4,977 recipes
Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.
Granny Smith chocolate oatmeal apple pie layers tart green apples, semi-sweet chocolate chips, and chewy oats in a custardy cinnamon filling. A pecan-pie-meets-apple-pie hybrid for dessert lovers.
Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.
Fudgy Greenwich Village brownies with melted unsweetened chocolate, brown sugar, corn syrup, and loaded with pecans. Rich, dense, and chewy with a crackly pecan-studded top.
Gugelhupf is an Austrian yeasted bundt cake rich with butter, eggs, raisins, ground almonds, and lemon zest. Traditional Habsburg breakfast bread served warm with butter or coffee.
Gypsy John is a layered chocolate cake with rum-spiked whipped chocolate filling and a glossy ganache frosting. A rich, elegant dessert cut into squares for easy serving.
Loaded oatmeal cookies with raisins, coconut, nuts, and a touch of molasses for deep flavor. Classic kitchen-sink drop cookies that make 3 dozen for cookie jars and lunchboxes.
Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.
Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.
Pumpkin oatmeal chocolate chip cookies with rolled oats, canned pumpkin, cinnamon, and semisweet chocolate chips. Soft, cake-like fall cookies. Yields 48.
Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.
Harvest spice tea cake folds steeped autumn-spice tea into a simple egg-and-sugar batter for a fragrant, almost-sponge cake. Served warm with butter, fresh nutmeg, and spiced whipped cream.
Buttery hazelnut shortbread cookies with maple syrup sweetness and a semi-sweet chocolate drizzle. Slice-and-bake from a chilled dough log for crisp, nutty edges every time.
Hazelnut spiral cookies with a buttery shortbread-style dough rolled around toasted ground hazelnuts, sugar, and warm spices. Slice-and-bake elegance.
Hazelnut spritz cookies pressed into delicate rings, baked until pale gold, and dipped in dark chocolate. A European-style holiday cookie for cookie trays and gift tins.
Honey almond heart cookies made with whole wheat and all-purpose flour, rolled thin and cut into heart shapes. Fill with a thumbprint of jam for a sweet, naturally sweetened Valentine's treat.