4,711 baking soda recipes

Authentic Italian cinnamon walnut biscotti: twice-baked cookies with toasted walnuts, orange zest, and a cinnamon-sugar crust. Crisp enough to dip into coffee, sturdy enough to ship.

A warmly spiced sheet cake made with sour cream, raisins, and walnuts, sweetened with brown sugar replacement. Cinnamon, cloves, and nutmeg fill every moist slice with cozy fall flavor. Diabetic-friendly and feeds a crowd.

Chocolate chip date coffee cake uses boiling water-plumped dates to build a moist, caramel-sweet crumb, topped with brown sugar, nuts, and chocolate chips. A brunch bake with serious old-diner charm.

Dark zucchini bread made with brown sugar, molasses, cinnamon, allspice, and nutmeg. Deeply spiced and extra moist from three cups of grated zucchini.

Individual fruitcake cupcakes studded with dates, golden raisins, pecans, and citrus zest, soaked in brandy and topped with a pineapple chunk. Just 2 tablespoons of brown sugar in the whole batch. Diabetic-friendly holiday baking at its finest.

Buttermilk scones with a tender crumb and a sugar-dusted top, plus three built-in variations: citrus, raisin, or warm-spiced. Classic British-style scones for tea, brunch, or breakfast.

Soft drop cookies made with mincemeat stirred into a fluffy sugar cookie base. A nostalgic holiday cookie recipe that yields a big batch from simple pantry ingredients.

Green tomato cake with cinnamon, ginger, raisins, and walnuts baked into two moist loaves. A Southern garden classic that puts end-of-season tomatoes to sweet use.

Easy eggnog cookies: classic Christmas roll-out cookies made with real eggnog and freshly grated nutmeg. Crisp edges, soft centers, perfect for decorating with kids.

Spiced peach nut bread with canned peaches (or apricots), warm cloves, raisins, and chopped nuts. A moist quick bread loaf using the canning syrup as part of the liquid for extra flavor.

Rhubarb hickory nut bread with sugar-steeped rhubarb folded into a tender quick bread batter. A tart, nutty Midwestern loaf with a clever juice-extraction technique.

Fun science experiment for kids using spaghetti, baking soda, and vinegar. Watch noodle pieces bob and dance in a fizzy reaction. Add food coloring for extra wow factor.

Lemon oatmeal cookies bright with lemon juice, zest, and extract, made lighter with oil and egg whites and given extra crunch from crisp rice cereal. A crisp, citrusy twist on the classic oatmeal cookie.

Carrot cake bread: a tender carrot quickbread baked in two 9-inch pans, made with olive oil, cinnamon, grated carrots, and chopped pecans. Better the next day, optional orange-butter icing.

Low-calorie Irish-style brown scones bake whole wheat flour, oats, and buttermilk into a no-fat round, sliced into wedges. Soft, tender, and ready in under 30 minutes.

Fresh fig cookies with chopped figs, walnuts, and ground cloves in a simple drop cookie dough. A unique spiced cookie that celebrates fresh fig season.