3,834 making recipes

Morning glory muffins pack shredded carrots, apples, raisins, coconut, and walnuts into spiced whole wheat batter sweetened with applesauce and yogurt. Hearty 24-muffin breakfast loaded with fruit and fiber.

Layered mocha chocolate torte with bloomed cocoa cake, espresso-spiked ermine filling, pecans, and creamy white frosting. Four-layer celebration cake.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

Soft apple cookies loaded with diced raw apple, raisins, and warm spices like cinnamon, ginger, and cloves. A big-batch drop cookie with a moist, cake-like crumb.

Oatmeal pancakes with chopped Jonathan apples and pecans, cooked in butter until golden. Hearty, rustic breakfast pancakes with fruit baked right into every bite.

Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.

Hawaiian brownie cookies rolled in flaked coconut with chocolate chips, cocoa, and brown sugar. Fudgy cookie balls with a toasted coconut coating baked in under 10 minutes.

This is a good cookie recipe to use up those over ripe bananas.

Bakery-sized chocolate chunk cookies loaded with macadamia nuts and pecans. Hand-chopped chocolate creates melty pockets in a buttery, chewy cookie.

Crispy-edged oatmeal chocolate chip cookies with pecans, made with shortening for that old-school chew. Three cups of oats, loads of brown sugar, and five dozen reasons to preheat your oven.

Soft pumpkin cookies with brown sugar, cinnamon, nutmeg, raisins, and pecans. A big-batch fall cookie recipe using canned pumpkin puree.

Giant chocolate chip whopper cookies loaded with semi-sweet chips, pecans, walnuts, and a shot of espresso. Crackly shell, fudgy center, bakery-style at home.

Cornmeal pancakes with a sweet, nutty flavor and tender crumb. A one-bowl batter you stir, pour, and griddle until the tops bubble. Stack them with syrup, fresh fruit, or chocolate sauce for an old-fashioned Southern breakfast.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

Canterbury jumbles: chewy, generously loaded drop cookies with shredded coconut, macadamia nuts, raisins, and semi-sweet chocolate chips. The everything-but-the-kitchen-sink cookie that lives up to its name.

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.