2,346 take recipes

Toasty pecan drop cookies with German sweet chocolate, cinnamon, and toasted pecans. Brownie-like centers with crisp edges, two dozen in 30 minutes.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

Oatmeal orange-walnut cookies use yogurt instead of egg for a soft, tender crumb. Brightened with grated orange zest and crunchy walnuts. Lower-fat than classic oatmeal cookies, ready in 40 minutes.

Buttery coconut shortbread squares dipped diagonally in semi-sweet chocolate. A crisp, sandy cookie with toasted coconut flakes baked low and slow.

Old-fashioned brown sugar roll-and-cut cookies with shortening, cream of tartar, and vanilla. A simple heritage recipe that makes four dozen crispy-edged cookies.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Injera, Ethiopian fermented flatbread made with a three-day sourdough batter cooked crepe-style on one side. Soft, spongy, and tangy with signature bubble eyes on top.

Fluffy apple pecan pancakes with separated eggs, brown sugar, and cinnamon, served with apple spice syrup. Beaten egg whites fold in for extra-light, soufflé-style flapjacks.

Honey queen kisses drop cookies with a full cup of honey, butterscotch chips, flaked coconut, and crisp rice cereal for crunch. A chewy, crunchy, golden cookie with no refined sugar.

Mocha zucchini bread with cocoa powder and instant coffee folded into a moist quick bread batter with grated zucchini. A chocolate-coffee twist on classic zucchini bread.

Chewy ginger pecan cookies with molasses, crystallized ginger pieces, and ground ginger for a triple-ginger punch. Soft centers with crisp edges, topped with a pecan half.

Peanut butter cookies with a hidden chocolate star in the middle, rolled in powdered sugar after baking. The classic surprise cookie that hides a chocolate kiss inside.

Buttery carob pound cake made with whole wheat flour and honey instead of refined sugar. Baked in a tube pan until dense, moist, and rich with warm, toasty carob flavor.

Orange pecan slice-and-bake cookies with fresh orange zest, orange juice, brown sugar, and chopped pecans. A buttery icebox cookie with bright citrus flavor. Makes 4 dozen.

Flourless oatmeal brownies with melted semi-sweet chocolate, quick oats as the binder, and chunky walnuts. A dense fudgy brownie with surprising oat texture and no flour at all.

Apple squares fold chopped fresh apples, walnuts, and raisins into a cinnamon-spiced one-bowl batter mixed by hand and baked into a 13x9 sheet. No mixer, no fuss.