10,000 making recipes

Oatmeal carmelitas with a brown sugar oat crust, gooey caramel center, and melted chocolate chips. Classic potluck bar cookies with chewy edges and a soft, sticky middle.

Creamy pumpkin cheesecake spiced with warm aromatics, crowned with a crunchy brown sugar walnut topping. Classic New England holiday dessert.

Rich and flavorful corn bread muffins. Loaded with cheese and bits of poblano peppers.

White chocolate cashew pie, a sophisticated cousin to pecan pie with chunks of cashew, melty white chocolate, and a splash of kirsch cherry brandy. Brown-sugar custard, made-from-scratch crust.

Pineapple upside-down muffins crowned with toasted coconut and a sticky pineapple preserve cap. Cinnamon-scented batter, individual portions, no mixer required.

Almond orange chocolate biscotti: toasted slivered almonds, orange zest, and chocolate chips folded into a buttery twice-baked Italian cookie dough with a splash of amaretto. Perfect with coffee.

Delicious and chewy. They tend to stick together when you stack them in tupperware.

Two-layer apricot bars with a buttery shortbread crust and a brown sugar apricot topping. Dried apricots are simmered, pureed, and baked into chewy, fruity squares.

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Crunchy twice-baked biscotti packed with roasted almonds and hazelnuts, scented with vanilla, anise, and almond extract. A big-batch Italian cookie that keeps for weeks and begs to be dunked.

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

Sicilian sesame seed cookies with a tender, crumbly interior coated in nutty toasted sesame. These Italian bakery favorites make 6 dozen and disappear twice as fast as you'd expect.

Twice-baked Jewish cookies studded with melty semi-sweet chocolate chips that turn crispy on the outside and stay tender inside. Simple ingredients make 2 dozen crunchy biscotti-style treats.

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.

Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.