129 mark recipes

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.

Rum raisin bundt cake made with ripe bananas, dark rum, walnuts, and allspice. A moist, no-fuss batter baked in a fluted tube pan and dusted with powdered sugar.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Soft apple cookies loaded with diced raw apple, raisins, and warm spices like cinnamon, ginger, and cloves. A big-batch drop cookie with a moist, cake-like crumb.

Caramel banana nut loaves using cake mix and pudding mix for extra moisture, loaded with real mashed bananas and walnuts, topped with a homemade caramel frosting.

Sweet potato casserole with double ginger, orange zest, and a crispy brown sugar walnut crust. Baked until puffed and golden for a holiday side that steals the show.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

Guizhou lianai doufu: golden-fried tofu squares stuffed with a garlicky cilantro-chili filling, simmered in a gingered soy sauce. A spicy Southwest Chinese classic worth the effort.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Peanut pie with a shortbread cookie crust bound by peanut butter, packed with peanut butter cookies and roasted peanuts in a gooey brown sugar custard. Triple peanut, double cookie.

Granola and brown sugar give this cookie its crunch and rich flavor.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Microwave bran muffins with dark molasses, buttermilk, and brown sugar ready in just 15 minutes. Tender, fiber-packed, and no oven required. Toss in raisins if you're feeling fancy.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.