10,000 making recipes

Marshmallow clouds wrap chocolate-pecan cookie dough around frozen mini marshmallows for soft, pillowy cookies with surprise sweet chewy centers. Better than s'mores, baked at home.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.

Midnight muncher bars with a marbled chocolate and vanilla base, caramel pecan frosting filling, and a glossy chocolate ganache topping. Three decadent layers in one rich bar cookie.

Chocolate caramel nut bars with a German chocolate cake-mix crust, melted caramel middle, and chopped walnuts and chocolate chips. A potluck-ready bar cookie you can shortcut with a boxed mix.

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.

Pumpkin nut bread spiced with cinnamon and nutmeg, studded with chopped nuts and optional dried fruit. Tender quick bread that fills the kitchen with autumn warmth, perfect for Thanksgiving morning.

A wholesome quick bread made with whole wheat flour, oat bran, molasses, buttermilk, chopped dates, and walnuts. No yeast needed. Makes 5 mini loaves that freeze beautifully.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Apple pancakes folded with tart fresh apples, cinnamon, and nutmeg, finished with a homemade maple pecan butter for serious fall brunch energy. Buttermilk batter for fluffy, tender stacks.

A tasty cheesecake with famous Italian Toschi amarena cherries. The black amarena is a sweet fruit with a bitterish aftertaste. Fresh and summery, it is carefully stoned and sweetened and can be eaten all year round.

Oatmeal brickle cookies with almond toffee chips and a white chocolate drizzle. Chewy oat cookies with buttery crunch, shaped into small balls for crisp edges.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Holiday gingerbread muffins blend whole wheat flour, dark molasses, ginger, cinnamon, and allspice into deep amber, spice-forward muffins. Optional raisins and pecans add chew and crunch to every bite.

Sicilian cassata cake with a delicate sponge layer, Marsala wine soak, and rich chocolate custard filling. A traditional Italian celebration dessert built in stages.

Chocolate mint cookie sandwiches stack slice-and-bake chocolate rounds around a cool mint buttercream, then dip half in semisweet chocolate glaze.