10,000 baking recipes

Orange nut bread with bright orange zest and juice baked into a tender loaf studded with chopped almonds and raisins. Wrap and rest overnight for clean slicing.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Dense, fudgy brownies made with melted unsweetened chocolate, brown sugar, butter, and walnuts. Mixed by hand in one bowl. No mixer needed.

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.

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.

Three-layer walnut carrot cake with brown sugar, cinnamon, nutmeg, and cloves frosted with buttercream. A spiced, oil-based cake with a moist crumb and crunchy walnut-lined pans.

Low-fat Dutch apple cake spreads a thin, biscuit-like batter under overlapping cinnamon-sugar apples. Egg whites and skim milk keep it light, more fruit than cake in every slice.

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

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

Two-layer banana cake with pecans and buttermilk, filled and frosted with chocolate whipped cream and fresh banana slices. A showstopper that pairs ripe banana with rich chocolate mousse.

Peanut butter bon bons: soft, chewy peanut butter cookie balls coated in melted milk chocolate. A chocolate-peanut butter treat that looks fancy but uses simple pantry ingredients.

Jewish apple pecan cake layers cinnamon-spiced Granny Smith apples through a moist tube cake batter brightened with orange juice. Pareve, dairy-free, and a Rosh Hashanah favorite.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

A big-batch bran muffin batter with three types of bran, buttermilk, molasses, and raisins that keeps in the fridge for up to 2 months. Scoop, bake, and enjoy warm muffins any morning.

Soft apple cookies loaded with raisins, nuts, and warm spices, topped with a vanilla powdered sugar glaze. Apple juice in the batter doubles down on fresh apple flavor.