2,653 take recipes

Double peanut butter sandwich cookies with peanut butter in the dough and between two slices. A slice-and-bake cookie with freezable dough for make-ahead baking.

Wholesome muffins made with whole wheat pastry flour, oats soaked in buttermilk, and grated fresh apple. Honey sweetens naturally while raisins and cinnamon add warmth. No refined sugar needed.

Cinnamon oatmeal muffins made with egg whites, skim milk, and brown sugar with a hint of orange zest. Light and tender with optional chopped apple pieces.

Traditional Canadian sweet pickled beaver brined overnight, simmered with pickling spices, then roasted under a sticky glaze of brown sugar, dry mustard, cinnamon, white wine, and pineapple juice. Wild game cooking at its finest.

Melomakarona (fenekia) are traditional Greek honey cookies made with orange juice, cognac, farina, and walnuts. Baked, dipped in warm honey syrup, and dusted with cinnamon.

Greek sesame turnovers filled with ground walnuts, almonds, and sesame seeds in an olive oil pastry. Finished with orange flower water and powdered sugar for a fragrant, flaky bite.

Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.

Crunchy drop cookies loaded with crushed corn cereal and raisins or chocolate chips. Brown sugar keeps them chewy inside with crisp golden edges.

Chicken and rosemary dumplings made from scratch with a rosemary-steeped tea mixed into the biscuit batter. Tender poached chicken in a hearty vegetable broth topped with fluffy herb dumplings.

Chewy chocolate drop cookies with buttermilk, melted unsweetened chocolate, crushed peppermint Lifesavers, and walnuts. A minty, fudgy cookie with real candy crunch.

Pinto bean casserole topped with a cayenne-spiked cornmeal pone crust made with yogurt instead of butter. Southern comfort that's hearty, budget-friendly, and nearly vegan.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Egg-free and dairy-free oat cookies made with garbanzo flour, brown rice flour, and honey. A wholesome, allergen-friendly cookie with a nutty, hearty chew.

Molasses crinkle cookies bake into chewy spiced rounds with a sugary, crackled top, deeply scented with cloves, cinnamon, ginger, and allspice. A lower-fat take using egg whites and soft margarine.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.