5,885 making recipes

These low-fat and delicious snacks are perfect for the kids lunches!

Heart-shaped chocolate cookies loaded with chocolate chips, topped with melted white chocolate and candied pineapple. A Valentine's Day cookie that's rich, fudgy, and festive.

Basic breakfast muffins made with flour, honey, and applesauce. No butter, no eggs, no oil. Six pantry ingredients turn into soft, lightly sweet muffins in 45 minutes.

Wholesome autumn apple muffins made with bran, oats, whole wheat flour, yogurt, and plump raisins. Naturally low in sugar with warm cinnamon spice and grated apple in every bite. Ready in 45 minutes.

This banana bread satisfy your sweet tooth and the chocolate cravings at the same time.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

You can taste all the flavours in this cream pie, it is so rich, smooth and creamy; the almond crust adds the nutty and tangy flavor.

Mocha meringue pie with a chocolate-pecan meringue crust standing in for pastry. Coffee ice cream fills the crisp shell and freezes solid, topped with whipped cream and chocolate curls. A pour of Kahlua over each slice finishes it.

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Chewy oat bran raisin cookies made with egg whites instead of whole eggs and vegetable oil instead of butter. A lighter oatmeal cookie with nuts and fiber.

Super moist, delicious, and packed with banana and coconut flavor. If you are a big fan of both, this banana bread will be heavenly tasty for you. Definitely should be on your to-bake list.

Amaretto pancakes built on a five-ingredient Bisquick batter with milk, eggs, and a splash of almond-scented liqueur. A boozy brunch upgrade with optional sliced almonds folded in.

Very easy to make, I used 1/4 cup more pumpkin puree than recipe says, so I didn't add any extra water into the batter, also reduced the 1 tablespoon of oil, and these muffins came out great. Love the flavor from pumpkin and spices. Definitely a keeper recipe.

Crunchy twice-baked biscotti loaded with chopped Heath bars, pecans, and butterscotch extract. Makes 36 to 48 cookies that are built for dunking in coffee, tea, or hot cocoa.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Layered bar cookies with a butter shortbread base, apricot jam, and a cocoa-coconut-peanut meringue topping. Three distinct layers in every square.