7,969 powdered sugar recipes

Two-layer peanut butter and chocolate marshmallow fluff fudge. A classic stovetop candy with a soft peanut butter base topped with a rich cocoa layer, cut into squares when set.

Penuche topped cake with a brown sugar, butter, and nut streusel baked right on a vanilla sheet cake. Served warm with whipped cream for a caramelized, crunchy finish.

Sauerkraut apple cake with walnuts, cinnamon, and nutmeg topped with orange-cinnamon cream cheese frosting. A secret ingredient cake nobody can guess.

Pumpkin banana nut bread with cinnamon and ginger, two kinds of sugar, and chopped walnuts. Makes two loaves of moist, spiced quick bread that freezes beautifully.

Christmas treasure nugget cookies: chewy oat and cereal drop cookies, each topped with a whole blanched almond like a buried treasure. A crunchy holiday cookie tin classic that bakes up fast.

Peanut butter and jelly cookies that taste exactly like the sandwich. Make sandwich-style or thumbprint cookies with jam centers. Soft, peanutty, kid-approved.

Zucchini Apple Bread: a triple-batch loaf with shredded apple, zucchini, brown sugar, cinnamon, and nuts. Rests overnight for deeper flavor before slicing. Makes three loaves to share.

French doughnut muffins taste like cake doughnuts without the deep fryer: nutmeg-spiced batter baked, then dipped in butter and rolled in cinnamon-sugar while still warm.

Double brownies stack a fudgy chocolate-walnut brownie under a brown-sugar butterscotch blondie, baking both layers together for one bar with two distinct flavors in every bite.

Tender lemon blueberry quick bread studded with chopped nuts and finished with a tangy lemon-sugar glaze that soaks into the warm loaf. Bright, citrusy, and ready for breakfast or tea.

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.

Double chocolate pecan cookies with cocoa-rich brownie-style dough, semi-sweet chips, and toasted pecans. Soft chewy chocolate cookies that taste like brownies in cookie form.

Italian biscotti loaded with almonds, hazelnuts, and pine nuts, scented with orange zest and Godiva chocolate liqueur. Twice-baked for the classic dunkable crunch.

Lemon-berry bread with a tangy lemon glaze soaked into every slice. Fresh blueberries, bright citrus zest, and a poke-and-pour syrup finish make this quick loaf irresistible for brunch.

Chocolate and chestnut layer cake with a tender olive oil and white wine sponge, a smooth sweetened chestnut cream filling, and glossy dark chocolate ganache. An elegant autumn and holiday dessert.

German pumpernickel bread made with rye flour, cocoa, molasses, and caraway seeds. Dark, dense, and earthy with a chewy crumb. Makes two round loaves.