7,073 recipes
A moist, no-fuss banana pineapple tube cake with cinnamon and vanilla. No mixer required. Just blend the batter by hand, pour into a tube pan, and bake until golden.
Chocolate chip orange scones with bright citrus zest, mini chocolate chips, and a tender Nantucket-style crumb. Orange juice in the dough brightens every bite while pockets of chocolate soften in the warm scone.
Holiday double chocolate brownies topped with candy-coated chocolate pieces baked into the surface. A fudgy cocoa brownie with a festive, colorful crunch on top.
Marbled brownies with a vanilla butter batter swirled with melted chocolate chips. Just 6 ingredients for a two-toned treat that's fudgy, buttery, and beautiful.
Zucchini bread baked right inside canning jars. Spiced with cinnamon, nutmeg, and cloves, then sealed hot for a self-preserving quick bread that doubles as a gift. Giftable shelf-stable baking at its best.
Classic Toll House chocolate chip cookies with butter, shortening, brown sugar, and semi-sweet chips. The original recipe that started the chocolate chip cookie craze.
Classic cocoa layer cake with a tender crumb from the creaming method, ready for your favorite frosting. Swap water for coffee to deepen the chocolate flavor. A reliable two-layer cake in under an hour.
Loaded carrot cake with flaked coconut, crushed pineapple, and chopped nuts, all tucked under a thick layer of cream cheese frosting. Moist, spiced, and feeds a crowd.
Chocolate coffee cake topped with crushed Heath toffee bars and nuts over a tender buttermilk crumb. A streusel-style brunch cake with crunchy toffee in every bite.
Crazy chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda create the lift in this one-bowl Depression-era recipe that bakes up surprisingly moist and rich.
Fudgy bonbons: Hershey's Kiss-stuffed chocolate truffle cookies with chopped nuts, drizzled with white chocolate. A Pillsbury Bake-Off winner that still knocks cookie exchanges out of the park.
Lo-cal cheese cake swaps cream cheese for low-fat ricotta and cottage cheese, fruit sugar for white, and folds in beaten egg whites for an airy, lighter cheesecake without the dairy bomb.
Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.
Baked pumpkin custard with cinnamon-sugar topping, blended in minutes and baked in buttered pan. Sits between a side dish and dessert with a silky, pudding-like texture.
No-fat chocolate cake made with egg whites, non-fat yogurt, cocoa powder, and brown sugar. Zero added fat, rich chocolate flavor, bakes in 15 minutes.
Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.