2,151 pureed recipes

Eggnog bread pudding baked in a water bath with cinnamon-raisin bread, brandy, nutmeg, and half-and-half, served with a cranberry-maple bourbon sauce. A festive holiday dessert.

Honey garlic dressing built on a from-scratch olive oil mayonnaise base with tarragon vinegar, red wine vinegar, and paprika. A bold, creamy salad dressing with sweet and tangy depth.

A sweet, sipping chocolate, perfect on a cold winter day. I use 85% chocolate. The amount of sugar can be decreased, or the chocolate can be increased for a richer chocolate flavor.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

Vegan no-bake pumpkin cheesecake with a graham cracker crust, silken tofu filling, maple syrup, and almond butter. Set with agar-agar and chilled overnight for a creamy, dairy-free slice.

Old fashioned checkerboard cookies stack vanilla and chocolate dough cylinders into striped logs, then slice and bake for crisp shortbread cookies with a stunning chess-pattern face. A vintage tea cookie.

Frozen pumpkin mousse: a make-ahead Thanksgiving dessert with Italian meringue, spiced pumpkin, rum, and whipped cream. Chilled in a soufflé dish and served with gingersnaps.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

Easy sweet potato pie with nutmeg, vanilla, and lemon extract blended smooth in a food processor and baked in a deep-dish crust. A Southern classic that comes together in 15 minutes of prep with a silky, custard-like filling.

Fudgy chocolate brownies built on bittersweet chocolate, sour cream, and a final fold of chopped chocolate chunks. Dense, gooey center with a thin crackled top.

Indian-spiced split pea soup with curry powder, carrots, celery, and tomatoes, sautéed in ghee and finished with cream. Hearty, warming, and vegetarian-friendly in 40 minutes.

Four-ingredient almond macaroons: ground almonds, sugar, almond extract, and egg whites piped from a pastry bag and baked to chewy-crisp perfection. Naturally gluten-free.

European-style buckwheat cake with a nutty almond sponge base filled and topped with cranberry cottage cheese mousse. A light, elegant layered dessert with old-world charm.

Classic vanilla spritz cookies with rich buttery flavor from whole eggs. Press into festive shapes for Christmas cookie exchanges or year-round celebrations.

Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.