10,000 making recipes

Super fudge cupcakes soak chopped dates in boiling water before folding into a chocolate batter studded with chips and nuts. Date-sweetened, intensely fudgy cupcakes with a tender crumb.

Chocolate whoopie pies sandwiched with a fluffy peanut butter filling made the classic cooked-flour-and-milk way, for that bakery-style, marshmallow-soft texture.

Traditional Christmas fruitcake with brandy-soaked candied citrus peel, citron, currants, and raisins, deeply spiced and aged in a tin with periodic brandy basting before the holidays.

Cupcakes are also known as fairy cakes. They are delicious. Try this recipe.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Old fashioned buttermilk biscuits cut cold butter into flour, fold the dough for layers, then bake hot for tall, flaky Southern biscuits with golden tops and tender insides.

These chocolaty and moist cupcakes are filled with cream cheese and chocolate chips filling that adds extra creaminess and chocolaty taste into every bite. Decorate these delicious cupcakes into Halloween spiders, skulls, skeleton, mummies... Whichever way you or your kids love. Being creative and make sure to make a few bunches, they will disappear quickly.

Orange date scones with bright fresh orange zest, sweet sticky dates, and a cake-flour-tender crumb. A big-batch bakery-style recipe perfect for crowds, freezing ahead, or weekend brunch.

Tender flaky biscuits made with cake flour, butter, milk, and an egg. Cornmeal-dusted pan for crisp bottoms and biscuits set close so they rise tall instead of spreading.

Golden, slightly browned and puffed homemade lady fingers. Make your favorite desserts with them, you will not be disappointed.

Oliver's cornmeal tea biscuits: tender, slightly sweet biscuits with the gritty crunch of cornmeal and a soft cake-flour crumb. A British-leaning tea-time bake that walks the line between scone and biscuit.

Tender, bakery-style scones made with cake flour for a light crumb. The sticky dough scoops straight onto the pan, no rolling or cutting, and bakes right from frozen, so you can stash a batch and bake fresh whenever the kettle's on.

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

These buttery shortbreads melt in your mouth. Honey lends the delicious sweetness to these shortbreads, and pecans add yummy nuttiness.

Festival sugar cookies: tender cake-flour roll-out cookies that hold any shape, perfect for cutter cookies, icing, and sprinkles. Holiday-tested recipe yielding five dozen.