332 snack cake recipes

Beaver Club banana bread bakes low and slow for 2½ hours, with yogurt and four eggs giving the moistest crumb you'll ever pull from a loaf pan. Montreal restaurant classic.

If you want to have some fun with bread, then try this scrumptious recipe with bits of sun-dried tomato and cheese that makes pull-apart fun and delicious.

Prize-winning lemon blueberry muffins with yogurt cheese, fresh lemon zest, and a double hit of citrus from extract. Tender, tangy, blueberry-packed bakery-style muffins from scratch.

Date nut bars combine sticky-sweet dates and toasted pecans in a brown sugar batter that bakes into chewy, butterscotch-edged bars. One bowl, one pan, ready in 30 minutes. Holiday cookie tin staple, dressed simply.

Truly the best ever old fashioned ginger snap cookies. Enjoy!

Buttery Hawaiian banana bread: a tall, tender loaf made with six very ripe bananas and cake flour for an extra-soft crumb. Tropical sweetness in every slice.

This is a great way to use up leftover Choux pastry to make quick and easy puffy cheese appetizers.

Lower-fat banana bread with fresh berries, made with whipped egg whites instead of whole eggs and just a third cup of margarine. A lighter quickbread that stays moist for days.

Ultra-moist banana bread with a secret ingredient twist—buttermilk and brown sugar stirred in at the end for tender crumb and caramel notes.

Crisp, flaky cheese palmiers from just three ingredients, puff pastry rolled with grated cheese, sliced into little hearts, and baked golden. A fast savory snack for parties and lunchboxes.

Grandma's banana bread made with buttermilk for an extra-moist, tender crumb and a gentle tang. Creamed butter and ripe bananas, with optional walnuts, baked low and slow into a classic loaf.

Fresh strawberry muffins with sliced berries, buttermilk, and cinnamon, lightened with egg whites and substitute. A summer brunch muffin with sugar-crusted tops, makes 18.

Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.

Try this simple, but scrumptious Italian favorite that's made with crunchy almonds.

Luscious double-chocolate cupcakes that are easy to make and very moist. They bake to perfection with a near perfect crumb and sinfully rich chocolaty flavor.

Cranberry pumpkin bread folds canned pumpkin, fresh cranberries, orange zest, and chopped nuts into a buttery cinnamon-spiced quick bread. Two loaves from one batch, perfect for fall mornings or holiday gifting.