734 night recipes

Mocha nut bread made with cocoa powder, instant coffee, sour cream, chocolate chips, and pecans. A rich, dense quick bread with deep coffee-chocolate flavor.

Peanut butter chocolate chip pound cakes made with buttermilk for a tender crumb, loaded with mini chocolate chips. Bakes into four mini loaves with rich, nutty flavor.

Food processor walnut bread made with bread flour, whole wheat, brown sugar, and toasted walnuts. The processor kneads the dough in under a minute.

Fresh okra cornmeal muffins with Worcestershire sauce, hot sauce, and chopped onion. Savory Southern cornbread muffins with a crispy crust from preheated pans.

Gingered holiday chutney simmers Anjou pears, red and green bell peppers, lemon, lime and crystallized ginger in a brown sugar vinegar syrup. A sweet-tangy condiment for cheese boards, ham, turkey or roasted pork.

Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.

Vegan sweet potato casserole bakes steamed sweet potatoes with dried apricots, cranberries, and raisins in a creamy rice flour and soy milk sauce. Dairy-free Thanksgiving side spiced with cinnamon and ginger.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Grilled Hawaiian kabobs with pineapple, bell peppers, mushrooms, and cherry tomatoes in a sweet soy-ginger marinade. A colorful vegetarian BBQ recipe ready in under an hour.

Chunky peanut butter cookies loaded with chocolate chips, honey roasted peanuts, and chopped peanut butter cups. These blowout cookies are thick, chewy, and completely over the top.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Chewy oatmeal cookies loaded with chopped dates, coconut, and walnuts or pecans. Brown sugar and orange juice add a caramel sweetness with bright citrus notes.

Mini carrot cakes with chutney, coconut, walnuts, and warm spices baked in mini muffin tins. Topped with cream cheese frosting for bite-sized party treats.

A tasty and delicious stuffing made with celery, white wine and roasted chestnuts.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Hearty double-bran muffins brightened with fresh orange and lemon zest, studded with chopped dates, and finished with a sesame seed crunch. A fiber-packed grab-and-go breakfast that actually tastes great.