10,000 baking recipes

Chocolate madeleines: classic French shell-shaped tea cakes made with semi-sweet chocolate, butter, and cake flour. Delicate, buttery, and with a tender crumb under a crisp edge.

French breakfast muffins are sweet nutmeg-scented puffs rolled in melted butter and cinnamon-sugar straight from the oven. Sometimes called doughnut muffins for their fairground-pastry vibe.

Chocolate torte sweetened with fruit-based concentrates instead of refined sugar, layered with cream cheese filling and whipped cream, topped with sliced strawberries.

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.

Whole wheat honey cookies use 100% whole wheat flour and honey instead of refined sugar for a wholesome drop cookie with chewy texture and nutty depth. Eight ingredients, 20 minutes start to finish, kid-lunchbox approved.

Moist pineapple raisin muffins sweetened with brown sugar and pineapple juice instead of milk, with a cup of plump raisins and a hit of orange zest. Half whole-wheat flour gives them a hearty, breakfast-worthy crumb.

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

Rich chocolate bundt cake made with plain yogurt and Dutch-processed cocoa for an incredibly moist crumb. No frosting needed, just deep cocoa flavor in every slice.

Banana cake sweetened with fruit sweetener instead of refined sugar, with sour cream, chopped nuts, and optional coconut. A naturally sweetened banana cake that bakes in 25 minutes.

Spiced buttermilk pound cake with cinnamon, cloves, nutmeg, and chopped pecans baked in a Bundt or tube pan. A dense, warmly spiced Southern-style cake that needs no frosting.

Crisp rolled molasses cookies with a full tablespoon each of cinnamon and ginger, dark molasses, lemon extract, and a splash of vinegar for tang. Thin and snappy.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.