Recipes with baking powder

Bring a bit of Italian heritage into your home this Christmas with these scrumptious cookies that contain a hint of orange.

Raisin pineapple drop cookies with brown sugar, crushed pineapple, and seedless raisins in a soft, cake-like dough. A fruity, old-fashioned cookie that stays moist for days.

Papaya cookies with amaranth flour, honey, and fresh papaya chunks pressed into each one before baking. Egg-free and naturally sweetened with a nutty, tropical flavor.

Challenge Winner, AJ Horst (Test Your Tastebuds, October 2011)

Never fail chocolate cake with sour milk, cocoa, and a splash of boiling water for a tender, deeply chocolatey bundt. The classic forgiving recipe that bakes up moist every time.

Kaleidoscope slice-and-bake cookies with red, green, and plain dough rolled together for a colorful Christmas pattern. Freezer-friendly holiday cookies that store up to 6 months.

Mashed potatoes keep this Irish-inspired chocolate bundt cake unbelievably moist, while Irish cream liqueur and a hit of coffee deepen every fudgy bite. Dusted with powdered sugar for a stunning finish.

Brown sugar raisin walnut drop cookies for the holiday cookie tin. All brown sugar (no white) for deep caramel chew, packed with raisins and walnuts in every bite. Three dozen from one bowl in twenty minutes.

Birthday or festival, it is always a wonderful cake.

A three-layer Southern cake with grated sweet potatoes, warm spices, and chopped nuts, finished with a rich coconut frosting. The surprise? Nobody guesses it's sweet potato.

Rich mincemeat plum pudding with rum, orange, and walnuts using microwave speed for moist holiday desserts ready in 30 minutes instead of hours.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Moist chocolate cake with hot coffee bloomed into the batter for deep cocoa flavor, paired with old-fashioned ermine icing whipped from a cooked flour-milk paste. Vintage two-layer cake done right.

Basic chiffon cake folds whipped egg whites into an oil-and-yolk batter for a tall, springy cake with angel food's airy crumb and butter cake's moisture. Baked in a tube pan, cooled inverted.

Honey oat bran muffins packed with raisins, nuts and fiber. Diabetic-friendly, ready in 20 minutes, sweetened only with honey. A high-fiber breakfast staple.