5,885 making recipes

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Low Fat Zucchini Bread: a guilt-free spice loaf made with fat-free sour cream, egg whites, and bright lemon zest. Tender crumb, classic cinnamon flavor, no oil or butter required.

Cream filbert cookies with a whole hazelnut hidden inside each shortbread ball, glazed in vanilla icing and rolled in sugar. Vintage Pacific Northwest holiday cookie with a sweet crackly finish.

Quick brownies made with biscuit baking mix, cocoa powder, brown sugar, and walnuts. Six ingredients, one bowl, and 35 minutes from start to cut squares.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Soft, cake-like apricot cookies with jewel-toned jam centers that bake up tender and light. Chopped dried apricots in the dough add chewy bits of fruit throughout each cookie.

Magic window cookies are sugar cookies with stained glass centers made from crushed hard candy that melts during baking. A holiday favorite for tree ornaments and gifts.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Ale Bread: a no-yeast quick bread leavened with a bottle of ale and baking powder, optional green onions and sharp cheese baked in. Hollow-tap-test crust, ready in under an hour.

Rich cocoa brownies topped with a mocha frosting made with instant coffee and cocoa powder. Fudgy, intensely chocolatey squares with a glossy coffee-spiked icing.

Classic anise cookies build a meringue-like base from eggs whipped with sugar for 30 minutes, then rest overnight before baking into pillowy, licorice-scented Italian cookies.

Crispy, golden blueberry fritters rolled in powdered sugar. Just 20 minutes and a handful of pantry staples get you a batch of 25 bite-sized treats that disappear fast.

These tasty treats are the perfect snacks for when traveling. Tastes amazing with tea or coffee!

Shredded zucchini and sour cream make this chocolate chip breakfast bread outrageously moist. A cinnamon-spiked quick bread that yields two loaves, so you can share or stash one in the freezer.

Impossible pumpkin pie blends Bisquick into the filling so it forms its own crust as it bakes. No-roll, no-fuss pumpkin pie that comes together in one blender. Eight slices in 90 minutes.

Bartlett pear muffins fold sweet diced pears and chopped walnuts into a lemon-zested batter. Tender, fruit-studded morning muffins ready in 40 minutes for breakfast or weekend brunch.