg bran muffins made with a make-ahead batter that keeps up to 3 months in the fridge. Buttermilk and a double dose of bran cereal deliver tender crumb and serious fiber. Bake fresh muffins on demand.